Australia has an affinity with the American South—at least where their hospitality and love of barbecued meat is concerned. Top notch rib joints and smoke houses have popped up all over the country, and even home cooks are embracing the low-and-slow approach.
To look at how Southern BBQ has permeated the Aussie food scene, we head along to Le Bon Ton and Fancy Hank’s in Melbourne, and LP’s Quality Meats in Sydney, to meet their chefs, learn their secrets, and see the spins they’re putting on what has become an American artform.
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Season 1 Episode 1 of Southern BBQ Downunder. Watch more
