REVIEW Blue Bonnet BBQ - Review

Discussion in 'Geek Food' started by sgtraven, Sep 2, 2014.

  1. sgtraven

    sgtraven Member

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    A Unique occasion indeed!

    Bluebonnet BBQ Graciously opened their doors on a Monday night to allow the now Australian BBQ Alliance Judges to catch up after our Judging course.

    They opened their doors in their new location on the 7th of August this year after serving in The Beaufort and Their Food Van Popup Event and with an overwhelming response i have heard that you need to get in quick before they sell out.

    Head Chef: CHEF CHRIS TERLIKAR
    Cooker: Custom offset with vertical Warming Rack
    Meats: Angus Beef Brisket and Ribs, Berkshire Pork, Beef Cheek

    Atmosphere

    Blue Bonnets decor can only be described by the words rustic. Its two large communal wooden tables with matching bench seats tie in perfectly with the wooden bar and exposed Brick finish.
    The warm hanging yellow lights are backed up by candle light scattered about the place.
    As you move through the restaurant out to the Back courtyard you are immediately greeted by a towering offset BBQ where all the magic happens.
    The courtyard is a slightly more hip theme of Astroturf and mix/matched chairs and tables under a tin shed shelter. The courtyard tree will provide some much needed shelter in the summer months for a great day of BBQ and Beers!

    [​IMG]
    Blue Bonnet BBQ by Brett Robinson, on Flickr
    [​IMG]
    Blue Bonnet BBQ by Brett Robinson, on Flickr

    The Staff

    Being that we were at a private event i had some great opportunities to have a chat to Chris and his crew about everything BBQ. They wear their hearts on their sleeves when it comes to BBQ and it really shows.
    The staff are welcoming and approachable with a wealth of knowledge on their art
    [​IMG]
    Blue Bonnet BBQ by Brett Robinson, on Flickr

    The Menu

    The menu for the night was pre-set and we can honestly say we rolled out the door. from what i have read Bluebonnet BBQ had dotted all the "i's" and crossed all the "t's" when it comes to delivering the staples of American style BBQ.
    Pickled Vegetables, Smoked Meats, Savoury and sweet sides, it’s all there.
    Everything on the menu stands true to the theme and accompanies the Main event (the meat) well.
    [​IMG]
    Blue Bonnet BBQ by Brett Robinson, on Flickr

    The Food

    ah.....the food
    What can i say....

    The BEST brisket i have tried outside of the US.
    Chef Chris Terlikar has not only built his own pit, sourced Australian meat but also been able to stand true to the Texas BBQ ways.
    At this point i don’t even really need to talk about the beef ribs, the apple slaw, the Kipfler Potato Salad or the Cheddar and Garlic cornbread.
    The photos below say a thousand words but the taste which i can obviously not share says a million.
    all I can say is, if this is what Chris has been able to achieve in a few short years as a Pit master then I’m confused where he goes from here.....
    [​IMG]
    Blue Bonnet BBQ by Brett Robinson, on Flickr
    [​IMG]
    Blue Bonnet BBQ by Brett Robinson, on Flickr

    Overall

    If you had to choose only 1 dish at 1 BBQ restaurant i would without a doubt say that the brisket served up to me last night would be the easy choice to make.
    I look forward to coming down regularly and talking BBQ with the team and will be recommending your amazing little establishment to all my friends.
    Please get a 2nd pit, 2nd Fridge and 2nd adjacent shop so you can serve up more people, more often because i think the demand will VERY SOON become more than the supply.
    [​IMG]
    Blue Bonnet BBQ by Brett Robinson, on Flickr

    Brett (Beaver) Robinson - Aussie Pitmasters Forum
     
  2. OldnBold

    OldnBold Member

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    Looks great Brett, what is the exact address?
     
  3. OP
    OP
    sgtraven

    sgtraven Member

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    187 Johnston Street Collingwood, VIC, 3066
     
  4. MB403

    MB403 Member

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    Noooooo!!!

    why couldn't it be QLD.. there is no god.. :upset:
     
  5. OP
    OP
    sgtraven

    sgtraven Member

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    please..... briskbane got blue smoke grill.....the first BBQ place in australia.
    we had to wait 2 years
     
  6. scrantic

    scrantic Member

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    Been keeping my eye on this place glad to hear they deliver will have to make my there. Collingwood/Fitzroy is becoming BBQ/Burger central with le bon ton just down the road + all the burger joints on/off smith street.
     
  7. MB403

    MB403 Member

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    lol how did i not know of this??

    is it this one? thesmokebbq at new farm?
     
  8. OP
    OP
    sgtraven

    sgtraven Member

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    That's the one :)
     
  9. renagade

    renagade Member

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    DAMMIT!
    Bloody Melbourne.
    Oh well.
    Looks pretty God damn good.
     
  10. MB403

    MB403 Member

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    Whoa!! Your a dead set champion..!!!
     
  11. OP
    OP
    sgtraven

    sgtraven Member

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    Ren,

    i have a present for you
    Spots are capped at 25 so get in quick
    tell dave Beaver (brett) sent you
    http://www.aussiepitmasters.com.au/viewtopic.php?f=61&t=1330

    cheers :)
    they have changed their name and i believe ownership but its still good from what i can gather
     
  12. username_taken

    username_taken Member

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    Oh man, that looks great! Good to see some good texas style BBQ in Oz.

    Bluesmoke is pretty good, but it's not texan :)
     
  13. OP
    OP
    sgtraven

    sgtraven Member

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    Yep, cooking on gas ;)

    Having tried "real texan" blue Bonnet is bloody close

    [​IMG]
     
  14. scrantic

    scrantic Member

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    Heading there next friday night, Pumped!
     
  15. mtoti

    mtoti Member

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    The Smoke it is a bit hit and miss, the best BBQ in Brisbane is That BBQ Joint food truck https://www.facebook.com/ThatBbqJoint. Carolina's kitchen is pretty good too.

    Brett I am jealous that looks awesome
     
  16. scrantic

    scrantic Member

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    So went on friday night with a Few mates, Had a great night. Only downsides.

    They didn't have their regular wagyu brisket their order got screwed up and they had spare ribs not baby back because again their order got screwed up. Overall food was great and will go back again. Sides were nice.

    We sat out the back near the smoker came home smelling like I wanted to eat myself :). Spoke with the Chef really nice guy happy to talk about his processes etc... He also mentioned there was a Brisket shortage and the Yanks are taking all of the good stuff.
     

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