When Frankie’s Smokehouse opened to the public in October 2020, few could have anticipated the incredible reception it received from the local barbecue community. The restaurant, which boasts one of the largest smokers in operation in Australia, has been selling out every weekend since launch, with owners Tristan and Tamika Borgo rapidly scaling up operations to cater to demand. Frankie’s fare falls under the umbrella of Texas-style barbecue, with 12-hour smoked JBS Pure Prime brisket, beef short rib, pulled Northern Rivers pork, and pork ribs sitting at its core. Come dinner, these morsels are available solo, as part of a platter or, in the case of the brisket and pulled pork, stuffed into a bread roll with house-made barbecue sauce and coleslaw. An assortment of sides – think smoked wings, loaded fries, onion rings, hot links and Frankie’s zesty corn – help fill in any gaps. As the meat is lovingly smoked throughout the day, the Frankie’s lunch menu is more concise, we’re talking rolls, wings and pulled pork or brisket tacos. As the Frankie’s team aims to support local endeavour, its bar is stocked with a host of familiar names. Craft beer from Sea Legs, Bridge Road, Brick Lane, Black Hops, 4 Hearts and Young Henrys are available on tap or in tins, with a variety on hand to suit every taste. Tristan and Tamika have enlisted the services of master of wine Peter Scudamore Smith to help curate the wine selection, with drops available off tap via a nifty wine keg system. Queensland vintners are well represented, ensuring locality remains a through-line from pasture to pour.