The Meatiest Differences Between US and Aussie Barbecue

For many in the US and Australia, barbecuing is more than just a way to cook, it’s cultural cornerstone. Understanding each country’s different approaches to barbecue offers a unique window into lifestyles and gives you a deeper appreciation for their culinary traditions — not to mention it can make the food taste better too.  

The best person to ask about the differences is Jess Pryles. Born in Melbourne, Jess Pryles has spent the last 15 years immersed in Austin, Texas’ renowned barbecue scene. Her impressive CV includes working as a chef, co-founding the Australian Barbecue Alliance and authoring the book Hardcore Carnivore.

During her recent return to Australia to host the opening nights of the fire pit at Vivid Fire Kitchen (running Fridays, Saturdays, and Sundays from May 23 to June 14), Pryles shared her insights on the two cultures’ approaches to barbecue. (She also shared with us some of her favourite Australian restaurants for barbecue here).

The Produce

“A traditional Australian ‘barbecue’ is a sausage sizzle outside of Bunnings,” says Pryles. “We’ve definitely come a long way from there.”

Today, our barbecue masterfully incorporates native Australian ingredients, having pivoted from the American style to use readily available local produce. Meat also differs significantly. For example, an Australian brisket is very different to an American version, especially in terms of size. But our briskets are changing, and, in general, our barbecue offering is changing the meat scene.

The Cooking Method

“The wood is the other big difference,” says Pryles. “Obviously, you don’t have things like hickory and oak as plentiful here. We have different hardwoods her, so we’ve really had to pivot there as well.”

While US barbecue culture boasts centuries of tradition, particularly evolving alongside Texan culture, Australia’s barbecue scene is relatively new. Pryles sees this as an exciting opportunity for Australia to forge its own unique traditions and spin on barbecue.

The Meat Selection

The variety of meats on offer also sets them apart. Australian pubs and steak restaurants often feature a diverse array of cuts and options like grain-finished or grass-finished beef, encouraging diners to explore different types of meat.

“America doesn’t have the quality of grass-fed beef that Australia has,” says Pryles. “So, we definitely have more choice here and better product too.”

The Venue

“Many people don’t know that traditional Texas barbecue is actually a lunchtime meal,” says Pryles. “It’s usually sold out by dinner, so you have to get in there and have this big, heavy meat dish during the day. I think Australians are pivoting it to have it more for an evening meal.”

The roots of Texan barbecue lie in butcher shops, explaining why meat is still often ordered by the pound. Historically, it was even wrapped in butcher’s paper.

Today, at Texan barbecue spots, you still order your meat at a counter, but instead of being wrapped in butchers papers, it’s usually served on trays. Unlike the original traditions, though, you can now often sit and dine on-site. The sides, however, remain similar to centuries past: white bread, pickles and macaroni and cheese.

Beyond casual takeaways, a significant aspect of US barbecue culture lies in its steakhouses. Pryles says they offer diners a luxe experience — and do that well, with opulent touches like velvet booths and martini carts.

“When I think of a steakhouse in the US, I think of a Peter Luger Steak House,” says Pryles. “A fancy [restaurant], guy in a white jacket, booth situation. It’s more about the experience overall. And Americans tend to just order rib-eyes and I feel like we’re more adventurous here.”

Related: How Bartenders Are Using Ingredients to Connect

Related: Shishito Peppers Are So Hot in Australia RN

Read more stories from The Latch and subscribe to our email newsletter.