Temples of BBQ
Temples of BBQ is the Big Boy’s guide to the Temples of BBQ across the USA. "Temples" won the prestigious Gourmand World Cookbook Award in 2016 for Best BBQ Cookbook in the World.
Join Lance Rosen and his family on the BBQ road trip of a lifetime through the Southern and Midwest states. They drove over 6000 kilometres in 26 days and ate at 69 BBQ and soul food joints. They focused on the true Temples of BBQ, where the pitmasters are like preachers with their own congregation of followers.
American BBQ is as regional in its styles as wine is in France or pasta is in Italy. Temples of BBQ explains the differences in the regions, shows you where to go, what to eat and then gives you the recipes and techniques to create the perfect BBQ and soul food at home… wherever that may be. It is as much a travel guide as a recipe book.
Welcome to the world of real BBQ – Hallelujah.
Recipes
Temples of BBQ includes over 60 BBQ recipes to make at home, illustrated by Dean Cambrays stunning food photography. Here are three recipes to whet your appetite.
Lance was sponsored by Bushman Repellant for Dippers Backyard BBQ Wars season 4, 2023. The recipes that he made during the show are below.
Week 1
First Place - Panko Pork SchnittyWeek 2
Chicken Souvlaki, Chargrilled Sweet Potato SaladWeek 3
First Place - Saucy Glazed Lamb Ribs, Chargrilled Cos, Casar Salad DressingWeek 4
Honey Glazed Pork Belly, Long Cooked Hammy GreensWeek 5
Smoked old school burger, bread ‘n’ butter pickles, shreddice, comeback sauce & cheese, beer battered onion ringsWeek 6
First Place - Balinese prawn & fish satay (Satay Lilit), coconut & vegetable salad (Urab Sayur) satay sauceWeek 7
Footy Finals - Bacon & bratwurst scotched egg, Prawn & Chorizo tacosWeek 8
Freestyle - Surf & Turf Platter for 2“Lance sets a new standard, the Rosen standard of smoked BBQ. He knows every pit and smokehouse from Alabama to New York and he’s a man you can trust to know about great, wholesome and truly delicious food.”
– Gary Mehigan
Look inside
Buy the Book
- 366 pages plus covers
- Over 60 BBQ recipes to make at home
- Signed by the author
- $49.00 + shipping
Temples of BBQ won the Gourmand World Cookbook Award for Best BBQ cookbook in the World in 2016. Temples is also available at Big Boy BBQ (www.bigboybbq.com.au) and the best BBQ stores and butcher shops around Australia.
Cooking Classes
January 2026 "2 Ways" BBQ Class - Intermediate to advanced
Join the pioneer of Low & Slow BBQ in Australia, winner of the final season of Dippers Backyard BBQ show (2023) & multi award winning Temples of BBQ cookbook author, Mr Big Boy BBQ, Lance Rosen for a massive 7 – 8 hour demonstration BBQ class.
This is not a basic introduction to BBQ class but rather a more in depth look at proteins & flavours with over 20 recipes
Included in the price is a BBQ sausage class which is usually a class on its own
In the sausage class we will be trimming the meats, curing the mixture, mincing, stuffing, linking & smoking the sausage we make
Learn how to select, trim, season & cook your meats with an emphasis on doneness & precision. We will be making rubs, sauces & accompaniments to lift your BBQ game. Every step will be demonstrated so that you will not miss out on anything
This class is designed to broaden your repertoire plus give you the tools to create your own flavours & versions of the proteins we will highlight. I will be demonstrating a variety of meats with each one being done “2 Ways”
If you have done any previous classes, you will find that this class has a whole new range of recipes & ideas for you to explore
Although i wont be doing any basic fire management training, I am happy to discuss any issues you might be having plus going through the fire management process
No BBQ subject is off limits, please bring all your questions to improve your game
Starting at 9.30am and finishing around 5pm when all questions have been asked and answered. Cost is $330 per person
Beers, ciders and soft drinks will be available for purchase on the day
The Menu (each protein 2 ways)
Mince – smoked cheeseburgers & Italian meatball hoagies
Sausage – Hot Italian & a class created recipe with raw links to take home. This is going to be a collaborative link that we will develop together on the day & is something I have never seen done before
Pork belly – bacon & burnt ends
Lamb shanks – souvlaki rub & vindaloo
Salmon – dill & beetroot & Chinese Szechuan pepper rub
Rump cap – smoked & grilled with chimmi & smoked like a brisket
Sides & dips
Cornbread – brown sugar glazed & Cali style with corn, cheese, & jalapeño
Pickled onions – curried atchar style & margarita style with lime
Yoghurt – tzatziki & raita
Plus a slew of associate recipes including my brine & everything glaze
Class costs $330 per person with a recipe booklet to take home
This class is limited to 10 people only with lots of opportunities to get all your questions answered
Please note, no refunds once you have booked as this is a one off class, however, tickets can be transferred prior to the class
Australia Day BBQ & Sausage Class
Join the pioneer of Low & Slow BBQ in Australia, winner of the final season of Dippers Backyard BBQ show (2023) & multi award winning Temples of BBQ cookbook author, Mr Big Boy BBQ, Lance Rosen for a massive 7 – 8 hour demonstration BBQ class. Included in the price is an introduction to Central Texas style BBQ sausage class which is usually a class on its own
In the sausage class we will be trimming the meats, curing the mixture, mincing, stuffing, linking & smoking the sausage we make
Learn how to select, trim, season & cook your meats with an emphasis on doneness & precision. We will be making rubs, sauces & accompaniments to lift your BBQ game. Every step will be demonstrated so that you will not miss out on anything
We will be cooking on a variety of smokers including an offset with wood & coal, drum, kettle & pellet smokers. Advantages & disadvantages will be discussed to help you to choose the smoker that is right for YOU!
Starting at 9.30am and finishing around 5pm when all questions have been asked and answered. Cost is $300 per person
Beers, ciders and soft drinks will be available for purchase on the day
The Menu
Bacon wrapped dimmies
Smoked burgers (made from scratch)
Central Texas style sausage masterclass – Texas Hot Gut links
Smoked salmon
Lamb ribs
Pork ribs
Sirloin (kinda like Hogs Breath)
Lamb shanks (Greek-ish)
Pork belly spicy bacon
1/2 Chicken
Brisket
Pastrami
Some of the other recipes
Candid jalapeños
Pickled red onion
Gochujang glaze
Good for everything glaze
Pork rub
Vinegar sauce
Master brine
Cornbread
Please note, no refunds once you have booked as this is a one off class, however, tickets can be transferred prior to the class