You might think you're the king or queen of the backyard barbecue, but get ready to meet some cooks who will make you look like a rank amateur. Competitive barbecuing is firing up in New Zealand, with more and more Kiwis spending their weekends perfecting their charcoal or wood smoked briskets and ribs, and testing themselves against other cooks. But be warned, the meat sweats are real. Luka Forman has more.
Each competitor had to cook a 30mm ribeye steak. Most grilled the meat, but some opted to sear it in a pan. The judges assessed the appearance, doneness, texture and taste and Bilbrough finished ahead of the competition in three of the four categories. He said his “heaps of practice” paid off, having drafted in partner Chloe Parks and daughter Oakley, who “were eating steak every night for the last month”. The perfect steak “starts at the farm”, Bilbrough said. He then lets the meat come to room temperature, which helps with tenderness. “I barbecue using a reverse grill method, where I barbecue the steak over mānuka for 30 minutes while I heat up the grill grates (used to put grill lines on steaks).
Local Focus: Battle of the BBQs judges looking for good clean bite
4 Feb, 2021 09:00 PM
2 minutes to read
It was a far cry from your average Kiwi barbecue when over 20 teams from around New Zealand went head-to-head at the Battle of the BBQs competition in Mount Maunganui. It was an amazing community event to bring to Tauranga, organiser Natasha Thomas said. You ve got teams from Hawke s Bay, Wellington, Hamilton, obviously Auckland and there s even teams travelling from Whangaparaoa.
Teams competed in a two-day cook-off, smoking everything from ribs to brisket – with a $10,000 prize pool at stake. Smoking meat at this level is so competitive there s a sanctioning body, the NZ Barbecue Alliance.