2 July 2020

Celebrate 4th of July with Canberra’s own pitmasters at Biggie’s BBQ

| Sophia Brady
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Biggie’s BBQ Ribs

A great combination: ribs, and wine. Photos: Supplied.

This weekend is a perfect opportunity to take your tastebuds on a trip to the USA.

To celebrate Independence Day on the 4th of July, Biggie’s BBQ in Wamboin has curated a special menu that traverses different culinary regions of America.

Owners Karen and Simon Stratton are long-time Canberra residents and foodies. Two years ago they took the plunge and started Norton Rd Wines. One year later they opened a complementary winery restaurant, Biggie’s BBQ.

“We have lived here for over 20 years and love the simplicity of life in Canberra with great food, great wine and spirits, and great beer. We have watched Canberra undergo a renaissance of sorts and the emergence of innovative restaurants, bars and great wineries and wanted to join the industry. Starting Norton Rd Wines and Biggies BBQ allows us to pursue our passion for making and matching great wine and food,” Karen told Region Media.

Biggie’s BBQ

Biggies BBQ started with Norton Rd Wines and expanded.

Taking inspiration from time spent in the US, the husband and wife team describe American food as regional and nuanced. The main influences at the restaurant are Texas slow-cooked BBQ and Cajun cuisine from southern Louisiana.

“We have taken the Texas smoking technique and use a range of smokers including an offset, Traeger and gas. We have perfected the smoking of a range of meats, including traditional brisket, ribs and pulled pork, and added a bit of an Aussie modern twist by including lamb, kangaroo, duck, salmon and oysters, and now we’re playing around with goat,” Karen said.

“Our Cajun food is rooted in the French traditions brought to Louisiana by French Canadians known as Acadians. Think jambalaya, oysters, crab cakes and fried chicken.”

The 4th of July menu is an opportunity to try a range of traditional American fare in a winery setting including bourbon butter oysters, southern-style crab cakes, loaded Kransky, loaded mac and cheese, along with southern fried chicken.

And then there’s Biggie BBQ’s take on the famous Philly cheesesteak, comprising a smoked scotch fillet on Three Mills sourdough topped with caramelised onions and provolone. Staying true to their name the will be some BIG BBQ action with the Three Meat Platter overflowing with brisket, pork ribs, and pulled pork cooked low and slow served with cornbread, slaw, and mac.

“We are pairing the menu with US beers and our wines. It’s gonna be good!” Karen said.

Biggie’s BBQ is located at Norton Road Wines at 344 Norton Road, Wamboin. Bookings are required so phone 02 6238 3143 or text 0411 657 640.

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