Bluebonnet Barbecue has opens the doors to its first permanent venue complete with an open kitchen, a private dining area and a glass-walled poolroom with a view of some serious meat smokers.
Owner and pitmaster Chris Terlikar has worked in Michelin-starred restaurants in New York, but developed his barbeque skills under Texan pit legends Tom Micklethwaite and Evan LeRoy.
You may have been served up this Texas style barbecue at Bluebonnet’s food truck that has been all over Melbourne but now the restaurant is permanently at 124-126 Lygon Street, Brunswick East.
Their famous beef brisket (smoked over ironbark and oak) is front and centre alongside pulled pork and crispy lamb ribs. The thick pork chop, smoked for a couple of hours to medium, then finished on the grill, with amazing crackling sounds like my favourite.. The one-kilogram tomahawk steak is smoked for 45 minutes, seared is designed to share.
Image: Bluebonnet Barbecue gallery
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