It’s a classic Aussie tradition to have a barbie on Australia Day, and it’s so wonderful to see ABA members promoting low’n’slow techniques instead of the old burnt snag on the gas BBQ. Here are some of the mouthwatering ‘Strayan delights our members cooked up this past Australia Day. Super effort, that!

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Dean Mather did these ribs over apple & hickory wood in his weber kettle

Dean Mather did these ribs over apple & hickory wood in his weber kettle

Kris Sweres rocked the Cape Grim brisket over Cherrywood and Gidgee Lump

Kris Sweres rocked the Cape Grim brisket over Cherrywood and Gidgee Lump

Andrew Weir went for classic lamb with rosemary and hickory chunks. He also dried his own chillies for chipotle.

Andrew Weir went for classic lamb with rosemary and hickory chunks. He also dried his own chillies for chipotle.

Pieter Pieterse went for the 7-hour lamb shoulder AND leg, smoked over river red gum lump in a ProQ, with a 2 day greek-inspired marinade

Pieter Pieterse went for the 7-hour lamb shoulder AND leg, smoked over river red gum lump in a ProQ, with a 2 day greek-inspired marinade

Bec Read showed true Aussie inspiration with her square cut lamb shoulders brined with native thyme and pepperberry for 36hrs, then native spice rub for 12hrs. She cooked over Red Gum and Cherry chunks.

Bec Read showed true Aussie inspiration with her square cut lamb shoulders brined with native thyme and pepperberry for 36hrs, then native spice rub for 12hrs. She cooked over Red Gum and Cherry chunks.

Mark Zammit went for pulled lamb with a tahini/honey/cider vinegar dressing on the side

Mark Zammit went for pulled lamb with a tahini/honey/cider vinegar dressing on the side

Mike HIlburger and the crew at The Shank Bros fired up the rotisserie to cook this Gooralie free range pork over gidgee coal and peach wood.

Mike HIlburger and the crew at The Shank Bros fired up the rotisserie to cook this Gooralie free range pork over gidgee coal and peach wood.

Tony from The Beard & The BBQ did a pulled lamb shoulder with spicy rub, smoked honey injection and chipotle bbq sauce

Tony from The Beard & The BBQ did a pulled lamb shoulder with spicy rub, smoked honey injection and chipotle bbq sauce

Matt from Booma's BBQ went for classic baby back ribs (at least 8 racks!) over cherry and apple wood

Matt from Booma’s BBQ went for classic baby back ribs (at least 8 racks!) over cherry and apple wood

Ash & Ben from The Meating Place braved the rain to knock out these ribs

Ash & Ben from The Meating Place braved the rain to knock out these ribs

13 hour smoked dorper lamb shoulder from Gusface Grillah

13 hour smoked dorper lamb shoulder from Gusface Grillah

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