Low ‘ n’slow barbecuing a winner at 4760 BBQ
So good you can almost smell it through the pages, 4670 BBQ shares what makes their barbecue a taste you will want again and again
We have found that people particularly enjoy brisket, pulled pork, chicken wings and ribs whether beef, pork or lamb. — PAUL DURSTON
THERE is something about the smell of a barbecue that makes you want to tuck right in.
Paul and Bronnie Durston have taken the taste sensation of barbecuing a step further with 4670 BBQ embracing the growing popularity of American low’ n’slow-style barbecuing.
Paul said this was the most common style of barbecue in America was where meat was cooked slowly over a low heat.
“Most smoking involves a ‘rub’ – a blend of salt, spices as well as garlic, onion and sugars,” he said.
“It is important to rub your blend over your protein, ensuring thorough coverage at least eight hours before beginning the smoking process.
“Preparation such as trimming a brisket makes a world of difference to the finished product. Removing the fat cap and any sinew will help any rubs attach which gives you a bark or crust.”
To say getting this process just right is not easy is an understatement, with Paul explaining it was not always easy to tell when the meat was done.
“We must not open the smoker too often, but occasionally rotate our cut (s) and check the internal temperatures of the meat with a probe thermometer – 90.5°C for brisket, 96°C for pork shoulder, 74°C for chicken,” he said.
“When they are finished we recommend wrapping the smoked meats in foil and allowing them to rest for around 45 minutes.
“Because of the long cooking times and regular fire checks, this style of barbecuing is not something most people have the time to do on a regular basis so it is nice for our customers to be able to enjoy the effort we put into our blends.”
Paul and Bronnie have the style down to a fine art and continue to attract plenty of local customers seeking mouth-watering flavours such as Brisket burgers, Brisket cheese subs and chicken wings at River-Feast, Lana’s Farmers Markets and other events as well as private functions.
Paul and Bronnie agreed the flavour was created via a unique blend of herbs and spices, matched with smoking woods to enhance the flavours of the meat.
They recommend meat plates, burgers, wings in a blue cheese sauce and chilli or Texas BBQ beans.
“We have found that people particularly enjoy brisket, pulled pork, chicken wings and ribs whether beef, pork or lamb,” Paul said.
“But we are definitely not limited in our range because we cook different proteins all the time especially oysters, prawns and cedar plank salmon which are some of our favourites.
“Add to that we are lucky to have access to a range of local suppliers and producers including Barritt’s Butchery, Fresh Fields Bakery, Barbecues Galore Bundaberg, Burnett Downs pastured eggs and many more to provide that exceptional flavour.”
The beauty of American low n' slow barbecuing is there are so many ways you can enjoy it including wings or a burger
4670 BBQ is run by Paul and Bronnie Durston, they are at RiverFeast Friday Nights 1a Scotland St, Bundaberg East from 4pm and Lana’s Farmers Markets Saturday 3 Stancer Crt, Bundaberg 7am to 1pm and from 4pm.