Thread: Barbecue & Meat Smoking

had a friend from kansas who would bring back all kinds of wacky sauces when he went home. some of it looked like it was made out back in the garage. best one, which was definitely not home brewed, was Chef Dan's Wild and Spicy. love to savor that stuff again.

BBQ in the USA seems to have a completely different definition to BBQ over here in AUSTRALIA. You guys seem to go to a LOT of effort to create wonderfully marinated and charred, huge slabs of different types of meats that look oh so mouth wateringly fantastic. Over here, everybody BBQ's all through the year. Stores over here sell prepacked BBQ meats consisting of Sausages (Snags), Lamb Cutlets (Chops), Beef Steak (Steak) and the odd Shaslick or Chevapchichi if the chef feels like winding it up a knotch. This pic is typical of what you will see at an Australian BBQ or 'Barbie'.
Oh.... and we also drink a lot of beer too.


I can't wait to get over there one day and get into some authentic Northern American BBQ!

that little heat wave we had last week got me all fired up and wanting to do some serious smoking. . . . best part about smoking up here is all the heads it turns. as you can imagine - South Dakota isn't know for smoking/grilling/BBQ -- so when I'm lacing the noses of my subdivision with apple-wood smoked pork people start coming by..

Last year i really got into cold smoking the trout i caught fly fishing. I had lots of cold smoked trout growing up (michigan) but until last year never attempted to make a cold smoker. It worked great and now have a great excuse to do even MORE fishing, lol

Originally Posted by MykelDR

BBQ in the USA seems to have a completely different definition to BBQ over here in AUSTRALIA. You guys seem to go to a LOT of effort to create wonderfully marinated and charred, huge slabs of different types of meats that look oh so mouth wateringly fantastic. Over here, everybody BBQ's all through the year. Stores over here sell prepacked BBQ meats consisting of Sausages (Snags), Lamb Cutlets (Chops), Beef Steak (Steak) and the odd Shaslick or Chevapchichi if the chef feels like winding it up a knotch. This pic is typical of what you will see at an Australian BBQ or 'Barbie'.
Oh.... and we also drink a lot of beer too.


I can't wait to get over there one day and get into some authentic Northern American BBQ!

honestly thats what a normal grilling event looks like over here too. summertime comes and at least every other day my grill has beef patties/sausage/bratwurst/hot dogs/pork chops/ steaks and on and on, but when i talk about BBQ (as opposed to grilling) it means lots of smoke sauce/rub and a lot of meat

Today my friends are coming and we have a grilled-day german style with beef/sausages and premium dark german beer.Have a great weekend guy´s

Are we invited?

sorry allready empty

I've been learning to slow cook on my Weber kettle... I just bought a cheap offset smoker; my winter project is to make some modifications and have a real nice barbecue machine come spring time.

Have several smokers for our competition bbq team. fancy the webber bullet. here is Big Blue the Cadillac smoker ~ double packed, duel stacked, fire box and ladder rax!

Can forget A.T.B.! That is my All Terrain Bbq - A.T.B.