AUSTRALIA’S “gigantic” barbecue market could be a lot more fun if the Australian government were more ambitious about promoting the meat-eating hobby, according to one industry expert.

Dr Gregor Jones, a food scientist and food critic, said the country’s “giant” barbecue markets had attracted a disproportionate amount of foreign visitors, despite having a limited number of Australian barbecue recipes available.

“If they wanted to see what Australians eat, they’d be in Melbourne, they’re in Adelaide, they could be in Canberra, they’ve got access to everything that’s available in Australia,” Dr Jones told ABC radio on Friday.

He said a key ingredient in barbecue was not only the meat but also the cooking technique and its “glory”.

“There’s something very compelling about the taste of a brisket,” Dr Smith said.

‘It’s not the same’Dr Jones said it was not the best way to cook briskets, and said Australians could not eat a lot of meat because the meat was too juicy.

Australia’s “biggest market” for briskets is in Melbourne.

It has been attracting about 1.5 million visitors per annum since it opened in 2010.

The biggest barbecue markets in the country, which are all about 20 minutes away, include Melbourne, Sydney and Brisbane.

But Dr Jones said the industry needed to make up for the “glories” of the big markets with more accessible barbecue recipes.

A key component of a good barbecue recipe is the use of a “hot plate” or a “smoke pan” and the need for an “ideal temperature”.

“[It’s] very important to have a good temperature, that the meat is really cooked to a nice medium-well temperature,” he said.

“It’s also important to use the right seasoning.

The meat is not only cooked to medium-to-well, but it’s also cooked to very high temperatures.”

So you need to be able to manage that.

“The Australian Food Standards Agency says briskets are not suitable for people who are pregnant, under the age of 18, are lactose intolerant or have heart disease.

It also recommends using a hot plate to cook the meat because it helps reduce the risk of “slipping” or falling out of the hot plate.

However, it said Australians should still avoid cooking briskets for anyone who is obese, with a history of eating “excessive amounts of fat”.

Dr Jones suggested there were plenty of other ways to cook beef, including steaks and ribs, and he also suggested Australians could try barbecue from a “small scale” with no “heavy-duty” equipment.

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