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
When the BBQ bug bites, it bites hard. Soon, you’ll be increasing your internet allowance to make way for the constant streaming of Youtube videos, increasing your credit card limit to allow for constant Ebay purchases, and increasing the size of your freezer so you can buy 6 briskets when they’re on special. There are many things you can do to compensate for this, and for many, opening a BBQ pop-up is an attractive option. For the rest of us, here’s Why You Should Start A BBQ Pop-Up. Continue reading Why You Should Start A BBQ Pop-Up
Tony Gimellaro from The Beard and the BBQ, Australia’s self-styled ‘Sauce-Lord’ is known for his big personality and his line of signature BBQ sauces, hailed by many as the best in the country. In a recent interview for the Smoking Hot Confessions Podcast, he also shared loads of tips on preparing rubs. I’ve sifted and sorted these down to what I like to call the Five Rules for the Perfect Spice Rub. Continue reading Five Rules for the Perfect Spice Rub
Sourcing fuel for a ‘stick-burner’ as they’re known is trickier than sourcing charcoal and briquettes, which in turn is trickier than gas or electricity. For briquettes or gas, you can stop in at virtually any service station and get what you need. And an electric BBQ or smoker? Just plug it in and turn it on. Charcoal requires a bit more effort to find a good source. Wood however, requires even more care. In my recent interview with Rod Duggan from the Ministry of Smoke, he shared with me his Tips for Sourcing, Storing and Ageing your Wood. Continue reading Tips for Sourcing, Storing and Ageing your Wood
Well folks, this is exciting. Just before Episode 10 launched, where I interviewed Brett Connell from the Flamin Mongrels about Sponsorship, I went up to the Sunshine Coast to judge at the MooloolaBaBQ Festival. While I was there I met a great guy named Julian D’Souza who told me about a festival he was putting together called the BBQ & Beer Roadshow 2017. We chatted back and forth and two days later I got an email asking if I’d like to host the live Q&A session that he had on the schedule. I just couldn’t let an opportunity like that slip by and so of course, I said yes. Continue reading BBQ & Beer Roadshow 2017