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To Southerners, barbecue is more than food; it’s a way of life.
It’s the food you grew up on, the food you share with friends over a beer on a warm night, the food your family heatedly debate over who cooks it best. Just ask Melissa’s mum to give you her opinion on the necessary elements of coleslaw. In moving to Australia, we were thrilled to find Melburnians, and in turn, Peninsula folk, feel just as passionately about their food. The marrying of these two homes was the concept for Red Gum. Using all of the traditional methods of cooking Southern BBQ at low heat over many hours, Pitmaster Martin uses the woods native to our area to delicately flavour the meat.
It is Martin’s passion for the food, for creating an authentic and high quality product that has translated into amazing BBQ. His relentless work ethic and desire for perfection mean he is constantly learning, improving and expanding the recipes and processes in a never-ending search for an even more impressive experience for our Red Gum diners. Many hours of working with farmers and butchers source the best cuts, finding and trailing woods for which provide the best flavour, endless hours and trials of new sauces in order to come up with the final beloved 3, developing mayonnaise for rolls and slaws, the perfect buffalo wing sauce, the list of love and time going into his craft is never-ending. Smoke has become a constant in our lives. And nobody is more tired and more fulfilled than Pitmaster Martin. He is living his dream and looking eagerly into a bright and smokey future
Driving the business is a desire to be kind and good. The vision of being ethically minded, generous and quality focused is at the heart of all we do. Red Gum BBQ has a commitment to exclusively using free range and bred free range meats and using recyclable materials throughout the business. We want our customers to not only love our food but the experience of dining with us. We know how high our expectations are of great service and this is what we want to be. And ultimately, great food doesn’t cut corners. It takes time and devotion and attention to detail to make anything great…and BBQ is no different. If you don’t taste the care that has gone into every aspect of your meal – we want to know about it! Read our story here
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One thing Americans have in common is they LOVE their barbecue – but each state has its own uniquely different and inimitable style when it comes to cooking their meat low and slow. Simply put, barbecue takes many forms.
FL – Florida
While Florida may not be able to boast a distinct regional style of BBQ, it remains remarkable with Cuban and Latin American influences. Mojo pork, citrus-infused meats, island flavours, and rice and beans as side choices create a culturally diverse and delicious representation of this southern state’s culinary essence. Cue salsa dance music for the full experience.
KY – Kentucky
Famous for a certain brand of fried chicken, Kentucky’s contribution to barbecueis mutton, thanks to immigrants raising sheep for wool in the region. Traditionally cooked whole, over coals up to 18-22 hours, all the while being mopped vinegar sauce (or a dip, as Kentuckians like to call it).
NC – North Carolina
North Carolina, often claimed as BBQ’s birthplace, debates ‘real’ NC BBQ, featuring Lexington and Eastern styles. Both use pork but differ in cuts and sauces. The state’s rich BBQ tradition predates Texas, showcasing pride in pig-centric menus.
MD – Maryland
In Maryland, Baltimore reigns as the BBQ capital, and in Baltimore when you say barbecue, what you really mean is Baltimore pit beef. This dish features crusty yet juicy, almost rare beef, sliced thin and piled high on sandwiches. Distinguished by its horseradish-infused sauce, it’s a local favourite.
VA – Virginia
Virginia’s barbecue scene doesn’t claim a signature style. Most spots offer a mix, borrowing from other regions. From beef, chicken, and pork to pork-only joints, the rubs vary from simple to a Virginia trio of salt, black pepper, and red pepper flakes. Hickory smoke is their signature scent, and apple cider vinegar is their holy grail. Virginia’s barbecue is unique, and that’s just fine.
WA – West Virginia
West Virginia boasts a cherished barbecue legacy deeply rooted in family, community, and centuries of tradition. Oak or hickory wood infuses flavour, with pork as the star, complemented by a rich history of mustard-based sauces, making it a uniquely Virginian barbecue tradition spanning nearly four centuries.
GA – Georgia
GEORGIA is a state that is passionate about BBQ. Georgia does not have a discernible style like the Carolinas or Texas but has pinched the best bits from its more famous BBQ neighbours. Pork, especially ribs and shoulders, reigns supreme, drenched in sweet, smoky, homemade sauces. In 1954, the Saturday Evening Post quipped, “Get ten people together, and where the Irish would start a fight, Georgians will start a barbecue.”
SC – South Carolina
South Carolina BBQ is legendary, known for pulled pork, ribs, and beef brisket. It’s whole-hog country, slow-cooking a 57 kg pig for 12+ hours over coals, then smothering it in either tangy sweet mustard-based sauce or fiery vinegar/pepper sauce.
AL – Alabama
In the southeastern US, Alabama’s BBQ scene is inseparable from pork, with Big Bob Gibson’s iconic restaurant leaving an indelible mark. The state’s signature is White Sauce, a tangy mix of mayo, vinegar, lemon juice, salt, and pepper, cherished by BBQ enthusiasts globally.
MS – Mississippi
Influenced by Memphis as a port town, blends diverse ingredients and molasses from the Mississippi River. This signature style pairs warm spices with a sweet, tomatoey sauce. The Magnolia State boasts 18 award-winning pitmasters, mind you, you’re still likely to find killer barbecue at a gas station or a homegrown, roadside smokehouse or pit than a traditional restaurant.
AR – Arkansas
Arkansas boasts a rich barbecue scene often overshadowed by neighboring regions. Similar to Memphis and Texas, Arkansas BBQ features sweet, thick sauce on ribs and rib tips, accompanied by classic sides like beans and slaw. Locals embrace both pork and beef options with enthusiasm.
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the smoke
Main Street Mornington Festival
Come See Us at the Main Street Mornington Festival! We’re excited to be at the Main Street Mornington Festival on Sunday, October 20th, 2024, serving up the best BBQ in Melbourne! This free, family-friendly event is celebrating its 26th year with over 60 stalls and...
School Holiday Fun & BBQ
School holidays mean extended hours, extra BBQ, and loads of holiday fun! We'll be firing up the smokers all break long with extended hours to keep everyone fuelled for fun. Need to keep the kids entertained? We’ve got it covered! Join us on the 26th of September...
Halloween Boo-BBQ Bash!
A SPOOKY CELEBRATION! Join our annual Halloween tradition for a hauntingly good BBQ experience! Halloween is our favorite time of year, and we’re transforming the venue with cobwebs, costumes, and the best BBQ in town. Mark your calendars for November 2nd and 3rd...