Lismore, Australia
• Run by pitmaster and chef Graeme Stockdale (aka “Big Red”), who built his BBQ reputation through competition success
• Dual modern American smokehouse and fried-chicken concept, with Asian and Middle Eastern influences across the menu
• Smoker-driven barbecue using Australian ironbark and Big Red’s own house rubs and sauces under the “Big Red Brand”
• Menu highlights include brisket, pork belly and classic sides such as pit beans, corn salad and mac and cheese
• Signature items include the smoked brisket spring rolls and the crack cauliflower (our picks)