Finger-Lickin’ Good: The Best BBQ in Sydney
If you’re a meat lover, nothing – and we mean nothing – beats sitting down to some good old-fashioned barbeque. The meat is slow-cooked, smoky, and coated in sweet or spicy sauce. The result? Melt-in-your-mouth, finger-lickin’ goodness.
Sydney’s caught on to the trend, and BBQ spots are popping up all over. For your fix, head to one of these places – and don’t skimp on the sides! Mac ‘n’ cheese, anyone?
To bag some seriously good beef, go to the fish market. Yes, really! Vic’s Meat Market is located in the middle of the fish market, and it’s a butcher, wagyu bar and smoking station in one from the team behind Vic’s Meat wholesalers. The menu features the usual beef brisket and racks of ribs, plus delights like roast duck pancakes.
Sydney Fish Market, Bank Street, Pyrmont
When you’re craving traditional Texan barbeque, Bovine & Swine will satisfy. The chefs start smoking the meat at 5am every day, cooking it long and slow so it’s full of flavour. Order the brisket with salt-and-pepper rub, chicken breast or pork ribs. For a complete experience add potato chips, pickles, slaw, mac ‘n’ cheese or beans to the order.
92 Enmore Road, Enmore
Named after New Orleans, Louisiana, you’ll notice that deliciously smoky barbecue smell as soon as you walk in. With the help of its massive open-grill fire pit, NOLA dishes up pulled pork, beef brisket, smoked chicken and lamb roasted over coals, along with a range of specials and sides. The bar offers an impressive 500 American whiskies, as well as New Orleans classics like Sazerac.
International Tower 1, 100 Barangaroo Avenue, Barangaroo South
A small, kitschy eatery in the upper North Shore, Taste of Texas gets very busy, very quickly – especially on weekends. The tri tip is popular – it’s a cut of beef that’s leaner and firmer than brisket, and often found in California. Try that, or the Texas BBQ Stampede, which will give you a taste of everything. As for sides, the potato salad is a winner.
102/100 Pacific Highway, Waitara
Head to the Oxford Tavern and meet Black Betty: the huge smoker that only operates on Friday nights and Saturday and Sunday afternoons. She cooks up the best barbeque in the inner-west, with dishes influenced by different states in the USA. There’s wagyu beef brisket (injected with beef broth for extra juiciness), lamb ribs, chicken burgers, as well as fish tacos, coleslaw, beans and free bread rolls.
1 New Canterbury Road, Petersham
In Surry Hills, Surly’s is a dive bar that’s a go-to for foodies, and a guaranteed good time. It dishes up the kind of smoked barbeque that dominates the American South, with the portions to match. Think ribs, beef brisket, chicken and pulled pork, all smoked in-house and served in baskets. There’s also fried chicken and banh mi to nibble on in between games.
182 Campbell Street, Surry Hills
LP’s Quality Meats will make your meat just the way you like it: hot, cold or cured. The smoker was shipped over from Texas, and gives the meat a delicious crust and smoky, rich flavour. Try the T-bone steak or short ribs, or go all out and order the six-hour smoked lamb belly stuffed with merguez sausage.
Suite 1, 12-16 Chippen Street, Chippendale
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