February in the United States is the midst of chill and frozen tundra of winter. February in Australia, however, is mid-summer! Because Australia is in the Southern Hemisphere, its seasons are reversed compared to the Northern Hemisphere. Therefore, when the US experiences winter in February, Australia is experiencing its hottest months, which run from December through February. Presently, the weather in Australia is “HOT TO VERY HOT,” with temperatures often exceeding 86 degrees Fahrenheit, or even 104 degrees Fahrenheit in the inland and outback! This makes February peak time for BBQ-ing in Australia…will February BBQ-ing Tips from Australia be a precursor for success in our own upcoming 2026 New England BBQ season?
Tips For Accomplishing Your Own BBQ Goals
www.olliesq.com is an Australian informative and BBQ dedicated website where you may read inspiring articles such as: “New Year, New BBQ Goals: My 2026 Cooking Resolutions.” Ollie’s Q states:
“If you’re planning your own 2026 BBQ Resolutions, here’s how I’d approach it:
–Pick 1 or 2 techniques to focus on first. Don’t try everything at once. Start Small.
–Take Notes: Temperature, rubs, wood, timing. You’ll thank yourself later.
–Set realistic goals. Even one new cook a month counts.
–Talk to other BBQ people. Ask questions. Swap tips.”
“Consistency beats perfection. Even if you only post one cook a month, improving each time makes a bigger difference than trying to do everything at once…trust me.”
Starting the BBQ Season with clear goals helps keep you as a Pit Master motivated, and “Makes cooking more fun. Makes learning more satisfying. I hope 2026 is a year where you try new things, take a few risks, and nail some classics. I’ll be checking in with monthly updates…reflections, tips, and ideas. So, grab your smoker, fire up your kettle, and let’s make this year full of proper backyard moments…The kind that make people come back for seconds,” suggests Ollie’s Q.
#SummerInFebruary #AussieOutbackBBQ
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Ollie’s Q says, “BBQ has given me more than just great food, it’s given me lifelong memories, friendships, and experiences I’ll never forget. Whether you’re here to pick up a new recipe, improve your BBQ skills, or just drool over some smoky goodness, I hope you’ll stick around. Let’s fire it up!” Ollie’s Q also offers a collection of recipes for you to try, such as: “Smoked Pork and Beef Meatloaf with Bacon Jam,” “Homemade Pastrami and the Ultimate Reuben Sandwich,” “Pork Chops with Fennel & Apple Slaw,” “Pork Belly Burnt Ends,” “Filipino Style Pork Belly,” and “Beef Short Ribs: The Rockstars of BBQ,” just to name a few suggestions.
#BBQGoals #BBQResolutions #BBQTips @ollies_q #BBQRecipes #BBQVideos
BBQ Is About The Journey
The phrase “BBQ is About the Journey,” captures the essence of the philosophy that the “best BBQ is a labor of love, requiring patience, skill, and time, rather than just a quick meal.” The BBQ Journey emphasizes:
- The process of low and slow cooking
- The camaraderie of the gathering
- The experience of mastering the fire.
Key Aspects of the BBQ Journey
–The Process: It’s about smoking, grilling, fire management, and a deep dedication to flavor profiles—throughout the entirety of the cook–not just the final bite.
–The Experience: BBQ brings people together, acting as a social, welcoming focal point where conversation flows naturally, and where hungry people are deliciously fed.
–The Lifestyle: BBQ is often a multi-generational tradition of crafting food with intricate care.
–The Road Trip: It also refers to the literal journey of visiting legendary BBQ establishments; both across the USA as well as visiting international BBQ organizations and destinations.
–The Philosophy: It’s not just grilling; it’s a way of life!
#BBQJourney #BBQWayOfLife #Grilling #Philosophy #Fire #CraftingFoodWithCare #AllInTheFamily #Multigenerational
These BBQ Tips are trending now:
2026 BBQ Ingredients Trends
–Beef: Swap expensive brisket for tri-tip, a flavorful, tender, and more affordable alternative.
–Pork: Focus on heritage pork for better flavor profiles
–Unexpected Items: Grill fruit such as pineapples and peaches for high-end, smoked desserts.
Mastering the Basics
–Dry Brining: Salt meats in the refrigerator uncovered for 24 hours to ensure a dry surface for perfect browning.
–Quality First: Invest in high-quality meats; good ingredients matter more than fancy rubs.
–Resting: Allow meats to rest to ensure that juices redistribute.
–Pro-Tip for 2026: If using a pellet or drum smoker, consider it the year of “Set it and Forget it!” convenience while focusing on flavor combinations with versatile rubs.
www.barbecuebible.com Predicts what will move the BBQ World in 2026:
Barbecue Trends of 2026:
Steven Raichlen, 5-time James Beard Award Winner and Barbecue Hall of Famer, declares that “time marches on, and how we grill continues to evolve,” these are trends that he expects to see in 2026 in the BBQ world:
–“Move over beef tomahawks; make way for flank steak! Inflation is wreaking havoc with our wallets. My grocery bills are way higher now than they were last year—especially when it comes to beef. And if there’s one thing that I’ve learned in life, prices go up, but they rarely come down. So, in 2026, we’ll be looking for value, not bling, and affordable steaks like flank, sirloin, and flatiron will find a place on our grills. For that matter, so will beef alternatives like pork shoulder steaks and tenderloins- a fraction of the price of their bovine counterparts.”
–“Move over kettle grills, make way for Santa Marias: These charcoal and wood burners with raisable and lowerable grates are taking the grill world by storm. Mega-influencer Derek Wolf
introduced his new “Fyr” grill earlier this year, and he can’t keep it in stock. Kalamazoo does a lively trade with its magisterial Gaucho grill, and Yoder has come out with some awesome Santa Marias too. Named for Santa Maria, California—the birthplace of tri-tip—the Santa Maria grill boasts an ingenious pulley system that lets you raise and lower the grate with the turn of a crank or flywheel. That means greater heat control when grilling steaks, chops, seafood, and vegetables. Is it possible to indirect-grill on a Santa Maria? Raise the grate to its highest position and cook tougher cuts wrapped in foil.”
–“Move over brisket. Make way for ‘trisket.’—No, it’s not a cracker. The trisket is the latest way barbecue folks are fighting the high price of what used to be a budget cut: brisket. Instead, get yourself a tri-tip—that flavorful triangle of beef cut from bottom sirloin. Season it with salt and pepper (or your favorite BBQ rub) and smoke it low and slow as you would a brisket. Rich, smoky, beefy flavor at a fraction of the price.”
Check out www.barbecuebible.com for 1000+ Recipes section,sign up for the “Up in Smoke” Newsletter, Plus get “Raichlen’s Burgers!” PDF for free! Follow Steven Raichlen on Social Media @stevenraichlen #barbecuebible #upinsmoke and finish reading #stevenraichlen
“Steven Raichlen’s Crystal Ball: The Barbeque Trends That Will Define 2026,” Trends Article.
#BBQTrends #BBQ2026
www.ribbqnews.com and www.wiseguysbbq.com Readers, Listeners, and Patrons…What New BBQ Trends are YOU EAGER to try? What BBQ Tips are you keen to attempt? Tag us and let us know! H2
#AussieBBQ #BeachBBQ #NewEnglandWinterBBQ #GrilledPeaches #BBQMeatBlanket #FebruaryBBQ #BARBIE *Barbie is a common Australian abbreviation for a barbecue grill*
