A place like Houston’s Barbecue is a rarity in Australia. While many local barbeque joints cherrypick from America’s many regional styles, Houston’s exclusively serves down-home, Texas-style barbeque. And much like a proper Texas joint, Houston’s is no-frills, open two days per week and has just 12 seats outside.
Owner Kit Houston learnt his craft from Wayne Mueller, a third-generation pitmaster at Texas institution Louie Mueller Barbecue. Smoked specialities here are beef short ribs and brisket seasoned with a traditional black pepper and salt rub, and sold by weight. While sauces aren’t as prevalent in Texas as they are in the Carolinas, lashings of the house tomato and vinegar sauce on Houston’s cuts are highly encouraged.
Also on the menu are house-made sausages, which come in both pepper and garlic and a sweet-and-spicy hot link from Mueller’s recipe. Sides such as potato salad, mac’n’cheese and coleslaw are all made in-house. If you have the stomach space, finish up with a slice of key lime pie or some old-fashioned banana pudding.
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