Food and Drink

   

Bluebonnet BBQ pop-up

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Umbrellas, snow-type clothing and big hearty food are what will get you through Melbourne’s cold. The latter is where Bluebonnet BBQ will fits in, a monster-smoker machine towing behind to fight off and barbecue the chill.

With a focus on craft meats and fresh produce, Bluebonnet will be serving up US barbecue favs at a pop-up gig at Fitzroy’s The Grub Van, away from their usual shift at Carlton’s The Beaufort.

Manning the tongs is chef Chris Terlikar. His tasty barbecue is thanks to a stint in the US, where he learnt from experts Tom Micklethwaite and Evan Le Roy.

Highlights of the pop-up menu include porter smoked beef cheeks, Texan style hot guts (smoked sausages) and chopped brisket with apple kohlrabi slaw. Gluten free and vegetarian options are also available (believe it).

But you’ll need something to down that with. Sailor Jerry rum are sponsoring the event and will provide drinks, think spiced rum and “Perfect Storm” cocktails. Things are just picking up by the time you’ll want dessert. Michellin Star trained pastry chef Matt Forbes of Cobb Lane Bakery has chipped in to make smoked banana salted caramel doughnuts.

If you find you’re still rubbing your hands, desperately catching warmth, duck away from GV’s airstream trailer and head into the greenhouse. Play a game of table tennis or sit and chat while surrounded by sprouting plants.

Bluebonnet BBQ is running from Tues 3 – Sun 12 June, and again on June 17 – 19, 87-89 Moor St, Fitzroy
facebook.com/bluebonnetbbq
grubfoodvan.com.au


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