Howdy! I'm Sam. I cook all sorts of stuff.
Pig & Rooster BBQ started under my backyard patio in South East Queensland with a cheap pellet smoker, little to no BBQ knowledge, and an absolute love for smoked meats. A few years on, it's my home of simple low-and-slow cooking, no fluff, no bs, and a little bit of the factual science of why it tastes so good.
These days it's bigger than BBQ. You'll find all sorts of cooking methods here. From slow cooking recipes, to ninja creamis. I just love eating.
Three series, one cook
The BBQ craft work — full cooks, honest timings, backyard-realistic gear. Where it all started, and still the main event.
All recipes →The why behind the cook — Maillard, collagen, smoke chemistry. Craft with credibility, for people who want to understand it.
8 episodes →Weeknight dinners, family food, the stuff that actually gets cooked on a Tuesday. Proof there's more to me than a smoker.
5 episodes →I take briefs well beyond the smoker.
BBQ built the audience, but the work spans food, family and the Australian home. If your brand lives anywhere near the kitchen, the backyard or the weekly shop, there's probably a way to tell that story well.
Let's talk.
Integrated video, recipe development, ambassadorships and owned-channel placements — across YouTube, Instagram, TikTok, this site and The Backyard Journal.