We're going out on a limb here.
But before we do...
As you know there is a lot of American diner/Southern barbecue food infiltrating our restaurants at the moment. There area a lot of chefs going down the southern barbecue, pulled pork, brisket, smoked meats, ribs, rubs and hot links road and we've tasted most of what is on offer.
Some of it is good but nothing we've tasted comes close to the ambrosially soft, seriously moist, long-smoked meats and condiments we love in restaurants south of the Mason-Dixon Line.
This week Broadbush tasted the best southern barbecue in Australia at a small takeaway joint attached to a butcher shop called Meat Me in the City in the underground part of Trinity Arcade.
Seriously dudes. The Best. I know it's unseemly for a grown man to swoon over slow-cooked swine but I think, just for a second, I buckled at the knees at the first mouthful of Meat You in the City's pulled pork sandwich on a fair dinkum pretzel (dough) bun.
A big shout out to butcher Matt Vigal and their smokin' (literally) chef Jae Oliver-Hepari.