The FOURGE Journal | BBQ Stories, Tips & News

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The FOURGE Journal | BBQ Stori…

Real BBQ. Real People. Real Stories.

The FOURGE Journal is where it all comes together — news, guides, recipes, and behind-the-scenes tales from the pit. Whether you’re here to level up your grilling game, get inspired, or just see what the crew’s been cooking, you’re in the right place.
Pull up a seat, dig in, and follow the flame.

Recipe Ideas

May 16, 2026

TEMPER Smoked Pulled Lamb Flatbreads with Garlic Yoghurt, Pickled Onions & Charred Lemon

Smoked pulled lamb shoulder seasoned with TEMPER, cooked low and slow over apple wood, then loaded into homemade flatbreads with garlic yoghurt, pickled red onions, fresh herbs and charred lemon. Rich, smoky, sharp and built for eating by hand.

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Recipe Ideas

April 17, 2026

EMBER Pork Belly Lollipops with Orange Pepper Drizzle & Crackling Crumb

Learn how to cook a perfectly juicy picanha on the Ninja FlexFlame using a reverse sear method and FOURGE FIRE rub. This simple BBQ guide shows how to smoke, render the fat cap, and finish over high heat for incredible beef flavour.

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