Coota Q is the brain child of recently engaged Angela Smith & Luke Driscoll. Luke and his Family previously ran the golf club “Fareways” in 2012 and the tide “Fareways” in 2013, but now it’s Luke and Angela’s time to shine. Luke and Angela have been working at an American BBQ restaurant in Melbourne for almost 3 years and decided a sea change pop-up would be great for them and Mallacoota alike. Coota Q will be up and running from December till February for the next few years.
Pop-ups are temporary restaurants that can operate out of a range of venues, each unique to their own particular style. Pop-up style restaurants bring something different, new and unique to the local restaurant scene. Most pop-ups have limited space and therefore small set menus, we have been lucky enough to have the support from the Mallacoota Inlet Bowls Club to assist in expanding the current space available to bring you a range of American BBQ treats.
American BBQ is a style of cooking often reffered to as Low n Slow. This is
hours of slow cooking meat over low heat, with the smoke from the wood adding a unique flavour profile. Luke and the kitchen team take inspiration from all regions of American BBQ, the brisket is straight Texas style with salt n pepper, the pulled pork is Carolina vinegar style, the ribs Virginia style with sweet BBQ sauce, we like to mix it up and incorporate Asian, Korean & Jamaican flavours.
We cook with a 1990’s Smo-King Turbo 1000 electric butchers smoker it’s name is Tina Turbo, it burns native Australian hardwood. Tina is thermostatically & probe controlled ensuring the core temperature of the meats is flawless for our 16 hour overnight cook.