The first visit to the Salt Lick in Driftwood, Texas. There was somethin’ magic about the live fire experience and somethin’ that Sydney was missing.
First cook on a gas vertical smoker – more of a disaster, but the fire was lit…
Moved to Toronto, Canada to travel between Canada & The U.S and to learn from generations of pitmasters and bring that feeling of damn good Southern BBQ home
Learnt under Frank and the team at Hank Daddy's Barbecue - an authentic Kansas City style food truck and catering business in Toronto
Adam joined Russ in Canada and the dream took its first step to fruition.
2016 – Moved to Edmonton, Alberta, Canada and worked with the Smokehouse BBQ crew between food trucks, catering and their flagship restaurant
July Crosdales BBQ as an idea was floated.
Returned home to Sydney and put our vision into practice. Purchasing a reverse flow offset smoker and essentially teaching ourselves from the ground up on fire management, business management and networking to secure events.
Started with a bang, catering a good friend’s birthday and the feedback was phenomenal…we were onto something. We saw out the year slowly, taking what we could and learning at every opportunity.
Saw us enter our second full year of catering, learning, always getting better, always staying true to our craft and never losing sight of the bigger picture
We won “Most Outstanding New Business” in the Hawkesbury 2018 Local Business Awards
Third year in and we travel as far places as Perth, Hamilton Island, Melbourne, Mudgee and all over Sydney. Again, always learning, getting better and growing our business base.
We take delivery of our live fire trailer – custom designed and built, the trailer expands the offering of live fire catering and provides versatility in our menu design
We start the year with the addition of a trailer smoker to bring craft BBQ to more backyards and events. Focusing on wedding catering and the true experience of American Pit BBQ, we book out for the year.
2020 / 2021
The world stops with covid…but we don’t! We launch the Draught Horse, a Southern mobile bar converted out of a Woods horse float to compliment our BBQ and offer the complete package to guests planning to party
We take the time to reflect about our business model, what we want, where we are going and are ready for when the world opens back up.
The Draught Horse Launches at the Sydney Wedding Expo immediately taking bookings. Crosdales BBQ goes from strength to strength, week in week out catering weddings and bringing a taste of Texas to people’s tables.
In September, we take keys to our first commercial unit, signifying a massive jump and dedication toward being Sydney’s premiere live fire catering experience.
Staring the year with Meatstock in Sydney, multiple fairs, festivals and events and more than 75 weddings will see us to the end of the year.
We place Top 5 in the Wedding Industry Awards for top caterer in Hawkesbury, Western Sydney & Blue Mountains.
In July Adam and Russ manage to head back to North America and get more hands-on experience, menu and recipe testing and networking with BBQ businesses across the Pacific.
September sees us take delivery of our first pallet of Cheerwine – direct from North Carolina. The sole Australian distributor.
October has us attending the Local Business Awards for the Draught Horse (results TBC)!
90% fully booked, more than 6 months out… strap in, it’s goin’ to get wild!