b'IF THERES ONE THING AUSTRALIA AND THE U.S.Abarbeque style food, and none of them were located in SHARE, ITS THEIR LOVE OF A GOOD BARBEQUE. The Hills District, he says.Althoughwedoitalittledifferently,ourAmericanWhile these other restaurants offer a fairly committed counterparts definitely possess a certain panache andapproach,wewantedtohonourthelowandslow passion for all things smokey. method, which gives maximum time to impart flavour and smokiness.Fire&BrimstoneisSydneyhospitalitymasterminds MomentoGroupsanswertoanauthenticbarbecueWe cook fresh every day using an offset smoker aptly joint, and this haven for bold brisket, bourbon and beernamed Colossus for its sheer size, which was built by a pulls no punches when it comes to full-flavoured eats. fantastic local company called Angry Beard Smokers.EmergingfromthebillowingsmokehazelikeacoalOne thing we pride ourselves on is that we never take miner is Brad Shorten, Pitmaster and the brains behindshortcuts and offer only the best quality Australian beef, Fire & Brimstone. lamb, pork and chicken.Hes in deep preparation for the busy evening of serviceThe team has gone the extra mile to ensure we know where each cut comes from and sustainable methods ahead, where he has nursed a stunning 12 hour smokedwere undertaken at every stage of productionfrom andslow-cookedbriskettoperfection,alongwithpaddock to plate.succulent pork belly and melt-in-your-mouth pulled pork.Brad says Fire & Brimstone is truly a family affair and a Meanwhile, his team are going gangbusters on sides,venue that all can enjoy.from handmade house slaw to classic mac n cheese and garlic dill pickles. In the United States, many families gather for barbeque celebrations just like we do here, and its that social Bradsayseverythingonthemenuisanauthenticatmosphereandsenseofcomingtogethertoenjoy homagetothegoldenageofAmericanbarbeque,amazing food that inspires us, he says.placing a strong emphasis on full-bodied flavour and deep smokiness which comes from cooking over a fire. We couldnt be happier with the huge following so far and we are delighted to see scores of regulars return Welivebyourtaglinerealsmoke,realflavour,week-after-week.meaning we take the time to cook all our products over a live wood fire, ultimately creating a taste profile thatIts always amazing to see someones face when they try properly cooked brisket for the first time.you cant replicate with modern cooking technology, he says. Their face lights up and they often cant believe how tender a cut it can be when cooked just right.It was our goal to bring the tastes and techniques of the United States, where food often gets a bad rap, toIt goes to show life is better in the slow lane - and Fire our shores. & Brimstone take their time with their product, ensuring every cut is cooked to perfection in one big smoked-up American food is not all of the fast-food variety andlabour of love.their approach to barbeque is sustainable, delicious and packed with essential proteins and fats. Fire & Brimstone is located on the rooftop of Castle Hills Hillside Hotel and is open Thursday-Sunday from Opened in March 2018, Fire & Brimstone was the first12:00pm until sold out.barbeque style offering in Sydneys north-west.The Hillside Hotel rooftop plays host to a range of live When we first set up shop, there were only a handful ofbands and DJ sets and is one of north-west Sydneys venues across Sydney offering true authentic Americanmost exciting hotspots.@fireandbrimstonestreetbbq @fire_and_brimstone www.momentohospitality.com.au/fire-brimstone12AUTUMN2020'