Martin and Melissa Goffin built this on Melissa's Southern roots: he first tasted barbecue visiting her family in Florida, bought a Texas offset smoker, worked markets for three years, then opened in an old truck-workshed in Red Hill in 2017. It became the first BBQ joint in Australia to earn a Good Food Guide Hat, and the country's first B Corp restaurant. Brisket, ribs and pulled pork run low and slow over local hardwood, with Peninsula beer and wine.
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