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Andrew Whitehead: Turning Rust into Regional Icons

May 27, 2025 by Shellie Wilson Leave a Comment

If you’ve ever driven through rural New South Wales and spotted a giant spider looming in a park or a metal shearer mid-snip, chances are you’ve encountered the work of Andrew Whitehead — a brilliant Australian sculptor who breathes new life into scrap metal.

Based in Urana, Andrew has made a name for himself (and his small town) by crafting large-scale public artworks entirely from recycled and salvaged materials. His sculptures aren’t just impressive in scale — they’re also full of meaning, storytelling, and community pride.

One of his most iconic pieces, affectionately titled “Not So Itsy”, is a larger-than-life spider that perches atop a webbed structure in Urana. It’s playful, a little eerie, and completely unforgettable. But like all of Andrew’s work, it goes deeper than just visual impact — it’s a nod to the town’s quirky character and creativity.

Another standout is “Shearing the Ram”, a powerful tribute to Australia’s rich wool industry and its historical importance in rural communities. Crafted from discarded farm equipment and rusted iron, the sculpture captures the essence of a timeless trade, now immortalized in steel.

What makes Andrew’s work so special is how he combines technical skill with heart. Each piece is carefully researched and often inspired by local legends, historic events, or the everyday life of the bush. And he doesn’t just install art — he builds landmarks that tell a story.

His commitment to using recycled materials is also worth applauding. In an age where fast consumerism often overshadows sustainability, Andrew’s sculptures stand as giant reminders (literally) of how beautiful and meaningful upcycling can be.

Whether it’s a metal Murray cod, a sheepdog mid-run, or a vintage tractor sculpture, Andrew Whitehead is proving that art doesn’t need a gallery — sometimes, the best place for a sculpture is by the roadside, where it can make people smile, reflect, and feel proud of where they’re from.

He’s not just an artist — he’s a storyteller, environmentalist, and quiet legend of the Aussie outback. Keep an eye out — his work has a way of popping up in the most unexpected (and unforgettable) places. Check out his facebook profile here.

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Turn That Old Fridge Into a Backyard Showstopper – Just in Time for Cookout Season!

Got an old fridge gathering dust in the garage or sitting sadly by the curb? Before you send it off to the dump, here’s a genius idea that’s perfectly timed for cookout season — transform it into a DIY cold smoker!

That’s right — instead of shelling out hundreds on fancy smokers, you can upcycle a clunky old refrigerator into a fully functional cold smoker. And thanks to this clever tutorial from Dengarden, the whole process is surprisingly straightforward. With cookout season knocking on the backdoor, now’s the perfect time to turn that junker into your new backyard MVP.

Cold smoking isn’t just for pros. If you’ve ever dreamed of infusing your own cheese, salmon, or jerky with smoky goodness, this DIY project makes it accessible and affordable. Summer is the time for laid-back BBQs, slow-smoked meats, and impressive foodie feats — and this upcycled fridge-turned-smoker is just the ticket.

The tutorial walks you through removing the interior shelves and parts of a non-working fridge (tall, older models work best), cutting in some ventilation, and hooking up a small smoke generator. Throw in a thermometer, and you’re good to go. It’s all done with basic tools and a little bit of sweat equity.

Besides the obvious culinary payoff, this project gets serious points for sustainability. Instead of tossing your old appliance, you’re giving it a new purpose — and one that your neighbors will definitely be jealous of.

With warm weekends ahead and grill-outs on the horizon, there’s no better time to try this out. Whether you’re a smokehouse newbie or a backyard BBQ boss, a DIY fridge smoker is a brilliant, budget-friendly addition to your outdoor cooking lineup.

Ready to impress your guests? Head over to the full tutorial on Dengarden and get smoking!

 Classic Smoky BBQ Rub

Perfect for: Pork, chicken, or even smoked cheese.

Ingredients:

  • 2 tbsp brown sugar

  • 1 tbsp smoked paprika

  • 1 tbsp sea salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp mustard powder

  • ¼ tsp cayenne pepper (optional for a kick)

Tip: Pat meat dry and apply the rub generously. Let it sit for a few hours (or overnight) in the fridge before smoking.

 Herb & Peppercorn Cold Smoke Rub

Perfect for: Turkey, chicken, fish (especially salmon).

Ingredients:

  • 2 tsp cracked black pepper

  • 2 tsp dried rosemary

  • 1 tsp dried thyme

  • 1 tsp lemon zest (optional but amazing on fish)

  • 1 tsp sea salt

  • 1 tsp garlic powder

Tip: This rub is light but aromatic — perfect for delicate meats or anything you’re planning to serve chilled.

 Sweet & Savory Maple Rub

Perfect for: Bacon, ham, or any pork cut.

Ingredients:

  • 2 tbsp maple sugar (or brown sugar + a few drops of maple extract)

  • 1 tsp ground allspice

  • 1 tsp black pepper

  • 1 tsp sea salt

  • ½ tsp nutmeg

  • 1 tsp paprika

Tip: Use sparingly — a little goes a long way. Let it rest at least 6 hours to absorb those sweet-spice notes.

Garlic Mustard Rub

Perfect for: Beef, venison, or lamb.

Ingredients:

  • 2 tsp dry mustard

  • 1 tbsp garlic powder

  • 1 tsp cracked black pepper

  • 1 tsp salt

  • 1 tsp coriander

  • 1 tsp smoked paprika

Tip: This rub works especially well on red meats and adds depth during the slow smoke infusion.

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