MEEEEEEAT! So while there’s been more and more cafes popping up in Waterloo, there’s yet to be a pub that we’ve called our local. Many times we’d drive by The George Hotel and dismiss it but now, finally, I think we’ve finally found the greatest reason to be the most loyal local of all time: Hughes Barbecue!
After months of scouting for the perfect location, Anton Hughes (previously of Vic’s Meat Market and Bovine and Swine Barbecue Co) and partner Tanya Lumley have finally set up permanent digs for Hughes Barbecue at the George Hotel. Order drinks at the front bar, follow your nose to the back courtyard where 2 smokers reside and check out the menu before ordering at the counter.
For the Three Meat Plate w two sides ($45) I’ve chosen the Brisket, Andouille Sausage and Pork Ribs. I’ll be back though to try the rest of the meats- chopped pork, pulled lamb, chicken breast and maaaaybe the pulled jackfruit for the lols
The 12 hour smoked brisket is amazing, beautifully marbled and just the right amount of smokiness from the ironbark wood. Bite past the caramelised bark crust into the tender meat with surprise pockets of creamy, unctuous fat.
The pork ribs with root beer glaze is a hands on affair, pick these babies up and gnaw away! The meat is tender and rips away from the bone with ease.
The Andouille pork sausage is twice smoked, Louisianna style and is juicy af. Like seriously, SO fricken juicy. Bursting with juice. Argh I’m salivating just remembering how awesome this was!
Aaand we got the Short Rib Plate w one side ($30) which is fricken GLORIOUS! Look at the smoke ring! Perfect for all the carnivores out there!
Sadly I don’t have individ shots of all the sides but the mac & cheese is awesome, cheesy enough without being gluggy, the slaw is light and refreshing with a good acidity, and the potato salad is crammed full of bacon bits!
On our first visit we’d actually visited midweek where the menu is shorter with the focus on sandwiches so of course I had to get the Brisket Sandwich ($16). There’s a generous amount of brisket sandwiched in the soft fluffy milk bread from the Bread and Butter Project, with slaw, signature HB sauce and a side of golden fries.
Aaaand a Wagyu Cheeseburger ($18) which was deliciously smoky and juicy. I may have taken one courtesy bite of the burg before promptly removing all salad from within 😛 Oh and in the background are the Smoked and Fried Chicken Wingettes ($10) which I failed in taking a non blurry photo of haha oops but these bad boys were crazy addictive, just spicy enough to get my eyes watering but not too much that I needed a gallon of milk to help with the fire. Oh but that blue cheese dipping sauce is the bomb!
Word on the street is Anton’s super keen to smoke some non traditional meats like duck and crocodile and hopefully a range of smoked desserts soon too!
760 Elizabeth St
Tuesday: 12 – 3pm, 5 – 8pm
Wednesday: 12 – 3pm, 5 – 8:30pm
Thursday – Saturday: 12 – 3pm, 5 – 9pm
Sunday: 5am – 8:30pm