THROWING some meat on the barbecue is a well loved Australian tradition.
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But for TexAus BBQ, a group of four friends from Lake Macquarie, it’s a passion.
“We love it. The taste of slow-cooked meat, there’s nothing better,” said Adam Rothwell, one of the members of TexAus BBQ.
Mr Rothwell, Johny Mesaric, Darren Zeuschner and Garvin Drinkall, recently competed in the slow cook barbecue competition, Smokin’ the Valley, at the Wingham Akoostik Festival.
After coming second in the grain-fed brisket category, fourth in the grass-fed brisket category, and fourth in the pork ribs category, the team were crowned overall grand champions.
“It was amazing to win,” Mr Rothwell said.
“We’ve been to a few competitions where we’ve come second, or third, but nailing the overall competition is quite difficult.
“So this was just awesome,” he said.
Adam Roberts, co-founder and general manager of the Australasian Barbecue Alliance, which runs and sanctions many of the slow cooking competitions across Australia, said TexAus BBQ have been one of the most consistent teams each year.
“Putting it simply, they cook amazing barbecue and you know you’re up against tough competition when these guys are in the field,” Mr Roberts said.
Slow cooking barbecuing simply means cooking meats over low temperatures for long periods.
Mr Rothwell said it had taken a lot of sleepless nights to get their meat right.
“Cooking meat for 12 hours, checking the fire every hour, means you sometimes don’t get the best sleep,” he said.
TexAus is aiming to compete in at least six competitions this year.
“It’s a great time, slow cooking meat with your mates.
“I’ve met a lot of blokes at these competitions that are just unreal. It’s such a great community,” Mr Rothwell said.
Mr Roberts said many of the competitions are in regional towns and attract thousands of barbecue enthusiasts.
“They are a key meeting point and an awesome social gathering for everyone in the barbecue industry,” Mr Roberts said.