On our way to Hartsyard we noticed Bovine and Swine located on the busy Enmore Road. It seemed to pull in it's fair share of dining patrons, so we made it our mission to visit the week after. After a quick read online, it got me salivating and impatient, as we chose to rock up at around 6pm.
One Brisket Sandwich please. It comes served with a side of crisps and pickles. I was so glad I got the brisket in sandwich form. That brisket melted in my mouth and accompanied by it's sidekick of slaw that didn't steal the show from the brisket and I'm glad. If you need a reason to come here... the brisket alone justifies a visit. The crisps are just potato chips and the I love how the pickles has a nice kick of Jalapeno.
The pulled lamb was so tender and had a fantastic balance of meat and fat. I love fatty bits of lamb! It's why I order Lamb Ribs when I'm at Ribs 'n' Rump. The chopped pork was a bit on the dry side... we struggled to get through it despite it soaking in its own juices and even with the small serving of BBQ sauce. We wanted to try their Pork Ribs but it was sold out by 6ish... which was a bit disappointing.
What seems to be a common theme is their lack of sauce. I know, not everyone likes to drown their food in sauces... but maybe some self serve option is needed. WifeOfSnackingBear and I were tossing ideas and thought that if they made their own custom kick-ass chilli barbecue sauce to pair with the food.. that would be so amaze-balls.
The Mac 'n' Cheese was thick, creamy and quite hearty. I love how it felt more homely and less artificial.
Also grab yourself a can of their Tailgate beer to wash it all down. It's light and refreshing and easy to drink.
The best thing and worst thing is you get to see them prep up your food when you order it, this process is quite personal and takes away piles of pre-cut/pulled meats... though it does mean you spend more time waiting in line due to it. I personally don't mind as the anticipation/smell kept me eager and happy.
Their large custom built smoker is impressive. Though it does make sitting inside the restaurant a bit warm at times. I found myself constantly dabbing sweat from my face constantly while trying to woof down my food. They offer seats outside that allow people watching.. that's probably my recommended seating choice.
I'm glad they feel the same way about pulled pork as I do. It's over done and we don't need to serve it. Most tend to be quite sloppy... and even to a consistency where it's hard to recognise it's pork. My advice is to come early... they will sell out of the good stuff! The staff are just great blokes who love their food. You see it in their passion as they prep and interact with their customers. Sure, they're there to make money but selling a product they're truly proud of.
I have to say it's been the best brisket I've had in Sydney. I'm surprised that Bovine is owned by former pit masters at Vic's Meat... as my last experience there was nowhere in the same ballpark as what they produce here. If you're unsure, just go and try their brisket... it's life changing barbecue!
0 comments:
Post a Comment