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Saturday, January 03, 2015

Vic's Meat Market at the Sydney Fish Market, Pyrmont

Making brisket and pulled pork sandwiches at Vic's Meat Market at Sydney Fish Market, Pyrmont

Meat. It's the one thing that's been missing from the Sydney Fish Market. Until now. The new Vic's Meat Market set-up is all set for carnivores, combining butchery and American smokehouse in a one-stop-shop. It's the latest venture by Victor and Anthony Puharich, the owners of Victor Churchill butchery in Woollahra.

Butcher at Vic's Meat Market at Sydney Fish Market, Pyrmont
Butcher at Vic's Meat Market

On the right hand side is the butchery. All the meats are on display with nary a parsley sprig nor fake grass to be seen. It's all grouped by beast - lamb at the front, moving onto beef, then wagyu and pork. Poultry (including cornfed chicken and trays of quail) and sausages round out the island counter.

Standing beef rib roast at Vic's Meat Market at Sydney Fish Market, Pyrmont
Standing beef rib roast

At the back of the shop you can see them carving up whole beasts. The butchers in the main service area will happily trim or fillet the cuts you need.

Meat display at Vic's Meat Market at Sydney Fish Market, Pyrmont
Meat display counter

The open fridges on the right have whole cuts of beef, including grain fed and wagyu sirloins, tri-tips and scotch fillets. There's a whole section dedicated to barbecue tools, mustards, spice rubs and salts.

Beef short rib with bone in at Vic's Meat Market at Sydney Fish Market, Pyrmont
Beef short rib

Prices aren't exceedingly expensive either, especially given the quality of meat.

Beef marrow bones at Vic's Meat Market at Sydney Fish Market, Pyrmont
Beef marrow bones

Pork belly and chorizo skewers at Vic's Meat Market at Sydney Fish Market, Pyrmont
Pork belly and chorizo skewers - you get to keep the double-pronged skewers

Kong's Cave barbecue at Vic's Meat Market at Sydney Fish Market, Pyrmont
Kong's Cave serving smoked barbecue meat

Follow your nose to Kong's Cave on the left. You can enter via the front or the butchery. It's all about American barbecue, in a casual takeaway-style environment.

Barbecue meat menu at Vic's Meat Market at Sydney Fish Market, Pyrmont
Barbecue menu

The menu is short and sweet, with the smoked wagyu cheeseburger only recently added to the regular offerings. Be warned: the cheeseburger isn't available every day. I've tried twice and been thwarted!

Kong the Yoder smoker at Vic's Meat Market at Sydney Fish Market, Pyrmont
Kong, the Yoder Smoker

The hardworking but quiet star of the show is Kong, a two tonne offset smoker that was custom built for Vic's Meat Market in Kansas City. He's the largest custom smoker in Australia, with the capacity to hold 200kg of meat.

They use ironbark and apple wood here. No pellets or gas are used.

Beef brisket and pulled pork sandwiches at Vic's Meat Market at Sydney Fish Market, Pyrmont
Assembling beef brisket and pulled pork sandwiches

The style of barbecue applied to each meat comes from all over the US. That means Carolina-style pulled pork and central Texas-style brisket.

Beef brisket at Vic's Meat Market at Sydney Fish Market, Pyrmont
Beef brisket

The beef brisket is smoked for twelve hours, rubbed with a simple mix of salt and pepper.

Slicing the beef brisket at Vic's Meat Market at Sydney Fish Market, Pyrmont
Slicing the beef brisket

Watching the beef brisket being sliced is pretty magical.

Adding slaw to the beef brisket sandwich at Vic's Meat Market at Sydney Fish Market, Pyrmont
Adding slaw to the beef brisket sandwich

Wrapping the beef brisket sandwich at Vic's Meat Market at Sydney Fish Market, Pyrmont
Wrapping the beef brisket sandwich

Serving smoked chicken wings at Vic's Meat Market at Sydney Fish Market, Pyrmont
Serving the smoked chicken wings

Service is canteen-style, like most of the barbecue joints in the US. Line up and place your order and it'll be plated up along the line until you reach the cash register. Soft drinks are all post-mix, including creaming soda and Dr Pepper.

Outdoor seating at Kong's Cave at Vic's Meat Market at Sydney Fish Market, Pyrmont
Outdoor seating at Kong's Cave

Seating is casual, on the outdoor deck with high benches and metal stools.

Smoked chicken wings at Vic's Meat Market at Sydney Fish Market, Pyrmont
Smoked chicken wings $8 for 4

The smoked chicken wings are a pretty good deal with $8 yielding you four full chicken wings. The skin has a paper dry quality from the smoker but there's a hint of smokiness in the succulent flesh. A tub of barbecue sauce is ideal for dipping.

Pulled pork sandwich at Vic's Meat Market at Sydney Fish Market, Pyrmont
Pulled pork sandwich $10

They use pork butts for the pulled pork, a cut that actually comes from the top part of the pork shoulder. The pork butts are brined for at least twelve hours and then smoked in the barbecue for ten hours with a brown sugar paprika rub. The pork is roughly chopped, piled into a soft bun with a mustard pickle slaw. It's tender and juicy.

Beef brisket sandwich at Vic's Meat Market at Sydney Fish Market, Pyrmont
Beef brisket sandwich $10

But it's hard to beat the beef brisket sandwich for gruntworthy satisfaction. Thick slabs of brisket threaten to melt in your mouth with a protein-heavy sigh.

Beef brisket sandwich at Vic's Meat Market at Sydney Fish Market, Pyrmont
Inside the beef brisket sandwich

There's a smoky hit along the blackened edges that goes straight to your soul. And the bun holds up brilliantly too, not too heavy or big but sturdy enough to hold up to your last bite without going soggy. 

Beef short rib at Vic's Meat Market at Sydney Fish Market, Pyrmont
Beef short rib with slaw and pickles $28

We go with the beef short rib too, a behemoth that prompted every passerby to stop and stare in wonder.

Beef short rib at Vic's Meat Market at Sydney Fish Market, Pyrmont
Beef short rib close-up

Our beef rib is underdone today, red at the bone and on the chewy side, but going by other experiences by friends it looks like we lucked out on a bad day by Kong. Everyone else reported beautifully cooked beef ribs that fell off the bone. We're hoping for better luck next time.

Half rack of pork ribs at Vic's Meat Market at Sydney Fish Market, Pyrmont
Half-rack pork ribs with slaw and pickles $25

I head in again on a subsequent visit, and when I sadly discover the smoked wagyu cheeseburger is unavailable, I go with the half rack of pork ribs instead. I'm glad I did.

Pork ribs at Vic's Meat Market at Sydney Fish Market, Pyrmont
Smoked pork rib

I'm no stranger to pork ribs, and this one's a beauty. There's a terrific meatiness to the ribs and the meat is wondrously juicy.

Pork ribs at Vic's Meat Market at Sydney Fish Market, Pyrmont
Pork rib close-up

I would have liked a little more smokiness, but there's enough of it that comes through. The ribs have a sticky sweetness, and the flesh comes clean off the bone.

Just like the beef rib, you score a bucket of dill and mustard slaw, jalapeno peppers, pickled red onion and a spicy pickle spear.

Wipe the South off your Mouth says Vic's Meat Market at Sydney Fish Market, Pyrmont
Wipe the South off Your Mouth

The serviette dispensers come with a sense of humour too, urging you to "wipe the south off your mouth." You might be able to wipe off that barbecue sauce, but I doubt you'll be able to wipe away that grin.

Vic's Meat Market at Sydney Fish Market, Pyrmont


Vic's Meat Market on Urbanspoon

Vic's Meat Market
Sydney Fish Market
Corner Pyrmont Bridge Road and Bank St, Pyrmont, Sydney
(near the boom gates at the entrance to the car park)

Meat market open daily 8am-5pm
Kong's Cave barbecue open from 11am until sold out


Related Grab Your Fork posts:
American barbecue - Papi Chulo, Manly
American barbecue - The Oxford Tavern, Petersham
Smoked meat - LP's Quality Meats, Chippendale

Kansas City barbecue: Gates, Oklahoma Joe's and Arthur Bryant's
Texas barbecue - Franklin, Ruby's, Green Mesquite, Salt Lick and La Barbecue

27 comments - Add some comment love

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posted by Helen (Grab Your Fork) on 1/03/2015 10:01:00 pm


27 Comments:

  • At 1/04/2015 12:15 am, Blogger Ramen Raff said…

    Their brisket is freakin' amaze especially the blackened edges! Love the sweetness from the ribs too!

     
  • At 1/04/2015 6:45 am, Anonymous Nagi@RecipeTin Eats said…

    NO WAY!!! Butcher at the fish markets - YES! And it's Victor Churchill? Whoopee!! It is SUCH an effort to get to the Woollahra store, I am so chuffed! Thank you for letting me know!

     
  • At 1/04/2015 8:18 am, Anonymous john | heneedsfood said…

    Gruntworthy satisfaction. Love your choice of words, Helen. Words that are clearly appropriate for so much tasty meatiness, even if it isn't cooked perfectly every time.

     
  • At 1/04/2015 9:06 am, Anonymous Anonymous said…

    The beef brisket is so good. When will the planets align so I can try the smoked wagyu burger? @racy_staci

     
  • At 1/04/2015 10:28 am, Anonymous Tania@ MyKitchen Stories said…

    I too love your words Helen. In fact it makes it all sound so fantastic I hope the line isn't going to be too long.

     
  • At 1/04/2015 11:25 am, Blogger Sarah said…

    Oh wow! That is so cool! I've always wanted to visit Victor Churchill but never thought there was much point for me, as I never have a kitchen when I'm in Sydney. It's so awesome now they're cooking and selling the meat - yay!

    xox Sarah

     
  • At 1/04/2015 3:39 pm, Blogger Alice Lau said…

    I need a meaty fest now! Stopped by the fish markets three times over the festive season, but am yet to stick my head in over here. Something tells me I better get in quick on the double. Beef brisket, yes please!

     
  • At 1/04/2015 5:32 pm, Blogger gaby @ lateraleating said…

    This place is next in my list of smoked fare. Hope to have better luck with the beef rib.

     
  • At 1/05/2015 12:21 am, Anonymous chocolatesuze said…

    YES dat brisket!!! and i totally need to try the cheeseburger too but am always too late!

     
  • At 1/05/2015 7:10 am, Anonymous Hotly Spiced said…

    i'm so pleased there's now something to eat/buy at the seafood markets other than seafood. And the meat at Vic's looks very good. Love the sound of the 12-hour smoked brisket. A shame about the beef rib but it looks like the pork ribs made up for it xx

     
  • At 1/05/2015 9:32 am, Anonymous Bianca@forfoodssake said…

    Seafood is usually my last dining option so was pretty thrilled to hear Vic's was opening, now Ill have somewhere to eat when we take our legions of overseas visitors to the fish markets.
    That cheeseburger wants to be my friend, it just doesn't know it yet :)

     
  • At 1/05/2015 12:02 pm, Anonymous Martine @ Chompchomp said…

    I am addicted to markets, that colour and activity is a hit I keep returning back for more. Adding a butcher to the fish markets is a great idea and will draw even more people to this popular spot....just another thing I wish we had in Perth!

     
  • At 1/05/2015 1:04 pm, Anonymous Priscilla @ FoodPornNation.com said…

    OMG. that's it. I'm moving back to Sydney. THis is why I can't be a vegetarian. MEEAAAT!!!

    Looks incredible. Great post as always Helen :)

     
  • At 1/06/2015 10:53 am, Blogger Vivian - vxdollface said…

    I love goign there to get my meats! It's always so clean and doesn't smell like a butcher ( most make me gag at the smell :( ) mm.. their brisket is my fav!

     
  • At 1/06/2015 2:19 pm, Blogger Amy zhong said…

    brisket and ribs come to mummy!

     
  • At 1/06/2015 5:09 pm, Blogger Jacq said…

    I tried the cheeseburger a couple of weekends ago - it was super tasty but the patty was a little underdone for my liking. Funny that you've been trying to get the cheeseburger but have had to settle for another menu item, whereas I settled for the cheeseburger because they didn't have any short rib!

     
  • At 1/06/2015 7:48 pm, Anonymous gastronomous anonymous said…

    that beef rib!!!! yes please! yes yes yes!

     
  • At 1/06/2015 8:30 pm, Blogger irene said…

    I've waited for too long. So ready for that beef brisket and pork ribs!

     
  • At 1/06/2015 9:10 pm, OpenID jennychews said…

    Such a great recap of the day! Everything looks so good - I'm super keen to visit.

     
  • At 1/06/2015 9:58 pm, Anonymous Amanda @ Gourmanda said…

    Oh yeah, I could definitely go in for some of that brisket!

     
  • At 1/07/2015 12:49 pm, Blogger Roo Food said…

    Beef brisket is so underrated here in Oz....nothing beats it...the darker the smoke ring the better!

     
  • At 1/07/2015 5:06 pm, Anonymous ChopinandMysaucepan said…

    Dear Helen,

    I'm so glad the lady in your cover image offered me a cheeseburger. It turned out to be da freakin best in Sydney. This one has made all other cheeseburgers in town rather irrelevant.

    Vic's Meat at Sydney fish market is strategic and it will only add to the vibrancy of Sydney dining, especially for tourists.

     
  • At 1/08/2015 3:24 am, Anonymous Gourmet Getaways said…

    Your photos are making me drool!!! Truly mouthwatering!

    Julie & Alesah
    Gourmet Getaways xx

     
  • At 1/08/2015 10:08 pm, Anonymous Sara | Belly Rumbles said…

    Called in before Christmas hoping to have one of the cheeseburgers. Sadly they had run out of patties first thing in the morning..........

    The pulled pork is pretty good, nice contrast to the rest of the the fare down at the seafood markets.

     
  • At 1/08/2015 10:09 pm, Anonymous Sara | Belly Rumbles said…

    Called in before Christmas hoping to have one of the cheeseburgers. Sadly they had run out of patties first thing in the morning..........

    The pulled pork is pretty good, nice contrast to the rest of the the fare down at the seafood markets.

     
  • At 1/08/2015 11:21 pm, Anonymous Maureen | Orgasmic Chef said…

    I've heard about this place and holy cow, I want to go. It sounds like a good fit to be near the markets. It all looks SO good. Lucky you!

     
  • At 4/25/2015 10:42 pm, Anonymous Anonymous said…

    This has now become My Sunday lunch spot!

     

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