Kids on Fire contestants, James Grainger.
Barbecue aficionados basted, tested and tasted their way through two days of competition at the Smoke on the Coast event held at the Whangateau Domain over the Matariki weekend.
Despite some torrential rain on the only public day on June 24, organiser Derrick Paull estimated around 1000 people attended to watch teams and individuals go head-to-head in five cooking categories – kids on fire (beef sausage), adult ancillary (sausage), steak, swift pork ribs and chicken wings.
Friday also featured a cooking demonstration by Australian Pitmaster Adam Roberts.
Roberts described the Whangateau event as the best low and slow contest in NZ.
“There were some of the best of the best competing here,” he said. “The standard of the food has really taken off over the last couple of years in New Zealand and they are as good as pitmasters in Australia and even Texas.”
A variety of meat delicacies were cooked over the weekend and put before a panel of experienced judges and amateurs trained on the day.
On Saturday, teams competed in five categories – chicken, pork ribs, pork shoulder, lamb and brisket.
After finishing second last year, Auckland competitor Josh Fasher had the satisfaction of taking out the top prize in the steak category this year, winning himself a trip to the American Royal in Kansas City in
September and the World Championships in Texas next year.
Also travelling to Kansas City will be the three man BBQ War team of Wayne Dil, Jade Field and Jeremy Thorp.
“You feel absolutely shattered after a comp like this one, but then two weeks later you start looking forward to the next one,” Dil says. “You’re competing but you’re also all mates. It’s a great atmosphere.”
Dil shared his top barbecue tip – “fire management”.
“It doesn’t matter whether you’re cooking on a $299 Webber or a $30,000 tank, you’ve got to know the barbecue you’re using to get the best results.”
Paull has confirmed the event will be back at Whangateau in April next year.
