Fat ‘n’ Drunk Barbeque

In the last couple of years a few restaurants started popping up around Auckland that really introduced us to low n slow wood smoked meat, then we found the NZ BBQ Pitmaster page on Facebook and realised there was a huge community of awesome guys and girls cooking amazing food in their backyards. I purchased my first Weber Kettle and never looked back. The decision to compete came after a trip to Meatstock Auckland 2017. We spoke to some teams and loved the scene and when Jack Daniels announced the NZ BBQ Championship the team came together from there and the rest is history.

Our top tip is: Good meat takes time, its done when its done!

We haven’t BBQ’d anything crazy yet – we do love smoking a wheel of camembert or brie cheese, add some plum or cranberry sauce on top and dip with fresh chunks of bread!!

Our BBQ moto is….You get it in you boy!