Smokey Moo

Fans of lovingly smoked meat and tender barbecue are probably already well acquainted with Smokey Moo – the humble barbecue hotspot originally opened in East Brisbane back in 2018, earning a huge following before moving to a larger location in Gasworks Plaza in 2020. Owners Shalom and Wensley Bitton believe that barbecue is best enjoyed while sharing, establishing a venue that boasts plenty of communal seating for large groups both inside and out. The venue boasts space for approximately 110 patrons at full capacity, and boasts a rustic, warm and vintage aesthetic achieved using predominantly brick and timber. As for the barbecue itself, serious carnivores can order their choice of meat (brisket, pastrami, beef cheek or beef rib) by weight (250 g, 500 g or 1 kg), add it to a platter or enjoy it in a sandwich. Smokey Moo’s signature dishes are available too, including The Dirty Dozen (all four meats served with fries topped with caramelised onion, three cheeses and two sauces), Idaho potatoes (fried potato skins filled with creamed corn, accompanied by meat) or in a giant shareable platter that can feed 10. If you can fit it in, Smokey Moo’s desserts such as New York-style baked cheesecake, Cheery Ripe slice and three-layer chocolate mousse help finish things on a sweet note. Smokey Moo is now licensed to sell alcohol and the debut drinks menu is stacked. Now meat lovers can pair their platter with an ice-cold beer (Smokey Moo stocks three kinds of Moo Brew – how’s that for brand alignment?) a glass of sparkling, red, white or rosé wine (the selection is 80-percent Australian) and a selection of nine cocktails including the Smokey Old Fashioned (rye whisky, bitters, sugar, lemon, maraschino cherry and smoke), Boot Shaker (Sailor Jerry rum, ginger beer, lime, mint, Tabasco and chilli flower) and the Dirty Harry (vodka, lemon-lime and rosemary simple syrup, lemon juice and soda).


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