Henrietta's Chicken

Henrietta's Chicken

Henrietta’s specialise in ethically produced, locally sourced free range, organic and rare breed chicken, brined for 12 hours and then seasoned with our bush food rub and slow cooked on a chemical free charcoal rotisserie. Our salads and sides are sourced from local farms, grown sustainably and accompanied by a selection of indigenous and foraged bush produce.

www.henriettas.com

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@henriettas_aus

Dexter BBQ

Dexter BBQ

Dexter’s Preston-based bricks and mortar restaurant is known for its non-traditional American barbecue offerings such as pig's head buns and smoked brisket stuffed donuts.

This is owners Tom and Sam Peasnell’s first festival and the duo are keen to showcase their new-school barbecue techniques that are more chargrill and sousvide than pit or offset smoker.

San Antone

San Antone

Texas-born third generation pitmaster, Kevin Bludso of iconic Bludso’s BBQ will be heading up the San Antone Melbourne crew as they launch their Ole Hickory Pit.

Expect to get messy and sticky with their smoked meat offerings including low and slow brisket, pulled pork, and chicken sausage, all with BBQ sauce, their beef chilli and corn chips a must.

Silver Creek Smokers

Silver Creek Smokers

A welder by trade, Paul Reitmier of Silver Creek Smokers fell hard for Texan barbecue and all that it entails, perfecting his technique and winning fans for some ten years now.

Today Reitmier rolls out his custom built trailer-barbecue, Jack the Ribber at festivals and events across the state, cooking up 16-hour smoked salt and pepper rubbed brisket, beef ribs and pulled pork sliders.

Smokin’ Barrys Slow Cooked Barbeque

Smokin’ Barrys Slow Cooked Barbeque

A regular fixture on the festival and event circuit since 2011, Smokin’ Barrys Slow Cooked Barbeque is a food truck fave.

Summing themselves up in three words – low, slow and smokey – Smokin’ Barrys uses lower temperatures to keep your meat succulent, mop the meat throughout the slow-cook process, and use aromatic woods to add a smokey flavour.

Burn City Smokers

Burn City Smokers

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.

Bluebonnet BBQ

Bluebonnet BBQ

Chris Terlikar of Bluebonnet BBQ has come a long way since he hand-built his first smoker out of a toolbox and dishwasher pipe.

Classically trained with a Michelin starred background, under some heavyweight Texan pit boss guidance Terlikar made the shift to barbecue, specialising in the likes of 14-hour smoked brisket and house-made sausage – his fine dining training shining through in his sides.

Fancy Hank's

Fancy Hank's

As one of the original purveyors of American-style slow cooked barbecue in Melbourne, Fancy Hank's has firmly established itself as a leading smokehouse.

Using traditional southern cooking techniques, Fancy Hank's slow cooks the finest quality free range brisket, ribs and pulled pork, serving them up with a selection of sides, putting a uniquely Australian spin on this regional American cuisine.

Southside Smokers

Southside Smokers

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 Jan Wristen, Southside Smokers are now serving up wood-smoked barbecue favourites.

Ubons BBQ

Ubons BBQ

Leslie Roark Scott started cooking competitive barbecue in 1989 alongside her father, pitmaster Garry Roark. The first female to win a Memphis in May sanctioned Grand Championship she is affectionately referred to as the “Barbecue Princess”.

Ubons BBQ will be led by third generation pitmaster, Roark Scott providing an authentic taste of the Mississippi Delta.

Memphis Barbecue Co

Memphis Barbecue Co

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 is a special international guest of the Yak Ales Melbourne Barbecue Festival in 2017.

Wheeler will be overseeing Memphis Barbecue Company’s stand at the festival, serving up their world-championship whole hog and pork ribs