Gone are the days of lads flocking to The Oxford Tavern to fulfil some kind of fantasy with bare female flesh and jelly wrestling. The pub had a late-2013 makeover, introduced some on-trend American fare and the devoted Inner Westies followed. Sydney still seems to be rocking with food from our across-the-Pacific neighbours.
Black Betty – that quad-drummed chamber smoker in the corner of the beer garden – debuted her full-time job in July of this year, and has been smoking her meats every weekend since. Brisket, pulled pork, smoked chook, ribs and more. It’s American barbecue, baby!
The natural inclination for many-a-carnivore at a place like this would be to try a little bit of everything. And that we did at this particular gathering of bloggers and plus ones. Foregoing the supplied cutlery and using the implements we were born with; tearing away moist chunks of smoked chicken, shreds of pork, lean slices of brisket and rather dry pork and beef ribs. I’m guessing Betty can be a little temperamental from time to time.
The small bread rolls reminded me of the ones you get in the U.S. – very little substance, a little sweet and powdery to the touch. I got the impression that the smoked pork sausage was one of the favourites; all juicy and studded with fat.
Some much needed vegetation joined the mix and helped cut through the richness. Coleslaw and a kale, broccoli and edamame salad freshened the palate of its smoky intensity. Until, of course, you dove in and sampled some of the sweet-and-smoky burnt end beans.
Probably should have grabbed another one of those $20 jugs of peach mojito.
hnf dined as +1 of Grab Your Fork and as a guest of the Oxford Tavern.