NOLA Smokehouse and Bar’s Meat March Returns!
Month-long celebration featuring an epic festival dedicated to Southern-style smoked meats.
By Lucinda Starr / February 26 2020
For meat lovers Barangaroo’s NOLA Smokehouse and Bar is a familiar spot. And this March, the venue is stepping up their meat offering with a month-long festival dedicated to slow-cooked and smoked meats. Prepare your stretchy pants and get ready to dive into four weeks of delicious fire-roasted, sauce-loaded meaty goodness.
Throughout March, NOLA’s will be serving up limited-edition menu items championing smoked and slow-cooked meats. Dig into the Meat March Hotdog ($12), a Habanero Corn Dog stuffed into a soft taco and loaded with Buffalo Trade glazed bacon, crunchy peanut butter, chipotle mayo and cracker jack popcorn. Plus, you can tuck into their Southern-style Kebab ($20), a juicy fire-roasted Creole lamb neck loaded with NOLA’s chilli sauce, fermented garlic aioli and southern slaw. Both of these bespoke menu items are available for lunch and dinner daily in the bar only.
Head to the Smokehouse dining room to sample the decadent whiskey-washed aged steak ($145 per kilogram), designed to feed you and your crew. Dry-aged and cured over 60 days before hitting the barbecue, this meat-lovers dream comes served with whiskey and thyme butter, fire-roasted lemon, Buffalo Trace whiskey sauce, fries and salad.
Want to cure your mid-week blues? Swing by NOLA’s Texan Tuesday BBQ Feast ($55 per person) for lunch or dinner to chow down on a five-course menu of Texan-inspired eats. Expect everything from crisp Texan cornbread with green tomato Chow Chow to Habanero-glazed pork ribs and slaw. Wash it all down with NOLA’s Meat Hook cocktail ($21), a homage to Meat March using smoked brisket-infused Buffalo Trace Bourbon, Wild Turkey Rye, sweet Vermouth, DOM Benedictine Liqueur and garnished with a bresaola crisp (available daily at the bar).
And NOLA’s Meat March festivities don’t stop there, with a Southern BBQ Battle kicking off on Saturday, March 28th (lunch event at 12:30pm and dinner event at 6:30pm). Watch the team from NOLA’s battle it out against Newcastle’s Smokin Hot ‘n Saucy in an epic BBQ battle as part of the first annual Southern BBQ Battle. Guests will chow down on four-courses of meat, each celebrating a different meat. The best bit? You’ll be able to vote for your favourite dish, with the venue with the most votes crowned the winner.
Plus, don’t miss All-you-can-eat Meat Sundays ($65 per person). You’ll want to come hungry to this epic lunch-only menu, featuring Rangers Valley Black Onyx brisket, slow-roasted and hot-smoked pork shoulder, blackened organic chicken with Creole spices, free-range Milly Hill cold-smoked lamb and NOLA’s Andouille Cajun-spiced sausage. Plus throughout March diners will receive a glass of house beer or wine on the house with every order.
NOLA Smokehouse and Bar’s Meat March festival kicks off March 1st, running until the end of the month. To find out more, click here.
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