’m watching my third season of BBQ Pittmasters. I don’t know whether my obsession with this show is about celebrating artisan craftsmanship, or well-cooked brisket. What Myron Mixon has taught me is that tender, tasty brisket has a charry crust and good pull on the slices.
Obsessed with smoke, I picked up a copy of Smoked [RRP $35] by Jeremy Schmid. Being an urban dweller without the backyard space for a proper smoker, I was reassured to find out I could get started with as little as some wood chips (the variety matters), a tray, a baking rack, some tin foil and a heat source.
Walking into this unassuming space on the fringes of Redfern is like stepping into a bank or church. Sparse, with wooden furniture, brick walls and a post-apocalyptic tree branch above the counter.
I might have just reviewed The Oxford Tavern but after just getting word from Drink’n’Dine power couple - Aimee Bayliss and Jaime Wirth - that they now are cranking the American BBQ every Saturday and Sunday, I think I already need to go back!