The meat is smoked for 14 hours at the owner’s home then served from a no-frills kiosk in a tired arcade. The meat is smoked for 14 hours at the owner’s home then served from a no-frills kiosk in a tired arcade. Food / Eating out (Syd) Sydney Morning Herald – Latest News
A tiny shack in a nondescript arcade is serving some of Sydney’s best brisket sandwiches
