Grilling Around the Globe: The Diversity of International BBQ

Grilling Around the Globe: The Diversity of International BBQ’ is a sizzling exploration of the world’s barbecue traditions. From the smoky pits of California to the fiery grills of Australia, this article takes you on a tantalizing journey to discover how different cultures turn up the heat on their unique versions of BBQ. Featuring a star-studded lineup of pitmasters, this piece delves into their fiery fables, the competitive spirit of barbecue brawls, and the culinary secrets that define the art of grilling across the globe.

Key Takeaways

• International and local pitmasters, including Shalamar Lane and Jess Pryles, converge to showcase their grilling prowess and share multicultural flavors.
• The Revolutionary Barbecue Brawl, a KCBS-sanctioned event, stirs up competitive spirit with teams vying for $30,000 across four categories.
• A variety of global grilling techniques are highlighted, featuring Tandoor and Teppanyaki, alongside street food and sweet treats like Messina’s gelato.
• Cultural events like the Vivid Sydney Fire Kitchen and CultureFix partnerships emphasize the communal aspect of BBQ, blending food, music, and community.
• Personal stories from pitmasters like Jess Pryles and Mindy Woods offer insight into their passion for BBQ and the fusion of traditional and innovative approaches.

The Sizzling Symposium: Pitmasters and Their Fiery Fables

California’s Charcoal Charmer: Shalamar Lane

Meet Shalamar Lane, the pitmaster who’s turning heads and taste buds in Carson, California. Her joint, My Father’s Barbeque, is a temple to the time-honored traditions of Southern BBQ, with a twist that’s all Shalamar. She’s not just in the business of smoking meats; she’s smoking the competition.

Raised by a duo of BBQ maestros from Alabama and Texas, Shalamar’s veins practically pump barbecue sauce. But don’t let the saucy lineage fool you; she’s a rebel with a cause, crafting a legacy that’s uniquely hers. Her secret? A fusion of South’s smoky flavors with her own signature flair.

At My Father’s Barbeque, every bite tells a story. A story of family, fire, and a love affair with the grill.

Here’s a taste of what you can expect when you step into her smoky sanctuary:

• Brisket that falls apart at the mere suggestion of a fork.
• Ribs that’ll make you write home about.
• A pulled pork that’s been whispered to until perfectly tender.

The spotlight is on Shalamar, and rightly so. She’s not just keeping the flame alive; she’s setting the BBQ world ablaze.

Down Under’s Grilling Guru: Christine Manfield

When it comes to the grill, few can hold a flame to Christine Manfield. This culinary maestro dances with fire, infusing Australian produce with global flair. Her cookbook pages are as well-thumbed as her grill grates, a testament to her influence in the BBQ realm. She’s not just about the sizzle and sear; Manfield champions local communities and sustainable practices.

With a spatula in one hand and a spice rub in the other, Manfield is a force of nature in the culinary world.

Her fiery passion extends beyond the kitchen. She leads culinary journeys, a pilgrimage for the palate, celebrating Australia’s First Nations culture. Each event is a masterclass in flavor and fire.

• Vivid Fire Kitchen | Full Line-Up | Vivid Sydney 2024: A showcase of Manfield’s prowess.
• Community Advocate: A fervent supporter of local and sustainable culinary experiences.
• Culinary Ambassador: A title well-earned, with a grill legacy that spans continents.

First Nations’ Flame Whisperer: Mindy Woods

Mindy Woods, a proud Bundjalung woman, is not just a chef; she’s a culinary ambassador. Her restaurant, Karkalla, is a beacon of local and seasonal delights, where native ingredients aren’t just used, they’re celebrated. Her fiery passion for First Nations representation in hospitality is as hot as her grill.

Beyond the sizzle and smoke of her Byron Bay eatery, Mindy’s influence extends to the broader community. She’s a voice for her people, a champion for culture, and a pitmaster with a purpose. Her table is more than a place to eat; it’s a place to learn and respect the rich tapestry of First Nations’ culinary heritage.

• Showcases local, seasonal produce
• Promotes First Nations representation
• Finalist on MasterChef Australia 2012
• Owner of Karkalla in Byron Bay

Mindy’s work is a dance of tradition and innovation, where every dish tells a story.

As the Vivid Food 2024 event approaches, the anticipation for Mindy’s showcase is palpable. With a line-up of globally renowned chefs, the event is set to sizzle, and Mindy’s presence will undoubtedly add a unique spark to the Vivid Fire Kitchen.

Sydney’s Smoke King: Lennox Hastie

Meet Lennox Hastie, the maestro of the embers. At his temple of flame, Firedoor, every dish is a fiery symphony. This isn’t just cooking; it’s an elemental dance with fire. Hastie’s obsession with the perfect char has made Firedoor the go-to spot for those craving a taste of the primal. His culinary prowess isn’t confined to the restaurant walls, though. The man’s a walking, talking barbecue bible, with his own wine bar, Gildas, and a spot on the Netflix hit-list with appearances on Chef’s Table and Ugly Delicious.

Hastie’s philosophy is simple: let the wood do the talking. It’s all about the quality of the flame, the scent of the smoke, and the patience to let nature’s heat work its magic.

If you’re keen to bring a bit of Hastie’s heat home, his book, ‘Finding Fire‘, is your guide to over 80 recipes that strip cooking back to its bare, delicious bones. And for those lucky enough to be in Sydney, a seat at Firedoor is a hot ticket – book early, or you’ll be left out in the cold!

The Texan-Aussie BBQ Baroness: Jess Pryles

Meet Jess Pryles, the Aussie who’s taken Texas by storm. A meat maestro, she’s the brains behind Hardcore Carnivore, a line of seasonings that’s a hit with pitmasters and home grillers alike. Her rubs are the secret weapon of BBQ battles.

When she’s not concocting the next big flavor, Jess is on screen, hosting BBQ showdowns. Her presence is as fiery as her cooking, making her a favorite in the circuit. From TV shows like BBQuest to Aussie Barbecue Heroes, she’s a live fire legend.

With a tongs in one hand and a spice shaker in the other, Jess Pryles is a culinary force to be reckoned with.

Her schedule is packed, gracing events with her signature style. Whether it’s a Wednesday or a Sunday, Pryles is there, fanning the flames of the BBQ world. Here’s a glimpse at her typical week:

• Wednesday: Fire Pit Team collaboration
• Thursday to Saturday: Solo smoke sessions
• Sunday: Culinary wrap-up

Presiding over competitions, she’s a judge with a keen palate. Local food experts bow to her expertise, from chefs to critics. Jess Pryles is not just a pitmaster; she’s a BBQ baroness.

The Revolutionary Barbecue Brawl: Where Smoke Meets Savory

The Meaty Melee: 72 Teams Enter, One Team Leaves

Imagine a coliseum of smoke and fire, where 72 teams lock tongs in a battle for BBQ supremacy. From Virginia’s smoky hills to Georgia’s peachy pits, pitmasters converge with one goal: emerge as the champion. The stakes are high, the grills are hot, and only one team will claim the glory.

The arena is set with four culinary gladiators: chicken, ribs, pork, and brisket. Each category a beast to tame, a flavor to perfect. The prize? A cool $30,000 and the right to strut their stuff as the BBQ boss.

The air is thick with anticipation, the crowd hungry for action. The scent of victory is in the smoke.

The KCBS has laid down the gauntlet, and these teams are ready to throw down. Here’s a taste of the competition:

• Chicken: The featherweight fight, where crisp skin and juicy meat reign supreme.
• Ribs: A sticky, sweet showdown that’s all about the rub and the tug.
• Pork: The heavyweight pull, where tender strands vie for the spotlight.
• Brisket: The marathon event, low and slow wins the race.

As the embers die down, one team will stand atop the BBQ throne, their flavors the stuff of legend. The rest? Well, there’s always next year.

The Four-Course Combat: Chicken, Ribs, Pork, and Brisket

In the smoky arena of the Revolutionary Barbecue Brawl, the four-course combat is not for the faint of heart. Pitmasters wield their tongs like swords, each dish a battle to be won. The air is thick with the scent of victory (and hickory).

• Chicken: the feathery opener, a test of delicate flavors and crispy skin.
• Ribs: where sticky fingers are a badge of honor, and the perfect glaze is king.
• Pork: the succulent middleweight, pulling apart with just a whisper.
• Brisket: the heavyweight champion, a slow-cooked masterpiece demanding respect.

The true test of a pitmaster’s mettle isn’t just in the heat of the moment, but in the lingering taste of triumph.

As the coals glow and the crowds cheer, remember, it’s not just about the meat. It’s a dance of fire and flavor, where only the most resilient will sear their names into BBQ history.

The Prize Pool Plunder: $30,000 and Bragging Rights

It’s not just about the smoke and the sizzle, folks. It’s about the greenbacks too! At the Revolutionary Barbecue Brawl, pitmasters don’t just play with fire; they play for stacks. $30,000 in prize money is up for grabs, and believe me, that’s a lot of ribs!

The stakes are high, and so is the heat. Teams from across the East Coast throw down in a meaty melee, each vying for a slice of the BBQ bounty.

Here’s the breakdown of the prize pool:

• Chicken: The gateway meat to glory.
• Ribs: Where the rubber meets the sauce.
• Pork: The belle of the BBQ ball.
• Brisket: The heavyweight champion of chow.

And let’s not forget the ultimate prize—bragging rights. Because when the smoke clears, it’s not just about who takes home the bacon, it’s about who becomes a legend in the pit.

The KCBS Seal of Approval: A Sanctioned Smokedown

When the Kansas City Barbecue Society stamps its seal, you know it’s legit. The Revolutionary Barbecue Brawl is no backyard skirmish; it’s a sanctioned showdown where the smoke is thick and the stakes are high. With 72 teams hailing from across the Mid-Atlantic, the air is ripe with the scent of competition (and smoked meats).

The prize? A cool $30,000 and the kind of bragging rights that make other pitmasters green with smoker’s envy.

The categories are classic: chicken, ribs, pork, and brisket. Each one a battlefield where only the most succulent, the most tender, the most flavor-packed morsel can claim victory. Here’s how the prize pool breaks down:

And let’s not forget the pitmasters themselves, a veritable who’s who of BBQ royalty. From the backyard heroes to the masters of the grill, each one brings their A-game to the fiery fray. It’s not just about the money; it’s about the glory, the honor, and the eternal flame of BBQ supremacy.

Global Grills and Thrills: A Culinary Journey by Firelight

Tandoor Treasures and Teppanyaki Treats

Step into the sizzle and dazzle of the tandoor and teppanyaki stations, where culinary showmanship meets fiery finesse. Bold flavors leap from the grill, as chefs wield spatulas like samurai swords, flipping, dicing, and searing with theatrical flair. It’s not just dinner; it’s a performance that tickles the taste buds and the funny bone.

The night air is thick with the aroma of spices and the promise of a feast. The tandoor roars, its clay walls radiating heat, while the teppanyaki grill sizzles with the sounds of a culinary battle royale.

For those who take their party planning seriously, the right Party Planning Gadgets for the Kitchen can elevate a backyard bash to legendary status. Imagine the envy as you unveil a portable tandoor or a sleek teppanyaki hot plate, turning your patio into the hottest ticket in town.

• Tandoor: A clay oven that’s the heartthrob of Indian cuisine.
• Teppanyaki: A Japanese style of cooking that’s as much about skill as it is about flavor.
• Party Planning Gadgets: The secret weapons for a memorable shindig.

Whether you’re a seasoned pitmaster or a weekend warrior, these culinary treasures promise an unforgettable grilling experience. Just don’t forget to invite the neighbors – or better yet, make them jealous.

The Art of Charred Veggies and Aromatic Satay

Vegetables, often the unsung heroes of the grill, take center stage in a sizzling spectacle. Charred to perfection, they emerge with a smoky sweetness that can turn even the most devout carnivore’s head. But let’s not forget the satay, skewered and seasoned, it’s the spice-laden star of the show.

The secret’s in the sizzle. The right char can elevate a humble veggie to a smoky delicacy.

Fire Kitchen’s lineup boasts a culinary orchestra, playing a symphony of flames. Here’s a taste of what’s on offer:

• Zucchini with a zestful char
• Bell peppers blistered to bliss
• Eggplant, smoky and soft
• Satay, a dance of peanut and spice

Each bite is a testament to the transformative power of fire. The grill isn’t just for meats; it’s a canvas for creativity, a place where vegetables and spices sing in harmony. So next time you fire up the BBQ, dare to give veggies the main stage. They might just steal the show.

Messina’s Gelato Goodness: A Sweet Smoke Signal

Imagine a world where gelato gets a smoky makeover. That’s right, the wizards at Messina have conjured up a creamy concoction that’s kissed by the embers. Scoops of nostalgia, served with a side of char, are the new cool.

As the night ignites with the glow of grills, Messina’s Milk Bar emerges as a beacon for the sweet-toothed. Here’s what you can expect:

• A symphony of classic flavors, reborn in the fire.
• A dance of dairy and smoke, swirling in your mouth.
• The unexpected delight of a dessert that’s both cool and heated.

In the midst of the sizzle and sear, a cold comfort awaits.

And if you think this is just about licking spoons, think again. The Feed 2024 | URBAN LIST MELBOURNE reports a smokey, slow-cooked Americano chicken pizza that’s done the deed in a smoker with straight up Eucalyptus bark for hours. The sauce? That’s a secret as guarded as the recipe for fire itself.

The Vivid Fire Kitchen: Street Food with a Flame-Kissed Twist

The Vivid Fire Kitchen is a sizzling sensation, where the air is thick with the aroma of charcoal and the promise of a culinary adventure. As the night ignites, your senses are treated to a parade of fire-cooked delights from every corner of the globe. Tandoor, teppanyaki, and aromatic satay beckon, each dish a testament to the pitmasters’ prowess.

The Goods Line transforms into a bustling bazaar, a symphony of flames and flavors. Here, kitchen gadgets are not just tools; they’re extensions of the chefs’ fiery passion.

Occasion-Based Kitchen Gadgets come alive, each flicker of fire tailoring the experience to the moment. DIY Kitchen Gadgets sizzle alongside Home Maintenance Kitchen Gadgets, proving that with the right touch, even the humblest tools can create magic.

Smart kitchen gadgets are the secret sous-chefs, ensuring each flame-kissed masterpiece is cooked to perfection. And for those embarking on Kitchen Gadgets for Remodeling Projects, this is a showcase of innovation and inspiration.

• Chris Taylor’s Tandoor Triumphs
• Teppanyaki Twists by Tokyo’s Finest
• Satay Sensations: Skewered and Smoky

As the embers glow, Messina’s Gelato Goodness offers a sweet reprieve. The night is young, the fire is alive, and the street food? Simply unforgettable.

The Pitmaster Playbill: A Line-Up of Luminaries and Live Fire

Week 1 Wonders: International Flavors Ignite

The first week of our grilling gala is nothing short of a flavor explosion. Pitmasters from every corner of the globe set the stage ablaze with their fiery fables. From the smoky whispers of John McFadden to the sizzling secrets of Christine Manfield, each evening is a masterclass in char.

The Goods Line transforms into a culinary constellation, where the stars are skewers, and the moon is a glowing grill.

Here’s a taste of the lineup:

• Monday: The aromatic artistry of Manoella Buffara.
• Tuesday: Chris Taylor hosts a symphony of smoke.
• Friday to Sunday: A revolving roster of BBQ brilliance.

Don’t miss the chance to savor the world’s flavors under a canopy of stars. It’s a feast of culture and connection that promises to ignite more than just your taste buds.

The Fire Pit Team: Guardians of the Grill

Meet the guardians of the grill, the Fire Pit Team. These culinary champions are the unsung heroes of the flame, turning up the heat and keeping the coals glowing. Their mission: to perfect the art of fire.

By day, they’re mild-mannered pitmasters; by night, they become the titans of the tongs. With a lineup that reads like a who’s who of the grilling world, they’re not just cooking—they’re putting on a show.

The Fire Pit Team’s lineup is a sizzling spectacle of skill and savor. Each week, they bring their A-game, ensuring every dish is a masterpiece of char and smoke.

Here’s a taste of their weekly fire-fueled frenzy:

• Week 1: The international kickoff with Chris Taylor at the helm.
• Week 2: Jess Pryles and her hardcore carnivore cuisine.
• Week 3: The indigenous inspirations of Mindy Woods.
• Week 4: The European elegance of Niklas Ekstedt’s techniques.

Whether it’s a perfectly seared steak or a delicately smoked salmon, the Fire Pit Team delivers. They’re the backbone of the BBQ bash, the maestros of the meat. And let’s not forget, they’re the ones who make sure your favorite pitmasters shine.

The CultureFix Connection: Fanning the Flames of Community

At the heart of every barbecue is the community that gathers around it. CultureFix knows this all too well, partnering with local and international pitmasters to create a sizzling symposium of flavors and fellowship. Barbecue’s essence embodies the spirit of each continent, showcasing a myriad of cultures through the lens of culinary tradition. Across the globe, each region brings its own fire to the feast.

Don’t miss this opportunity to explore the world through its flavours, all brought together under the stars at The Goods Line.

The event, a collaboration with James City County and Ham Squad Worldwide, is more than just a competition. It’s a celebration of music, fire, and the art of grilling. The KCBS teams, hailing from the Mid-Atlantic and beyond, are the modern-day guardians of the grill, each with a story to tell.

• Explore Global Barbecue Culture with Ascot Prime Meats
• Savor the stories of pitmasters from different continents
• Revel in the community spirit under the open sky

This isn’t just about the food; it’s about the connections made when people come together, share stories, and break bread… or in this case, ribs. So, grab a plate and join the feast of culture and connection.

The Ham Squad Worldwide: Bringing the Heat to James City County

When the Ham Squad Worldwide teams up with CultureFix and James City County, you know it’s not just any BBQ showdown. It’s a sizzling symphony of smoke and sauce, where pitmasters from the Mid-Atlantic come to strut their stuff. Back and better than last year, the Brill Music & BBQ Fest is the talk of the town, setting Jamestown Beach ablaze with more than just sunshine.

With a KCBS-sanctioned event on the docket, the stakes are as high as the grill temps. Expect a weekend-long carnival of charred delights and rhythmic beats that’ll make your taste buds dance.

Here’s a quick peek at what’s cooking:

• A three-day BBQ bonanza
• Music that marries well with meat
• A community event that’s all about the ‘cue

Mark your calendars, folks. The Brill Music & BBQ Fest is returning to Jamestown Beach Event Park, and it’s going to be smoking hot!

The Charcoal Chronicles: Stories and Secrets from the Smoke

Jess Pryles: The Hardcore Carnivore’s Quest for BBQ Perfection

Meet Jess Pryles, the Aussie turned Texan, who’s spicing up the BBQ world one rub at a time. With a flair for live fire cooking, she’s not just a pitmaster; she’s a flavor mastermind. Her Hardcore Carnivore brand is a testament to her meaty prowess, boasting a lineup of seasonings that turn any cut into a carnivore’s delight.

Bold flavors, bolder personality. Pryles’ signature seasoning, Hardcore Carnivore Black, is a showstopper. It’s not just a rub; it’s a statement. This activated charcoal concoction brings a vivid color contrast that’s as striking as it is delicious. It’s the ultimate rub for beef and red meat, and it’s flying off the shelves.

Pryles’ passion for BBQ is as intense as the Texas sun. Her dedication to the craft shines through in every smoky bite.

Whether she’s hosting TV shows like BBQuest and Aussie Barbecue Heroes, or founding the Australasian Barbecue Alliance, Pryles is all about pushing the envelope. Her schedule is packed, with appearances at the Fire Pit Team events that are nothing short of legendary. Here’s a quick peek at her fiery itinerary:

• Wednesday to Sunday: Sizzle sessions with Jess Pryles
• Fire Pit Team collaborations
• Live demonstrations of meat magic

Jess Pryles is not just a pitmaster; she’s a BBQ icon. Her Hardcore Carnivore Black is the crown jewel of her seasoning empire, and it’s easy to see why. With Pryles at the helm, the BBQ scene is in for a wild, flavor-packed ride.

John McFadden: A Veteran’s Vision of Visceral Victuals

John McFadden’s culinary journey is less about following recipes and more about rewriting them. His approach? Take the familiar and flip it on its head. Bold flavors, bolder choices. McFadden’s not just grilling; he’s crafting stories with smoke and fire.

His menu reads like a manifesto of meaty marvels. Each dish is a chapter in a saga of savory satisfaction. From the smoky whispers of applewood to the fiery shouts of mesquite, McFadden’s BBQ is a symphony of the senses.

The Walk-In Talk Podcast, hosted by Carl Fiadini and Chef Jeffrey Schlissel, explores the food industry and raises awareness for mental health.

McFadden’s secret? It’s not just in the sauce. It’s in the soul. The passion that drives him to grill is the same that fuels his desire to connect with people. His BBQ is a conversation starter, a way to bring folks together, one smoky rib at a time.

• Applewood Aroma: Subtle and sweet
• Mesquite Madness: Bold and brash
• Hickory Heat: A steady, comforting burn

In the end, it’s not just about the food. It’s about the stories that unfold around the fire, the laughter shared, and the memories made. McFadden’s vision is clear: make every meal a visceral experience, a feast for the heart as much as for the stomach.

Mindy Wood’s Indigenous Inspirations: Beyond the Barbecue

Mindy Woods, a culinary maven and proud Bundjalung woman, is redefining the BBQ scene. Her restaurant, Karkalla, is a beacon of native flavors, where seasonal produce meets tradition. Her fire is more than heat; it’s a story, a narrative of the Widjabul Wia-bul clan, told through every smoky bite.

At the heart of her mission: representation. Woods champions First Nations’ presence in the food industry, one plate at a time. Her influence stretches from the grill to the community, igniting a passion for indigenous ingredients and culture.

Woods’ table is a crossroads of culinary heritage and innovation. Here, the ancient and the new dance in harmony, crafting a menu that’s as vibrant as the stories it honors.

This year’s Vivid Fire Kitchen will showcase her vision. Expect a symphony of flavors, a celebration of the best NSW produce. Woods is not just cooking; she’s curating an experience that transcends the mere act of eating.

• Week 3: 5 -11 June
  • Host: Chris Taylor
  • International Pitmaster

Mindy’s BBQ is an invitation to explore, to taste the legacy of the First Nations. It’s a journey beyond the grill, into the heart of a rich, living culture.

The Pharaoh BBQ and S’mores: A Tale of Two Tastes

When the sun sets on the land of pyramids, the Pharaoh BBQ lights up the night with a feast fit for Tutankhamun himself. S’mores and sausages sizzle side by side, a culinary juxtaposition that’s as delightful as it is unexpected.

The menu is a hieroglyphic array of flavors, where Mediterranean meets Middle Eastern with a dash of down-home Americana. It’s a place where you can indulge in a sausage sizzle, then chase it with a churro, and cap it off with a campfire classic—gooey, chocolatey s’mores.

The air is thick with the aroma of spices and smoke, a testament to the diverse influences that have shaped Egyptian cuisine.

Here’s a snapshot of what to expect on any given day at this flame-kissed bazaar:

• Monday: Hoy Pinoy and Pocket Rocketz take the stage
• Tuesday: The sizzle of sausages dominates
• Wednesday: S’mores steal the show
• Thursday: Mr. Spanish Churro twirls his sweet magic
• Friday: Four Frogs Creperie flips the script with French flair

Whether you’re a carnivore or a sweet tooth, the Pharaoh BBQ is your ticket to a taste adventure that spans continents and centuries.

Conclusion: The Sizzling Symphony of Global Grilling

As the embers die down and our taste buds continue to tingle with the memory of smoky delights, we can’t help but marvel at the sizzling symphony of global grilling. From the tandoor’s tantalizing twirls to the teppanyaki’s tantalizing taps, every corner of the world has thrown something on the barbie, and boy, did it sing! Whether you’re a brisket buff, a satay savant, or a veggie virtuoso, this year’s fiery fiesta was a testament to the universal language of BBQ. So, raise your tongs to the pitmasters, the flame-whisperers, the char-charmers, and let’s toast to the next grill-tastic gathering where we’ll once again ask the age-old question: ‘Got enough propane for a proper sear?’

Frequently Asked Questions

Who are some of the international and local pitmasters featured at the event?

The event features renowned pitmasters such as Shalamar Lane from California, Australian culinary legend Christine Manfield, First Nations chef Mindy Woods, Sydney’s own Lennox Hastie, Texas-based Aussie BBQ legend Jess Pryles, and hospo veteran John McFadden.

What is the Revolutionary Barbecue Brawl?

The Revolutionary Barbecue Brawl is a Kansas City Barbecue Society-sanctioned competition where 72 barbecue teams from various states compete in four categories (chicken, ribs, pork, and brisket) for a prize pool of $30,000.

What kind of food can attendees expect at the event?

Attendees can enjoy a diverse array of fire-cooked dishes from around the world, including tandoor, teppanyaki, First Nations food, tender brisket, charred veggies, aromatic satay, and sweet treats from Messina’s Gelato.

What is the VIVID FIRE KITCHEN?

The VIVID FIRE KITCHEN is a feature of the event where pitmasters cook the best NSW produce to perfection, offering flame-seared street food from around the globe.

Who is hosting the event and what is its purpose?

The event is hosted by CultureFix in partnership with James City County and Ham Squad Worldwide. It aims to celebrate the community through a weekend-long event that combines music, barbecue, and a KCBS competition.

Can you tell us more about Jess Pryles?

Jess Pryles is an Australian chef living in Texas, known as a meat expert and live fire cook. She hosts TV shows like BBQuest and Aussie Barbecue Heroes and is the founder of Hardcore Carnivore, a line of meat seasonings and rubs, as well as the Australasian Barbecue Alliance.