A few weeks ago, my wife and I traveled to Brisbane for an appointment. It finished early and so we were left trying to work out what to do. We had taken the day off work, and our son was in day care… what are a married couple supposed to do when they’re on their own in the big city? Chase down some great BBQ, that’s what!
A few weeks ago I announced that Smoking Hot Confessions would be entering a team in the 2015 Burleigh BBQ Competition in August. It’s part of the GroovenFood Festival. This is very exciting news and I’m hoping to capitalise on the success of last year at the 2014 Australian Pitmaster Titles, where my team and I won first prize in the beef category.
Part of competition BBQing is creating your own spice rubs and sauces. These need to compliment each other, but the starting point is with a unique spice rub. People will go to extraordinary lengths to create the most amazing flavour profile they can think of and will then lock it away as a deep, dark secret. At Smoking Hot Confessions, that’s not what I’m about. I’m about passing on what I’ve learnt. With that in mind, here’s how I created my secret ingredient for this competition: home-smoked chilies.