Wildfire Craft BBQ

14/20Updated October 12, 2026,first published May 4, 2025Wildfire Craft BBQAmerican$Suburban shopfront slinging Texas-style barbecue.Bacon-cured lamb ribs – music to the meat lover’s ear. It’s just one of the smoky triumphs at Wildfire, where chef-turned-pit master Casey Hildebrand has earned a cult following for juicy, well-crusted brisket, fall-apart pulled pork and his own beef and cheese sausages. It all comes served on paper-lined metal trays with house-made condiments including signature black garlic ketchup.But have you had the French dip sanga? What was once a staff meal now does 100 dockets a day, a crusty French roll loaded with tender brisket, horseradish cream, caramelised onion, melted Swiss cheese and hearty dipping jus.Smoked mac and cheese is made by Hildebrand’s wife Eliza, the sauce cooked in a smoker and garnished with tallow crumb and chives for a beefy crunch. Honey-butter cornbread seals a sweet Southern deal. Whether you’re dining at a simple timber-topped table, nodding along to Bon Jovi, or heading home with a brimming takeout box, it pays to pre-order online; the secret is well and truly out.Must-order: French dip sanga.Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.Restaurant reviews, news and the hottest openings served to your inbox.Sign upLast visited: August 2026More:NewcombWildfire Craft BBQVictoriaAmericanTakeawayFamily-friendlyGood for solo dinersCommunity hubGluten-free optionsWalk-ins onlyRestaurantTakeawayReviewsGood Food GuideFrom our partners