BlackBear BBQ
The Atlas Review
The BBQ Atlas
BlackBear BBQ has been cooking Texas-style barbecue over ironbark in Blacktown since 2017, opening at six most mornings for a crowd that knows what it wants early.
BlackBear cooks low and slow over ironbark — up to fifteen hours for brisket, ribs and pork belly — out of Western Sydney's Blacktown, where it built a cult following after starting food-truck-and-festival style in 2017. Expect early hours (six most weekdays), Friday-night dinners with live music, and oddities like the beef-and-pork-belly egg rolls. Closed Sundays.
Community photos
No community photos yet — be the first to share one.
Reviews
Loading reviews…
Recommended Gear
ThermoPro
ThermoPro TP02S Instant-Read Thermometer
The cheap upgrade that changes everything. One-second read, dead simple — the first thing a beginner should own.
Weber
Weber Smokey Mountain Cooker (57cm)
The people's smoker. Holds temp like a champion, outlives you.
RAPICCA
RAPICCA BBQ Gloves (932°F)
For handling a 6kg brisket at 90°C with your dignity intact.
Affiliate links — The BBQ Atlas earns a commission on qualifying purchases made through links on this page — at no extra cost to you. It helps keep the map free.