" I t was part of the Australian dream of having the huge backyard and the big brick barbecue, ”says Ross Dobson, author of Firepit Barbecue . In the 1970s, wood was the fuel of choice, although back then "they weren't waiting for coals to develop," he says. We have since seen the advent gas barbecue, and now a growing return to what some call “real fire.”
Jay Beaumont is behind Meatstock, a festival of barbecue which drew up to 20,000 punters in Sydney and 15,000 in Melbourne in the pre-pandemic years. Before establishing the event in 2015, he was one of the founders of the event. 'Australasian Barbecue Alliance, billed as "the home of the low ' n 'slow" down, referring to the cooking style prevalent in barbecue culture in the United States.
Several years ago, says Beaumont, a return to wood and charcoalIt started off, driven by the flavor of wood, which is not conveyed by gas grills unless you use a small smoker and wood chips. It was, he says, "the rebirth of barbecue in Australia.
The United States and, in particular, its south - where the we could say that barbecue comes after only politics and religion - is influence, through traditional and social media, as well as travel and a wave of barbecue restaurant openings across Australia. Additionally, streamers including Netflix have given global barbecue culture the chef's table treatment.
As a result, the barbecue market is booming. booming, with a choice far beyond the old brick model or the Weber kettle which for many is synonymous with the dark art of getting your accents.just rocks. This is a rich selection for those obsessed with gadgets and brands.
Caroline Harkin has been distributing barbecues and smokers for 15 years. She saw a "real culture" grow in Australia. Harkin could talk for days about the Big Green Egg, a versatile ceramic grill, which indeed looks like a giant egg - though it uses cordierite, a silicate ceramic developed for the Space Shuttle's re-entry. The versatility and aesthetics of the design seem to be a selling point with the Egg, as well as competitors like the Kamado Joe, another ceramic offering. They are beyond a grill, they are also used for smoking and even baking. Harkin compares the Big Green Egg to a tandoor.
Both products come at a steep price, starting at $ 1,000, and going up to $ 4,000. $ for larger models. The value of this cost will depend on your frequency of use.on and the way you barbecue. For home cooks who push their skills in their backyard or balcony with longer slow and slow cooks, or even breads, these ceramic barbecues are perhaps a go-to option for temperature control and ease. of use.
But this kind of expense is far from essential. Leon Tartaglia and Cory Frayling started barbecuing three years ago, dusting off a Weber kettle that Tartaglia's father had long abandoned. "It 's like joining a cult, " laughs Tartaglia of the Cue community. Frayling says: "We just started cooking burgers on it, then took some pictures, then shared them on our Instagram page.
Using YouTube as an endless source of reference, they quickly "took risks and made mind-blowing cooks that many people in the backyard will be afraid of. to do from the start ”. Documenting prime rib roasts and the three-hour cooks under their Instagram account @cheatmeats, they now have 292,000 followers, and after just nine months on TikTok, they've racked up an audience of 400,000.
The origin story of Tartaglia and Frayling reflects a lot of people, who tell me they started with borrowed or even salvaged barbecues. A basic kettle with a domed lid can be purchased new for $ 100. It might be the drive wheels of the barbecue world, but no less effective with a little practice.
Although a lot of between us can have an analog baking tipped thermometer for roasts, or simMore by appearance, there is a plethora of Bluetooth probes that allow you to monitor a cook from your smartphone. This upgrade, rather than a fancy stove top, is Tartaglia's choice for a gadget worth the money. “Look, that takes a lot of the guesswork out of the equation,” he says. "You can buy a wagyu breast for $ 450, so you 're not just going to cook it and guess when it's ready." You will be using the right instruments and tools.
Dobson, who has several barbecue books to his credit, returned to the fireplace. It's not far from the brick barbecues of his youth, but he warns of the big ones. Our instinct may be that a large fire is dramatic and desirable, but Dobson is anxious to burn more wood than necessary, saying, "I bought a very small one, the size of a wok and This is what I have endedi by using and testing, because it was really doable. As with the kettle, a basic fire pit or brazier starts at around $ 100 at Bunnings, and like anything barbecue-related, YouTube has countless tutorials on how to make your own.
For Dobson, the allure of abandoning gas lies in the fundamentals of charcoal cooking.
Patience is the key, so for those who want to light and cook quickly, gas remains the standard. "There is a lot of smoke at the beginning," he warns against using wood. If you don 't wait for the water and oxygen to burn, "which creates the smoke you will ruin the food".
" It becomes that diesel taste. Give it a few hours and you 'll get those glowing embers, this is what you are looking for. "