Barbecues hog the slow lane at contest
There were no sizzling sangers or spitting steaks at the Heartland Beef National Barbecue Competition.
It was barbecue, but not as most New Zealanders know it.
The inclusion of an American-style, slow-cooked barbecue competition is a new entrant to Feilding's long- established beef and lamb expo, Aginnovation.
The competition, which took place throughout the weekend, called upon participants to tend to their meat upon the hour, with the aim of producing a tender, delicious piece of meat from secondary cuts usually overlooked in favour of their juicier counterparts. Not allowed to cook with gas, only wood, coal or wood pellets, participants who did not have the right kind of barbecue of their own were supplied Yoder Smoker barbecues.
Armed with their own secret recipes to create the perfect "bark" of flavour on their meats, the teams were given lamb ribs, beef ribs, brisket and lamb shoulder, to cook for as low and slow as they could.
While it wasn't the traditional way that Kiwis liked to do their barbecue, all the entrants were eager to see the style catch on in New Zealand.