Dipper welcomes seven of Australia's best barbecue cooks for another year of competition, and they kick things off with plenty of protein.

One duo decide to make sticky pork ribs with won tons and potato salad; another competitor uses Mexican chillies in their marinade.

The teams make lamb ribs with apricot sauce and grilled corn, loaded baked potatoes, game day snacks, drunken pork chops with mushroom sauce, steak and chips, and a seafood marinara.

The teams make lamb shank tacos, smoky pork ribs with apple slaw, barbecue roast chicken, chicken tacos, grilled salmon with potato salad, and a whole smoked trout.

Graham Ashton form Team Napoleon makes a rustic French apple tart served with balsamic ice cream; Adrian Filzek from Team Hot Shots makes sticky apricot and lime pork spare ribs with a classic mac and cheese cooked over the coals and a Texas slaw.

The teams continue putting up some impressive barbecue meals in week six, including cheesy tacos, lamb shanks and more.