Where to get the best BBQ in Brisbane
If you are a carnivore connoisseur, finding where to chow down on good old fashion American-style BBQ in Brisbane is no easy feat. We have gone full Action Bronson and sampled the local pitmasters meat-laden trays and succulently grilled wares to create a BBQ guide that is ‘fire’. In no time at all, we will have you dreaming of delicious smoked meat and sticky fingers. In the immortal words of Anthony Bourdain, BBQ may not be the road to world peace, but it’s a start.
Here is your roadmap to the best BBQ Brisbane has to offer.
Look, if you drooled when you walked into the place the staff would forgive you as the wafts of slow-cooked meats and other American fare hit you in the sniffer. Best friends Rod and David’s secret ribs recipe has taken them from market stall to bonafide BBQ joint with the Southern flavour still intact. Although the ribs are our number one pick, we don’t blame you for also feasting on pulled meat ‘ribwiches’, wings, chilli fries and burgers. Pair your choices with a craft beer for a hoot, scooting damn fine time.
This little slice of paradise serves Carolina soul food BBQ with sides of cornbread, fries and coleslaw. Aunt Lilly Mae's BBQ Ribs are something to behold, authentically smoked, juicy with a great char and thick glaze, you will want to go caveperson and eat these with your mitts. If you are more of a wings wrangler you will be quite content with the crispy buffalo wings and an abundance of dipping sauces to choose from. With rotating specials, frequent visits are required to taste all the BBQ goodness. We know you came here for the meat, but save room for dessert pie - pecan, key lime and cherry.
Using an imported US Kentucky-made smoker with hand cut hickory wood, the meat at The Smoke exhibits all the signs of a great pitmaster. Producing tender, juicy meat with pink smoke rings, you can't go wrong with a selection of BBQ goods especially, the ribs and buffalo wings. The nright orange hot wings are a particular favourite with blue cheese sauce to cool things down when you get your lip burn on. This one has been around since 2006 and its longevity speaks for itself.
Get on the sauce train with Kansas BBQ, Texas Bold and Carolina Mustard. Featuring pulled pork, chicken, gumbo and brisket all rubbed down with special regional herbs and spices, your taste buds will be dancing. The baby back pork ribs, the meatier and more tender rib, are an absolute delight and just fall off the bone. To accompany your main you have a selection of all the Fixens, and the fixens are a sight to behold, with 10 options to choose from including spicy chillies, slaw, mac and cheese, corn and much, much more. For something different, we recommend a side of frickles, battered and fried pickles, this burst of freshness helps you beat the meat coma – genius.
This place is a Southside newbie where flavour is king, the menu is simple and the sides are a masterpiece in their own right. Operating out of Coorparoo Square you will find a selection of spice-rubbed brisket, pulled pork butt, carnivorous burgers and a super tasty beef short rib. Must try sides include the homemade burnt-end beans and the sweet corn with miso butter. House- made BBQ and Carolina mustard sauce line each table and they’re so good you could literally drink it, but if you want to sub it in for a peanut butter and jelly or snickers malt shake we won't judge...much.
Like it low and slow? Hudson Corner BBQ cooks their meat over charcoal and smoking timbers for a minimum of 12 hours creating a tender and tasty fare. With an extensive selection of snacks and sides to soak up the saucy goodness, you will not go hungry. Try their cornbread, fried jalapeno poppers, dirty fries or traditional onion rings with something from the smoker. Prefer wings? The Hurricane Wings are a taste explosion with a spicy, soy, chilli, vinegar base perfect with a beer or go traditional with the buffalo wings.
The smell from Twelve Boar is intoxicating. The air is thick with smoke and the sweet waft of caramelising sugars that have been cooking for 12 hours – breathe it in. Here you can delight in smoked pork, beef brisket and ribs. No boiling of the ribs here, low and slow for maximum flavour. Offering a more significant feed is the Bone Yard Platter with a half rack of pork ribs, one beef rib, ½kg wings, 2 fries, 2 ‘slaws, and a choice of ranch or blue cheese dipping sauce. You’ll need a lot of napkins to treat the sauce smile you will have at the end of the meal.
Know of a Texas Trinity we missed? A pitmaster worthy of the list? Let us know if we missed anyone [email protected]
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