BBQ Tours Australia | Local business
BBQ Tours Australia
Phone: +61 404 016 866
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25.01.2022 I have just added an exceptional piece of kit to my BBQ arsenal in a Smashburger smasher from Southern Ocean Smokers in Western Australia. These are a weighty smasher at 1.7kg, stainless steel, nicely finished & well balanced in your hand. It's perfect to use and does not feel heavy. Even a novice will get great results. I put it through its paces last night for a family burger dinner and the results were amazing, apparently my best ever.... Contact Jason Meldrum at Southern Ocean Smokers and support an Australian business. Single Postage is $20 Australia wide.
25.01.2022 Happy 4th of July to the home of BBQ. #bbqtoursaustralia
23.01.2022 We have been busy planning a tour of Austin Texas and surrounding areas for next year, concluding with a very special Master Class. This trip will be one not to miss. Stay tuned. #bbqtoursaustralia
22.01.2022 Unfortunately, we have been very quiet this year on our plans for up coming tours and events. This has been due to my military commitments assisting with the bushfires for the first 2 months of 2020. With the Coronavirus threat and government restrictions with people movements and social distancing, we are halting all planned international events. This does not mean everything will come to a standstill. Planning will still take place to enable a business as usual approach onc...e restrictions have been lifted. My commitment to support local businesses and Aussie jobs, especially here in Victoria, has enabled other opportunities to present themselves. It is the aim of BBQ Tours Australia to reach out to our BBQ contacts and work out how we can best support them during this difficult time. Please share this page. Email me directly at [email protected] if you have ideas, want to promote your favorite restaurant or you are a restaurant wanting some free support or promotion.
21.01.2022 Franklin Barbecue - Austin Franklin Barbecue is considered by many to be the absolute pinnacle of Brisket and Texan Barbecue. From the long stretch of lines of meat worshipping believers, to the many awards and favourable reviews, its easy to see why so many people wait hours on end to eat at this BBQ icon. Having researched extensively and been pre-warned about the early lines at Franklin Barbecue, I Ubered my way to the sacred site at 6:30am (yes thats the morning people)...Continue reading
21.01.2022 If you're currently over in Texas, take a moment to support my mate Randy Estrada's new BBQ business, Estrada's Texas Barbecue. Located at 4903 FM 1327 Creedmoor Texas. Open Thurs - Sun, 6am until 3pm or Sold Out. Looking forward to getting over and trying the food myself in the upcoming months.... Congratulations and Best Wishes Randy on your new business venture. I'm sure it will be successful for many years to come, especially if the photos are anything to go by. See more
20.01.2022 Here's something for our Australian followers. If Daniel Vaughn comes to visit and writes about you in Texas Monthly, you're doing something right. Congratulations to Kit and Prue Houston.... #bbqtoursaustralia #houstonsbbq
19.01.2022 Salt Lick BBQ - Driftwood The Salt Lick BBQ is perhaps the most debated place in regards to authentic Texan BBQ. Extremely popular with tourists due to exposure on The Food Network and Foodie endorcements, Salt Lick BBQ is in my opinion, neither fantastic nor bad. It was simply a good feed in a fantastic location. Salt Lick has what is probably the most photographed pit in the world. People from all over come to take a glimpse at this magnificent looking pit, to take a photo ...of it or with it. For sheer beauty, it is a finely constructed piece of artwork that captures the imagination and instills primal urges of meat and fire. However the real star here is the back of house operation that performs sleekly and efficiently in producing good quality meat and keeping the magic alive. It is estimated Salt Lick cooks over 1500 briskets each week, not including sausage & ribs, meaning that based on volume and the size of the glamorous pit out front, there is no possibility of producing those numbers on the single pit. Out back, is where the real magic happens. Finishing the product out the front, keeps the magic in plain view. In some respects it feels like an effective rabbit in the hat magic trick, that performs smoothly and keeps you excited. Needless to say, I had the brisket, sausage link & pork ribs with beans, potatoe grits and slaw. The ribs were tender but had strong sweet overtones, most likely from the constant mopping on the front pit. This is not a criticism, in fact I thoroughly enjoyed the glaze. The brisket was ok, without being great and the sausage was tasty. I did enjoy the meal, however overall it wasnt remarkable. For me, the real highlight of the day was the beautiful scenery. Set on the grounds of a working winery, this is some of the most picturesque views of any BBQ establishment. Keep in mind the restraurant itself does not serve alcohol, so a 1 minute walk to the wine tasting building is worth the trip. You can purchase wine or beer here, complete a tasting or you can BYO. The area is well set up to enjoy a great afternoon out with family & friends, which is after all, what barbeque is all about. Salt Lick BBQ is open every day from 11am to 10pm daily. If you can book ahead on the weekend and busy meal services, you will avoid waiting in the queue. #bbqtoursaustralia
19.01.2022 A fantastic honour to someone who has done a lot for Texas BBQ.
17.01.2022 My friend Bill Dumas, from Texas Barbecue University is running a great class on January 11th 2020. If you're in or around Texas, this is a class not to be missed. Bill Dumas is one hell of an experienced Pitmaster and Texas historian, that you'll walk away with more knowledge than you you expected. #bbqtoursaustralia
16.01.2022 If you love your brisket.........
15.01.2022 Just 3 more weeks until we hit the road in Texas for some mouth watering delights and meet some wonderful people. I always find it amusing that here in Australia, we call it American BBQ and in the USA it's just BBQ. I have to stop myself from calling it that when I'm there. Keep watching for updates, reviews and announcements on our upcoming trip.
15.01.2022 Interesting scientific view on chicken. I am a massive fan of spatchcocking a chicken for the evenness of the cook which enables the whole chicken to arrive at temperature at roughly the same time. Although I don't use plain salt and pepper for my dry rub, the rub I use has salt which enables me to follow this process to achieve great results. I also push the temperature to 165f but I'll have a crack 150f and see the difference. Let me know your thoughts and how you go.... #bbqtoursaustralia See more
14.01.2022 Beef Ribs are by far the best cut of meat you'll ever try.
14.01.2022 An awesome day spent at the Atlanta Grill Company Father's Day Block Party. Thank you to Gary White and the team for hosting me and making me feel welcome, even though the scenes there were chaotic and reminiscent of The Beatles. Australian retailers could learn a lot from the passion and customer service levels displayed by the Atlanta Grill Company. The atmosphere was electric, everyone was having a great time, the vendors were terrific with their products and knowledge and... the quality of the produce and meats were high end and delicious. It was awesome to meet Kamado Joe owner Bobby Brennan and talk BBQ. Equally rewarding was to hang and talk all things BBQ with Master Chef Eric Gephart and Kamado Joe Wizard John Setzler. #bbqtoursaustralia #atlantagrillcompany #ericgephart #john_setzler
13.01.2022 Whilst on Operation Bushfire Assist 19/20, I've had an opportunity to make some Smashburgers to keep up morale, using makeshift ingredients. This is one such example.
13.01.2022 For those who are wanting to get into the art of Low 'n Slow Bbq, Wayne Mueller of Louie Mueller BBQ has a great guide on how to start. #bbqtoursaustralia
13.01.2022 This informative article was written by John Setzler, from Man Cave Meals, in Atlanta USA. I can't say that I'm a fan of this technique, but much like a thermomix, I'm sure its supporters would advocate for them. Interested to hear what your thoughts are. #bbqtoursaustralia
12.01.2022 Preparing for our meet n' greet trip to Texas to confirm our tour itinerary. Our official tour is shaping up to be late October - early November.
12.01.2022 Check out my mate Bryan P Gonzales this weekend if you're in or around Houston,Texas.
12.01.2022 Can highly recommend Bill Dumas out at The Switch. Excellent eating out there and all round good people. Good luck.
11.01.2022 Merry Christmas to our BBQ followers. 2020 is shaping up to be an exciting year so stay tuned for some major announcements. If you have friends or family who are into American BBQ, get them to follow our page. There are some sizzling things on the grill for next year for both the USA and Australia. #bbqtoursaustralia
11.01.2022 The Switch - Dripping Springs This is the second restaurant for Shane Stiles of Stiles Switch BBQ & Brew fame - a Top 50 BBQ destination in Texas Monthly. If you are expecting a replica of the aforementioned original location, you will be pleasantly disappointed. This is a a genuine, stand alone restaurant with scenery, food and service that is every bit as good as the original. It has been recognised by Texas Monthly in the Top 25 New BBQ Joints in Texas, which is no mean fe...at considering it was less than a year old at the time of publication. Located in a developing area of Dripping Springs, The Switch will continue to grow with its location. With new housing, shopping centres and businesses being built nearby, this restaurant is ideally suited to become a go to destination for BBQ. In fact during my visit, there was a constant stream of customers for lunch, dinner and in between. Located in a shopping centre precinct, you can smell the post oak as you drive into the parking lot. When you walk to the front door, one can peer through the mesh on the left to the Pitmasters working in the pit room, who are also more than happy to say Hello and answer any questions you may have. With the exception to chicken, all other proteins are smoked on Moberg 1000 gallon smokers. These are beautiful looking smokers, manufactured by local welder Sunny Moberg who currently has over a 20 month wait list for his high quality smokers. Currently, he is manufacturing the first to come Down Under for an establishment in Perth. That speaks volumes to have earned a solid reputation some 16,795 km from home, on the other side of the world. The restaurant itself, is beautiful and has a full bar, patio area and full service dining. Its warm and inviting to both families as well as the average punter, who wants a quick feed and a beer whilst watching sports. The food is seriously delicious. There is some heat on the ribs which doesnt over power the pork and the brisket is unbelievably good. I had a combination of lean and fatty, which had great tones of smoke, salt and pepper all of which danced on your tongue and melted in your mouth. The sausage was home made and awesome and I was also fortunate to be treated to a pepperoni pizza sausage link that blew my mind. Thats no exaggeration! The sides are equally as good, and I love the fact that the menu specials change frequently such as Pork Belly Burnt Ends, Brisket Enchiladas, Baby Back Ribs & Smoked Sausage Corny Dog to name a few. Overall, I genuinely loved The Switch and its people, food, beer selections and restaurant, create an all round great experience that should not be missed. I would not be surprised to see The Switch listed on the next edition of Texas Monthly Top 50 BBQ. The Switch is closed Mondays and open Tues - Thurs 11 - 8:30, Fri / Sat 11 - 9:30 & Sun 10:30 - 8:30. #bbqtoursaustralia #theswitchbbq
11.01.2022 A simple message from one of Melbourne's best butchers. And let's all support our farmers and Aussie jobs. #bbqtoursaustralia
10.01.2022 Texas Monthly's Daniel Vaughn's take on Beef Ribs at Franklin's BBQ. BBQ Tours Australia review on Franklin's BBQ soon. #bbqtoursaustralia
10.01.2022 Congratulations Bill Dumas on what looks like an awesome experience. I'm sure all those who attended learned much more than they anticipated from such a knowledgeable and experienced Pitmaster. Can't wait to attend a session myself.
10.01.2022 Do yourself a favour and purchase this book. Lance Rosen is a pioneer of American BBQ in Australia and this is quite an achievement.
08.01.2022 An excellent read about "seasoned" smokers. Always clean your equipment. #bbqtoursaustralia
08.01.2022 An awesome event took place on the weekend at Houston's BBQ in Keilor with the great Wayne Mueller running a Masterclass for beginners and experts alike. What was a fantastic event became even better with the opportunity to work an overnight shift at the pit with Wayne, working side by side and putting theory into practice, talking all things BBQ but more importantly establishing friendships and exchanging ideas on a variety of topics. The meal consisted of Brisket, Texan sau...sage, Wayne's famous Beef Ribs, a bread dip as well as the usual sides. I'd like to thank Kit Houston for opening up his world class restaurant to the masses and running a wonderful event. I'd also like to thank Wayne Mueller for making himself available and sharing his knowledge, time and passion for BBQ and life. I'm looking forward to working with these men in the future on other events. I hope everyone comes out to support Kit at his restaurant and his other events in the future. #bbqtoursaustralia #houstonsbbq #louiemuellerbbq See more
08.01.2022 If you love your American BBQ and want to learn how to do it, do yourself a favour and go over and like my friend Bill Dumas's page at Texas Barbecue University. There are not too many pages / sites, where a very respected Pitmaster will give you the insight of his knowledge & experience and where you have the opportunity to reach out and have your questions answered by someone of this magnitude.
05.01.2022 I love experimenting with burgers. This is my take on a double fried double dipped buttermilk cheesy chicken burger with an American Southern seasoning. I don't think my arteries will thank me.
05.01.2022 To my American mates and any Aussies in Austin, if you're wanting a great BBQ feed this Sunday 21 July, see my mate Bryan P Gonzales at The Brewers Table. His talent is not to be missed during this limited opportunity. #bbqtoursaustralia #brythebbqguy
04.01.2022 About to start our BBQ adventure. Leaving Melbourne 11c and heading to Austin Texas 29c. Visiting some awesome BBQ establishments and meeting Pitmasters and Restaurant Owners with BBQ pedigree. Keep watching for updates.
03.01.2022 It's official. We have our fantastic new logo - thank you Steve Murphy from Artflow Graphics & have started our signup page & newsletter. Please feel free to like our page & recommend it to other BBQ enthusiasts. Our first newsletter will be ready in Feb with information about our upcoming tour to Austin Texas later in 2019. For direct enquiries please email: [email protected] Happy BBQing.... Jason See more
02.01.2022 Snows BBQ - Lexington Texas. Rated as the Best BBQ in Texas (Texas Monthly BBQ Top 50), Snows BBQ comes with some high expectations and they didnt disappoint. I arrived late 11.15am, Snows opens at 8am, a rookie error but I was suffering jet lag. There was still a long queue however it moved very quickly. One of the best things about waiting in line for BBQ, is the opportunity to meet other people. Texans are very friendly & hospitable people, very much like Australians a...nd for me, adds to the overall experience. I ordered 1/2 pound of brisket & turkey with white sliced bread, beans & pickles. The turkey was flavoursome & well cooked however the brisket was moist, melt in your mouth, slices of deliciousness. Nothing was over seasoned and the smoke was balanced. I ate my meal under the old metal roof at the rustic timber picnic tables. Families, mates and strangers, all sat around the shared tables, enjoying the food and talking. The only time I saw mobile phones was the instagram photo or photos with resident Pitmaster and all round Legend Tootsie Tomanetz. Tootsie is a revered Pitmaster with over 50 years experience and has been inducted into the Barbeque Hall of Fame, was a semi-finalist for the converted James Beard Award and has received a Texas Senate Resolution (No. 384) recognising her accomplishments and dedication to Texas and its BBQ traditions. She graciously spent time talking BBQ, sharing her experience and showing me the pits, only pausing to listen politely to my questions and take selfies with admiring fans. The 83 year old is a wealth of knowledge and handles the admiration with a no fuss approach. Owner Kerry Bexley, also shares Pitmaster duties. He is a gracious host, whose main concern is making sure you had great BBQ. Its his passion and mission. He greets all his guests and asks how they found their meal. Judging by the many satisfied faces and the lines, they must be doing something right. In fact when I was there today, the current USA Secretary of Energy in the Trump administration and ex-Texan Governor Rick Perry was in attendance. I had the opportunity to talk with him today and he confirmed the status of The Best BBQ in Texas is well deserved. After my experience at Snows, I tend to agree with him. Snows BBQ is only open 1 day a week, Saturday 8am - 2pm, unless the meat runs out prior. Id advise getting there early and dont be surprised to see hundreds in the queue. #BBQToursAustralia #snowsbbq
01.01.2022 Salt Lick is definitely on our tour list
