Five of the Best American-style barbecue smokehouses

AMERICAN-style barbecue has set the food scene alight. We’ve found five specialty smokehouses on the Gold Coast which will suit all your carnivorous cravings.

Barbecue delights from the Crafty Cow, Casuarina

AMERICAN-style barbecue has set the food scene alight. We’ve found five specialty smokehouses on the Gold Coast which will suit all your carnivorous cravings.

The Crafty Cow

Shop 3, 480 Casuarina Way, Casuarina

An array of barbecue goodies from The Crafty Cow, Casuarina

This Casuarina bar specialises in brewed and ’cued. Co-owner Daniel Platt developed an obsession with low and slow wood-smoked 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, which has struck a chord with Casuarina residents looking for a local haunt.

Wings from The Crafty Cow.

FIVE OF THE BEST PICNIC EXPERIENCES ON THE GOLD COAST

“We start smoking nice and early and we get lots of locals telling us they love the smell, which is good,” Colette says. “We were a bit worried about that to start with but we’ve had no complaints.”

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. “Everything’s smoked fresh that day and we serve it until it runs out.”

Lester and Earl

1097 Gold Coast Hwy, Palm Beach

Low and slow cooked ribs from Lester and Earl.

One of the Gold Coast’s original American barbecue smokehouses, Lester and Earl is at the stage of changing things up.

After three and a half years, they’re launching a Tex-Mex take on their barbecue fare.

“It’s a thing,” owner John Dunlea says. “It’s called border food.”

Think enchiladas filled with barbecued brisket and rib meat in tacos. The piece de resistance is arguably a super burrito filled with pulled pork, beef chilli and brisket. They’re still tossing up whether to call it the burmeato.

Lester and Earl owner John Dunlea

FIVE MERMAID WATERS RESTAURANTS YOU HAVE TO TRY

John has long been a fan of US barbecue style since being introduced to it through American friends.

“I just liked and enjoyed the style of food so I joined the Australasian Barbecue Alliance to learn a bit more — I think I was the 34th member,” he says.

“Just a few years later there’s around 25,000 members. It’s honestly a trend I never saw coming. There’s been a huge take-up. I think it’s definitely here to stay.”

JR’s Smokehouse

smokehousebbq.com.au

The Texas Trinity - Southern American style barbecue from JR's Smokehouse

TOP TEN BEST STEAKS ON THE GOLD COAST

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 down-home 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 in American style and sources his pecan and fruit woods from local orchardists.

“The wood has to be seasoned for about a year to get the right flavour,” he says. “We’re so lucky with the quality of the produce we have here.”

He suggests his black angus brisket with a side of horseradish potato salad, maybe some devilled eggs and bacon-wrapped jalapeños stuffed with cream cheese and sausage for an authentic southern experience. The smoked mac and cheese is also a huge hit.

Joel travels back to the States every year to stay on top of new barbecue trends and will turn up nice and early to get the fire pit burning to supply his barbecue specialties for any

occasion.

GET FULL DIGITAL ACCESS FOR $3 A WEEK

Southern American-style barbecue prepared by Joel Romo of JR's Smokehouse

BBQ Bazaar

18 Junction Road, Burleigh

The delectable ribs from BBQ Bazaar, Burleigh

THIRTEEN OF THE GOLD COAST’S BEST FINE DINING RESTAURANTS

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 and all the fusion permutations in between.

It’s worth a visit for the smell alone but be sure to indulge in some state of the art barbecue fare while you’re there, not to mention some 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 the laid-back Sunday afternoon sessions.

“We’ve got 14 vendors all up — with all the barbecue favourites, as well as wood-fired pizza and plant-based foods, and four dessert stalls,” he says.

“And there’s some great bands and musicians coming up too. Now that the weather’s getting warmer, it’s a great place to be.”

Enjoying the vibe at BBQ Bazaar, Burleigh.

Burleigh Smokehouse

Shop 3/1957 Gold Coast Hwy, Burleigh Heads

This home-style smokehouse has been turning out its specialty meats slow cooked over traditional woods for the last 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,” Ed says.

SEVEN HEALTHY FOOD CAFES ON THE GOLD COAST

While the beef brisket and the pork ribs are the definite 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.

As well as meat with sides, there are also pulled meat tacos and baos, a beef brisket bap and a couple of smoky vegetarian options.

“The food’s great,” Ed says. “We get good reviews and feedback and it smells pretty good too.”