Australasian Barbecue Alliance members show off their skills for Christmas!

Here’s a selection of the great (and no doubt delicious) efforts ABA members went to for their holiday meals. Most of them also shared their creations with pride in our brand new ABA Facebook Group – a great place to share tips, advice, pictures and grow the Australian low and slow community, come and join in!

Thank you to everyone who submitted their fantastic pics.

Mikey from The Shank Bros cooked up a whole swag of Katz's deli inspired pastrami, smoked over cherry and gidgee lump.

Mikey from The Shank Bros cooked up a whole swag of Katz’s deli inspired pastrami, smoked over cherry and gidgee lump.

This gorgeous turkey is from Vincenzo Martino who cooked over a coal spit for 7 hours. He put an orange in the middle and herbed butter under the skin.

This gorgeous turkey is from Vincenzo Martino who cooked over a coal spit for 7 hours. He put an orange in the middle and herbed butter under the skin.

Tony from The Beard And The BBQ smoked these baby backs with homemade rub and Sugar Vinegar reduction bbq sauce.

Tony from The Beard And The BBQ smoked these baby backs with homemade rub and Sugar Vinegar reduction bbq sauce.

Simon Mataafa from The Vanguard  is responsible for this incredible spread, which includes an 11kg pig taken apart with lobsters, bugs, prawns and 3 ways oysters and assorted salads and garnish.

Simon Mataafa from The Vanguard is responsible for this incredible spread, which includes an 11kg pig taken apart with lobsters, bugs, prawns and 3 ways oysters and assorted salads and garnish.

Alan Roberts went for classic low'n'slow combos, with a 15 hr Cape Grim brisket, 12 hr Pork shoulder and 7 hr Beef short ribs

Alan Roberts went for classic low’n’slow combos, with a 15 hr Cape Grim brisket, 12 hr Pork shoulder and 7 hr Beef short ribs

Russell Brenner channelled some Tex Mex flavours with his Mesquite Smoked Barbacoa Beef Cheek w/Peach & Radish Salsa

Russell Brenner channelled some Tex Mex flavours with his Mesquite Smoked Barbacoa Beef Cheek w/Peach & Radish Salsa

Tony Spencer from BBQs Plus went traditional and did a 5.8 Kg Turkey on the Weber Family Q 3200, brined in Mad Hunky Poultry Brine for 14 Hours.

Tony Spencer from BBQs Plus went traditional and did a 5.8 Kg Turkey on the Weber Family Q 3200, brined in Mad Hunky Poultry Brine for 14 Hours.

Andrew from  drewsbrekkyblog did an awesome brisket smoked for 12 hours on a PROQ over peachwood using Gidgee

Andrew from drewsbrekkyblog did an awesome brisket smoked for 12 hours on a PROQ over peachwood using Gidgee

Gus from Gusfacegrillah went for a variety,  double smoked stout maple glazed ham, smoked rolled turkey and a roast pork loin done in the weber

Gus from Gusfacegrillah went for a variety, double smoked stout maple glazed ham, smoked rolled turkey and a roast pork loin done in the weber

Matt from Boomas BBQ had a crack at whole hog, 13.5kg Pig with a sweet honey bbq glaze cooked in the offset for Xmas lunch

Matt from Boomas BBQ had a crack at whole hog, 13.5kg Pig with a sweet honey bbq glaze cooked on a Silver Creek offset for Xmas lunch

Jess Keane made a mountain of smokey beef ribs

Jess Keane made a mountain of smokey beef ribs

Paul Barber opted for a classic pork roast with crackling in a charcoal kettle

Paul Barber opted for a classic pork roast with crackling in a charcoal kettle

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