Melbourne, Australia
• Founded by pitmaster Mike Patrick, one of the pioneers behind Australia’s low and slow barbecue movement
• Cooks on a custom-built two-ton wood-fired smoker using Australian hardwoods, smoking meats for up to 16 hours
• Menu draws from traditional Texas barbecue with chef-driven presentation and technique, blending precision with creativity
• Innovative sides include chicken schmaltz cornbread, charred grilled zucchini and mac and cheese topped with smoked bacon lardons and pork scratchings
• Features classic Texas-style staples such as brisket, baby back pork ribs and pulled pork, alongside uniquely Australian twists like smoked lamb sausage, lamb shank and pork belly bacon
• Widely recognised as one of Melbourne’s most influential and forward-thinking barbecue institutions, helping to shape the city’s modern live-fire food scene