2ELEMENTS is out here doing something a little more… primal. It’s all smoke, fire, fat, bone and patience — the kind of place where meat is worshipped, fire is sacred and flavour is a full-contact sport.
A 1.4kg+ Tomahawk steak, dry-aged, smoke-infused, then finished over a butter-basted flame with rosemary. It lands on your table still sizzling. The crust? Crisp and caramelised. The inside? Blushing, butter and rich enough to make you emotional.
Or maybe it’s the Wagyu Brisket. Competition-style. Dry brined for 12 hours. Smoked for sixteen. Then rested for another 10-14 hours. What arrives is a glistening slab of beef with bark like black velvet and a bite that dissolves into smoke, fat and glory.
2ELEMENTS isn’t just brisket and ribs. It’s a celebration of everything that fire can elevate:
- Whole hog and pulled pork that melts before your fork even lands.
- Venison and lamb, cooked low and slow until the game turns gourmet.
- Prawns and crocodile, yes crocodile, kissed by smoke, then seared until the line between surf and turf disappears entirely.
These aren’t just meats — they’re stories told in smoke.
In a food scene dominated by speed, spectacle, and social media moments, 2ELEMENTS is slow in all the right ways. It’s about tradition without being trapped in the past. Smoke without pretence. Fire with finesse.
Still think you’ve got BBQ figured out? 2ELEMENTS will humble you — and then teach you. Their BBQ classes are hands-on, fire-forward, and led by pitmasters who’ve spent years perfecting the kind of flavours you can’t fake.
It’s not a demo. It’s an initiation.
Whether you're a brisket devotee, a curious carnivore, or just someone who wants a meal that actually makes you feel something, this is your sign.
