Creating a BBQ Icon | Haydn Graham | BlackBear BBQ

If you’re in the mood for American BBQ in Sydney, you absolutely have to check out BlackBear BBQ. The Texas BBQ inspired restaurant has become a Sydney food destination thanks to its delicious, mouth watering low and slow smoked meat including brisket, beef short ribs, pulled pork and even picanha. There are many that argue that BlackBear BBQ is one of, if not the best Sydney barbecue spot.  Joining us for this episode is Haydn Graham, Managing Director and co-founder of BlackBear BBQ. What started out as an experiment with friends has grown up to become one of the most iconic American barbecue joints in the country. Not just that, but it’s expanded into a multisite venture, serving up some of the best BBQ all over Sydney.  In this full episode of The Smoking Hot Confessions BBQ Podcast, Haydn and I get into: Where Haydn likes to holiday away from the barbeque world (4:01) His strong family connection to the world of Texas barbecue (9:48) When BlackBear moved out of a car park and into a shop (22:57) How Haydn handles the pressure and obligation to take care of his BBQ family (28:56) Hosting the Australasian Barbecue Alliance Invitational (35:03) His best tips and tricks for cooking up a perfect picanha (43:41) This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, OzPig. If you love the outdoors, camping, and food, be sure to check out the OzPig range. With three different models and countless accessories, the OzPig is your perfect outdoor camp cooker! Check out: https://ozpig.com.au/ If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at [email protected] and let’s get that conversation started! To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to: https://smokinghotconfessions.com