Cassegrain Wines to host Beef in the Vines on July 15

It's on: Beef in the Vines competitors Adam Roberts and Jay Beaumont, holding a smoked beef brisket, get some practice in before the main event. Photo: Matt Attard
It's on: Beef in the Vines competitors Adam Roberts and Jay Beaumont, holding a smoked beef brisket, get some practice in before the main event. Photo: Matt Attard

CASSEGRAIN Winery will be smoking hot on Sunday, July 15, for the next round of the Barbeques Galore National Barbecue Championship Series. 

Beef in the Vines will see 12 teams from NSW and Queensland cook up a range of meats for selected judges in the hope of winning a share of more than $3000 in cash and trophies. 

It is free for the community to attend from 10am.

On offer to the general public are trade stalls, food samples and a chance to kick back in the vineyard with some locally produced wine and frosty brews. 

There will be a kids area, relaxed acoustic music to set the tone of the day as well as some barbecue pitmaster talks and product demonstrations.

Competitors will be cooking up four proteins including beef, chicken, lamb and pork ribs with half a dozen teams from the local area getting in on the action. 

Local lads Adam Roberts and Jay Beaumont, co-founders of the Australasian Barbecue Alliance have a high-stakes side bet going courtesy of their 60,000+ Facebook page followers.

"Whoever finishes lower down the order in the results on the day must get a tattoo of the other one's face on their body as a memento of the occasion," Adam said.

And if that isn’t enough to raise a sweat then the hot competition will.

"Of the competitors, there are teams from Sydney and the Central Coast and grand champion team Manning Valley Natural Smokers who won second place in the World Championships in Houston Texas earlier in the year. It is going to be a great day."

Local team, Piggy Butt Brain, captained by Mr Roberts, is not without solid form coming into the event. They have picked up six trophies in four competitions so far this year including a reserve grand championship in Auckland in April as well as trophies in lamb, chicken, pork, pork ribs and brisket. 

Visitors are encouraged to rug up and arrive with empty bellies. 

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