Slow and low gets it done
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