Smoke Rising Down Under


Steven likes to say that in the world of barbecue there’s no such thing as strangers—just friends who haven’t met. Case in point—Steven’s recent Planet Barbecue research trip to Australia. No sooner had Steven put feelers out to grilling experts there, than Heat Beads® (Australia’s best-selling BBQ briquettes company) offered to stage a barbecue in Melbourne to introduce Steven to some of Australia’s top grillers.



The event was sponsored by Heat Beads®, Australia’s best selling brand of BBQ briquettes .


Here Aussie smoke master, Julien Wu, shows of his Asian style baby back ribs and lemongrass beer can chicken.


Stavros, chef owner of Melbourne’s famous Stavros Tavern restaurant , grilled up Greek-style calamari.


And, of course, no Aussi barbecue would be complete without kangaroo, here marinated in red wine and bay leaves and served shish kebab style.



Aussie pit master, John Ryan (who has spent time in Kansas City) dished up his infamous kangaroo and emu “snags” (as sausages are know in these parts).



John brought the event to a spectacular close with pineapple marinated in Australian dessert wine and grilled with coarse sea salt. (Believe it or not, the salt brings out pineapple’s sweetness.)
To read more about the Raichlen- Heat Beads Barbecue Fest in Melbourne, please visit the following web site: sizzle.heatbeads.com.au.

G’day!