Native Spices in Low and Slow | Amanda Trapnell | Native Harvest

What do kangaroos, emu and crocodile have in common? They are all delicious on the grill. Jokes aside, despite a reputation of being a barren land, Australia actually has an incredibly large and diverse range of foods - enough to support countless generations of Indigenous Australians for approximately 50,000 years. Sadly, much of this knowledge has been lost. However, one woman is determined to restore and share this knowledge. Amanda Trapnell is cofounder of Native Harvest. She works with Indigenous Australians to harvest Indigenous ingredients and uses them in BBQ products such as rubs and sauces. Her work ensures that Indigenous Australians are equitably compensated for their products and knowledge, and non-Indigenous Australians learn about and gain respect for said products and knowledge. It’s important work and another example of how BBQ can bring people together. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Amanda and I get into:

• Just how small the BBQ world is at times (1:10)
• How Amanda likes to make BBQ pork ribs (3:12)
• Incorporating Indigenous cooking techniques with smoking meat (8:34)
• Her ideas for Indigenous proteins in a BBQ competition (15:55)
• How Native Harvest got started (20:35)
• How all her products are ethically and sustainably sourced (29:19)
• A lesson in how to make a native basil and thyme crusted beef tenderloin (44:10)

Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon!

https://smokinghotconfessions.com/barbeconprereg/