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Ominous warnings from the weather bureau were prophetic when world leading BBQ identity Steven Raichlen joined thirty fellow char-grill enthusiasts for a unique tasting indulgence at the Gasworks Art Park in Albert Park last week. Not even a torrential downpour could mar the ten course Degustation Char Grill BBQ tasting organised on Steven's behalf by the Heat Beads® Company. Five masters of the grill gathered to cook up a char-grill storm and provide BBQ expert Steven, who has the distinction of being one of very few to have defeated the Iron Chef Roksbura Michiba in a barbecue battle on Japanese television, with a tasty insight into the Australian barbecue way of life.  
Our stars of the day: Stavros, renowned for his superb Greek char grilling Australian style and his famous Stavros Tavern in Albert Park; Julian Wu, who specialises in Asian fusion BBQ cuisine; John Ryan, a serious competitor in world championship BBQ competitions representing Australia; Kerry Tait, winner of the 2006 annual Triple R Best Char Grill recipe competition; Eve-Lynne Fairhall whose Beef Teriyaki wowed the judges in last year’s contest, all proved beyond doubt that there is nothing to compare with the full flavour of a dish perfectly cooked over live coals. Each dish was enhanced with a specially selected Pizzini Wine presented by vigneron Carlo Pizzini.
Despite the biting wind and rain and a very hasty retreat indoors to eat, the appreciation of good food, wine and talented chefs won the day, as we sampled our way through dish upon dish. Out they rolled: Treat BBQ Like the Wok (vegetables and tempeh) - Kerry Tait - Viking Grill BBQ Calamari - Greek meets Aussie - Stavros - Weber BBQ Lamb I Am BBQ Back straps - Kerry Tait - Viking Grill BBQ John’s "Coat of Arms" Kangaroo and Emu Snags - John Ryan Weber BBQAsian style ribs- Julian Wu - Texan Smoker BBQ Beef Teriyaki - Eve-Lynne Fairhall - Big Green Egg Asian style salmon- Julian Wu - Texan Smoker BBQ Kangaroo- Greek meets Aussie - Stavros - -Weber BBQ Asian style lemon grass chicken - Julian Wu - Texan Smoker BBQ Grilled pineapple with cracked salt - John Ryan - Weber BBQ Experts on hand to introduce Steven to the secrets of the best of Australian BBQ cuisine included doyen of the grill, Vlado (who first fired up in Australia 44 years ago) and colleague Doug, from the famous Vlado’s Restaurant in Richmond; Bob Hart, a BBQ icon himself, presents 3AW's ‘Thrill of the Grill’ at 10.30AM on Saturdays and keeps us all informed on the latest BBQ happenings in his Herald Sun column; Alan Campion, the inspiration behind the Aussie National BBQ Day; Cam Smith of Triple R's ‘Eat It’ program – Sunday at noon; and Ruth Hewitson who with husband Iain produces some of our best ‘foodie’ viewing www.hueyscookingclub.com Friends from Peter Rowland Catering, The Prince Hospitality Group and Restaurant and Catering Victoria added great insight and Barbecues Galore's Tim McQuitty flew down from Sydney specially for the event. It was a BBQ fest with a difference - genuine char-grilled food cooked over live coals! Thanks to Barbecues Galore for providing the very latest char grill barbecues, and Tim in particular for ensuring that the sleek Viking Grill, the Big Green Egg the Texan Smoker BBQ, and the Weber were fired up (with Heat Beads® briquettes of course) and ready for the chefs, at just the right moment. As Steven said, wherever you go in the world, a shared interest in barbecuing is a fantastic entree card, opening doors and having a great time! COMPETITION: The Heat Beads® Company is offering two lucky readers the chance to win a set of Steven Raichlen’s barbecue books. Click here to enter - include your name and email address, and in 30 words tell us why you love to char grill over Heat Beads® BBQ briquettes. The winner will be notified at the end of February. Happy BBQ-ing - there’s plenty of inspiration right here.
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