So I have had the privilege of judging a number of the Australian Barbecue Alliance (ABA) sanctioned events over recent years and figured I would put fingers on keys about the experience. There are now just over 30 sanctioned events scheduled for 2017 including the first ever New Zealand event, Meatstock, taking place this weekend. It’s a sign of just how big this movement is becoming and according to the ABA website there are now 203 registered teams for 2017. Judging competitive barbecue (bbq) is a great way of seeing just how good your own skills are going and understanding the standard of competition bbq is. If you’re thinking of actually competing in a comp, I highly recommend you go and judge a competition for yourself. A number of top teams have had members be judges at certain competitions to understand the process for competition, probably also pick up some fresh ideas. It’s also a great day socially meeting new people and spending the day talking all things bbq. Continue reading
A number of people have asked for how to get started in low n slow and I’ve always meant to put something together. Luckily for you & me the legendary Gus aka Gusface Grillah of the appropriately named Grilla Bees BBQ Team has put together an awesome post on where to start. He is planning to put some more guides together so follow the link and subscribe to his blog, I will also continue publish them here as a guest blog when there available. This is how I do all my low n slow if using a Weber kettle. Continue reading
A few months ago I was privileged to be featured on The Crafty Pint website, come check out the interview I did with them. After you read the interview be sure to have a look around the best source of craft beer news in Australia.
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“The Crafty Pint is Australia’s leading beer site, visited by more than twice as many people as any other beer news source in the country. It was born out of a desire to provide coverage of the craft beer revolution that was sweeping Australia. The aim was to do justice to the efforts of the men and women changing the country’s drinking habits and give them and their supporters a voice that they were lacking at a time when most media – and indeed most Australians – ignored craft beer or dismissed it as a fad.”
So after posting a photo of the gyoza I made the other night a few people have asked for the recipe. We like making this one at home as the kids enjoy helping to make the little dumplings. It’s also a good way of hiding some veggies inside the mixture. We usually serve these with steamed bok choy with a drizzle of oyster sauce and rice. You can mix up the recipe and add carrots or other veg too if you like.
So this month marks the 1-year anniversary of http://foodgrogblog.com and what a year it’s been. I am truly grateful that people out there read this and I am humbled at the feedback I get and that people are enjoying the content. I am also humbled from the support I have received from everyone I come in contact with, whether that’s the bbq or beer community or venue owners. Originally I started this as a way of sharing recipes and a few adventures on the way. Having a look back it’s been a while since I’ve put up a recipe as the blog sort of organically turned into more about venues and beer. So I thought it was time for a recipe and what better to share than tequila bacon jam. Continue reading
I’m always humbled when invited to events, sent stuff in the mail or just given the opportunity to participate in the amazing scene we have here in Brisbane. So when an invitation to a VIP tasting night for Ballistic Beer Co turned up in my inbox I was just a tad excited. Continue reading
While I have done a bit of video work before I guess this is the first time of really putting myself in front of the camera. Make sure you subscribe to the foodgrogblog YouTube channel as I’m hoping to bring a lot more content. A huge thanks to iKegger for sending me up all the gear to review.