Find some of Sydney’s best barbecued brisket at this suburban car wash
Sydney Morning Herald
by Bianca HrovatFebruary 14, 2026
AI-Generated Deep Dive Summary
Good Food explores Hatz Off BBQ in Taren Point, a suburban car wash turned Texas-style barbecue destination with a unique Greek twist. The star of the menu is their signature brisket, which is smoked for up to 12 hours over ironbark wood, resulting in tender, melt-in-your-mouth meat with a rich flavor profile enhanced by a secret spice blend. Owner George Hatzigeorgiou, a self-proclaimed "pitmaster," emphasizes the art of slow-cooking using traditional methods without relying on modern conveniences like electronics.
Hatz Off BBQ stands out for its commitment to quality and authenticity. The brisket is sourced from high-quality Australian wagyu cattle, ensuring exceptional marbling that enhances its tenderness and flavor. The menu also features creative twists, such as smoked lamb shoulder gyros and a standout Philly cheesesteak loaded with melted cheese and caramelized onions. Hatzigeorgiou takes pride in crafting everything from scratch, including sauces and tzatziki made using his great-grandmother’s recipe.
The restaurant’s charm lies in its family-run operation and dedication to preserving the art of slow-smoked barbecue. Located in an unconventional setting—a car wash—the spot attracts enthusiasts of meat-centric cuisine seeking a truly unique experience. For those passionate about food, Hatz Off BBQ exemplifies how traditional cooking techniques and cultural fusion can create something extraordinary, making it a must-visit for anyone exploring the intersection of global culinary traditions.
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Originally published on Sydney Morning Herald on 2/14/2026