The Blackiron difference
At Blackiron Barbecue, true Texas barbecue is a commitment to time, fire management, and specific cuts of meat. Located in Inglewood, we do not operate like a standard commercial kitchen. Instead, 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 nearly a decade building the WA BBQ scene through events, education, and pitmaster partnerships. That deep understanding of how to manage long cooks shapes how we cook and how the place runs day-to-day.
Respecting the long cook
Our mission has always been to create both an experience and taste that stays true to the craft. When you dedicate up to twelve hours to mastering a brisket in a heavy-duty steel pit smoker, the meat naturally steals the spotlight. We source high-grade beef with optimal marbled fat layers, trim it by hand, and smoke it low and slow over wood until it develops a deep dark exterior bark. After the long cook, the meat rests overnight to allow the natural juices to redistribute evenly. Going straight from temperature to temperature ensures the meat is never reheated.
Proper ribs and sausage that snaps
Our other core meats require just as much dedication. Our pork ribs focus entirely on texture and clean smoke flavour. We hand-clean every rack before applying a light savoury rub, smoking them for several hours until the meat pulls away from the bone while retaining a distinct bite and a visible pink smoke ring. Likewise, our sausage program is managed entirely in-house. We grind premium pork and beef trimmings to a coarse texture, stuffing them into natural casings that snap audibly when you bite into them.
Built for the middle of the table
However, a proper Texas barbecue experience is about more than just the meat on the board. Barbecue is always better shared with good company. That is why there are no plates in this place. We serve our meals on large trays lined with clean paper, built specifically for the middle of the table. We want diners to share platters family-style, picking off exactly what they want. To balance the rich, smoky flavours of our meats, we prepare classic side options from scratch every day.
Fresh sides to cut the fat
Heavy, rich meats require something sharp to cut through the fat and reset your palate. Our cabbage slaw is mixed fresh to provide a crisp, acidic crunch that cuts directly through the fat profiles of our brisket and ribs. Alongside our fresh slaw, we also bake hot sides daily to round out the meal layout. Because we never reheat yesterday’s leftovers, our sides are prepared to match the daily production cycle of our pits. You can view our current menu pricing online to see the full list of sides available for your weekend session.
Leaving room for the dessert board
A proper barbecue experience does not end with the savoury tray. We run a rotating daily dessert board to finish things off right. Because our menu is heavily driven by rich fats and deep wood smoke, we focus on desserts that offer a bright, refreshing contrast. While our dessert options rotate based on what we are making fresh that morning, our Key Lime Pie has quickly become a crowd favourite. That punch of sweet acidity is exactly what you need to cut through a heavy barbecue meal and send you home satisfied.
Friday lunch by the slice
If you are looking for the perfect way to sample our hot baked sides or fresh slaw alongside our authentic meats, Friday lunch is the answer. It is a proper Texas feed portioned perfectly for your midday break. Choose your meat selection from brisket, pork ribs, chopped wagyu, or a sausage link, and pay purely by the weight of what you order. Takeaway is available if you need to head back to the site or office.
A tribute to Texas tradition
Our restaurant is a tribute to a legendary friendship and our strong Texas connection. The name Blackiron is the realisation of a decade-long journey. Step up to the block, build your tray exactly how you want it, and make sure you save a little room for dessert.
