If you’re in the Sydney area and you love barbecue then you’ve come to the right place. Below, you’ll find a list of some of the best American BBQ in the region.
Bovine & Swine
There are many different styles of American BBQ. Each has its own signature dishes and combination of sauces. These different types of barbecue can be found in various regions across the United States. One such place is Bovine & Swine in Jackson Hole, Wyoming.
This eatery is the brainchild of a fine dining chef, Joel Tate. Throughout his life, Tate has traveled the country. He studied meat science at Iowa State University, and opened his own meat processing facility. From there, he took his passion for barbecue and opened Bovine & Swine.
At Bovine & Swine, Tate uses traditional recipes and high-quality ingredients to create handcrafted sausages and meat products. The company’s products are all USDA-certified. Their selection of meats includes chopped pork, beef brisket, chicken breast, and more. They also offer shelf-stable snack sticks. In addition, their meats are cooked for up to 12 hours in their own offset smoker.
Whether you’re looking for a great dinner or a quick lunch, Bovine & Swine is the place to go. They’re open from 6pm to 10pm on weekdays and from noon to 5pm on weekends.
Black Betty BBQ
If you love American BBQ, then you should check out Black Betty BBQ. It opened in July 2014 at the Oxford Tavern. They serve a variety of meaty dishes and drinks, including pulled pork, ‘dino ribs’ and Texas hot links. Aside from the meat, they also have a huge beer menu, which includes local and international beers.
You can take your pick of brisket, sausages and chicken wings. They also offer mac ‘n’ cheese combs that are coated in crunchy crumbs. Sweet potato fries and banana milkshakes are other options.
Vic’s Meat Market BBQ is another Sydney barbecue restaurant that draws its inspiration from the Carolinas, Memphis and various US regions. The food is cooked in a custom smoker that can hold up to 200kg of meat at once. During weekends, the restaurant also opens its Smokehouse & Grill.
NOLA Smokehouse and Bar serves a mix of New Orleans cuisine and classic Cajun and Creole dishes. They have an extensive whiskey and booze list, and the crew takes a unique approach to the basics of southern cooking.
Hoodoo Brown’s
While you may not be able to get your paws on some of the beefy brisket from Texas, you can still satisfy your bbq cravings at one of Sydney’s finest barbecue joints. The menu includes a hefty array of meats on display, with wagyu, ribeye and brisket being the apex of the bunch. A smorgasbord of sides and sauces is also on offer. The menu has the requisites, including a bevy of fried chicken options, but it’s the meaty grub that will keep you coming back for more.
As is the case with all of the finer eats in the city, the best times tend to be on weekends. You’ll need to plan your visit in advance to avoid the dreaded traffic jams that plague the good folks of the city on any given weekend.
Ike’s Rack Shack
If you’re looking for American BBQ in Sydney, look no further than Ike’s Rack Shack. This barbecue restaurant is open seven days a week and serves up a whole host of meaty goodness. Not only does it offer ribs, but you can also opt for a burger or sandwich. The burgers come with a variety of toppings and include onion and tomato.
As well as a full menu of ribs, brisket and chicken wings, you can enjoy sides such as mac and cheese and fried pickles. For dessert, you can choose from a banana stout cream pie, mudcake with honeycomb and s’mores.
If you’re a vegetarian, Ike’s offers a vegan option. Your ribs are topped with a cornbread donut. Alternatively, you can opt for the ‘Out N Out’ Burger, which includes a rare beef patty, onion, tomato and pickles.
You can also try the BBQ staples at Ike’s. A rack of ribs is available for $15, while a half rack is available for just $5. Another option is the ‘Triple Back Rack Stack’, which features pork, beef and lamb ribs.
Yang San Park
One of the most popular Korean BBQ restaurants in Sydney is Yang San Park. The menu is relatively short, but offers a good selection of meat cuts.
Aside from the traditional bibimbap, Yang San Park also serves seafood, pork belly, and smoked meats. Besides, the service is impeccable. This is definitely a place to check out for any occasion.
Another great Korean BBQ spot in Sydney is Gyeong Bok Gunk. Although it is a bit of a drive from the city, the meat is worth the trip. It’s a good place to grab a dinner or a quick lunch.
Another good option is the Korean BBQ buffet at the Butchers Buffet. If you’re looking for a reasonably priced buffet, this is the place to go. Not only does the restaurant offer a variety of delicious Korean BBQ dishes, but the buffet also includes a salad, noodles, and plenty of sauces.
There are some other great Korean BBQ restaurants in the area. Danjee in the CBD is another place to check out. You can also try BBQ City Buffet near Bankstown.
Surly’s American Tavern
Surly’s American Tavern in Sydney is one of the best places to try authentic American BBQ. The bar serves a variety of dishes, including fried chicken and ribs. In addition, the bar also offers an impressive selection of cocktails.
One of the most popular items on the menu is the American barbeque plate, which features beef brisket, spare ribs, smoked chicken thighs, and homemade cornbread. These are served alongside local boutique beers. It is a favourite with football fans, too.
Another signature dish is the pork ribs. They are fat, juicy, and full of flavour. You can order them with a side of southern green beans or coleslaw. If you’re looking for a more traditional dish, you can also get mac and cheese, wings, or philly steaks.
Surly’s bar also has a great selection of beers. The beer menu includes American dive bar classics, as well as local boutique brews. Beers include Blue Moon, Pabst Blue Ribbon, and a variety of IPAs.
Surly’s American Tavern has a reputation for affordable prices and knowledgeable staff. This makes it a great place to bring an event, or simply to have a meal.
Smokey Moo
Smokey Moo is an American barbecue restaurant that specializes in the art of smoking meat, notably slow cooked beef. This eatery is located in the leafy Newstead neighbourhood. The establishment is open for lunch, dinner and drinks seven days a week. It is a family owned business helmed by French-trained chef Shalom Bitton.
Aside from the usual fare, the establishment also carries a small wine and cocktail list. Their effervescent signature dish, The Dirty Dozen, is the perfect way to satisfy your inner meathead. Each portion comes with a smattering of cheeses and caramelized onions, along with golden fries.
While the menu at Smokey Moo is not exactly comprehensive, there are a few standouts to keep an eye out for. They have an enticing cocktails list and a nifty new wine list. Lastly, there are a few dessert options, the sexiest of which is the New York style baked cheesecake.
For the best in smoked brisket, ribs and barbecue, you should definitely make a visit to Smokey Moo. The establishment has a reputation for quality eats, and the place has earned a loyal following.
Vic’s Meat Market
Vic’s Meat Market is a Sydney based meat wholesaler. It’s the latest venture from owner Victor Churchill. The Puharich family has been involved in the meat business for 40 years. They’ve developed a reputation as one of Australia’s leading butchers.
Their butchery offers a wide variety of meats, including wild and organic selections, whole beasts and pick’n’mix. You’ll find everything from sausages and biltong to brisket and roast duck pancakes.
In addition to their butchery, Vic’s Meat also runs a cafe. They’re open seven days a week, from 10am to 3pm. On weekends, they’ll offer their Smokehouse & Grill, serving meats and sides like smoked brisket and pulled pork with a tangy mustard slaw.
Another eatery at Vic’s is Dan Hong Cafe. This dive bar and restaurant serves beer and Melbourne Bitter. There’s a jukebox and arcade games. A menu of smoked sandwiches and pork ribs also graces the menu.
Another specialty at Vic’s is their premium wagyu paired with Penfold’s Grange. Wagyu burgers and brisket are available.
One of the most unique features of Vic’s is the large offset smoker they use. It’s custom built from the US and holds 200kg of meat.
