Delaware North earlier this month introduced a brand-new concept to its culinary offerings at the iconic Sydney Cricket Ground in Australia. 4 Pines Smokehouse is now open for spectators within the stadium on match days and boasts a bar area as well as seating for 100 guests.
While the smokehouse uses locally sourced meats and sauces, the cooking techniques used by Delaware North’s culinary team were partly inspired by traditional American barbeque.
“The smoking technique and passion for smoking comes from my time spent living in Dallas, Texas, working at the Four Seasons Resort and Club Dallas at Las Colinas,” said Mark Stone, executive chef for Delaware North at Sydney Cricket Ground. “We have adapted the technique here and the wood we are using is Native Australia Ironbark, mixed with Applewood for the sweet aromatic flavor.”
Menu items at 4 Pines include:
Smoked Brisket Roll:
Sixteen-hour smoked Texas-rubbed beef brisket, homemade 4 Pines amber ale BBQ sauce, Texas slaw, American cheese, pickles, milk bun, served with kettle chips.
Smoked Sausage Roll:
Smoked Wagyu beef kransky, homemade 4 Pines amber ale BBQ sauce, Texas slaw, golden state mustard, pickles and milk bun, served with kettle chips.
Smoked Meat Plate:
Sixteen-hour smoked Texas-rubbed beef brisket, Wagyu beef kransky, corn on the cob, Texas slaw, homemade 4 Pines amber ale BBQ sauce, loaded potato with sour cream, bacon bits, cheese, shallots, pickles and ranch dressing.