A homegrown barbecue success story that’s taking on the world.
As each year passes, the cult status only gets greater. The barbecue world has its defining styles and, when Big Don’s started back in 2017, you could say that they were doing something akin to Texas BBQ. These days, the hallmarks of the Lone Star state are well-drilled, from the sheer scale of the queue each Saturday (and the occasional Friday), all orders pre-sold earlier in the week in mere minutes, to the fervent nature of their clientele. They’ll wait in line for hours on a Bayswater industrial estate, but that’s all part of the tailgate-like experience – there’s often a band playing, and punters with BYO chairs, an Esky of beers, and hunger. This place is in a league of its own, with possibly the biggest pit room in the world (certainly Australia), cooking over 2500kg of meat a week. But the proof is in the platters, laden with sweet honey butter cornbread, smoked links and devastating sides and specials (think cherry burnt ends or gochujang ribs). Brisket is the main event for many aficionados and here it’s Australian wagyu. You might wonder what’s next in store for Big Don himself, Donovan MacDonald, but between the growth of barbecue, being elected as a local Bayswater councillor and establishing Don’s Distilling, his dance card may just be full.
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