This competition has now closed. Winners will be contacted by Monday 2 December.

Cheek isn’t your regular barbeque joint.

Its menu is a departure from the standard enamel trays of American-style barbequed meat. Instead, expect prawn crackers dusted with barbeque seasoning, a bowl of nugget-y fried cauliflower slathered in miso ranch, or empanadas with mapo tofu and pork cheek.

To celebrate Bull’s-Eye BBQ Sauce’s arrival in Australia, Cheek incorporated Bull’s-Eye Smokey Bacon Flavoured BBQ Sauce into a limited-edition bacon fried chicken and gravy dish, which is available until November 20. But that’s just the beginning. We’re giving one Broadsheet reader and four of their friends the chance to attend a “Dirty, Saucy Banquet” at the Swanston Street eatery.

You will feast on the Bull’s-Eye rich and smokey bacon fried chicken and Cheek’s signature hot meat doughnuts; Rangers Valley smoked short rib; and 8+ marble, 2GR, full-blood Wagyu hickory smoked brisket.

On the side you’ll find charcoal edamame, charred broccolini and bone marrow mash. All of that will be washed down with pickle-back shots to cut through the richness and complete the Southern experience.

To win dinner for five valued at $200, enter below. Full terms and conditions here.

This article is produced by Broadsheet in partnership with Bull’s-Eye.