Yesterday, the Australasian Barbecue Alliance (ABA) released a video announcing planned changes for the 2019 competition season. The last five years has seen the scene grow from nothing, to a full blown lifestyle for many of us. Naturally, with growth comes the need for change, for evolution. There were six big changes announced, incorporating several smaller changes. They have varying degrees of impact on the current scene, from game-changing to relatively minor differences. In this article I’ll be Breaking Down the 2019 ABA Changes, examining the negative impacts (if any) of these changes, before delving into the positive implications.
Welcome to Perfect Your Pork Ribs – Part Two. This is the second part of a two-part series of articles where I discuss How To Perfect Your Pork Ribs. In this article we’ll be looking at Preparing, Smoking, and Presenting your ribs. If you haven’t caught Part One yet, you can catch up here. Continue reading Perfect Your Pork Ribs – Part Two
Pork ribs are a staple of traditional BBQ – always have been and always will be. There are many variations of pork rib, starting with the cut itself before moving into the cooking method – some people prefer a dry rub, some a wet rub, some like to sauce the rib, and some do not. For the purpose of this article, we’re going to be looking at what is known as Baby Back, Spare, and St Louis ribs as these are what are used in competition. Here are some tips to help you Perfect Your Pork Ribs.
Question: what looks like brisket, tastes like brisket, but is far easier to cook than brisket? Beef short ribs, that’s what. I actually prefer to cook beef ribs at competitions to brisket as beef ribs are more forgiving and more ‘set and forget’ than brisket, allowing me to focus on the more fussy hand-ins. Like chicken. Of course, I can only do this in ‘open’ beef categories and not categories specifically for brisket. Handing in beef ribs in a specific brisket category will get you disqualified quick smart! Beef ribs are also great for small families who want that big beefy flavour but don’t want to cook a whole brisket, and also those who are on a tight budget and can’t afford a whole brisket. Now there are several ways to present these ribs, but in this article, we’re going to look at Beef Rib Burnt Ends. Continue reading Beef Rib Burnt Ends – Bye Bye Brisket!
An offset smoker, or stick-burner is often considered the mark of a real BBQ’er – the need to manage a live fire escalates an avid fan to a true Pitmaster. Not too long ago, I put on my big-boy pants and took delivery of my first offset: a Radar Hill Smokers Vertical Offset. I’ve lived with it for a few months now, taken it to a few comps, and here is my Radar Hill Smokers Vertical Offset Review. Continue reading Radar Hill Smokers Vertical Offset Smoker Review
Just as you can make BBQ as simple or as complex as you like, Competition BBQ can be as cheap or as expensive as you want to make it too. It is true that you don’t need to spend a lot to have a good time: I competed on rescued Weber kettles for years before I finally got my first stick-burner – a Radar Hill Smokers Vertical Offset. However, if you want to get serious about your BBQ, you need to invest in some good gear, and compete often. These costs add up quickly. To help you out, here’s How to get Sponsorship!
Recently, I was fortunate to have the opportunity to compete in Australia’s first ‘Day Comp’, at BBQ & Beats 2017 at the NightQuarter in Helensvale. It was a killer comp against many of the best in the game. I’m proud to say I had the cook of my life at this comp and am very proud of my results, against some of the biggest teams on the circuit. Continue reading BBQ & Beats 2017
You’ve been up at 4am every Saturday and Sunday for months tending fires. You’ve tried every rub and sauce combination known to humankind. You’ve got big bold BBQ plans. The next crucial step is Branding. Get it right and everything else should fall into place. Get it wrong and you’ll have to scrap the lot and start again. Here’s How to Brand your BBQ Team.
Ask any of the top 10 BBQ competitors in Australia, and they’ll tell you that one of the keys to their success is achieving Consistency. In my interview with Lukas from Rollin’ Smoke BBQ, he filled me in on The Keys to Consistency. Continue reading The Keys to Consistency