God bless America for the juicy goodness it’s brought into our lives, and most importantly our bellies. Sydney has its fair share of fair dinkum (or should that be pit master approved) American barbecue joints to sink our hungry teeth into. From droolworthy spare ribs, to juicy brisket, and who can say no to pulled pork? Not us that’s for sure.
So add another notch in your belt, tuck your napkin down your front, and prepare for the meat sweats—here are the best spots for American BBQ in Sydney y’all.
Potts Point Hotel
What was once The Sugarmill is now the sheriff of all smokehouses. Potts Point Hotel has got your American BBQ needs covered (in juicy goodness) with a brand new fit out and a smokin’ hot menu. We’re talking sticky beef spare ribs, smoked pork hotdog; Kansas style chicken, and a modest 16 beers to choose from to wash down the juicy goodness. But before you’ve travelled too far into America, bring it back to the present with the cocktails named after infamous Potts Point identities like Carlotta Collin’s and Tilly’s Razorblade.
This place puts the fry in fries, with 9 variations (yep your read that right) of these golden potato sticks. The fries are good (make that great), but don’t forget about the rest of America that’s flowing through the menu with jalapeno nachos, the Cajun chicken burger, and Philly cheese steak. But let’s not forget why we’re all here; the American barbeque plate has your name all over it with pulled pork, spare ribs, beef ribs, beef brisket, chicken thighs (a side of heavy breathing), and two sides of corn bread. Paired with a side of classic American football, and you’re officially living the American dream.
With a menu dedicated to the smokey goodness of the south, you’re in for a finger lickin’ good time. Papi Chulo doesn’t mess around, they smoke and marinate their meats over wood for a minimum of 6 hours getting those rich, hearty, southern juices that’ll have you coming back for more. With smoked hot wings, ranger valley wagyu F1 brisket, and their own Papi Chulo bbq platter, even the hungriest of Yankees would be satisfied.
Bovine & Swine Barbeque Co.
Brace yourself y’all, Bovine & Swine is where Sydney meets Texas. With smoking starting at 5am every day, Pitmasters Wes Griffifths and Anton Hughes cook the produce low and slow for up to 12 juicy hours, over the finest Australian iron bark wood for our ultimate satisfaction. They’ve kept the menu simple, yet still managing to make it deceptively difficult to choose from as you select a cut of meat to pair with your side of mac n’ cheese, slaw or pickles.
The Oxford Tavern
Midday is the time to get down to the The Oxford Tavern on a weekend, when they light up the BBQ pit in the beer garden and give cheers to the sexy and smoky smells of the all American barbecue. With a menu to represent the whole state, you can grab everything from a KFC burger, to the Baja fish taco, there’s even a corn dog parm for the vego of the group. We all know on ode to the U.S.A would not be complete without an OTT dessert and the Jelly Wrestle is no exception. We’re talking jelly smothered ice cream, caramel popcorn, waffles, chocolate and raspberry sauce, finished with whipped cream and cherries, #cheatday.
LP’s Quality Meats
Meat eaters unite and celebrate everything cured, cold and cut at LP’s. Chef Luke Powell is the meat master behind LP’s, formerly from the kitchens of Tetsuya’s and Mary’s. From smoked sausage to 1kg T-bone steaks, dine in or take away, this is meat glory that’s 147% delicious.
NOLA Smokehouse & Bar
Take southern comfort to a whole new level at NOLA, where the food is smoking and the bar is bubbling. Dubbed New Orleans Louisiana, NOLA is not your typical American smokehouse, taking a contemporary approach to the very best Cajun and Creole cuisine. Think shrimp and gazpacho cocktail, devilled duck egg, and house smoked Louisiana style Andouille sausage. If that hasn’t already got you hot under the collar, sip on southern hospitality as you match your meat to your brew.
Endeavour Tap Rooms
Endeavour brings the brew to the BBQ at their taprooms. Let’s just say it’s quite literally an endeavour to get through the 8 different brews on tap, but that doesn’t mean you shouldn’t try. Especially amongst all the smoked meats, snacks and sides, it’s the perfect scene to devour everything from smoked chicken wings to all American burgers and more. If beer isn’t your thing, the ETR tap cocktail is your go-to sipping saviour.
Set your harts on the feed menu at Hartsyard. They’ll have you salivating with all things American and beyond piled onto one plate. We’re talking fried chicken, biscuit with low country sausage gravy and pulled pork, maple bacon (let’s just take a moment), labna and apple. But if you’re after the lighter side of the south behold the seed menu, with tasty morsels like buffalo style chicken skin with buffalo ranch and dilly beans finished with smoked trout onion dip. Bring it home with a Hartsyard soft serve flavour that changes daily, to keep you on your toes and ye-ha-ing back for more.
If you're looking for everything bacon in Sydney, then read this.
Image credit: Nola