Adam Herbert is a barbecue master, a lover of all things protein-based. The meat industry is his passion.
He got into barbecuing around 2013 with the opening of American restaurant, Mighty Mighty Cue and Brew. It was during this time that Adam took a research trip to Texas and fell in love with the cooking over wood fire genre.
He then opened Buffalo Bar in Brisbane’s CBD and not long after that Walter’s Steakhouse where he was tasked with setting up the dry-aged program and getting the restaurant (today considered by many to be Brisbane’s best steakhouse) up and running.
Today Adam is part of competitive barbecue team, Primal Iron alongside best mates Matt, Carl and Christian. In 2021 they took out the top prize at the Kondari BBQ Festival in Hervey Bay.
If you ever see the Primal Iron team at a competition, you won’t miss their pride and joy, the Primal Iron barbecue pit. It’s quite the showpiece!
Produced in Brisbane, it’s got all the bells and whistles, and the smoky aromas it emits are intoxicating.
So what’s Adam’s secret to the perfect barbecue?
“It’s a combination of a lot of things starting with the right product. Working with great people like Warner Quality Meats, working with producers like Heavenly Hell in the barbecue rubs, sourcing the right wood and then cooking on a device that works for you,” said Adam.
“The real secret to good barbecue is fire management and that’s keeping a constant temperature from your fire. It allows that protein to cook nice and slowly. We get what’s called a nice bark on the outside of our larger cuts of meat. It allows the rub to set and that’s where all the flavour comes from.”
Heavenly Hell Chicken Wings
- 500g chicken wings
- Heavenly Hell Rock n Roll Rooster Chicken Rub
Put chicken wings in a large bowl and sprinkle generously with the chicken rub ensuring each wing is evenly coated.
Place skin side up into pit at 180℃ for 45 minutes to an hour.
