"My passion for barbecuing has spanned over four decades.I’ve travelled to Texas and worked with some of the best fire pit masters in the world, including the likes of Aaron Franklin (Franklin Barbecue), Wayne and Louie Mueller (Louie Mueller Barbecue), and Lance Kirkpatrick (Stiles Switch BBQ).




"But when I’m at home in Sydney, I like to try and recreate those flavours on my traditional BeefEater outdoor kitchen & BBQ by sprinkling hickory wood chips on the hot plate and turning it up really high - it kicks off a lot of smoke. Putting your beef snags on the BBQ grill rack on a low heat for 8-10 minutes under a closed lid will you give you something pretty special!"


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