Here in Australia, barbequing is basically an Olympic sport – and one that we practice all year ‘round. But what are the tips and tricks that will take your next grill up to the next level? We asked an expert…
First things first: did you know that there is a festival dedicated entirely to music and barbequing? It’s called Meatstock, and it’s taking place in Toowoomba next weekend (March 7 and 8).
We caught up with festival director Jay Beaumont ahead of Meatstock 2025, who was only too happy to share his expert tips for barbequing…
Choosing a home barbeque
It all depends on how much time and effort you’re willing to put into your barbequing. If you just want something quick and easy for grilling, go for a small gas grill or a classic charcoal kettle. They’ll get the job done for grilling, but just remember the quintessential barbecue flavour does come from smoke, so I do recommend using charcoal over gas.
If you’re looking to dive into the world of low and slow BBQ, things get a bit more interesting. You’ve got options: bullet smokers, ceramic smokers, pellet smokers, or the granddaddy of them all, the offset smoker. Choosing the right one comes down to a mix of budget, time commitment, and how much food you want to cook. Are you grilling for yourself, and a couple of friends, or are you the kind of person who wants to cater a feast for 20? The more ambitious you are, the more you might want to invest in a setup that gives you more control but takes more time. Or you can opt for something like a Traeger pellet grill, which still gives you a great result, but pretty much looks after itself.
What you need for the perfect barbeque
If I could give just one piece of advice, it would be this: get yourself a high-quality instant-read thermometer. Temperature control is the key to great barbecue. While professional pitmasters might go by fee, the rest of us need that thermometer to hit the perfect doneness every time.
Another must-have is a good pair of cotton gloves, ideally worn under latex gloves. They give you dexterity while protecting your hands from burns—essential when handling hot meat.
And let’s talk seasoning. People often underestimate the power of a great rub. Sure, salt and pepper are a great foundation, but some of the specialty rubs and seasonings that are now available from most butchers can take your meat to the next level. Personally, I love experimenting with different rubs, and trust me, some of them are absolute game-changers, especially when you get into layering.
How to choose the right meat
It’s simple: buy the best quality meat you can afford. The better the meat, the better the end result—no way around that. Look for good marbling, those thin streaks of fat running through the muscle can make a lot of difference to the end result.
If you’re doing low and slow BBQ, cuts like brisket, beef ribs, and pork ribs my best, best advice is to buy those cuts that are Cryovaced (vacuum-sealed) at the processing plant. You can still get them at your local butcher, but that normally means the cuts have a lot more meat on them and it can also improve tenderness through a mild wet-aging process.
Now… what to cook?
Honestly, there aren’t many foods that don’t get better with that smoky BBQ flavour. One of my personal favourites is smoked cauliflower – coat it in butter and dukkah, and you’ve got a ridiculously simple, crowd-pleasing side dish.
Vegetables in general are an underrated star of the barbecue. Smoke or grill them properly, and they develop incredible depth. As for meat, I think lamb is criminally underused in low and slow Barbecue. Lamb shoulder and lamb ribs take on smoke beautifully, and the low, slow cooking method makes them incredibly tender. If you’ve never tried smoked low and slow lamb, you’re missing out.
Jay’s top tips for barbequing at home…
Temperature control is everything. If you’re doing low and slow BBQ, you need to keep a consistent temperature and ensure clean smoke. If you see thick, white billowing smoke coming out of your barbecue, that’s a sign that things aren’t going well – you don’t want that bitter, heavy smoke flavour in your food.
If you’re grilling, be hands-on. Move the meat around, be active, have a hot zone, and a cooler zone on your barbecue. You want to make sure you get a good sear on the meat, and most importantly, use your thermometer to hit that perfect internal temperature, then rest it before slicing.
And for using a public barbeque
First tip? Avoid them if you can. Or better yet, bring your own.
If you’re stuck using one, bring your own cleaning supplies because they’re usually in desperate need of a scrub. Public barbecues also take forever to heat up, and even then, they don’t get particularly hot. You’re not going to get a perfect sear on a steak, so stick to things like sausages and bacon – foods that don’t really require high heat.
A digital instant-read thermometer is a must, no matter where you’re cooking. It will save you from under or over cooking things. Cotton gloves under latex gloves are always handy for handling hot food along with some good tongs. A sharp knife good quality knife for cutting is always a must, and, of course, a cold beverage to stay hydrated – because barbequing is work, after all.
Head to www.meatstock.com.au to learn more about the festival, taking place Friday March 7 and Saturday March 8 at the Toowoomba Showgrounds.
