Two local men went head-to-head for a chance to represent Logan's south

Hailing from South Maclean, Mr Grech was assisted by his daughter Savannah and said he was going big with his brisket.

"It's about big smoke, big flavour, and love. Lots of love," Mr Grech said.

"Quality, effort, care and attention and warm feelings. If you put those in, people are going to taste it."

Savannah said she and her father each played important roles, as Mr Grech devised the recipe and she was responsible for keeping the meat at the all-important temperature of 280 Fahrenheit.

Although they kept the exact recipe under wraps, the Grechs said they were cooking their meat "Canadian style" in honour of Mr Grech's home country and the finished product packed a fiery punch.

Representing Woodhill and cooking solo, Mr Stevenson said he was taking a different approach to his cooking, relying on simple methods and flavours.

"Keep it simple," Mr Stevenson said.

"Humans have been cooking on fire since the cavemen, why change it.

"I'm trying to get as much flavour and texture into the meat, it should be like a hot knife through butter."

Mr Stevenson said he used salt, pepper and a charcoal rub to give his meat a "backyard style" flavour.

Mr Grech said he agreed with Mr Stevenson's thoughts on simplicity, but said there was a reason he went with a more complex recipe.

"There's a difference between backyard-style and competition-style cooking," Mr Grech said.

"In competition style cooking, you need maximum flavour in one bite, but by the third or fourth bite it will be overwhelming."

This difference was also evident in the plating styles used by the two teams, with the Grechs including a garnish with their offering while Mr Stevenson went without.

After a blind taste test the judges ruled the Canadian-style brisket the winner, with the Grechs granted the honour of representing the area at the main event in September.