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Best of the barbecue

And then man discovered fire ... The barbecue has taken the culinary world by storm, literally lighting chef and diner passions for flame-roasted meats cooked using the most primitive of methods - over an open flame. From the best places to taste it, advice on how to cook it and the accessories you need to do it, here's a food lover's barbecue guide.

Sarina Lewis

Benjamin Cooper's barbecued corn at Kong.
Benjamin Cooper's barbecued corn at Kong.Supplied

Best of American barbecue

America is mad for the barbecue, and practice makes perfect. Tradition dictates it is the home-style grills that make the best hunting ground so if you're heading to the US here's a few of the ultimate.

FAT MATT'S RIB SHACK, ATLANTA
Ribs have been squarely on the menu since 1990 here, served up as either a slab or a half slab that arrives as a sweet and spicy sticky mess. Live music is a feature and vegetarians are most definitely not catered for. fatmattsribshack.com

America is mad for the barbecue.
America is mad for the barbecue.Supplied
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DINOSAUR BAR-B-CUE
Deemed the "best barbecue" in America by local media in 2009. The success of pit master John Stage has led to the opening of eight Dinosaur restaurants from New York to Connecticut. Think pulled pork slider and the spice-rubbed and pit-smoked chicken wings. dinosaurbarbque.com

FRANKLIN BBQ
They take their servings big in Texas, and Franklin BBQ is up to the challenge, serving up smoked and pulled brisket and pulled pork by the pound. franklinbarbecue.com

Barbecue equipment

Brushes with silicone bristles are recommended.
Brushes with silicone bristles are recommended.Supplied

Perhaps it's the heavy reliance on equipment that makes the notion of a barbecue such a popular cooking concept for a certain brand of home chef. Get your personal arsenal in order with these tips and suggestions.

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THE ESSENTIALS
Basting brushes with silicone bristles that will not shed like natural or synthetic options; an analogue, instant-read thermometer that will provide greater accuracy than a digital option; paraffin wax fire starters that can be lit when wet and for their odourless and non-toxic qualities.

THE EXTRAS
Dedicated smokers are an idea for those keen to experiment with smoking bigger cuts or larger quantities of meat; untreated wood planks can be used to place under delicate foods – think fish – to impart flavour, just be sure to soak the planks beforehand to prevent them catching fire; a rib rack is ideal for holding meat in place and allowing hot air to rotate for evenness of cooking.

Hot barbecue tips

Having just opened Kong BBQ in Melbourne, executive chef Benjamin Cooper is well positioned to give his little lesson in Barbecue 101.

MARINADES
Benjamin Cooper says this is the key to extra flavour so choose a flavoursome marinade or dry rub – be it as simple as a basic ginger and garlic combination or a complex 35-ingredient marinade. Time-wise, five minutes might do the job but 24 hours is better, keeping in mind that marinades with acid or alcohol will cure meat if left overnight.

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TENDERISE MEAT
To tenderise tough cuts, use kiwi fruit, papaya or pineapple in a marinade. "It works so well you can eliminate the need to braise," Cooper says.

TEMPERATURE
"Just because barbecues pump out really good, high heat it doesn't mean you can't cook on low heat," Cooper says. "Put one burner on, sear your meat – let's say a lamb shoulder – then turn it to low, put the lid down and you have a really nice 90-degree smoking oven."

THAT X FACTOR
"Lastly, even with a gas model, you can still throw in fennel fronds and clumps of rosemary for a smoky, aromatic effect that folds through the meat and is really sexy," Cooper adds.

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