Burger Head team opens Smoking Gringos at Kingswood

The Michelin-trained team behind a hugely successful western Sydney burger bar is turning up the heat on its new venture down a ‘dogdy alley’ vowing to get things smokin’.

Burger Head co-owner Richard Borg and his meat-loving mates are bringing barbecue with a twist to western Sydney. Picture: David Swift

The Michelin-trained team behind the hugely successful Burger Head at Penrith is opening a barbecue joint, Smoking Gringos, at Kingswood.

Josh Deluca, Timothy Rosenstrauss and Richard Borg are adding a twist to barbecue when they open at Morley Ave this month.

“Think Texan barbecue but we don’t want to pigeon hole ourselves into that,’’ Deluca said.

“We’re not exactly American, we’re not being traditional in our approach to barbecue.’’

Offerings include Asian American fusion with “top secret” rubs coating meats such as lamb, along with chicken szechuan, to entice adventurous carnivores.

Borg also promises the usual suspects, such as brisket and pork belly, will bring the flavour to the unassuming industrial neighbourhood.

Dijon Solofa, who was one of Burger Head’s original employees, will be at the helm of the smoker where brisket will cook for 16 hours.

Burgers will be traded for the barbecue at Smoking Gringos. Picture: Angelo Velardo

“We’re pretty much going to use the smoker for everything,’’ Borg said.

Deluca says Smoking Gringos’ location might be out of the way but somewhere that non-locals with want to travel when it opens once a week.

“It’s a flavour intensive operation and we want to keep it one day, something special, something to travel for,’’ he said.

“It’s very much you need to know about us and once you do know about it, it’s about the journey here.

“You’re going to drive down a dodgy alleyway and find one of the best barbecue places in Sydney.

“At Smoking Gringos everything can be crafted just for that day specifically.’’

The team hopes Smoking Gringos will experience the same success as Burger Head at Penrith where they opened in 2017, bringing crafted burgers to the CBD and in trucks at Bella Vista and Strathfield.

The young trio boasts to once working at hatted restaurants including Quay, Momofuku, Ormeggio and Master before “forever changing” Penrith’s burger scene and opening the Henry St bar that flips over 1000 burgers a week.

Smoking Gringos will open at a date to be announced.