- Following 2.4K
- Followers 25.2K
- Engagement 0.57%
- Avg likes 146
- Avg comments 12
About John Austin
John Austin (@aussie_qbbq) is a Food & Drink creator on Instagram, also filed under Food & Cooking. The account has 25,243 followers and 2,810 published posts. Recent posts average 146 likes and 12 comments, an engagement rate of 0.57%.
With 25.2K followers, John Austin is a micro creator by the common 10,000 to 100,000 definition. John Austin follows 2,354 accounts, so the audience is roughly 11 times the size of the list followed. John Austin carries Instagram's verified badge and is set up as an Instagram business account. Flinque files John Austin under Food & Drink, with Food & Cooking as a secondary category.
The Instagram bio for John Austin runs to 17 words across 6 lines. The bio tags #FireUpTheBarby. The bio mentions @soldieronaust and @heatbeads. The latest activity Flinque has on record for John Austin dates from February 2024.
Story Highlights
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2,810 Posts
Of the 10 most recent posts shown for John Austin, 7 are videos, 2 are single images and 1 is a carousel. That mix leans toward videos. With 2,810 posts published, John Austin's archive runs well past the 2,000 mark. Against the audience, that is roughly 9 followers for each post published. John Austin also keeps 9 story highlights on the profile. All 10 carry captions, averaging 106 words each. The captions are written mainly in English. Words that recur across them include ingredients, method, brisket, garlic and it’s. The captions tag #pierecipe, #leftovers, #meatpie, #brisketpie and #barbecue.
Ingredients:
Shortcrust pastry for the base
Puff pastry for the lid
2x onions diced
4x garlic cloves diced
500ml prepared Maggi gravy with some extra pepper
combo of mozzarella and American cheeses
sesame seed
1/2 cup pickled jalapeno
chili salt or Backyard BBQ Rub
approx 600g smoked brisket diced large and small
Method:
1) sauté onions for 3-6 mins, then add garlic. Once translucent add diced brisket. Season with Backyard BBQ or chili salt
2) cook for an additional 10 mins until brisket softens up
3) add pickled jalapeños and mix thoroughly
4) lid on and allow to cool
5) prepare pie tins with some spray oil or butter, add shortcrust pastry.
6) spoon pie mixture in and then add your cheese on top
7) puff pastry lid on and seal by gently pushing a fork around the edge
8) brush lid with egg wash and sprinkle sesame seeds on top
9) preheat your bbq to 190C/375F with hot plate in the middle
10) bang pies on the hotplate as this will help with a crispy base
11) cook until lids are golden and crispy (approximately 40 mins)
#pierecipe #leftovers #meatpie #brisketpie #barbecue
Keen for for any cost effective things to add in here
Using a cut like Boston butt is perfect for meal prep, as it’s relatively hands free cooking. It can be done in the slow cooker, oven, gasser, kettle or pellet smoker.
I often portion it out into pork sangas or SOMETIMES pork salads. Pulled pork and egg rolls for brekky!
💨 fuelled by
🔥 cooked on my kettle using the minion method
🧂 seasoned with Oz Dirt
#weberkettle #pulledpork #mealprep
If you want to make ramen at home or even a packet ramen hobby, try adding some eggs to the mix.
INGREDIENTS:
- 4x boiled eggs (6:10 cook time, then ice bath)
- 1x minced garlic clove
- 2x tbsp mirin
- 4x tbsp sake
- 4x tbsp sweet soy
- 1x two finger pinch of msg
METHOD
1. Mix ingredients together and add eggs
2. Store for 24 hours in the fridge
3. Bang down your neck hole
Great with my brisket ramen recipe
🍜
#ramen #ramenegg #boiledegg
Smoked up the ol Thor’s Hammer and added it to a tortilla. Bloody magical stuff.
Making a few tweaks to something inherently simple, can make a world of difference.
1) smoked beef shin
2) smoked salsa ingredients
3) add ingredients to a tortilla and pan fry
🧂 seasoned with Backyard BBQ Rub
🔥 briquettes from
💨 smoked on the Smokey Mountain
#smokedmeat #beefshin #thorshammer #tortilla
First two correct guesses wins an AUSSIEQ BBQ prize!
4300 days ends tomorrow and 4306 will begin in a few days.
Cheers mate and BANG IT IN!
#ramsayreacts #gordonramsay #aussie #aussieqbbq
It’s so refreshing to see typical Aussies giving it a red hot shot and doing well at it.
If you’re up for a laugh and some more serious stuff go give their poddy a listen.
If your feeling mentally shit just Fire Up The Barby and let some of that head noise out!
Well bloody done fellas and all the crew you have surrounded yourselves with. I think I can say on behalf of Aus that we’re all rooting for you:
big orse doesn’t use his private account
Fucking heaps more than above 🤙🏼
#alphablokes #fireupthebarby #alphablokespodcast #podcast #givingitacrack
BRISKET PASTRAMI
1️⃣ Ingredients:
- full packer brisket (can use just the flat too)
Brine: (per kg, so weigh your brisket once trimmed). At min use water, salt & cure
- water 837ml
- kosher salt 31g
- sugar 23g
- pickling spice 7g
- fresh crushed garlic 2 cloves
- pink curing salt #1 3g
Rub Ingredients:
- 4 tablespoons coarse black pepper
- 2 teaspoons mustard powder
- 2 tablespoons coarsely ground coriander
- 2 teaspoons garlic powder
- 3 tablespoon pickling spice
- 1 tbsp porcini powder
2️⃣ Method:
1) in a mortar and pestle or spice grinder, crush all your rub ingredients until it’s a uniform coarse grind. Place inna sealable container until ready to use.
2) for the brine combine the water, salt, sugar and curing salt in a pot over medium heat. Once at a slight boil, mix everything to ensure the sugar and salt has dissolved. Then add pickling spice and garlic, then turn off after two mins.
3) place brine solution into the fridge until it has completely cooled.
4) trim the excess fat off your brisket and trim the edges so they are smooth and aerodynamic
5) place the brisket into a large zip lock bag or vac seal bag, then pour the brine into the bag.
6) ensure there is minimal air in the bag to allow maximum contact from the brine to the brisket
7) place brisket into the fridge ensuring it’s fully submerged in the brine for 7 days and squeeze it out to 10-14 if you can.
8) remove brisket from the brine and desalinate by submerging in fresh water for 8 hours
8.5) on a wire rack in the fridge to dry surface for 4-12 hours
9) use the rub you made earlier and generously coat all sides of the brisket and “Pat, Don’t Rub, save that for the bedroom
10) get your smoker up to 275F/135C and smoke the brisket until internal reaches 165F/74C
11) wrap brisket tightly in 3 layers of foil, then back into the cooker to steam. Once internal reaches 205F/96C you’re done. Ideally you want to steam it in a large enough steamer like Katz deli etc.
12) rest
🍖 brisket from
💨 pecan wood from
🔥 Smoker fm Weber Au
#pastrami #brisketpastrami #curedmeat
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John Austin's engagement
John Austin's engagement rate on Instagram is 0.57%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 175 followers. An average post collects 146 likes and 12 comments, close to 12 likes for each comment.
Engagement rate
0.57%
- Avg likes
- 146
- Avg comments
- 12
- Interactions : followers
- 1 : 175
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Frequently asked questions
These answers about John Austin are generated from the Instagram profile data Flinque holds for the account.
Who is John Austin?
John Austin (@aussie_qbbq) is a Food & Drink creator on Instagram, also filed under Food & Cooking. John Austin carries Instagram's verified badge and is set up as an Instagram business account. The Instagram bio for John Austin runs to 17 words across 6 lines.
How many followers does John Austin have?
John Austin has 25,243 followers on Instagram (25.2K). John Austin follows 2,354 accounts, so the audience is roughly 11 times the size of the list followed. With 2,810 posts published, John Austin's archive runs well past the 2,000 mark.
What is John Austin's engagement rate?
John Austin's engagement rate on Instagram is 0.57%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 175 followers. An average post collects 146 likes and 12 comments, close to 12 likes for each comment.
What does John Austin post about on Instagram?
Flinque files John Austin under Food & Drink, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for John Austin, 7 are videos, 2 are single images and 1 is a carousel. The 10 recent Instagram captions Flinque holds for John Austin repeatedly use the words ingredients, method, brisket, garlic and it’s. John Austin's captions carry hashtags such as #pierecipe, #leftovers and #meatpie. John Austin writes those captions mainly in English. The bio tags #FireUpTheBarby. John Austin keeps 9 story highlights, which open with a free Flinque account.
How do I contact John Austin for a collaboration?
John Austin's contact details are not published on Flinque's public profile. The Instagram bio links to 5 external sites, and a free Flinque account opens those links. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist John Austin and use Flinque's outreach tools wherever a contact route is on file.
Links
John Austin's own Instagram profile is the one outbound link Flinque publishes for the account, and the 5 bio links open after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with John Austin.