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In Australia we often associate BBQ with a gas BBQ set up cooking individual pieces of meat quickly over a direct heat source eg. flame grill

However, there is another way … cooking over charcoal! Why? Taste. The flavour that develops when you use charcoal as your heat source is amazing. Just ask our butchers and they’ll share their BBQ knowledge, tips and tricks. You can also keep an eye out for Billy’s Weber BBQ classes where he’ll show you how it’s done.

What is ‘Low & Slow’? – American BBQ, cue, pit cooking & smoking are different names for essentially the same style of cooking. It’s an indirect cooking method where the flame never directly touches the meat. It usually involves a water pan for moisture and low temperatures (115-120c) over long periods (up to 14 hours). It’s only authentic low & slow BBQ if it’s smoked over charcoal or wood. No gas.

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