BlackBear BBQ started out slinging smoked meats at Sydney food festivals before it earned a proper home — the Blacktown smokehouse, open since August 2017 and now one of the west's go-to barbecue joints.
These are the same hand-crafted rubs and sauces served over the counter every day, built for real low-and-slow cooking on brisket, ribs, wings and roast chook.
Start with the Chippy Rub, the chip-shop shaker gone rogue that turns hot chips and roast spuds into the best thing on the plate, then reach for the Chicken Rub for a Sunday roast or a Tuesday wing tray, and finish with the Hot BBQ Sauce for a sweet-smoky glaze with a chilli kick built in.
Here's what earns the flavour: the smokehouse runs its briskets over Ironbark for up to 15 hours, and that patience is exactly what the range is designed to reward.
Bold, savoury and built to please a crowd, it brings genuine restaurant-grade smokehouse flavour home to your own pit. Rub it down, sauce it up.