Our team is Rum And Que and this is our third Meatstock. There are 4 of us, my wife, Noel, Ryan and myself. We are all very passionate cooks and love to bbq. We love a cold drink while cooking. We try to make as many rubs and sauces to keep it in house.
Our top tip would be to be patient and let the smoker do all the work.
Most unusual thing barbecued so far would be Peking duck
Motto would be: There’s always room for a little rum in our BBQ.