The Lucky Hotel features Newcastle’s first authentic Southern American Barbecue restaurant, where we strive to deliver a unique dining experience by showcasing seasonality, locality and quality.
Our meats are smoked low and slow over hickory wood pellets at 115 degrees for up to 14 hours. Don’t be surprised by the pinkness of our meats as the smoking process brings out the natural flavours of the protein giving it that signature colour! Be sure to try our famous ‘Smoked Brisket Burger’ which won Best Burger at the 2015 AHA NSW Awards for Excellence.
ABOUT OUR SMOKER
THINK YOUR MEAT IS
Don’t despair! The pink/red discolouration in our meats is known as “Smoke Rings”. In the world of Barbecue, the smoke rings are one of the most sought after properties of smoked meats, indicating cooking perfection.
WHY HAVEN’T I SEEN
Manufactured and imported from the USA, our 10,800 square inch Fast Eddy’s Cookshack FEC750 Rotisserie Smoker is only one of three Australia wide!
HOW DO SMOKE
Smoke Rings are the result of a chemical reaction between the smoke and the meat. When we burn our hickory wood pellets, a gas known as nitrogen oxide forms. The nitrogen dioxide then dissolves on the surface of the meat, binding with myoglobin (the protein that gives meat its red colour).
WHY DOES IT TASTE
All of our house-made sauces, marinades and meat-rubs are made from scratch with ingredients from local suppliers before being lovingly coated over high-quality, ethically farmed, free-range and organic meats. Our meats are then slowly smoked over low temperatures for up to 14 hours to retain juices and lock in flavour.
Take a virtual tour of The Lucky Hotel.
Reservations can be made anytime between 11:30am – 2:15pm & 6:00pm – 8:15pm.
Reservations can be made at 6:00pm & 6:30pm (out by times apply) and 8:00pm & 8:30pm (no out by).
Please note we can hold your table for up to 15 minutes only where all guests must arrive by this time.
Dress Code: Work wear, singlets and thongs are strictly not permitted after 6pm.