Port Macquarie BBQ king Adam Roberts attends Meatstock BBQ Wars

The founder of the Australasian Barbecue Alliance, Adam Roberts said he's on a meat soaked mission to compete for $12,000 in cash and prizes on the Anzac Day weekend.

Roberts is entered in Team Piggy for the event, and will be using recipes from his bronze medal winning BBQ Cookbook of the Year entitled 'Ribs'.

As well as experience from over 25 barbecue cooking tutorials.

"I've helped out over the years and coordinated a few barbecue competitions for the last few years," he said.

"I retired from that a year ago, have had a top five finish at the Longroom invitational in New Zealand against 14 teams.

"It's good practice for this weekend and if I don't do well it will be my own fault.

The fired up foodie has also directed and co-produced 'Beyond the Flame' with Jay Beaumont, a multi-part miniseries shot in Australia, New Zealand and the United States.

As part of the mammoth weekend of meat, Roberts will take on various challenges and showcase his barbecue talents on the main stage.

"I love teaching people about barbecue cooking, the flavour and tenderness you can create with it," he said.

"The fun and results are second to none.

"I'll be cooking chicken, lamb, pork ribs, pork shoulder, beef brisket.

"There is also a steak cook off with scotch fillet, chicken wings, hot dogs and burgers."

After the competition, Mr Roberts is planning an even greater mouth-watering feast - as he prepares to open an authentic barbecue experience in Port Macquarie.

"There are plans for an authentic barbecue cafe in the Mid North Coast," he said.

"I am looking at opening a low and slow barbecue cafe in the first week of June in Port Macquarie."

"Cooking big cuts at low temperatures for long periods of time.

"Looking at really refining barbecue in Australia and its flavour profiles.

"In Port Macquarie the mainstream (restaurants) have the concept, but the only one I've seen doing it authentically are the Moorebeer Brewery."

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