The round-up: the carnivore’s dining guide
Consider this fair warning – this round-up is not for vegans or vegetarians. This here is a guide for meat eaters who are seeking the tastiest morsels around town this winter. We’re talking beef, pork, lamb and chicken – read on and salivate at the thought of sinking your teeth into some of these dishes. We’re going to delicately and tenderly show you the ways of flavourful meat love in Brisbane.
Navala Churrascaria: Any carnivore that takes its meat eating seriously needs to know about Brazilian barbecue. Navala Churrascaria on Eagle Street is one of the bet spots in town to indulge in carved meats such as grain fed beef rump, lamb leg, pork neck, chicken breast – served continuously until you are fit to burst.
Pig & Whistle: The local pub is always a great bet when you are hankering for a haunch of something meaty. Pig & Whistle boasts a bunch of locations that satisfy that hunch. If steak is your game, Pig & Whistle offers sirloins, rib fillets and eye fillets as well as other meats such as prosciutto-wrapped lamb loin and slow-cooked shoulder.
Rogue Spice Canteen + Bar: Fortitude Valley’s Rogue Spice Canteen serves up delicious morsels of meat, with items such as the chargrilled angus coconut beef ribs, tamarind glaze, Asian herbs and nahm jim dressing being a definite highlight.
Mr Edward’s Alehouse & Kitchen: Comfort food and meat go hand in hand and Mr Edward’s Ale House & Kitchen is well aware to the heartening factor of meat. Warm up with a helping of 14 hour slow-cooked beef cheek with kalecanon mash, glazed baby carrot, wild mushroom puree and bacon stout jus.
Brisbane Brewing Co: Walk along Boundary Street in West End until you spot the cosy alleyway locale that serves up craft beer and meaty mains like Cape Grim grass fed beef brisket, which has been beer braised for 14 hours.
Ribs and Rumps: We’ve mentioned it before, but Ribs and Rumps must be included in any conversation discussing meat. All you can eat Thursdays, succulent rump steak and ribs – carnivore paradise. Here is something to make you drool – the Meat Magnificence is a 1kg Grainge Angus rump, dry rubbed and flame-grilled to you liking and also comes with lamb and pork ribs and sides. We had to loosen our belts just thinking about it!
The Wolfe: East Brisbane carnivores should saddle up and head to The Wolfe, where we hear that the lamb saddle with gavolo nero, swede and parsley cream is worth investigating thoroughly.
Buffalo Bar: There are few establishments that treat meat with as much reverence as Buffalo Bar. Case in point – the smoked beef brisket is rubbed and 16-hour slow smoked before being mopped with molasses BBQ sauce and grill finished. This meat mountain is served with dill and smoked potato salad and McLures garlic pickles.
Ribs & Burgers: Forget about the burgers for a second (we know, it’s hard to do sometimes) and consider ribs – the underappreciate menu item at Ribs & Burgers. These bad boys are slow-cooked for eight hours before being grilled and caramelised with a secret basting. Grab a stack of napkins (you’ll need them) and avoid making eye contact with other diners as you go to town on some baby back pork ribs.
Nantucket Kitchen & Bar: Home-style cooking offers some succulent selections when it comes to meat. Take Nantucket Kitchen & Bar’s NKB Meat loaf for example – this loaf is wrapped in bacon and served with Paris mash, roast mushrooms, spinach and veal jus. How good!
Factory 51: Coorparoo’s Factory 51 has a few choice cuts on the menu such as the King pork cutlet. This dish boasts moisture-infused pork on the bone, which is marinated then chargrilled with caramelised apple sauce.
California Native: Pig out on California Native’s Psychedelic Pork – twice cooked pork belly served with salsa Pina and a psychedelic fruit and leafy green salad.
The Charming Squire: This giant pub boasts an extensive selection of meaty meals to go with its range of brews, but for a change we suggest going for the pappardelle goat ragu, which is slow cooked with wine and served with tomato, olives, parmesan and basil.
Blackbird Bar & Grill: Bar and grill are two words that are akin to a siren’s song for carnivores. Blackbird has a bunch of great dishes to sink your incisors into such as achiote-spiced barbecue pork ribs with pineapple salsa and scratchings and the cumin-spiced and marinated slow roasted barbecue lamb shoulder with quince and mint jelly. Unfortunately there are no bibs – so eat carefully!
Southern Attitude: Southern barbecue is one cuisine that caters perfectly to carnivores. Bulimba’s Southern Attitude offers meat eaters some St Louis-style smoked pork ribs with plenty of lip-smacking barbecue sauce.
The Smoke: Hoo boy! Our stomachs are rumbling by this point. The Smoke is a must-visit for meat madness. The Memphis country-style pork belly is flavoured with special seasoning rub, hickory smoked and then nished on the char grill, before being served dusted with Memphis sauce on the side. This morsel is smoked for six hours and melts in your mouth.
Nickel Kitchen and Bar: Get a little bit fancy at Nickel by ordering the Barossa Valley chicken kiev with garlic butter, heirloom vegetables and herb crumb.
Statler & Waldorf: Gastro-pubs are always on the forefront of experimenting with cutting-edge cuts of meat. This Caxton Street favourite is dishing up some quality beef and maple sausages with seeded mustard mash and fresh horseradish jus.
Darling & Co: Meat is the best treat for Winter chills and the hearty 12-hour Sovereign Hills lamb shoulder with seasonal roast vegetables is the perfect option to warm up your bones.
Food Trucks: There are several mobile meat wagons roaming the streets of Brisbane that cook up with the best of ‘em. Bella BBQ specialises in fall-off-the-bone ribs, slow-smoked brisket burgers and traditional deep-fried Buffalo wings. The Bone Lorry serves up carnivorous delights such as corned beef hash, bacon ribs and belly pork bacon buns. That BBQ Joint is known for its 12-hour wood-smoked beef brisket, while The Frying Piggy offers crispy pork street food from around the world.
Need more meat in your life? Try your hand at this recipe for scotch fillet with eggplant puree and miso butter.
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