Earlier this week we welcomed our friend John Ryan back home for a flying visit from the US. Many of you will remember John, who cooked his amazing Kangaroo and Emu home made sausages at the BBQ we organised when Steven Raichlen visited us in 2008. John is based in Kansas City, MO temporarily, where amongst other things he competes in serious BBQ competitions around the country. We were so excited to see him again and hear his stories of his success and experiences in the world of BBQing in the US – where EVERYONE cooks over live coals, and if you used gas you certainly wouldn’t be admitting it!

Our cooks for the day turned up trumps with their winning recipes, although their success was not so lucrative as that of a couple mentioned by John. One pair, recent winners on the US BBQ circuit, have amassed over $US300K in prize money in the last 12 months. And yes, they have given up their day jobs!

Julian Wu (who needs no introduction), Lee Gilmour, Executive Director of the Heat Beads® Company, Sharon, Nic and Merilyn representing Heat Bead’s and John from Mauro Bros Butchers, turned on a feast.

When you get 15 true blue passionate fans of ‘real’ BBQing – read as char-grilling over Heat Beads® BBQ Briquettes! – the conversation is inevitably about cooking, recipes, food, creativity and of course MEAT! And we must give Mauro Bros a plug, for the important part their meat played in the success of the meal. It was superb!

The porterhouse steak for Lee’s Tucson T-Bones BBQ Recipe (From Steven Raichlen’s BBQ Bible) over which everyone raved, was richly flavoursome and the perfect texture; the lamb for John Mauro’s superb rissoles – gotta try these – were exquisite, full of flavour and took only four minutes each side to cook.

With three stores – East Kew, Fairfield and Doncaster – a Mauro Bros. store is easily accessible BUT best of all is the online ordering service and, they will deliver anywhere in Melbourne! The quality of the MEAT definitely maketh the BBQ, and we cannot recommend this butcher more. They love their meat, do it well and and the proof is in the eating.

Julian’s melting moments Xingjian Lamb Kebabs, served with polenta and a delicious salsa (all cooked on the BBQ) was our final main course, before moving onto Sharon’s puffy and indulgent piece de resistance, Chocolate Soufflé cooked in the Weber!

Topped off by an impressive selection of free flowing beverage, the chatter was pure gold for those of us eager to learn about the tricks behind great BBQ cooking. Knowing how to tell if meat is cooked, just by gently pressing the surface, or testing the temperature within by touch!! How the collagen and cartilage in meat, specially the cheaper, more flavoursome cuts, breaks down and reaches the point where it literally does disintegrate in your mouth when cooked slowly over a low heat.

Cam Smith of Triple R’s Eat It program contributed his wealth of ‘foodie’ knowledge, and we suggest for some entertainment AND food education, you tune in to Eat It on Triple RRR at 12 noon on Sundays.

Finally, thanks John for providing us with an excuse and an opportunity to organise a great night, and thanks too for the delicious barbie sauces. Sorry about the one that broke in the airport!!