This week we have a guest post from Myles McLean, an e-commerce entrepreneur and BBQ enthusiast, as well as the driving force behind Grillhound. Are you looking to write a guest post for Barbecue Bros in the new year? Get in touch.

The Aussie BBQ, or Barbie, is a timeless ritual ingrained in our culture and part of an Aussie national identity.

Barbequing in Australia is more than for culinary reasons but also for social purposes. Many Australians consider BBQ a bridge for cultural differences that brings people together. It’s comparable to a vehicle for family bonding, social interaction, community spirit, and even comic relief.

But how well do you know about the Aussie Barbie? In this guide, I’ll share everything you need about Aussie BBQ history, its cultural significance, its infusion with other cultures, and much more.

Read on!

Australian BBQ History Overview (Origin and Historical Influences)

Barbequing in Australia dates back 40,000 years. Historically, the Aboriginals cooked their meals outside, thanks to the forgiving Australian geography and climate, which lends itself to eating outdoors.

However, the term BBQ was little used or known in Australia, at least before the first fleet from England departed for Botany Bay.

The Brits introduced the term barbequing in Australia in the mid-1800s, and by then, BBQ was normally used in reference to events held in the US.

It’s rumoured that the first use of the term in Australia happened at the Waverly Bowls Club’s Leg o’ Mutton Barbecue in 1903.

In the early days, BBQ experience was usually associated with political campaigns and public feasts. And in most cases, the BBQ generally involves an entire animal BBQ for bigger-group consumption.

 It took several decades after the term BBQ was introduced for Aussies to start backyard BBQs and evolve their meals from group consumption to chops and sausages for individual servings.

By the 1950s, the idea of barbequing individual servings was commonplace, but the part of sharing with family and friends still lived on. A decade later, in the 1960s, the gas BBQ started becoming part of mainstream Aussie BBQ.

Unique Australian Techniques

Generally, Australians are way ahead of the curve in gas grilling. Of course, alternative methods exist, but gas grills take a front seat in the Australian grilling space. The prominence of gas grills is even noticeable in BBQs in public parks and campsites.

Gas grills are more convenient and easier to use, and heat up quickly compared to the charcoal BBQ.

The charcoal grill is also a popular grilling option in Australia. It’s not plug-and-play like the gas grills, but it provides an authentic grilling experience. In particular, the charcoal grills with open flame infuse your meat with the smoky flavour that is loved by all.

If you’re a fan of charcoal grills, understand that the choice of wood is as important as the cut of meat. Different woods have different flavours and aromas. Some are even not ideal for smoking your meat.

There are basic rules for picking wood for your charcoal grill in Australia. The first one is any sort of evergreen wood is bad because of the bad taste from the pitch.

Hardwoods and fruit trees that grow locally are commonly used for charcoal grills. Common tree woods for charcoal grilling in Australia include oak, maple, Manuka, macadamia, hickory, black wattle, cherry, and peach.

Of course, the choice of wood will also depend on what you’re grilling. For example, oak is great for smoking “heavier” meats like beef; Manuka goes well with seafood, while Red Box goes well with lamb.

Again, if you’re using fruit woods, understand that by burning quickly, you might need a good solid base of charcoal.

What do Australians grill? Australian Flavours and Ingredients

Before we look at what Australians actually grill, I want to make a little point of clarification here. When Aussies use the term “grill,” they’re referring to what Americans call “broiling.”

Aussies use BBQ as a noun (outdoor cooking spot/party location) and a verb (the act of cooking BBQ). And by adding a “d” to the end of the term BBQ, we have an adjective: “barbequed meat.”

Therefore, you’ll hardly hear an Aussie say they will “grill the steak .”Instead, they say they’re going to “barbeque the steak.”

Now that the clarification is out of the way, let’s see what Aussies grill.

Generally, Aussies grill anything on their BBQ, from different meats, veggies and fruits. You give them the grilling challenge, and they’ll “meat.”

That said, here are some common Australian delicacies:

·         Sausages: Sausages, particularly beef sausages and Kanga Bangas’ (Kangaroo sausages), are a staple in Australian BBQ. They’re often served alongside onions, sauce, and mustard bread rolls. This combo is commonly known as mustard.

·         Seafood: Given Australia’s huge coastline, grilling seafood is also common. Popular seafood includes prawns (shrimps), fish, and calamari. Often, seafood is grilled and served alongside lemon wedges and different sauces.

·         Steak: Barbequing beef and steak is a common practice in Australia. Barbequing steak is an art whether it’s the T-bone, ribeye, or sirloin.

·         Lamb: Lamb is also a fan-favourite of many Aussies. The lamb chops, lamb skewers, or marinated lamb roasts are often served with lemon wedges and sauce.

Other staple delicacies on an Australian grill include:

·         Chicken

·         Grilled veggies

·         Corn on the cob

·         Salads (coleslaw, mixed green salads)

·         Pavlova dessert

Australian VS American Barbequing

There are certainly key differences between the American and Australian BBQ. But despite their differences, both styles provide a unique and tasty experience, showcasing the love for grilled foods in their respective cultures.

Meat Selection

One of the key differences between American-style BBQ and Australian BBQ is the choice of meat. Generally, Americans usually put a lot of emphasis on pork and beef. Their popular offerings include ribs, pulled pork, smoked sausages, and brisket.

On the other hand, AU BBQ embraces a wider variety of meat, from beef, pork, seafood, and kangaroo to emu.

Grilling Technique

The second distinction between American and Aussie grilling is the grilling technique.

Typical American grilling involves slow-cooking meat at low temperatures for several hours. The slow cooking grilling usually results in meats with a strong, smoky flavour. In addition, the meat is tender and juicy.

Meanwhile, Australian BBQ focuses on grilling meat over a direct fire source, whether gas or charcoal. The grilling doesn’t take time and usually results in a charred and caramelised exterior.

Sauces and Seasoning

 The choice of seasoning and type of sauce is yet another key distinction between the American and Australian BBQs.

American BBQ incorporates a variety of regional sauces and rubs, which range from sweet to tangy. Common American sauces and seasonings for BBQ include tomatoes, dry rubs, and vinegar.

On the other hand, Aussies like to incorporate marinades, herbs, lemon, and garlic. Generally, though, sauces are usually not given a huge prominence on the Australian grills compared to Americans.

Side Dishes

Side dishes also play an integral part in any grilling experience. Most side dishes play a supporting role and are generally used to complement the meat.

Traditional side dishes include coleslaw, cornbread, baked beans, and macaroni. The Australian barbequing tends to give more weight to the presence of side dishes, compared to the American BBQs.

Common side dishes for the Australian BBQ include grilled veggies, salads, chutney, and condiments.

Regional Variation

Both countries have regional variations and different styles of barbequing. Generally, the variations are usually based on the general geographical regions.

For example, the US has different BBQ styles, such as Texas-style BBQ, Kansas-style BBQ, Memphis-style BBQ, etc.

Similarly, in AU, BBQ styles also differ depending on the geographical region. In addition, the different BBQ styles in AU are influenced by different cultural backgrounds, such as Italian, Greek, and Asian cuisine.

Global BBQ Trends

Barbequing has existed for centuries but like most things, has morphed over time. While barbequing still retains the social allure as the old times, the recent technological and new world orders have changed the details of how, what and how we barbeque.

And in this section, we shall look at the leading BBQ trends in the global market.

1)  The Rise of Smart BBQs

Technology has changed the way we grill. Automatic BBQ grills, also known as electric or smart grills, are increasingly gaining prominence in the BBQ space.

The increasing preference for a hassle-free and convenient barbequing experience drives the demand for smart BBQs to an all-time high.

And make no mistake, the smart BBQs provide an authentic grilling performance, just like the traditional options. But the best part is the smart BBQ comes with more features than you could ever imagine. For example, the best pellet smokers in Australia will provide you with a Wi-Fi connection, temperature control, meat probe, and real temperature monitoring.

2)  Smoking is New Grilling

Most BBQ is generally done over open flames- a popular grilling method in Australia. While it delivers a charred and caramelised exterior, many people are now shifting to the smoking trend.

Here, the emphasis of smoking grilling is cooking “low and slow .”It’s cooking your meat or veggies for an extended time over low heat. The benefit of smoking is that it allows your meat to retain most of its nutritional value and infuses it with a smoky flavour and succulent texture.

3)  Global Flavours

Traditionally, BBQ flavours were generally limited to a geographical region, i.e the Argentinian grills, and Mexican grills.  And the same goes for grilling techniques.

Today, however, one trend that is slowly picking up is global flavours. BBQ enthusiasts are now going beyond what is considered “normal” or classic in their regions, incorporating new species, ingredients, and exotic grilling techniques.

4)  Plant-Based BBQ Dishes

Meat is still the star of most BBQs, but given the current trends towards healthy eating and veganism, the demand for plant-based diets on BBQs is on a steady rise.

There are all-veggies BBQ parties, which exclude meat, eggs, dairy, and other animal-derived products.

Instead, these BBQs focus on Vegan ribs, mushroom burgers, cauliflower steaks, vegan skewers, and fruit skewers. 

Fusion Recipe Ideas

Australian cuisine is a melting point of culinary tradition. With waves of immigrants making their way to AU, the country has a distinctive culinary experience that will leave you craving more.

Generally, the culinary space in Australia has multi-cultural influences, which has helped create a unique and dynamic food culture.

But we can’t discuss multi-cultural culinary influences without considering a fusion recipe between Australia and the US.

Generally, Americans have a special talent for creating food from other cultures. Like AU, America also has different multi-cultural influences, which is all about catering to the American taste buds.

Unlike the AU taste buds, American taste buds seem to have a big craving for saturated fats, salts, and a ton of sugar.

Nevertheless, a multi-cultural mix between the Aussies and Americans would yield amazing results. In my opinion, the Americans would appreciate adding some dishes that Aussies locals like to call their own, such as Kangaroo meat, crocodile meat,  Witchetty grubs, emu, potato scallops, macadamia nuts, Pea and ham soup, lamb leg roasts, Vegemite on toast and seafood pizza.

On the other hand, with some tweaking, Aussies would embrace indigenous American dishes such as hybrid foods (cornbread), native recipes (succotash, corn cakes, and baked squash), cheeseburgers, Fried Steak, Buffalo wings, and meatloaf.

 BBQ as a Cultural Exchange

Barbequing plays an integral role in shaping culture and profoundly influences our preferences, traditions, and sense of identity. More importantly, it also reflects on the historical traditions and social interactions.

On a geographical scale, different barbequing techniques and food options may symbolise a cultural identity. For example, using specific spices or a unique barbequing method may signify a cultural heritage, which helps foster a sense of continuity and connection among people.

But the traditions surrounding BBQing in general are where barbequing shines regarding the cultural impact and cultural exchange.

You see, BBQ is a communal or rather shared event. The social interactions and shared meals greatly contribute to the culinary exchange of traditions.

For example, in some cultures, it’s customary to eat with chopsticks; in others, it’s customary to eat with a knife and fork. The cultural influences also extend to the social aspect of eating. For example, in some cultures, eating alone is considered rude, while in others, it’s perfectly acceptable.

The beauty of Aussie BBQ in all these is that it’s a casual and laid-back experience that can be adapted to suit any cultural preference and regional variations.

The Future of BBQ

In my opinion, the future of BBQ will be greatly influenced by technological advancement. While the traditional BBQ still has an important role, more BBQ enthusiasts are shifting towards the more convenient and easier-to-use BBQs.

The smart BBQs provide a plug-and-play experience for the ultimate convenience. More importantly, the result is tastier and well-cooked, thanks to the enhanced temperature control.

Of course, with globalisation, expect a more intense fusion of flavours and grilling techniques. The new-generating grilling techniques will generally mix the exotic, traditional, and modern techniques.

Conclusion

It’s a wrap and everything you need to know about the Aussies BBQ invasion. The potential of combining the Australian and American BBQ traditions sounds like an exciting venture. Both cultures have rich culinary traditions, and a blend of the two could potentially yield a new and incredible BBQ fusion.