Answered by: Joel Hogston
How did you get into the barbecue business? The Weber Kettle Club BBQ Team Australia came together from their love of the Weber kettle and low and slow style cooking. When we combine our secret rubs and sauces together with the finest cuts of meat nothing but pure BBQ goodness is sure to follow.
What's your signature dish? Our signature dish is Double Dip Chicken. Chicken thighs smoked using Aussie timber, coated in a home made rub and basted in our special BBQ sauce. With a secret ingredient!
Can you let us in on what you're bringing to the BBQ Wars? We will be bringing a large selection of vintage grills some dating back to the '60s. There will be an array of colour at our stall and a large choice of pits to cook on.
Which bands/artists are you keen to catch at Meatstock? Can't wait to seeing Henry Wagons. We saw him at Port Macquarie last year and he always puts on a great live show.
If you could feed any band/artist playing at Meatstock who would it be and what would you serve them? Henry Wagons, of course. We would love to see him tuck into some our brisket, which helped get us to the finals of the World BBQ Championships late last year.
What else are you looking forward to at Meatstock? Looking forward to meeting as many BBQ tragics like ourselves. And will be interesting to see the Butcher Wars as well. Hopefully we can check out as many bands as possible in between competing.
