Are barbecues still in demand on Father’s Day?

With Father’s Day coming up this Sunday, barbecues are among the first activities that come to mind to celebrate the day – but do they remain popular in the public's eyes?

Advancements in cooking appliances and the convenience of barbecues often prompt people to choose an easy and practical approach.

Illawarra residents and visitors shared their thoughts on the stereotypical activity for Father’s Day with the Illawarra Flame.

Raised in Wollongong and currently living in Tibooburra, Rade Zlojutro likes grilling his food over a woodfire but sees why people prefer convenience over the quality of taste that woodfires and barbecues offer.

“BBQs are very popular, but I think most people cook inside the house because of convenience, not taste,” Rade said. 

“It takes time to collect wood, light a fire and prepare the food. Lots of people don't enjoy cooking and eating as we used to.” 

Barbecues can offer an activity to make dads feel celebrated and appreciated, making such events an effective way to connect.

The Man Walk founder Mark Burns said activities, whether barbecues or not, were important to the well-being of men.

“I think Father's Day, for me and for men’s well-being, is about connection; not everyone's lucky enough to have a dad around,” Mark said.

“I love it. I have two teenage boys, and it's a really important day, but really it's about connecting with men.” 

“Whether they be direct family or, you know, pretend uncles and that kind of stuff or grandparents and celebrating what men can do in society, which is supposed to be like women; we all need to be good leaders and good role models.”

A frequent visitor to Wollongong, Hobart father Colin Noble has three children and seven grandchildren. He is adamant about barbecues remaining a mainstream activity and that they still hold popularity.

“Barbecues always have been and always will be a popular way to celebrate Father's Day. What dad doesn't like a barbie?” Colin said. 

“It can be basic with a sausage in bread or spiced up with a variety of meats and salads. Barbecues are here to stay.”

He said he would pass down the traditions of barbecuing to his sons and grandsons, showing the importance that barbecues have to him and his family.

“We usually buy our barbecue food from Coles or Woolworths, but if we hear about a butcher selling particularly nice kebabs, we will buy all of our meat there in the one place,” Colin said. 

“When cooking sausages, the barbecue needs to be at medium heat, and the sausages turned regularly. When cooking abalone, they must be sliced thinly and tenderised by using a meat mallet. Fry them in butter for about 30 seconds each side.”

Rade takes a different approach with ingredients and method.

“First thing, we normally cook over hot coals, not gas or electric,” Rade said. 

“Best thing to cook is local lamb chops with lots of fat in them to render out, with lots of salt, sausages, then steak sometimes – just chunks or meat on a piece of thick fencing wire over the fire is great also.” 

“No salads; just eat the whole cucumber, tomato, onion, lettuce with salt olive oil dip.”

Foods that were regular for Colin included the known classics such as sausages and burgers, but there was one that stood out as unique.

“My favourite food to barbecue is a beef sausage, but I also enjoy burgers and pork or chicken sausages occasionally. When they are in season, I fry thinly sliced abalone,” he said.

It seems that the barbecue's appeal stems from its capacity to unite people and create a social setting for everyone. 

The barbecue continues to offer a laid-back setting for fathers, families and friends to bond over a simple banger on toast or a larger family meal.