Dec 24, 2020
There are many who believe that there is an overreliance on gadgets and technology in BBQ. One of the Pitmasters pushing for a return to traditional ways of preparing barbecue is David Ong, from Pitmaster University. As well known as he is for his long Facebook posts, David has been a part of the Australian Barbeque...
Dec 17, 2020
It's no secret that wood is essential to barbecue. Not only can it be used as a fuel to burn, but also as smoking wood on a charcoal fire. In fact, it's the smoke from the wood that gives barbeque it's unique flavour profile. Whether you're making BBQ ribs or a smoked brisket, wood is an important ingredient. But how...
Dec 10, 2020
What's the deal with the Kamado Joe? Matt Harris from Shire Smokers Barbecue leads me down the rabbit hole of ceramic obsession and does his best to induct me into the Kamado Cult. With claims of being able do a smoked brisket in 5 hours, I have to admit - he's close to getting me over the line!
Shire Smokers Barbecue...
Dec 3, 2020
Prior Planning Prevents Piss Poor Performance. I first heard these words when I spoke with Paul Lange for the first time at Smokin’ on the Water in Perth, Western Australia when I spoke with him about Smokey Q - his barbeque rub and bbq sauce business. I was really impressed with his attitude to planning and...
Nov 26, 2020
James Grubbs, known simply by surname as ‘Grubbs’ is known around the world as the ‘Backwoods Grill Billy’ (his words!). You know him as one of the pitmaster contestants on Netflix’s ‘The American Barbecue Showdown’. While he didn’t win, he was definitely one of the most interesting people to watch, and...