Carnivores delight at Devilish Smokin’ BarBQ Shed which highlights an East Texas style BBQ where meats, rubbed with signature spices, are cooked slowly with smoke for long cooking times, on low temperatures, until the meat falls off the bone. On order the meat is slathered and mopped in their own BBQ Mop that is aromatic and sweet where it caramelises over hot rocks. Louis cut Pork Spare Ribs, Aus
tralian Lamb Shoulder, New Zealand Lamb Shanks, Australian Beef Short Ribs, Char-Chickens and Australian Turkey; or grab a soft bun and fill it with the Devilish’s famous Pulled Pork or Australian Brisket, creamy coleslaw and pickles before slathering it with your choice of more than six BBQ and Hot Sauces that sit on your table. Accompanying the BBQ meats are an extensive array of sides, dirty fries, loaded Mac and Cheese and Salad Bowls. One of Devilish’s most sort offer menu selections are the Tex Mex dishes which all emphasise the BBQ Meats; choose from nachos, quesadilla, tacos, burritos and flautus each accompanied by house hot sauces, guacamole, beans and Mexican rice. You have the chance to see the BBQ pit masters in action, with the BBQs at the rear of the restaurant, as all meats are proudly smoked on site from anywhere between three to fourteen hours. Not only are the portions huge at Devilish, but the menu offering is huge; there’s more than 35 imported Australian wagyu beef burgers, barbecue sandwiches and wraps to choose from, as well as barbecue inspired pizza and pasta. Leave room to indulge in desserts especially the Deep-fried Cheesecake, Funnel Cakes, Cheesecakes, Fruit Crumbles and Sweet Pies. Expect draught beers on tap, craft beers and spirits, with a cocktail selection prepared simply to accompany the meat menu. Devilish, as the name suggests serves dishes that are simply devilish, with robust flavours influenced by the BBQ, all prepared fresh to order. Devilish is Where Man Meets Meat and Smoke.