John David Wheeler is one of the most award winning barbecue cooks in the world. The three-time world champion is co-pitmaster of the Memphis Barbecue Company and returning as a special international guest of the Yak Ales Melbourne Barbecue Festival in 2018.
Wheeler will be overseeing Memphis Barbecue Company’s stand at the festival, serving up their world-championship pork ribs
Authentic Low n Slow Smoked American BBQ, using an offset smoker, smoking everything from Salmon to Brisket, Served from our FOOD TRUCK.
Led by Pitmasters and Chefs Mike Johnson and Christina Fitzgerald, Sugarfire Smoke House is one of the most renowned barbecue restaurants in St Louis, known for its succulent brisket, pulled pork and ribs, as well as its signature sandwiches and sides that shine light on Johnson’s dynamic capacity.
Mike and Christina are special international guests of the Yak Ales Melbourne Barbecue Festival in 2018. They will be overseeing Sugarfire’s stand at the festival, serving up some of their famous St Louis barbecue.
Inspired by some of the best restaurants and pitmasters in the United States, Southside Smokers use time-honoured techniques and traditional cooking methods to produce world-class, award-winning barbecue from their trailer-mounted Ole Hickory smoker.
Owners, Matt and Margaret Vitale formed Southside Smokers to compete in US-style barbecue competitions and have cooked with and learned from the best pitmasters around. Working with pitmaster Alex Chia, Southside Smokers are now serving up wood-smoked barbecue favourites.
Smoking since 2014, Burn City Smokers’ Raphael Guthrie and Steve Kimonides imported a Lang smoker from Georgia, in the southern United States, and have never looked back.
Serving straight from the smoker is their specialty, where queues are known to form for the their 14-hour smoked brisket burger with signature sauce and house-made pickles, or their pulled pork with wombok and dill slaw.