Texan Barbecue is all about beef: slow-cooked brisket with a blackened crust, and tender ribs with a crispy skin. We probably don’t have to tell you it’s delicious, especially with a nip of whiskey to wash it down. But if you still need some convincing, we’re setting up our very own Texan BBQ this Sunday (November 3) with our partners Bulleit Bourbon,
As the first of three BBQ and bourbon events we’ll be holding over the next couple of months, we’re dedicating it purely to beef. Hot smoked beef brisket will be served up from the smoker by Melbourne’s barbeque kings, Fancy Hank’s, and hosted by everyone’s favourite dive bar, The Beaufort. Aside from meat (with salads, sides and trimmings), there’ll also be a selection of Bulleit Bourbon pre-batches on offer, while Dave Kerr’s team of bartenders will mix a rye whiskey cocktail the likes of which you’ve never tasted. It’s one good combo – beef and bourbon.
The smoker opens at 5pm on Sunday November 3, and the boys will serving up barbeque until it’s sold out - so get down there early if you want it.
Hot brisket. Cold drinks. Right here.