IN PICTURES: The Great Southern Smokeout crowns four cook-off champs and celebrates culture through food

Narrogin’s Great Southern Smokeout celebrated different food cultures and crowned four cook-off champions on Saturday. Long-time barbecue competitors Ribs and Pigs BBQ took first place in the beef category with first-timers Ram Skull Taco coming a close second. After judging BBQ competitions three to four times a year, Bruce Robb and Chris Westover from Westy’s BBQ in Perth showcased their skills behind the grill by winning the Smokeout chicken category. “The judges look for appearance if it’s inviting to eat, taste and texture, it must melt in your mouth,” Mr Robb said. “I do this for the food, I love the food.” Duo Paul and Tina celebrated a double victory for their winning lamb and pork. Alongside three friends, Thompson Tan cooked glutinous rice sausage and pork belly traditional to Taiwan over an open charcoal grill. “I wanted to bring Asian-style barbecue to share our culture, I think Taiwan-style barbecue they’ll love,” Mr Tan said. “We can’t buy a lot of Chinese spice here so we just want to keep it simple so it’s better on the barbecue. “We pick some wood from the bushes and add it into the charcoals to add extra smokey flavour.”