Answered by: Jesse Rogers
How did you get into the barbecue business? My wife and I were foodies who tried real BBQ in the US and jumped in as soon as comps started in Australia.
What's your signature dish? Pork ribs. They've beaten BBQ legends like Myron Mixon and Johnny Trigg. They also won our very first trophy.
Can you let us in on what you're bringing to the BBQ Wars? We're bringing two Humphrey's smokers made in Maine, USA. These cookers recently won the world championships.
Which bands/artists are you keen to catch at Meatstock? We got a real taste for bluegrass when in Tennessee competing in the Jack Daniel's World Championships last year, so probably Mustered Courage.
If you could feed any band/artist playing at Meatstock who would it be and what would you serve them? Our Memphis dry rub ribs. To us it's the pork equivalent of texas brisket — pared back so you really taste the meat and lightly dusted with rub after cooking.
What else are you looking forward to at Meatstock? The Butcher Wars… I hope BBQ competitors get to judge their meat trimming because we I can't find good ribs anywhere!
