Top tips for creating the best barbecue this summer

By MiNDFOOD

Rosting meat on barbecue for a family picnic in the back. Sun through the trees.
Rosting meat on barbecue for a family picnic in the back. Sun through the trees.

Australian BBQ king Rohan Dimmock shares his top tips for creating the best barbecue this summer.

Rohan Dimmock and his team mate Paul King, who call themselves the Smoking Jokers travelled to Memphis last year to compete against 225 competitors in the iconic World Championship BBQ Cooking Contest.

This year Dimmock will travel back to Memphis – the home of barbecue – to compete once again in the World Championship BBQ Cooking Contest, in the hopes to take out the prestigious title of BBQ World Champion.

Three tips from the expert

Dimmock says keep things simple and remember these three tips to a great BBQ:

  1. Use good produce, keep it simple and cook over a charcoal/wood fire for a better flavour than cooking on gas.
  2. If you want to take things to the next level marinade your meat, use good seasonings.
  3. 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).

The World Championship BBQ Cooking Contest takes place in Memphis in May. memphisinmay.org

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