Fire up the bar­bie

Southern Gazette (South Perth) - - FRONT PAGE -

IT will be a bar­be­cue lover's dream when the Perth Bar­be­cue Fes­ti­val takes place at Crown Perth and the Bur­swood Park­lands this week­end.

BAR­BE­CUE con­nois­seurs will sali­vate over an as­sort­ment of treats and meats at the Perth Bar­be­cue Fes­ti­val.

The fes­ti­val is be­ing held at Crown Perth and the Bur­swood Park­lands on April 8 and 9.

Dur­ing the event there will be mouth-wa­ter­ing bar­be­cue from lo­cal and in­ter­na­tional pit­mas­ters, demon­stra­tions in bar­be­cue cook­ing and a cook-off.

Mem­phis Bar­be­cue Com­pany co­pit-mas­ter John David Wheeler will be among the guests do­ing demon­stra­tions dur­ing the event.

“I’ve won world cham­pi­onships – and don’t get me wrong, I’d love to win more – but I want to share what I’ve learned along the way, share that pas­sion for bar­be­cue, and help make ev­ery­one bet­ter,” he said.

“My restau­rant, Mem­phis Bar­be­cue Com­pany, will also be there, so the pub­lic can come down, try our food and find out what we’re all about.

“I think it’s phe­nom­e­nal that bar­be­cue is only just re­ally tak­ing off in Aus­tralia, when it’s such a sta­ple of Amer­i­can life.

“I love see­ing the look on peo­ple’s faces when they first take a bit of our pork ribs.”

Wheeler said the se­cret to a good bar­be­cue was start­ing with a good prod­uct.

“The se­cret from there is to take care of the lit­tle things, such as cor­rect cook­ing tem­per­a­tures and in­ter­nal tem­per­a­tures,” he said.

“Good bar­be­cue in­volves a lot of el­e­ments that need to come to­gether to make it great.”

Wheeler said there was no com­par­i­son be­tween Aus­tralian and Amer­i­can bar­be­cue.

“I feel like Aus­tralian bar­be­cue is still find­ing its flavour iden­tity,” he said.

“In the States, all the dif­fer­ent re­gions have their own flavour and style; Mem­phis has ‘low and slow’ with tomato sauces, while Kan­sas City is known for the sweet and tangy sauce.

“The ribs are also cut dif­fer­ently here, with less meat, so that’s some­thing I’ve had to ad­just to.”

For more in­for­ma­tion or to pur­chase tick­ets to the event, visit Tick­ets avail­able from

John David Wheeler is one of the most award-win­ning bar­be­cue cooks in the world.

Among his many ac­com­plish­ments, he’s a two-time win­ner of the over­all Cook­ing Team of the Year award, win­ner of the World Grand Cham­pi­onship at Mem­phis in May 2016, win­ner of three sep­a­rate World Cham­pi­onships and more than 75 Grand Cham­pi­onships, not to men­tion win­ning thou­sands of other awards.

John David Wheeler in ac­tion, teach­ing the fine art of bar­be­cu­ing.

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