lystn

There are those of us that love BBQ, and then there’s Chris Terlikar. What makes Chris different? Not many of us have, or would, go and live in Austin, Texas for three months and work for free in an internship under Tom Micklethwait from legendary Texas BBQ joint Micklethwait Craft Meats, known for having some of the best barbecue in Texas. Chris brought this passion for American barbecue back to Australia and set about creating Bluebonnet Barbecue, an iconic BBQ joint and one of the most famous restaurants in Melbourne. So if you’re wondering where to eat in Melbourne, you can head to Bluebonnet BBQ for some deliciously good food including smoked brisket, barbecue ribs, pulled pork, beef ribs and a delicious blend of American and Australian food.

But you can’t build an icon and not expect a few bumps and bruises along the way. In this full episode of the Smoking Hot Confessions BBQ Podast, Chris and I get into:

• The Ole Hickory Pits Smoker he has in the restaurant (4:44)
• Chris’ introduction to low’n’slow BBQ (7:54)
• Training under Tom Micklethwait and Evan LaRoy (16:08)
• The secret behind the Blue Bonnet Barbecue name (25:15)
• How Blue Bonnet Barbecue came to be (26:38)
• Why barbeque has taken off so well in Melbourne (38:09)
• Tips for how to cook a brisket (41:59)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com