Founder, Butcher & BBQ Specialist at Turn Left at Albuquerque
Glenn Dumbrell is the pitmaster and butcher behind Turn Left at Albuquerque, with over 40 years of hands-on experience in meatcraft. He started out as a butcher’s apprentice in Melbourne’s bayside suburbs and went on to co-found Char Char Char Butchers in Parkdale – one of Australia’s first butchers to specialise in low and slow BBQ.
Since then, Glenn has hosted BBQ masterclasses, judged at Meatstock, and taken part in international events like Brazil’s Churrascada festival. He’s also teamed up with some of the world’s most respected pitmasters, including Tuffy Stone and Sterling Smith.
These days, Glenn shares his experience through product reviews, guides, and BBQ content designed to help everyday Aussies lift their game at the grill. Whether you’re just starting out or already chasing that perfect bark, Glenn’s here to make your next cook better. Check out his articles below.
Want to learn more about Glenn’s story? Read the full backstory here.
When you light the fire and plan a cook, the cut of meat and the time on the grill should shape which rub you choose. A heavy dry rub made for brisket may overwhelm a delicate fillet. A light, subtle blend on a thick brisket may vanish under smoke and prolonged...
Australian home cooking has changed in recent years. Weeknight meals have become faster, more flavour driven and more reliant on pantry staples that add impact with minimal effort. At the centre of that shift sits crispy chilli oil. Once found only in Asian grocers,...
Australian cooks have broadened their fuel choices in recent years. Lump charcoal and briquettes still dominate weekend barbecues, but a growing number of people have turned to binchotan. Once used almost exclusively in Japanese restaurants, it has become a serious...
Australian cooks have become more confident over the past decade.People who once followed recipes strictly now adjust seasonings, swap ingredients and trust their senses. In the middle of that shift sits an ingredient that was rarely seen here until recently. Kosher...
A practical, product led pork shoulder guide for Australian backyards that covers choosing the cut, stabilising the smoker, managing the stall and finishing with clean shreds, plus direct links to the TLAA ranges that make the cook easier.
A practical buyer feature that cuts through the clutter and highlights the accessories Australians use most on real backyard cooks, with in stock TLAA examples and clear upgrade paths.
A clear, product led guide to instant read, multi probe, wireless and WiFi BBQ thermometers, with practical advice and in stock examples from Turn Left @ Albuquerque.
There’s something magical about the taste of perfectly smoked meat. It’s not just heat that transforms your brisket, ribs, or pulled pork — it’s smoke. But what actually gives meat that rich, smoky flavour we all chase? Explore our smokers to take your BBQ skills to...
Charcoal or gas?It’s the classic backyard BBQ debate that divides households and mates every summer. Charcoal promises that authentic smoky flavour, while gas wins on speed and convenience. So which really delivers better results? Let’s break down flavour, cost,...
