Your BBQ IQ

Novice

Just starting out

but not to worry, we are here to help and point you
in the right direction to fuel and food.

You'll be eating in no time!

12 Days of BBQ – Our Favourite Stuff

THE BOOK

This is the book Australian barbecue enthusiasts have not only been waiting for but have been dreaming about: a comprehensive and inspirational celebration of the joys of cooking, brilliantly, out of doors and over solid fuel. And of course, it is the work of national barbecue hero Bob Hart – his third, smoky offering after his seminal best sellers, Heat & Smoke and Heat & Smoke II. Naturally, it is packed with fresh and innovative ideas, mountains of ingenuity and originality, and Hart’s sparkling wit. And then there is the food…


THE THERMOMETER

With full readings in only 2 to 3 seconds, the Super-Fast® Thermapen is the world’s best in speed and accuracy. Advanced technology makes the new Thermapen Mk4 even more intuitive than previous models. Hold it in any direction and the display automatically rotates right-side-up so you can read it in any position—in either hand, straight up or down; read temperatures without cocking your head.

 THE UNIT

While barrel cooking is nothing new, it has never before been brought to the mass market in a form that is both affordable and simple to use, producing perfectly cooked meals every time. We believe that everyone that enjoys outdoor cooking will want a Pit Barrel® Cooker because everyone who tries one is simply amazed by the flavour it produces.


THE BOMB

Hardcore Carnivore Black
This jet black coloured, charcoal based seasoning rub will completely transform your grilling experience.  Black is a gluten and MSG free rub, designed to complement steaks and meats of all kinds (though it is particularly magical with beef!).
Hardcore Carnivore Red
Red has the same understated yet delicious flavour profile as the Black, but with a vivid all-natural red hue.  More savoury than sweet, Red will also be a great match for chicken and other white meats. Made in Texas using premium quality spices, the Red will fast become a staple in your BBQ and grilling arsenal.


THE BOURBON

Honouring Tradition, Embracing Change
Standing today as the oldest continuously operating distillery in America, Buffalo Trace Distillery has been making whisky for more than 200 years. Designated as a National Historic Landmark, Buffalo Trace is the most award-winning Distillery in the world, garnering more than 300 awards for its wide range of premium whiskies. As an American family-owned company based in Frankfort, Franklin County, Kentucky, the Distillery is fully operational and dedicated to preserving the rich history and rugged authenticity that founded the Distillery, while always striving to create the world’s most perfect bourbon ever made through innovative experimentation.


THE EVENT

Meatstock – held in Auckland, Melbourne & Sydney is filled with flavour; featuring bands and barbecues, beards and barbers, butchers, bourbon and plenty of beer. The flaming hot two-day line-up includes competitions such as the ‘Barbecue, Butcher and Barber Wars’, as well as demonstrations, workshops, food vans and bars.


THE SAUCE

Established in 2015 and now celebrating their second year of delighting flavour loving customers. Since starting from humble beginnings making hot sauces from chillies grown at home, they now offer international award winning HOT sauces, BBQ rubs, VERY spicy peanuts, CHILLI beer and even more delicious products from other talented artisan producers they have befriended along the way.

THE FUEL

The RED bag (Original Briquettes)
A safe and long burning fuel that is odourless and smokeless, Heat Beads® BBQ Briquettes provide high cooking temperatures to guarantee that your food is thoroughly and evenly cooked. Whether your preference is for quick open grilling, spit or kettle roast, make sure your barbecue gets off to a great start with Heat Beads® BBQ Briquettes.
The BLUE bag (Coconut Briquettes)
Heat Beads® Coconut Shell Charcoal Briquettes are sustainably sourced and 100% natural, but not at the cost of performance. The premium carbon source found in coconut shell charcoal provides steady heat and a long burn which make for an unparalleled BBQ experience.
The GREEN bag (Charcoal Briquettes)
Heat Beads® Charcoal BBQ Briquettes are a high quality, 100% wood charcoal briquette which provides your barbecued food with an enhanced flavour unique to cooking over charcoal, with the convenience of a briquette.
The GREY bag (Hardwood Lump Charcoal)
Heat Beads® Hardwood Lump Charcoal is high quality, 100% natural and made from sustainably sourced hardwood timber.  It will provide your barbecued food with an enhanced flavour unique to cooking over charcoal.

THE RUBS

Moonshine BBQ’ competition-winning rubs are handmade in Australia from only the finest quality herbs and spices and designed to bring out the best in any protein. Perfect for low and slow but equally suited to grilling, they offer rubs for all red and white meat, including fish, as well as a signature cure for making your own bacon at home.

THE PLACES TO LEARN

WA – Perth BBQ School, presented by Gusface Grillah – learn how to master a variety of techniques on Australia’s most iconic charcoal barbecue.
VIC – Australian Barbecue Academy presented by Bob Hart – “Barbecue is the enlightened application of heat, smoke, spices and ingenuity to protein, fruit and vegetables … out of doors.” – Bob Hart.
QLD – American Smoking BBQ class presented by Red Balloon – Take a hands-on American smoking BBQ class and learn about the four main BBQ regions of the United States and the differences between them. Explore techniques such as smoking with charcoal and the low and slow method to produce mouth watering, fall off the bone meat every time you barbecue!
NSW – BBQ School presented by Adrenaline – Gain an understanding of the 4 main BBQ regions of the United States and the differences between them. Learn how to use charcoal/wood in smoking/cooking meats.
SA – BBQ Class presented by Scoffed – At Scoffed we think there’s a whole lot of amazing stuff that we can teach you to make you a BBQ Guru giving you the confidence to cook for 4 or 40 of your family and friends.
TAS – BBQ Master Class presented by TBBQS, Rusty Jacks and Lean to Kitchen are holding two low & slow master classes to take you through the basics on fire management, meat preparation, injections, rubs, sauces and more.

THE PLACES TO EAT

VIC – Meatmother has been the home of BBQ in Richmond since 2013 – with smoked brisket, burnt ends, local craft beer & bacon sours branded on our backs and making us famous.
NSW – Bovine & Swine make it in Newtown like they make it in Texas, low and slow. We live and breathe classic barbecue.
WA – Side Door – Real American BBQ isn’t a hunk of meat charred on a grill. It’s long-marinated, slow-cooked, deep-smoked and carefully seasoned to bring out the flavour of the cut. Good BBQ can’t be rushed, so we focus on a few dishes and do them right.
QLD – The Smoke BBQ – American BBQ Done The RIGHT WAY.  With imported hickory wood burning all day & night in the huge smoker from Kentucky, you know that you are in for an Authentic American BBQ feast at The Smoke BBQ.
SA – Low & Slow American BBQ – Cooking some of the most finger lickinest, lip smackinest‘ southern style slow cooked meats in Adelaide from our food truck turned restaurant in Port Adelaide.
TAS – Rusty Jacks Launceston was started by a couple of mates who put their “Meat Messiah” hats on and created a marvellous American Style wood smoked BBQ feast.