Three BBQ tips from the experts
Dimmock says keep things simple and remember these three tips to a great BBQ:
- Use good produce, keep it simple and cook over a charcoal/wood fire for a better flavour than cooking on gas.
- If you want to take things to the next level marinade your meat, use good seasonings.
- Don’t rush the cook, the meat will tell you when it’s ready.
Best cuts for the barbecue
“Obviously, good quality pork ribs with a sweet and a little bit of heat flavour profile. Peach works well – it got us 4th best ribs in World BBQ Championships at Memphis in May 2018. A good grass fed scotch fillet (rib eye) or a lamb shank are also favourites.”
The grill’s not just for meat
Dimmock also enjoys cooking sweet potato (skin on) with a nice coating of butter and cinnamon, corn cobs with butter, salt and pepper and jalapeño poppers (jalapeño chilies stuffed with cream cheese and cheddar cheese wrapped in bacon).