An open-air, Texas-style barbecue in an industrial pocket of Port Melbourne, in an enclosed yard kitted out like a film set: vintage signs, toy cars, cars on the roof, wood fire pits, pool and foosball. A custom-built smoker, pit master in view, turns out twelve-hour brisket, pork ribs, pulled pork, jalapeño sausage and burnt ends, with house-made sauces and a Mega Tasting Plate built to share. It's BYO, walk-ins only, no bookings, open until the meat sells out, with live music on Friday and Saturday. Time Out has called it Melbourne's best American barbecue.
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