SMOKE ON THE WATER AS BURLEIGH SIZZLES
THE American barbecue reputation was smoked by Sydney’s The Beard and the BBQ when they took home the grand champion title at the fourth-annual Burleigh BBQ Championships.
The lawn along North Burleigh was transformed into a massive cookout in an event aimed to show that Aussies can cook a top-class American-style barbecue feast.
There was lots of friendly competition as the 42 teams went head to head for the coveted title but they were no match for the champs from Sydney who notched up 1654 points.
“With this type of thing, you do your best and hope for the best,” winner Tony Gimellaro said.
“We tasted everything ourselves and enjoyed what we plated up, so were confident.
MY Q4U were runners-up, two points ahead of the Gold Coast’s Flamin Mongrels.
The rain was no deterrent for pitmasters who spent hours perfecting their offerings, barbecued during an overnight cook before dishing up five meats at 45 minutes intervals for judging.
Nearly 7000 barbecue fans braved the showers to be at the event that included classes by barbecue king Andy Groneman.
The US champ said it was all about patience.
“Give yourself the time you need to do it right,” he said.
“The meats here though were phenomenal. The texture and tenderness was a huge component.