Navala Churrascaria – Brisbane’s benchmark for everything that is good about Brazilian Barbecue (BBQ) is not just their mission statement, it’s their culture. Since 2014, their Brisbane Restaurant has been serving their famous Churrasco. Offering sensational, mouth watering Chicken, Lamb, Pork, Beef, Fish & Prawns 7 days a week.

Navala captures the simple splendour and tradition of ancient cooking methods and delivers them to customer’s table. The authentic Brazilian BBQ at Navala has a flavour and flair to it that will capture the imagination of any food lover.

Every time people visit Navala Brazilian Barbecue, they value the opportunity to make people feel welcome and give everyone a chance to enjoy a memorable dining experience. That means providing people with outstanding quality in everything they do. The food, the service, the entertainment and everything else it takes to make people’s visit special.

The Smoke BBQ – On July 4th, 2006 The Smoke BBQ (then called The Blue Smoke) opened its doors in the trendy Brisbane suburb of  New Farm. They became Brisbane’s first American Barbecue restaurant, and the locals fell in love with the smokey, tender, juicy tastes.

At its’ heart, American Barbecue is the cooking of meats slowly & at low temperatures over burning charcoal and smoking timbers such as Hickory, Pecan & Apple. From the beefy BBQ of Texas to the pork cuts & piquant sauces of the Carolinas, over 4 centuries each of the regions of the United States developed their own unique cooking styles. They still argue endlessly about whose is best.

Here at The Smoke, they unite the best of local produce with techniques developed over centuries & recipes honed over 4 generations to take people on a Barbecue journey through the Deep South.

Special Rub – Traditional, Texas Style BBQ, all smoked on-site, along with great burgers and fried chicken at Coorparoo Square. Texas Style BBQ is ‘dry rubbed’ with spices and smoked over ironbark hardwood for 8-12 hours, and the sauce is only added at the time of serving.

They also make some tasty burgers and crispy fried chicken, but mainly, they smoke meat. Beef brisket, beef ribs, pork butts, pork ribs and sometimes chicken, pork belly burnt ends and whatever else steps in front of them.

They are not American, but they loved the American approach to BBQ – it takes a hell of a lot longer than putting a few snags on the grill though, it’s hours and hours of laborious, hot, smokey work. And it tastes bloody amazing. There’s all sorts of smoked BBQ styles that can vary subtly or greatly, from South Carolina to North Carolina; Kansas City to Memphis.

No gas, electric or pellet smokers there. Only Australian coal and hardwood is used to smoke their BBQ on ProQ GFC smokers. They use gidgee charcoal produced in the Aussie outback for their main heat source, and then a few varieties of wood for flavour, including primarily ironbark and pecan for their beef smoking and ironbark, apple and cherry for their pork. Their meat is all sourced from ethical produces such as Cape Grim beef, and Kingaroy pork.