Slow Smoked BBQ in Melbourne is the best way to cook delicious meats for your friends and family. We have a wide variety of pork ribs and beef ribs that are expertly prepared by our expert chefs.
What is Slow Smoked BBQ in Melbourne?
If you’re craving a taste of slow smoked BBQ from the US, you’ve come to the right place. We’ve taken the time-honoured techniques for cooking mouth watering ribs and brisket and brought them to Melbourne, so now all you need to do is pick up a phone and order.
We know what it’s like trying to cater for those who aren’t into super-spicy food – after all, not everyone can handle a chilli pepper! That’s why we have gone all out on our range of sauces; there’s something here for everybody, no matter how spicy they happen to be!
Slow smoked meats are delicious, tender and juicy. If you want to taste the best of slow smoking then come down to Slow Smoked BBQ Melbourne and get your favourite meat at an affordable price.
The meat is cooked using a low temperature, which allows it to absorb all the natural flavours while being cooked. This method is quite different from other cooking methods such as grilling or barbecuing where the food is exposed to high temperatures for a short time period.
Smoked meats have gained immense popularity in recent years due to their health benefits and unique flavour profile as compared with other types of meat dishes like burgers or steaks.
American BBQ is very different from Australian BBQ. The cuts of meat and cooking methods used in American BBQ are different, as well as the types of wood used for smoking.
The most popular cuts of meat are brisket and pork shoulder. These cuts have a higher fat content than other cuts, which makes them perfect for slow-smoking over smokey wood. It also helps to keep these meats moist while they cook! You can use beef ribs or pork ribs if you prefer those but they’re not as common here in Australia because they don’t tend to be quite so fatty (and therefore can get dry).
Smoking times vary depending on what temperature you cook at – generally speaking low temperatures take longer than high ones but there isn’t really an exact science here. However, I usually like my meat cooked with indirect heat at 120°C for about 2 hours per pound before resting it so that juices stay inside the meat instead of running out onto a plate where no one wants them anyway 😉 After resting make sure your cut ends up somewhere between medium rare all the way up until well done.
Pork ribs are a staple of America’s southern barbecue tradition. They’re slow smoked to perfection, then finished off in the oven to add moisture back into the meat and allow it to become tender again. Served with a side of our signature BBQ sauce, these pork ribs will be sure to satisfy your taste buds!
In Australia today, you can find slow smoked BBQ Melbourne style at many restaurants across the city’s suburbs. What makes our BBQ different is that we use real wood smoke to infuse flavour into our slow cooked meats giving them a uniquely smoky taste you won’t find anywhere else!
We are so excited to be bringing you the best food and service. We hope that you enjoy our Slow Smoked BBQ Melbourne, we know your taste buds will love it!
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