BARBECUE connoisseurs will salivate over an assortment of treats and meats at the Perth Barbecue Festival this weekend.
The festival is being held at Crown Perth and the Burswood Parklands tomorrow and Sunday.
During the event, there will be mouth-watering barbecue from local and international pitmasters, demonstrations in barbecue cooking and a cook-off.
Memphis Barbecue Company co-pitmaster John David Wheeler will be among the guests doing demonstrations during the event.
“I’ve won world championships – and don’t get me wrong, I’d love to win more – but I want to share what I’ve learned along the way, share that passion for barbecue, and help make everyone better,” he said.
“My restaurant, Memphis Barbecue Company, will also be there, so the public can come down, try our food and find out what we’re all about.
“I think it’s phenomenal that barbecue is only just really taking off in Australia, when it’s such a staple of American life.
“I love seeing the look on people’s faces when they first take a bit of our pork ribs.”
Wheeler said the secret to a good barbecue was starting with a good product.
“The secret from there is to take care of the little things, such as correct cooking temperatures and internal temperatures,” he said.
“Good barbecue involves a lot of elements that need to come together to make it great.”
Wheeler said there was no comparison between Australian and American barbecue.
“I feel like Australian barbecue is still finding its flavour identity,” he said.
“In the States, all the different regions have their own flavour and style; Memphis has ‘low and slow’ with tomato sauces, while Kansas City is known for the sweet and tangy sauce.
“The ribs are also cut differently here, with less meat, so that’s something I’ve had to adjust to.”
For more visit www.bbqfest.com.au.