Michael Box, group executive chef of HARVAC Group, loves everything about Texas Barbeque. Photo: VUE Studio.
What is better than mouthwatering smoked brisket? A chef taking a deep dive into the art of smoked meat and then going on to perfect it, that’s what.
As if he wasn’t busy enough, Michael Box, group executive chef of HARVAC Group, has become obsessed with Texas Barbeque.
Marrying the science of slow-cooked smoked meat with his cheffing panache has gone beyond the hobby stage, and now Michael is bringing Canberra and beyond on his culinary foray into smoked meat heaven. Big Box Barbecue is here!
“It has always been a passion,” he says.
“I spent months learning everything I could from the industry’s best, Brisket & Brawn, Carolina Smoke and many more through working at Meatstock early in 2024. I saw a gap in the market in Canberra, then we started building the business at the start of the year. This is our third market, and we sold out at the last two. Today, we have brought 50 per cent more than our last visit, and it looks like we will sell out again.”
On this day, Big Box Barbecue is feeding the hungry crowd at the Old Bus Depot Markets, where he is a regular every fortnight. Like any good smoker, you can smell the heady umami aroma wafting up before you see their food stand. The first thing I noticed was the brisket burgers, plump, juicy, and charred dark from the smoker, slid into a brioche bun with cheese, mayo, and pickles.
Michael says that the smoked meat takes 16 to 18 hours to cook and then needs to rest for around 12 hours. It is a slow process with lots of tender loving care given to produce the end result.
We cannot wait to dig in.
They’re not brownies or sticky date puddings; they are delectable 8-Hour smoked pork burnt ends. Photo: Kazuri Photography.
Today’s menu features a smoked brisket burger and their signature 8-Hour Smoked Pork Burnt End. We get The Big Box: thick slices of wagyu brisket, pulled free-range pork, and locally made beef sausage piled onto a piece of potato bread along with coleslaw and pickles. We also have a set of their signature 8-Hour Smoked Pork Burnt Ends.
I dive into the brisket first.
Beneath its season-encrusted bark, the telltale blush of the all-important smoke ring outlines the tender meat. Lush and run-through with silken strands of rendered fat, it is melt-in-the-mouth smoke-infused heaven.
The pulled pork is perfect, maybe the best I have had. One thing I love about it is that the smokey, meaty flavour has not been adulterated with an overabundance of BBQ sauce. We savour each mouthful.
The signature sausage, seasoned beef, jalapeno and cheese manage to be juicy and flavoursome without being spicy.
Our Big Box lunch! Photo: Kazuri Photography.
The burnt ends are blackened jewels, deeply encrusted all over with the scorched seasoning rub. The layers of fat and meat pull apart really easily and biting through that crisp crust into the soft smoked meat and fat is dreamy.
We enjoy the mild coleslaw and the zing of the pickled red onions and end up nearly fighting over the last few pickles, addictively sweet and crisp.
Big Box Barbecue will be popping up everywhere over the next couple of months, so check out their social media to make sure you don’t miss out when they are in your neighbourhood.
I will visit again soon to taste one of the scrumptious-looking burgers I saw, and I forgot to taste the potato bread. Potato bread sounds fantastic!
“We do private catering,’ Michael says.
“The trailer fits in your backyard. We call it ‘Uber without the hassle’ because we’ll bring it to you.”
Follow Big Box Barbecue on Facebook and Instagram to see where Big Box Barbecue will be next, and check out the menu on their website.
Original Article published by Michelle Taylor on Riotact.
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