What's Your BBQ Mastery Level?

Discover whether you're ready to host the ultimate Aussie BBQ feast. In just 4 quick questions, we'll assess your planning skills, meat knowledge, timing strategy, and hosting confidence. Get a personalised assessment revealing exactly what you need to master—plus a step-by-step action plan to impress your guests and avoid costly mistakes.

When planning a BBQ feast for 12 guests, what's your typical approach?

I shop a day or two before, grab whatever looks good, and wing it on the day. I confirm guest count and plan roughly how much meat I'll need, but don't prepare much in advance. I plan two weeks ahead, calculate portions (250-300g per person), prepare marinades, and set up my cooking station. I plan two weeks ahead, source premium cuts from a trusted butcher, prepare marinades 24 hours early, and create a detailed timing schedule.

How do you currently handle meat selection and preparation?

I buy whatever's on sale at the supermarket and cook it straight from the fridge. I choose decent cuts but rarely marinate or prep in advance—mostly just season on the day. I select quality cuts, prepare basic marinades the night before, and remove meat from the fridge 20-30 minutes early. I source premium cuts from a butcher, prepare marinades 24 hours ahead with native Australian ingredients, and master direct vs. indirect heat techniques.

What's your biggest challenge when hosting a BBQ?

Everything feels rushed and chaotic—I'm always stressed and can't enjoy my own gathering. Some items finish cooking at different times, and I'm not always sure if the meat is cooked properly. I manage okay, but I could improve my timing and temperature control to ensure everything's perfect. I use a meat thermometer, stagger cooking times strategically, and let meat rest properly—my guests always rave about the results.

How do you approach sides, beverages, and the overall atmosphere?

I focus only on the main meat and skip sides; beverages are whatever people bring. I add a couple of basic sides and serve standard drinks, but nothing special or coordinated. I prepare complementary sides in advance, pair wines or craft beers thoughtfully, and add some ambient lighting. I plan varied sides prepared the morning-of, curate wine/beer pairings, set up a beverage station, add string lights, and create a curated playlist for the perfect atmosphere.