The Nose to Tail barbecue event was held on the October long weekend with around 80 people enjoying lunch from a low'n'slow barbecue, insightful talks and some live blues music.
Held at the Slim Dusty Centre, it was the first event of its kind in Kempsey with Pitmaster Adam Roberts, local farmer Robert Osmond and local butcher Sam Thompson of L-Bo Butchery, West Kempsey providing an insight into the local meat industry.
Mr Osmond explained his farming model, the impacts of long-term drought, followed by flood on his farm, the cattle that he breeds and his commitment to producing quality cattle for the local market.
Mr Thompson talked about how he got into the industry and the importance of sourcing local meat before breaking down a carcass live on stage.
Adam Roberts, a Port Macquarie resident, co-founder of the Australasian Barbecue Alliance and multi-award winning pitmaster, cooked up a storm using the "low and slow" barbecue method.
The crowd was later treated to deliciously tender beef tacos and kransky sausages for lunch, all cooked to perfection.
Mr Roberts said the "low and slow" American style of cooking has taken off in Australia with more and more people purchasing smokers and gaining inspiration off cooking shows particularly barbecue pitmasters.
Mr Roberts talked about his passion for barbecuing and how he got into the industry from owning a micro butcher to competing in barbecue events and writing award winning cookbooks.
While the crowd enjoyed the food, blues band the Shufflemen provided some live entertainment.
The event was hosted by Kempsey Shire Council and is supported by FRRR, through funding from the Australian Government's Future Drought Fund.
