Premium Texas style BBQ at TBBQ
Looking for premium Texas style American BBQ in Melbourne? We were invited to experience TBBQ in Brunswick St, and we were impressed.
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TBBQ is the brainchild of Tao Ding, a former Software Engineer who swapped coding for cooking after a snowboarding trip to Mt Buller ignited his passion for BBQ.
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Tao’s approach is purist and precise. Each meat receives a unique dry rub. Crucially, Tao only uses vinegar spray and doesn’t apply sugary glazes or mopping, and keeps the sauces on the side to let the high-quality meat (Black Angus with a 4/5+ marble score and Wagyu with an 8/9+ score) shine. Impressively, Tao handles all the butchering in-house.
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The smoked Angas brisket, cooked over 10 hours, was a standout—tender and bursting with smoky flavor. The Smoked meaty Pork ribs, cooked for 6 hours, was a highlight featuring melt in your mouth pork with almost no bone. Smoked Angas beef short rib, cooked over 8 hours, was equally divine, with a stunning crust, and once again super tender.
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The Smoked-and-fired chicken wings featuring a garlic honey coriander aioli was smoky and succulent. Sides hit the spot with zesty coleslaw, fries, house made sweet corn bread with strawberry jam-cream, classic BBQ pickles (cucumber and jalapeno), and house-made sauces.
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Panna Cotta dessert was delicious and a perfect end to our (David and Zoe) meal.
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Drinks are also a feature and we enjoyed Pabst Blue Ribbon American Lager (great selection of beers on tap), Langmeil Blacksmith Cabernet and Japanese Suntory Whisky.
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Tao’s passion is palpable, helming the kitchen himself and stoking up the smokers at 5am. The centerpiece smoker at the back of the restaurant is a testament to TBBQ’s dedication to slow-cooking perfection.
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At TBBQ, it’s clear: there are no shortcuts, only a steadfast commitment to delivering an authentic, mouth-watering BBQ experience that leaves you craving more.