Rise and Grill

Just a home cook who absolutely loves to cook from fine dining right through to camp cooking!

15/03/2026

What a way to spend a Sunday 🔥

08/12/2025

When Mazdas motto is give it heaps. You give it.

20/10/2025

When we officially got to bring the Mazda home 🔥

19/10/2025

Rise and grill has joined forces with Springwood Mazda and MRT Brisbane to build dream rig and take our camping to the next level 🔥

26/04/2025

Heading out for the long weekend? Don’t forget to pack your camping kit!
Want to see what Hayley from is bringing on her camping trip? Check out her essentials list! 👇

- Foil sealed firefighters
- 3 in 1 fire log
- Safety matches
- Fire starters
- Butane refill gas
- Waterproof matches
- Flame torch

Available at Bunnings

20/03/2025

🔥 Ready for those Friday feels? Head out camping and let Samba Value Pack Firelogs take the stress out of starting your campfire. No more hunting for kindling—just light them up and enjoy the warmth. 🌲🔥

Perfect for kicking off the weekend with good vibes, and 6 Firelogs in a pack keeps that fire going every night!

Grab your box at your local Bunnings and get your weekend started right.

16/12/2024

Following on from yesterdays porchetta cook! Here’s how I prepped it.

My Australian native herb mix -
2 tsp onion powder
2 tsp garlic powder
2 tsp salt bush
2 tsp waru waru seasoning
1/2 tsp bushfire seasoning
2 tsp dried oregano
2 tsp dried basil
2 tsp dried rosemary
2 tsp dried thyme
1 tsp Japanese chilli spice

The alternative recipe with standard cupboard items
1 tsp onion powder
3 tsp garlic powder
3 tsp dried parsley
2 tsp dried basil
2 tsp dried rosemary
2 tsp dried thyme
2 tsp dried oregano

Native herbs -
Dried oregano -
Prepped on my

22/11/2024

Honey cured smoked bacon using amazing free range pork from Gooralie Free Range Pork

You’ll need a slab of pork belly
Fine pink salt
Sugar (I used caster as that’s what I had)
Curing salt
2 tsp Honey
Pork rub (I used the Barbecue Mafia Smoked Meat Co. the squealer bbq rub)

The used 1/4 salt, 1/4 sugar, 1 tsp curing salt and 2 Tbsp bbq rub.

- Remove the skin if still on.
- I trimmed the uneven edge (still learning my butchery skills) but kept it to make some pork bites.
- Create your curing mix
- Top the pork with 1 tsp of honey and coat in the mix then flip and do the same to the other side. Ensuring to get the cure into any cracks.
- Pop into a sandwich bag or a vacuum sealed bag (I used my Seal It bag and didn’t vacuum seal tight tight, just got the air out)
- Flip every day for 7 days whilst in the fridge.
- Once 7 days is up, take it out and rinse thoroughly then place into a water bath for 30 mins, change the water once more and pat dry - this helps bring out the salt.
- Pop into the fridge to dry out (2-12 hours)
- Once ready to smoke, pre heat your smoker to 110 degrees C. Place your pork in and you’re aiming for a 65 degrees C internal temp. I used the Sambafireandbbq American hickory pellets in my Z Grills
- Once temp has been reached place pork back into the fridge to cool down (2-12 hours) then slice and enjoy!
- Best way to enjoy is definitely in a croissant with home made hollandaise which you can find that recipe on my page.

Rise and Grill

Address

Spring Mountain, QLD

Website

http://riseandgrill.com.au/

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