Des Houghton was walking down Stanley Street, on his way to sip a spicy verdelho with Master of Wine Peter Scudamore-Smith, when he spotted what looked like a Puffing Billy about to make a run to the Gabba. It turned out not to be a charming old steam train at all, but an 8.5m long, 5m high, cylindrical smoking oven with two chimneys.
Frankie’s Smokehouse, low and slow barbecue
Fans of American barbecue are flooding into a Frankie’s Smokehouse in Woolloongabba. Specialising in traditional Texan-style smoking of just using salt and pepper to season meat with the low and slow approach to cooking, the menu at Frankie’s Smokehouse consists mostly of brisket, pulled pork with beef short ribs and pork ribs also available, along with a few extra sides.
Peter Scudamore-Smith MW discusses the benefits of KeyKegs with Des
Peter Scudamore-Smith has also installed two 20-litre wine kegs with reds and whites he sourced mainly from the South Burnett. He is offering the kegs made in the Netherlands to pubs and clubs and will install them in the dining rooms of larger firms.
“Every office should have one,” Scudamore-Smith says.
“Each keg holds 133 glasses. There is no spillage, no spoilage and no empty bottles to dispose of.”
Courier Mail, 29 August 2020. Article below by Des Houghton
