Fire and Brimstone
Time Out says
The Hills are alive with the smell of smoked meats
A house of low and slow barbecue and bourbon has arrived in Sydney's north west, smoking up the Hillside Hotel’s rooftop. Pitmaster Brad Shorten is behind Fire and Brimstone, a barbecue spot inspired by America's deep south. You'll find him stoking the fires under 12-hour slow cooked brisket, short rib, chicken wings and pork belly. To complement the meats there are Southern-style sides like mac and cheese, crunchy slaw, brisket beans and garlic dill pickles. If you're really to eat until breathing hurst, there's a banquet called the Brimstone Feast, which includes hot link sausages, pork, beef brisket, man'n'cheese, coleslaw and crisps to feed up to four people. You can also order a whole kilo of wings for just $19 as a snack buddy for the bar's range of bourbon. Fire and Brimstone is only open three nights a week, and it's a first in, first served the brisket kind of affair, so get in nice and early because they shut up shop once they've sold out of meat.