Grilled snags and sizzling steaks are being swapped for brisket and pork shoulder cooked for up to eight hours. Driving the “low and slow” trend is the growth of competitive barbecuing. This serious ...

Paul Durston is proud to be part of what he calls one of the fastest growing sports in Australia — competitive barbecuing. Mr Durston is the pit master for Bulldogs BBQ Australia, a competition team ...

Australia’s top barbecue customs have been revealed – and it turns out residents of one state are addicted to a very odd ingredient. New research by the Council of Small Business Organisations ...