The Bearded Pig has become a go-to spot for brisket and burnt ends.
Quincy Malesovas
What started as a food truck in Hayley and Matt Antonello’s driveway has grown in 18 months to become a cult-favourite barbecue spot in a northern suburbs warehouse, with lines often stretching down the block.
The brisket, rubbed with salt, pepper, tomato powder, mustard and other spices, is slow-cooked over Victorian red gum for 16 hours. Pile it into sandwiches with double cheese and chipotle mayo, or get it in a combo pack with pulled pork, mac and cheese, apple slaw and a brioche bun.
Burnt ends, a fan favourite, are double-smoked and lacquered in the house barbecue sauce. (Pro tip: add them to any order for $19.) There are a few communal tables but the venue mainly caters for takeaway and items sell out fast, so pre-ordering is recommended.
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