True Texas barbecue is a commitment to time, fire management, and specific cuts of meat. At Blackiron Barbecue in Inglewood, we do not operate like a standard commercial kitchen layout. We run a traditional wood-fired pit house where everything is cooked fresh daily and served directly until we sell out. Our founder, Jason Linto, spent a decade mastering this craft and running BBQ masterclasses before launching this menu layout.
Understanding our menu means understanding our daily production cycle. We start our fires in a heavy steel custom smoker early in the day, allowing the wood smoke to slowly develop each selection. Because we never reheat yesterday’s leftovers, the items on our board are limited by what the pits can hold each session. This guide explains exactly what we cook, how we make it, and what you will find at our counter.
How the pay-by-weight counter works
We do not serve the kind of predictable meat platters Perth locals see everywhere else. When you walk up to our ordering area, you interact straight with the carving team at the butcher block. You choose your exact items, dictate the size of your portion, and watch the team slice it fresh in front of your eyes.
The final price is calculated purely by the weight of your selections on the scale. This counter service setup keeps the line moving smoothly so you are never waiting long for a feed. It gives you complete control over your tray, whether you want a single sausage link or a massive pile of pork ribs.
Real-deal brisket by the slice
Texas brisket is the benchmark of our entire menu. We source high-grade beef with optimal marbled fat layers to ensure the meat stays moist during the lengthy pit run. We trim each brisket by hand, leaving just enough fat cap to render down and keep the muscle tissues tender throughout the night.
We load the briskets into our heavy-duty steel pit smoker, where they cook over low and slow wood fire for up to twelve hours. Once the meat develops a deep dark exterior bark, we remove it from the heat and rest it overnight to allow the natural juices to redistribute evenly. At the counter, we slice it to order, delivering thick, tender portions where the individual meat fibres pull apart naturally.
Pork ribs
Our pork ribs focus entirely on texture and clean smoke flavour. We prepare them depending on daily market sourcing. We skin and clean every rack manually before applying a light savoury rub designed to complement the natural sweetness of the pork.
We smoke our pork racks for several hours until the meat easily pulls away from the bone while retaining a distinct bite. We do not boil our ribs or use shortcuts to force tenderness. The wood smoke produces a visible pink ring beneath the surface layer of the bark. You buy these by the individual rib or full rack, making them easy to share across the middle of our communal tables.
House-made sausage links with a clean snap
Our sausage program is managed entirely in-house to maintain strict quality standards over our meat blends. We grind premium pork and beef trimmings down to a coarse texture, mixing in standard local spices without any artificial fillers or commercial binding agents.
We stuff the seasoned mixture into natural casings and twist them into uniform links. The sausages spend a dedicated window in the pit room, absorbing clean wood smoke until the interior fat renders fully and the outer casing tightens. When you bite into a finished link, it delivers an audible snap that releases the trapped smoke juices inside. You can add these to your tray by the individual link to complement your heavier meat selections.
Fresh sides built for the middle of the table
Barbecue is always better shared with good company, which is why we serve our meals on large trays lined with clean paper. To balance the rich, smoky flavours of our meats, we prepare classic side options from scratch every day.
Our cabbage slaw is mixed fresh to provide a crisp, acidic crunch that cuts directly through the fat profiles of our brisket and ribs. We also bake hot sides daily to round out the meal layout. You can view our current menu pricing online to see the full list of sides available for your weekend session.
How to get your feed before the pits run dry
Because our wood pits have a fixed capacity, our daily menu board functions as a live countdown clock. We open for service on Thursday and Friday evenings, and run an all-day session on Saturday from 11:00 am until everything is gone.
We recommend rolling up close to our opening times if you have your heart set on specific premium cuts like pork ribs. Join the Blackiron Club to get early alerts on all things barbecue.
