HAVING the right name will open many barbecue hoods.
When agronomist Lizzy Weber put her tongs up to enter the Mixed Grill Barbecue Cook-off at Moree on a Plate and was given a Weber barbecue to create culinary delights with team-mate Priscilla McPhee, the heat went up a notch.
“I can definitely say there is no connection. It’s a massive coincidence, but my father, Greg, once went into a barbecue shop and asked for a family discount on a Weber barbecue – they didn’t give him the discount,” Lizzy laughed.
Lizzy, originally from Walgett, and Priscilla, from Mungindi, both work at Nutrien Ag Solutions in Moree.
They were pitted against Poole Ag Consulting agronomist Claudia Dunn and client Mick Humphries, Munro Underwood and Billy Jupp from National Ag Moree, and last year’s winner Moree Real Estate, represented by Grady Sinclair and Paddy Keady – and the steaks were high, to pardon an obviously dreadful play on words.
Moree stock agent Andrew Pitman, Member for Northern Tablelands Brendan Moylan, and Moree on a Plate celebrity presenter Roberta Muir judged all fare fairly – and it was Lizzy and Priscilla’s reinvented lamb rack, incorporating local producer Pally Pecans, that sizzled to the top.
“Our barbecue probably didn’t come up to temperature as we liked, hence our deconstructed rack of lamb chops turning into lamb chops,” Lizzy said.
“We had great delight incorporating Pally Pecans into our meal, and it just might be something I whip up in the future for dinner,” she smiled.
Last year’s winner, Moree Real Estate, finished a close second with Grady Sinclair and Paddy Keady creating an impressive rib-eye on the bone despite a barbecue malfunction midway through cooking.
Munro Underwood and Billy Jupp – from National Ag Moree – sliced their way through a traditional pizza after a crusty start, and tasty tacos from Poole Ag Consulting’s Claudia Dunn and Mick Humphries impressed judge, Roberta Muir.
“I could eat a whole plate of everything made today, and I loved those tacos,” Roberta said.
“I won’t say what I thought was absolute best – all four are very, very good, and the results were very close.”
Fellow judge, a replete Andrew Pitman, agreed.
“I thought it was going to be an easy day judging, because we had a couple of boys lagging behind in the first 20 minutes, but everyone came up within a point or two of each other,” he said.
Roberta Muir, who juggled judging duties between a series of live cooking demonstrations, said Moree on a Plate was an amazing experience.
“What a fabulous day out – so many happy people eating, drinking and socialising and it’s great to see so much support for local producers and produce,” Roberta said.
“Kelly, from Home Paddock Meats, Mark from Topper’s Mountain Wines and Maple, from The Folly Truffles, co-presented with me during my cooking demonstrations and I know the audience loved learning more about their products.”
Roberta also featured Grove Juice orange and lime juice in her mojo beef, Pally Pecans in an orange, fennel and pecan salad, The Big Salami’s speck in her potato salad, Hibbie Family Honey and O’Brien’s Garlic in her North Carolina-style BBQ sauce, and Deano’s smoked trout in Aussie Solomon Gundy, served on Beca Bakes sourdough bread.
“Phoebe’s in Moree was a treasure trove of all the other bits and pieces I needed for my recipes, including Olsson’s Salt, Pepe Saya Butter and Herbie’s Spices – what a great resource for locals who love to cook,” Roberta said.
“While I was in town I checked out as many restaurants as I could, and was especially impressed by the multi-cultural offerings in Moree.
“There’s a great Thai beef salad at Golden Taste Thai, excellent Punjabi-style okra and dhal makhni at Moree Indian, killer chicken banh mi and Vietnamese iced coffee at Lotus Bistro, and delicious grilled chorizo with fefferoni peppers at Maslina Bar and Grill,” she said.
“On Saturday night, after a full-on day, a late night dip in the artesian pool at The Phoenix Resort was the perfect remedy for sore feet and aching muscles,” she smiled.
