American BBQ is the opposite of Australian BBQ. While Australian BBQ focuses on cooking fast over a high heat, American BBQ cooks the meat slowly in its own juices, often slowly smoked over hours.
This brings out rich smokey flavours of the meat and makes it so soft you can cut it with a spoon.
When you experience American BBQ for the first time, you can taste the spice rubs, the rich meaty flavours. Third Wave BBQ in Melbourne regularly serves Texas Style Beef Brisket, Pork Ribs, Beef Ribs, Pork Belly, Lamb Shoulder, Salmon, Chicken, Chicken Wings, Chicken Ribs, Sausages and more.
The meats are smoked with Hickory, Maple and Apple woods. Hickory is used for all the dark meats like Beef Brisket, Beef Ribs and Lamb Shoulder. Maple is a little milder, so it is used for lighter meats like Pork and Chicken. Finally, Applewood is great for smoking Salmon.S, the best place in Australia for smoked Brisket is Third Wave BBQ. Click here to view the menu.
The process of the slow cooking can really transform tough chewy meats into a soft and savoury feast. Especially here at Third Wave BBQ, where the rich spice rubs in combination with the slow and low method of cooking of American BBQ really adds an extra dimension of flavour and softness to the meat. When you try the beef ribs you’ll really experience the truest definition of “fall of the bone meats,” as the meat itself is so soft the bone cannot be used to lift it up.
See Third Wave BBQ’s Youtube Channel here
The meat at Third Wave BBQ is rich in history but also in care. When the food is set in front of you for the first time it will surprise you. Then you taste it and the rich flavours flood your mouth and set a new standard for BBQ.
