Aussie barbecue culture really started to evolve back in 2010 when the Australian dollar hit parity with the US for the first time in its history. What followed was many Australian's travelling overseas and in particularily to the USA to discover the real taste of American style low and slow barbecue. Australians seemed to suddenly have a craving for that authentic smoked Brisket, sweet BBQ Pork Ribs and that Pulled Pork Butt!
As more of us travelled, the more of us came back wanting that authentic taste of wood and smoke in our meats. But Australia in the early days didn't have the same meat cuts, the variety of smoker pits, access to Hickory, American Oak or even Mesquite hardwoods, plus there was nothing similar to the low and slow barbecue competitions sweeping through North America at that point in time.
Australia's first BBQ event was in Adelaide back in 2012 but it really didn't take off until 2014 when Port Maqcquarie hosted the first Australian BBQ competition on the Mid North Coast of New South Wales. Then in 2015, Melbourne hosted the first US sanctioned KCBS (Kansas City Barbecue Society) BBQ competition. Following into early 2016, Sydney saw its first two major competitions back to back and there after pretty much there was an annual BBQ event throughout all the Australian cities and even country towns. These events saw huge interest and solidified to many, that American style low and slow was here to stay but it also was evolving to accomodate a more Australian style and taste.
Well known American smoker brands like Yoder Smokers, Green Mountain Grills, Backwoods Smokers and even the infamous Big Green EGG started to appear together with Australian owned brands like Hark, which had dominated for the entry to intermediate level on the local Aussie competition circuits.
Now, competition barbecue pit masters look for more rubs, sauces, injectors, thermometers and quality hardwoods to get a competive edge. Meanwhile more new beginners and enthusiasts have taken interest and aspire to one day have the best smoked brisket or Pork Ribs amongst their peers in their own backyards. Yet more are going further with their outdoor barbecue exploring skewer grilling, asado cross, parrilla cooking as well as rotisserie roasting over flame.
Our passion that then became a business has been around for some time now. Our customers love that we have the edge when it comes to smoke and flame cooking. We certainily love to advise people what is the best quality barbecue to purchase from us. We are sure you will never look back when you realise how easy it is to cook flavourful food for all to praise you on your outdoor cooking prowess.