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    The Ultimate BBQ Feast

    We’ve teamed up with Lagom Chef to bring you the ultimate BBQ feast—four knockout recipes made using the Ninja Smoker & Grill. Think smoky mains, tasty sides, and serious outdoor vibes. Let’s get cooking

    There’s nothing better than a BBQ with mates, sunshine, and food that brings the flavour. That’s why we’ve joined forces with @LagomChef to create The Ultimate BBQ Feast—two smoky mains and two tasty sides, all cooked on the Ninja Smoker & Grill.

    From juicy chicken wings to crispy pork belly, plus fresh slaw and charred Mexican corn, this line-up is made for laid-back outdoor get-togethers. Ready to fire it up?

    Pork Belly

    Here's what you'll need

    Pork belly

    Dry rub -

    • 1 cup soft brown sugar
    • 1/2 cup salt
    • 4tbsp paprika
    • 2 tbsp black pepper
    • 1 tsp cayenne pepper
    • 1/2 tbsp garlic powder
    • 1/2 tbsp cumin
    • 1/2 tbsp onion granules

    Preparation

    Score skin of pork belly

    Turn over and cut into flesh a couple of times in each direction - not all the way down. Rub in your desired bbq rub, into all the nooks and crannies

    Line a roasting tray with a double lining of foil then place your pork belly inside with the skin up. Refrigerate overnight uncovered to dry out the skin. (I’ll bring my Falcon tray as it fits the smoker perfectly and it’s a great size for the belly).

    Here's how it's done

    Step 1

    Pop a cup of pellets into your smoker and set it to 135°C with a 3-hour timer. Place your pork belly in a roasting tray inside the smoker, and slide the temperature probe horizontally into the thickest part of the meat—this helps keep an eye on things while it cooks.

    Step 2

    After an hour, check the internal temperature. If it’s hovering around 90°C at about 90 minutes, crank the smoker up to 200°C to get that crackling nice and crispy. Give it 10 minutes, then scrape the skin with a knife—if it sounds crispy, and the internal temp hasn’t gone over 96°C, it’s good to go.

    Step 3

    Take it out and let it rest for at least 30 minutes before serving. You’ve earned it!

    BBQ Chicken Wings & Sides

    Here's what you'll need

    • 1 tbsp cider vinegar
    • 2 tbsp dark muscovado sugar
    • 1 tsp smoked paprika
    • 1 garlic clove, crushed
    • 6 tbsp tomato ketchup
    • 12 chicken wings

    Here's how it's done

    Step 1

    Mix the sugar, cider vinegar, smoked paprika and crushed garlic clove to make a paste, then stir in the tomato ketchup.

    Step 2

    Barbecue the wings for 10- 15 minutes or until cooked through. Brush with some of the glaze and cook for 5 minutes, turning and brushing with glaze until sticky and caramelised.

    To serve

    To serve, sprinkle with spring onions and sesame seeds

    Sides

    And serve

    And there you have it – a BBQ feast fit for a king (or just a very hungry bunch of mates). From sticky, smoky pork belly to crispy chicken wings, with crunchy slaw and buttery corn on the side – every bite was a flavour bomb, all thanks to the mighty Ninja Smoker & Grill. Big shoutout to our grill master, Lagom Chef, for bringing the heat and making it all look effortless.



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