Bringing Texas BBQ to Melbourne | Chris Terlikar | Blue Bonnet Barbecue

<p><span style="font-weight: 400;">There are those of us that love BBQ, and then there’s Chris Terlikar. What makes Chris different? Not many of us have, or would, go and live in Austin, Texas for three months and work for free in an internship under Tom Micklethwait from legendary Texas BBQ joint Micklethwait Craft Meats, known for having some of the best barbecue in Texas. Chris brought this passion for American barbecue back to Australia and set about creating Bluebonnet Barbecue, an iconic BBQ joint and one of the most famous restaurants in Melbourne. So if you’re wondering where to eat in Melbourne, you can head to Bluebonnet BBQ for some deliciously good food including smoked brisket, barbecue ribs, pulled pork, beef ribs and a delicious blend of American and Australian food.</span></p> <p><span style="font-weight: 400;">But you can’t build an icon and not expect a few bumps and bruises along the way. In this full episode of the Smoking Hot Confessions BBQ Podast, Chris and I get into:</span></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style= "font-weight: 400;">The Ole Hickory Pits Smoker he has in the restaurant (4:44)</span></li> <li style="font-weight: 400;" aria-level="1"><span style= "font-weight: 400;">Chris’ introduction to low’n’slow BBQ (7:54)</span></li> <li style="font-weight: 400;" aria-level="1"><span style= "font-weight: 400;">Training under Tom Micklethwait and Evan LaRoy (16:08)</span></li> <li style="font-weight: 400;" aria-level="1"><span style= "font-weight: 400;">The secret behind the Blue Bonnet Barbecue name (25:15)</span></li> <li style="font-weight: 400;" aria-level="1"><span style= "font-weight: 400;">How Blue Bonnet Barbecue came to be (26:38)</span></li> <li style="font-weight: 400;" aria-level="1"><span style= "font-weight: 400;">Why barbeque has taken off so well in Melbourne (38:09)</span></li> <li style="font-weight: 400;" aria-level="1"><span style= "font-weight: 400;">Tips for how to cook a brisket (41:59)</span></li> </ul> <p><span style="font-weight: 400;"