Butchery cooking with fire at Jandowae
QUEENSLAND Country Meats beefed up their trophy cabinet on Sunday, winning several awards at the Outback Regional Sausage King Competition in Jandowae.
Facing stiff competition from 17 other butchers and 106 entries, there was a lot at "steak” for the butchery.
Among their biggest winners was a third place for the open lamb, third for poultry, second for the beef burger competition, first for the sausage king award for best beef burger and first place in the continental section for their Italian sausage.
Owner Paul Lavelle said the judges took into consideration a number of factors when it came to making great sausages.
"They first judge the presentation when you put it on the tray, so all the sausages need to be the same length and with no air bubbles inside them,” he said.
"They then take one of the sausages and cut them open and inspect the insides to make sure that the ingredients are according to the label that you presented.
"Lastly, they'll throw the sausages on the barbecue and see how they'll perform while they're cooking - making sure they don't curl up or split - and from there they'll judge them on taste.”