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.

TGI Friday's

TGI Friday's

Bar & Grill est. NYC 1965

Traditionally wood smoked baby back ribs and fried chicken wings with your choice of glaze: Jack Daniel’s®, Texas BBQ Spice or Bourbon BBQ.

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Sugarfire Smoke House (USA)

Sugarfire Smoke House (USA)

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.

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 Alex Chia, Southside Smokers are now serving up wood-smoked barbecue favourites.

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.

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 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

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.

Tom and Sam Peasnell are back for the second time, showcasing 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.

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.