BALLARAT’S newly crowned barbecue grand champions Michael Gravenall and Kris Gay find the secret to a good American-style cook up is in both the spice rubs – and patience.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The Blue Smoke Barbecue duo topped the field in their first Victorian backyard invitational American Low and Slow Barbecue cook-off in Tooradin.
Now they are preparing to take their meat on the national professional circuit.
Pork ribs and lamb won the judges over and the duo ranked top 10 in chicken and brisket categories.
“Competition barbecue is all about flavour because the judges only get one bite,” Mr Gravenall said.
“At home, it’s mostly about the smoke. You want a clean smoke that’s going to penetrate the meat more. And you’ve got to be passionate about the whole thing. Sometimes, it can cook for 12 to 15 hours. Also, research and ask a lot of questions.”
Blue Smoke Barbecue is looking to start catering but its main focus is on cooking up in competition.
YOU MIGHT ALSO LIKE
