Penne Cole's thoughts on food, travel and more
Where do you go to find the best barbeque brisket sandwich in Sydney? Why, the fish markets of course! Counter-intuitive, I know, but it’s true.
Vic’s Meat Market is based at the Sydney Fish markets in Glebe. Due to the hordes of tourists, it’s much better to access the markets by public transport rather than try to find parking. The best option is to take the light rail to the Fish Market stop, climb the stairs, cross the road and it’s right in front of you. If you’re more into the fishy stuff, turn left to the fish market. But if you’re looking for the best brisket in town, go straight down the car park and turn right for Vic’s Meat Market.
Vic believes in smokey barbeque from the Southern United States. He has a custom-built smoker, dubbed Kong, which can hold 200kg of meat. The brisket with its mouth-watering rub is smoked for 12 hours, yielding juicy hunks of delicious meat. The meat is sliced to order, and the sight of the juice oozing out of the meat induces a similar reaction in my mouth.
Pulled pork is another specialty, with the meat covered in mounds of mustard pickle slaw. At just $12 per sandwich, this is definitely cheap eats by Sydney standards. I must say, though, that the sandwiches are rather small, and halfway through the afternoon, I am ready for a snack.
But not to worry, the meat market adjoining the Smoker Bar has lots to offer the dedicated carnivore. They have a delicious range of sausages – I know because we got four different ones to share among the two of us, and made a classic bangers and mash meal. They also have beautiful cuts of beef, lamb, chicken, pork, and extras like quail and duck eggs, and even biltong. Definitely a great, if slightly expensive place to treat yourself.
Vic’s Meat Market
Bank St, Pyrmont
Open 7 days
Meat Market: 8am – 5pm
Smoker & Wagyu Bar: 10am- 3pm
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