Part of a grand champion team

Dion Allan (left back row) and Matt Danton (second from the right) with the Smoking Hot n Saucy team at Meatstock. Photo supplied
Dion Allan (left back row) and Matt Danton (second from the right) with the Smoking Hot n Saucy team at Meatstock. Photo supplied

Being named grand champion at an Australian Barbecue Alliance is a pretty big deal in the low and slow barbecue world.

And for the first time, Gloucester’s Dion Allan and Matt Danton, have achieved the honour.

They were cooking as part of the Smoking Hot n Saucy team in the A and E Sydney Barbecue Wars held during Meatstock from May 5 and 6 at Sydney Showgrounds, coming out the overall winners.

It’s not the first time the two have received accolades for their slow cooked meats, having brought home two titles from the Girrakool Blues Festival and BBQ in March 2017 cooking as a team with their own smoking rig, Comeatosed BBQ.

But for Dion, being named grand champion was absolutely amazing.

“My legs had been good all weekend until I heard the call,” Dion explained. “I cried on stage.”

Some of the tears may have been from exhaustion, as the boys had been working some long hours not only in the smoking competition but also running food sales from the food truck. Nevertheless, the win was worth in the end and Dion couldn't imagine doing anything else.

They will return to their Comeatosed BBQ rig as they competed for another title to add to their collection.