Where to Eat American Barbecue in Sydney
Where to get your fix of some down-home USA cookin'.
Where to Eat American Barbecue in Sydney
Where to get your fix of some down-home USA cookin'.
Not much else compares to the sounds, smells and tastes barbecuing evokes. That sizzle, the smokey aroma wafting from the barbie, that burst of juicy, meaty flavour from the initial bite — good barbecue is something pretty glorious. And luckily, we have plenty of barbecue joints at our disposal. There's Japanese yakitori, Brazilian churrasco, Korean barbecue and, of course, down-home American B-B-Q hailing from the US's southern states. Down past the Mason-Dixon Line (the obsolete boundary that 'divides' the USA's northern states from the south), barbecue is king, and we've tracked down some grade-A American barbecue joints in Sydney where you can head for some brisket, ribs, wings and more. Get your appetites ready — you're gonna need 'em.
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Vic’s Meat Market barbecue kings Wes Griffith and Anton Hughes opened this joint venture to a standing ovation. It’s here at Bovine & Swine that their love of Texan-style barbecue shines — a passion you can visibly see as the juicy meat is cut right in front of your eyes. The brisket is the way to go; the salt and pepper-rubbed Angus beef is slow-smoked for 12 hours over local ironbark wood. They even do legit American sides, including smoked mac ‘n’ cheese, house-made pickles, brisket beans and slaw ($7 each). The plate for one — 200g of any two meats and one side ($40) — is an undertaking in itself and is sure to result in a hefty food coma.
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The Erskineville Hotel, re-dubbed The Erko, had a major barbecue makeover in 2015, and while it still maintains its living room charm, the backyard smoker was a big improvement to the menu. The menu changes daily so you’ll want to check the bar’s blackboard to see what’s coming from the smoker on that day. Expect American classics like baby back ribs and buffalo wings ($15-23). All of the meat is smoked for six hours and then barbecued for another six, so you’re sure to have some juicy, melty meat on your hands.
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Tucked away down a quiet lane in Chippendale, you may need your nose to find this place. LP’s is in the smoked and cured meats business — and while the smoker may be shipped from Tennessee, the flavour is all Aussie. The reason? The meat is smoked using local woods. Owner Luke Powell (ex-Tetsuya, Mary’s) is no stranger to the Sydney restaurant scene, and this laidback joint is his best venture yet. The paprika and dill-rubbed chicken ($24-42) is a notable mention, but it’s smoked the beef short rib ($54) that steals the show. The cured meats shouldn’t be overlooked, either. All made in-house, they’re packed with flavour without being overly salty.
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They may have been a latecomer to the US barbecue party, but Surly’s is serving up some of the best in town. Forget the flame, this is 14-hour, low and slow brisket, chicken things and pork ribs that fall apart into melty, soft morsels. Get the bibs out and let the meat sweats begin. A break from the city’s dark and moody cocktail scene, Surly’s is a loud and boisterous tavern serving no-nonsense drinks and a diet-be-damned menu. There’s the very attractive Handsome Mike’s sandwich ($18), an entire poutine menu and cheesy pork brisket nachos ($18). The meat plates come with a golden, buttery cornbread muffin, plus a choice of two sides. Take your pick from mac ‘n’ cheese, ‘slaw, green beans, mash and gravy and two salads.
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Who knew this once topless bar would someday turn out some of the best barbecue in Sydney? Well, you can thank the tavern’s Black Betty BBQ for the good stuff. Modelled after the American style of ‘cooked slow and low’, the wagyu beef brisket is extra juicy — because it is literally injected with beef broth. The lamb ribs fall off the bone and are a contender for the best in the city. Even down to the burnt-end beans ($6), you’ll find a true American barbecue spot. The Black Betty smoker only operates on Fridays from 6pm, Saturdays from 2pm and Sundays from midday, so best to get in before they inevitably run out.
