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!
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
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
The time has come – you’ve been thinking about it, sneaking looks at websites on your break times, and hiding spare change under the mattress. You’re Buying Your First Offset Smoker.
Recently, I wrote an article How to Install a Tel-Tru Thermometer in a Pro Q. I got asked several times if the same thermometer would work in a Weber. It just so happens that when I installed it in my Pro Q, I also installed some in my Webers. So please, read on for How to Install a Tel-Tru Thermometer in a Weber. Continue reading How to Install a Tel-Tru Thermometer in a Weber
I love my little ProQ Frontier. It’s a first generation model that I bought five years ago when they were relatively unknown in Australia. One thing that niggled me about it though, was the thermometer. It wasn’t long before I knew I had to work out how to install a Tel-Tru thermometer in a ProQ. Fortunately, it’s dead easy. Continue reading How to Install a Tel-Tru Thermometer in a ProQ
One of the most humble servants in your kitchen is also the most overlooked – your cutting board. They are used for a huge variety of tasks which leave them looking very worn and sorry looking. The solution is quick and easy and so here is How to Restore a Cutting Board. Continue reading How to Restore a Cutting Board
There are few things in this world as popular right now as bacon. Be it side, streaky, middle, back, cottage, jowl or slab, bacon has become not just a staple of kitchens (almost) all over the world, but also countless memes all across social media and has even been dubbed ‘the duct tape of food.’ However, store bought bacon is not your only option: here’s how to make bacon at home! Continue reading How to make Bacon at Home