Taste sen­sa­tion:

Low ‘ n’slow bar­be­cu­ing a win­ner at 4760 BBQ

Bundaberg Style - - CONTENTS -

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.

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