Distillery Road Market has received its first boost since the opening of Kiwanda Cafe with the official opening of Sugar Creek Smokehouse on Friday.
Sugar Creek is the brainchild of Zarraffa’s Coffee founder, Kenton Campbell, who has taken it upon himself to kickstart what is hoped to be a food destination between Brisbane and the Gold Coast.
The Beenleigh project has been open for some weeks, refining the menu prior to the official launch.
Unique to Logan, the authentic smokehouse will serve up “Aus-Tex” dishes, smoking locally sourced meats fresh on-site out of two re-purposed shipping containers that will eventually be rehoused within the DRM precinct.
More food outlets are expected to be added in a market-style environment either late this year or early next year, with more permanent venues set up in 2021.
“They say necessity is the mother of invention and sadly, like many people, COVID-19 put a halt to my plans and stalled the progression of the larger Distillery Road Market project,” Mr Campbell said.
“There was a silver lining, however, with the downtime allowing me the necessary space to develop the smokehouse concept.
“I’ve always had a genuine passion for cooking. I love barbequing, the enjoyment that food provides, and being able to bring good company together to share a meal in the outdoors.
“Over the last couple of years, I started smoking meats purely as a hobby, then purchased a small smoker and decided to take a trip over to Texas to experience the home of smoked meats – it was then that the idea was born.”
Mr Campbell said he’s drawn experience from Texas, but adapted the smokehouse concept to Australian palates with his own marinades, sauces and rubs.
Meats will be smoked daily for hours over a blend of Australian hickory and iron bark wood, the latter sourced directly from Kenton’s home backyard located just 15 kms from the site.
The container fit-out features a rotisserie-style offset smoker, enabling the smoking process and flavours to be controlled while providing an authentic flavour profile, and has the capability to smoke hundreds of kilograms of meat per day.
The menu includes pulled pork, brisket and baby back ribs. There’s mac and cheese, skin-on fries, and spicy slaw.
The venue is licensed and is open from 11am to 7pm Thursday to Sunday with seating for 65 diners in a shaded outdoor dining area.
“Sugar Creek Smokehouse is named for its historical significance to cane growing in the Eagleby area and the generations who grew the sugar cane,” Mr Campbell said.
“Today, my hope is that it signifies life’s little pleasures – to enjoy and share in great food experiences in your own backyard.”
Sugar Creek Smokehouse is at 124 Distillery Road, Eagleby.
