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Southern BBQ and Southern Rhône

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04/11/2020 Tantalizing, mouth-watering, tangy, sweet and spicy, slow-smoked beef or pork directly from the smoker, you can’t help reach in for seconds and thirds.

Whilst I’m far from a pitmaster, I’m on a quest to discover the best tips and tricks of great American Barbeque. Tantalizing, mouth-watering, tangy, sweet and spicy, slow-smoked beef or pork directly from the smoker, you can’t help reach in for seconds and thirds. I’m proud of my Australian roots but Oh my word… I wish barbeque was nearly as exciting.

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The wicked cuts of fat-marbled meat make for one mesmerizing meal in moderation. If you don’t already, one tip for elevating the flavor of your ribs, shoulder, or even barbequed vegetables, is applying a smearing of yellow mustard after the grilling for color, before covering in dry spice rub. Mustard applied before the spice rub acts as a binder. The result is a thicker more defined crust. Perfect condiments include cucumber kimchi, pickled ramps, cauliflower, apple vinegar wilted red cabbage slaw, or spicy lime mayo slaw.

If you missed the theme, acidity is key, lending a fresh zing to your fat-rich morsels of meat. Your tastebuds will thank you. Traditionally, barbeque is served with no frills. But if you’re seeking a little sophistication to spice up your winter feast, remember, all good things come from the South. Set out to find one of my favorite softer red varietals, Syrah. By itself, or a delicate Southern Rhône Valley Grenache Syrah Mourvèdre or Châteauneuf-du-Pape blend can provide a contrasting crunch, aromatic, perfumed, and peppery drop to allow the character of your smoked barbeque to remain the rockstar.

Grill on! For an exciting and new world expression of ‘GSM’, discover one of our dear mates, Rusty Mutt in McLaren Vale, South Australia. Winemaker Scotty Heidrich crafts complex and terroir-driven Grenache, Shiraz and Mataro with opulence and restraint. If you have the fortune of bunkering-in Down Under, order Rusty Mutt online and enjoy FREE delivery. Don’t forget to slip in a bottle of Viognier for good measure. 

About the Author: 

Timothy Neumann is an Australian Nutritionist, Chef, Culinary Consultant and Freelance Writer based in Napa, California. As a regular contributor of recipes and wine pairings for Sommeliers Choice Awards, Tim will be your resident food guru and bring you awesome recipes. Tim’s approach to food is healthy, balanced and seasonal cooking to fuel a happy and productive mind! If you’re visiting wine country, get a taste of Australia meets Californian cuisine.