TRADIES Michael Gravenall and Kris Gay are letting their ideas and possible flavour explorations simmer awhile. The Blue Smoke Barbecue duo are preparing to take on the nation’s biggest cook-up in Port Macquarie in September.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
A good cook this month took them to reserve grand champion status for their first Australasian Barbecue Alliance competition in Adelaide. Sticking true to their flavours, the pair claimed first prize for their brisket and second in lamb.
The next month will be spent practising and fine-tuning.
"We’ll change a few cooking techniques,” Mr Gravenall said. “Our backyard style suits the judges’ taste – they tend to like higher in flavour.”
Blue Smoke Barbecue entered the competition circuit this year and hope to launch into the pop-up food scene.
They topped the field in their first Victorian backyard invitational American Low and Slow Barbecue cook-off in Tooradin in May.
Their secret, they say, is all in the spices – and plenty of patience.
