Bluebonnet’s Stupidly Popular Bottomless Barbecues Are Here To Stay

By Rick Stephens
20th Apr 2021

Meat smoking in a giant smoker.

It seems Melburnians can’t get enough of the meat sweats, so Bluebonnet are ditching the limited-time bottomless barbecue format and opting for a permanent fixture. You can now gauge yourself on ribs, brisket and beef-cheek every Tuesday and Wednesday for the foreseeable future. Ron Swanson would be proud. 

For $65, you can tuck into your choice of Wagyu beef brisket, bourbon-glazed pork ribs, pulled lamb shoulder, and Cape Grim pastrami from the signature Texan-style menu. Head Chef Chris Terlikar also has a bunch of sides on the menu that we’d recommend making the most of—the smoked mash potato, crinkle-cut chips and nashi pear and kohlrabi slaw are just the tip of the iceberg. To wash your meal down, the drinks list features local beers on tap from the likes of Moondog, Mountain Goat and Hop Nation Brewing, as well as a concise list of house cocktails, boilermakers, and local and international wines. 

Over your two-hour session, you’ll be served a tray with a duo of meats paired with a side chosen by the kitchen. Here’s the deal, finish your tray and you’ll be served another, and so on. Eat, drink, repeat until you’re done. 

Book ahead to secure your spot, they’re available from 5pm every Tuesday and Wednesday. 

If a bottomless barbecue is a walk in the park for you, then add Meatstock to your calendar for the ultimate smokey cook-up. 

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