Bluestone American BBQ: The Smoker That Never Sleeps

Pitmaster Al Malel and his wife Amanda Malel Trevisanut are the friendly faces behind Bluestone American BBQ. But the real star of the show is their one-tonne wrought-iron reverse-flow smoker — a workhorse that kicks into gear around 6:30am on weekdays and runs all night on weekends. It’s the first thing you’ll spot when you walk in, tucked behind waist-high gates and flanked by stacks of red gum and applewood.

Low and Slow, Texas Style

Here, the meat is cooked low and slow, with the smoker kept at a steady 225 degrees Fahrenheit. The Texas-style Black Angus brisket spends around 14 hours inside, coming out beautifully tender with just the right amount of fat. True to Texas tradition, it’s seasoned simply with salt and pepper and smoked unwrapped to develop a thick, chewy bark.

Uruguayan Ribs, Southern Sides

Another standout is the 400-gram yearling beef short rib, inspired by Uruguayan barbecue. It’s smoked for about 10 hours and served with a punchy house-made chimichurri. Sides range from Southern grits and Louisiana-style jambalaya with rice and beef sausage to tangy red-cabbage and fennel slaw, crispy sweet potato chips with pimento chilli mayo, and creamy mac’n’cheese.

Can’t Decide? Go Pitmaster

For the indecisive (or just hungry), there are three “Pitmaster’s Picks” set menus featuring a mix of smoked proteins — think sticky beef back ribs, Cuban-style pulled pork, and applewood-smoked chicken chops.