BlackBear started on Sydney's food-festival circuit before opening its first shop in Blacktown in 2017. The method is the draw: locally sourced meat smoked low and slow over Ironbark for up to fifteen hours. The Hungry Bear Box sets out the range on one tray, with brisket, pork and hot links alongside slaw, crisps, house pickles and the kitchen's own BBQ sauce. The business runs its own line of rubs, and Friday nights bring dinner to the original Blacktown shop.
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