SMOKIN' Hot 'n' Saucy Barbecue owner Rob Thraves relished living in the United States and soaking up the food culture.
"Every person couldn't tell me enough information," Mr Thraves said.
"If I asked a question they answered it, they were truthful and honest and told me everything.
"I said to my wife [Randi] 'If I ever get a chance to cook commercially and be in a position where I thought I was good enough to teach people, I want to be able to just tell them everything'.
"We have no secrets, everything is open slather."
His most recent barbecue masterclass - in Islington on Saturday - was a mix of people who had received vouchers for Christmas, recently bought smokers, wanted to tweak their approach as well as those with no experience.
"Brisket is the king of Texas barbecue so we spend a fair bit of time on brisket, from trimming to meat selection, rubbing, seasoning, the cooking process all the way up to eating it and slicing it.
"We do a couple of Australian things as well, hot smoked salmon and the other thing, which gets murdered more than done well, a home cooked steak."
WHAT DO YOU THINK? We've made it a whole lot easier for you to have your say. Our new comment platform requires only one log-in to access articles and to join the discussion on the Newcastle Herald website. Find out how to register so you can enjoy civil, friendly and engaging discussions. Sign up for a subscription here.
