Slow and low gets it done

Port Douglas & Mossman Gazette - - NEWS - Moya Stevens

THE sights, sounds and smells of spec­tac­u­lar smoked meat will fuse with great mu­sic and craft beer at the Na­tional BBQ Com­pe­ti­tion to be hosted by Hemingway’s on the Reef Ma­rina in Port Dou­glas on Satur­day, June 10.

“It is ex­cit­ing for Port Dou­glas be­cause this is the first time the com­pe­ti­tion has come north of Townsville,” Chris Bar­ber, Hemingway’s as­sis­tant venue man­ager said.

“It’s part of a cir­cuit where par­tic­i­pants win points on a na­tional leader­board.

“We are ex­pect­ing eight teams, some com­ing up from Bris­bane, to com­pete in smoked beef brisket, chicken, lamb and pork ribs,” Chris said.

The com­pe­ti­tion is fierce, with teams start­ing up their smokers at 3pm on the Fri­day, some camp­ing out along­side their equip­ment and cook­ing overnight.

The BBQs and a dis­play by one of the event’s spon­sors, Bar­be­ques Ga­lore, will set up on the grassed area north of the ma­rina build­ing, ad­ja­cent the in­let.

“The first taste for the judges will be 10am on Satur­day and hourly af­ter that,” Chris said.

There will be a spe­cial ‘Pro­mot­ers’ Choice Chal­lenge’, with the pub­lic vot­ing for the best BBQ sauce made with Hemingway’s beer.

“There are two smokers, one val­ued at $800 and the other $300 plus meat trays, to be won by vot­ers,” Chris ex­plained.

Hemingway’s is start­ing the blues en­ter­tain­ment at noon and the list of per­form­ers in­cludes Juzzie Smith, The Mont­gomery Brothers, Matt An­gell and Shan­non Hunter with the mu­sic go­ing un­til 11.30pm.

At 4pm there will be a ‘Slow and Low’ cook­ing master class for the first 60 peo­ple to pay their $20 en­try fee. Par­tic­i­pants also re­ceive a sam­ple bag val­ued at $60.

“The master class will be on a ‘first come, first served ba­sis’ and will be held up­stairs at Hemingway’s,” Chris said.

The ma­rina will fea­ture sev­eral food ven­dors, Buf­falo Trace Bour­bon Bar and mu­sic so Chris sug­gests “com­ing down to the ma­rina early to talk to the BBQ teams, en­joy the mu­sic, taste some great food and drinks, learn to cook — a whole day’s en­ter­tain­ment”.


Chris Bar­ber and chef Re­becca Creighton pre­par­ing their week­end slow smoked lamb and chicken served on week­ends at Hemingway's

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