Welcome to Local Territory Flavour! I’m Monica, your host, and today I’m joined by my co-host, Briant. We're thrilled to have Brad, the pit master and owner of B'Rad BBQ, with us. Thanks for joining us, Brad!
Listen to the podcast here
The Journey to Becoming a Pit Master
Monica: How did you start BBQing?
Brad: Back in 2016, a few mates and I, while I was working in the steel industry, started experimenting with American barbecue. My friend, a fabricator, built our first traditional American pits. We did a lot of research, and he's now made over 40 pits that have traveled across the territory and the state.
The Magic of the Pits
Briant: I’ve seen those massive smoking machines. How exactly do pits work?
Brad: Primarily, they run off wood. They have a firebox and a chamber where heat transfers from the firebox to the chamber, cooking meat at a lower temperature. While the firebox might be at 300-400 degrees, the pit’s ambient temperature is around 100 degrees Celsius, cooking the food slowly.
American Barbecue Fascination
Monica: Why American barbecue?
Brad: It was something unique for Darwin. There was a gap in the market. American barbecue is massive in the States and is growing in Australia. We wanted to bring that culture here, and it's been well received.
Learning from the Best
Briant: Did you have to visit the States to perfect your skills?
Brad: Yes, in 2018, I visited Texas, Kentucky, Indianapolis, and St. Louis, exploring different barbecue styles. This experience was crucial in understanding the standards and flavours we wanted to bring back to Darwin.
Turning Passion into Business
Monica: What led you to start a catering business?
Brad: After working for a national company for 30 years, I wanted to do something different. My partner, Narelle, suggested starting a barbecue business. We quickly set up a website and began selling barbecue. We focus on meat products, especially local meats like brisket, pork neck, beef ribs, and chicken wings.
Supporting Local and Unique Offerings
Briant: Do you use local suppliers?
Brad: Absolutely. We source from Prime Meats in Coconut Grove and Parap Quality Meats. We've gone through pallets of brisket and ribs this year. We also do special items like smoked barramundi, which Monica turned into a delicious dip.
Homemade Delicacies & Classes
Monica: I heard you make homemade cheese Kranskys?
Brad: Yes, my Polish background inspired our double-smoked Kranskys. They’re perfect for dishes like sausage pizza.
Briant: You also offer barbecue classes?
Brad: Yes, we’ve done three classes this year, covering brisket, beef ribs, pulled pork, and more. The feedback has been fantastic, and attendees have improved their smoking techniques.
Tips for Beginners
Monica: What advice would you give to someone starting with smoking?
Brad: Start with easy items like sausage, chicken, or fish. Consistency with temperature is key. Don’t keep opening the smoker; let it do its job.
Unique Barbecuing Experiences
Briant: What's the most interesting thing you’ve barbecued?
Brad: We've done a full suckling pig and smoked mud crabs. The crabs turned out amazing.
Monica: What vegetarian options do you offer?
Brad: We make a vegan black bean dish. It’s separated from the smoker to keep it vegan-friendly. It's a popular option at our events.
The Future of B'Rad BBQ
Briant: What’s next for B'Rad BBQ?
Brad: We're considering expanding to Alice Springs and participating in events like the Fink and Red Center Nats. We’re also busy with local events and looking to continue growing.
Where can you find out more about B'Rad BBQ?
Thank you to Arts NT Mentoring Grants for supporting us to make this podcast a reality. And, a massive shout out to Brent Watkinson: Entertainment and events consultant, Comedian, MC, Radio & Podcast host, Owner operator of Sounds Familiar NT and Fruit Bat Entertainment Integrated Account Manager at kwpx - for mentoring me.
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