5 OF THE BEST

BBQ BITES American-style barbecue has set the food scene alight. Denise Raward has found five speciality smokehouses for carnivorous cravings

THE CRAFTY COW SHOP 3, 480 CASUARINA WAY, CASUARINA

This Casuarina bar specialises in brewed and ’cued. Co-owner Daniel Platt developed an obsession with low and slow woodsmoked barbecuing as a hobby before opening his own establishment where everything is smoked on-site for up to 12 hours. “It’s really come from Daniel’s love of barbecue — the taste and the smell of it,” Daniel’s wife Colette says. “It went from the backyard for friends to big customised smokers to our standalone shop.” Daniel is unchallenged as the pitmaster while business partners Jason and Jodie Daley also lend their skills to the venture. “We start smoking nice and early and we get lots of locals telling us they love the smell, which is good,” Colette says. The house favourites are the beef brisket and pulled pork, while the beef short ribs and pork ribs are also well-loved. “We try to keep it simple with sides of coleslaw and chips,” Colette says.

LESTER AND EARL 1097 GOLD COAST HWY, PALM BEACH

One of the Gold Coast’s original American barbecue smokehouses is about to launch a Tex-Mex take on its barbecue fare. “It’s called border food,” Lester and Earl owner John Dunlea says. Think barbecued brisket and rib meat in tacos. The piece de resistance is a super burrito filled with pulled pork, beef chilli and brisket. They’re tossing up whether to call it the burmeato. John has been a fan of US barbecue since being introduced to it byAmerican friends. “I joined the Australasian Barbecue Alliance to learn more,” he says.

JR’S SMOKEHOUSE SMOKEHOUSEBBQ.COM.AU

What to do when you’re an American who marries a Gold Coast girl and finds yourself craving the southern style barbecue flavours of home? Arizona native Joel Romo took matters into his own hands and started his own business, specialising in authentic smoked meats cooked low and slow over seasoned wood in customised pits, served with downhome appetisers and sides. “I went back to the US about 10 years ago to learn how to do it properly,” he says. Joel gets his meat specially cut American style and sources his woods from local orchardists.

BBQ BAZAAR 18 JUNCTION RD, BURLEIGH

This vibrant Burleigh night market features a smoking array of barbecue vendors — from southern American low and slow style to charcoal cooking to South American parrilla grills. It’s worth a visit for the smell alone but be sure to also indulge in craft beers, and more, from the fully stocked bar. Owner Michael Salay says live music adds to the atmosphere on Friday and Saturday nights and Sunday afternoon sessions. “We’ve got 14 vendors all up — with all the barbecue favourites, as well as wood-fired pizza and plantbased foods, and four dessert stalls.”

BURLEIGH SMOKEHOUSE SHOP 3/1957 GC HWY, BURLEIGH HEADS

This home-style smokehouse has been turning out its specialty meats for the past year and co-owner Ed Reyers is now looking at bringing on a few more healthy salads just in time for summer. “We’re working on getting the health mix right so keep an eye on the menu.” While the beef brisket and pork ribs are house favourites, Ed recommends a tasting plate to sample all the flavours and cuts. “We slow cook everything over hickory and oak, with hints of cherry, apple and pear,” he says.