Game Meat, Sustainability and Barbecue | Rob Gallina

<p><span style="font-weight: 400;">Game meat isn’t for everybody. Atleast, it hasn’t been historically. However one man, Rob Gallina, is set to change that. He’s a builder, contract shooter and BBQ freak who loves nothing more than getting out in the bush for a few weeks at a time and living off the land. Yes, you read that right - he hunts, catches, cleans and cooks what he eats. He’s also the founder of Game On Enterprises, which takes people out into the bush and teaches them how to be self-sufficient in the bush, and live sustainably. He also offers classes, and even has his own range of BBQ rubs, that aim to combine delicious traditional BBQ flavours with game meat to create an industry niche with sustainability at its core. </span></p> <p><span style="font-weight: 400;">In this full episode of the Smoking Hot Confessions BBQ Podcast, Rob and I get into:</span></p> <ul> <li><span style="font-weight: 400;">The good time he had at Meatstock Toowoomba (0:31)</span></li> <li><span style="font-weight: 400;">Bringing sustainability to the BBQ world (7:06)</span></li> <li><span style="font-weight: 400;">Life as a contract shooter (13:54)</span></li> <li><span style="font-weight: 400;">Taking Big Moe Cason out into the Aussie bush (18:47)</span></li> <li><span style="font-weight: 400;">The rising trend in self-sufficiency classes (22:25)</span></li> <li><span style="font-weight: 400;">How his BBQ business, Game On Enterprises came about (28:13)</span></li> <li><span style="font-weight: 400;">A new idea for competition BBQ categories (35:00)</span></li> <li><span style="font-weight: 400;">Steps toward sustainability you can take (49:08)</span></li> </ul> <p><span style="font-weight: 400;">Barbe Con is here! The world's first live online BBQ summit is just around the corner and we have three goals - to save you time, save you money and to become the envy of friends and family. We have the best BBQ pitmasters and BBQ business owners from around the country as well as one or two international guests and we’re bringing t