Low.
Slow.
Red gum.
Texas method, smoked over red gum and sliced to order — never before. Brisket, ribs, pulled pork and house sausage, straight off the pit in Fitzroy.
The pitmaster
If we don't make it, we don't serve it
"Less is more" that’s the motto at TBBQ. We let the cut of meat take centre stage, seasoning with only the necessary dry rubs and smoking it to juicy, tender perfection. We make everything in house, all our sauces get the TBBQ treatment, from the tomato sauce to the mustard and even mayonnaise. It doesn’t stop there though, we grind our own cornmeal from natural corn kernels and you can taste the difference in our signature cornbread. We do it right the first time and take our time.
It starts at the pit: how we smoke the brisket — ten hours or more over red gum, salt and pepper, nothing else.
Straight from the pit
The cuts
Recognition
Voted a 2026
Readers' Choice winner
The Australian Good Food Guide's readers put us on the 2026 list, and we're named in the Oceania Top 100 BBQ and a 2025 Local Business Awards winner — all voted by the people who actually eat here. Thank you, Fitzroy.
See the wins
This is how we do it
Do it slow.
Do it right.
If we don’t make it ourselves, then we’re not serving it. We pay respect to time, the true pit master turning high quality meat into a real BBQ dish.
Visit the counter
| Monday | |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | |
| Friday | |
| Saturday | |
| Sunday |
15% surcharge on public holidays · closed most public holidays.
339 Brunswick St Fitzroy VIC 3065
Phone: (03) 91251026 or 0478934823