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Image by Hrayr Movsisyan


In this episode of the Smoking Hot Confessions BBQ Podcast, we dive into the deeply complex world of butchery. That’s right, we’re chatting with Scott Evans, owner of East Blaxland Butchery in western Sydney, Australia. Scott and his team sponsor many of the hottest teams on the competitive BBQ circuit, in NSW and beyond. But we’ll get into that later. In fact, not only has his passions for low’n’slow BBQ taken him all the way to ‘The Royal’ in Kansas City, Scott and the team at East Blaxland Butchery are the most recent winners of the highly coveted ‘Butchery of the Year’ Award at the annual Australasian Barbecue Alliance Awards.

In this episode, we go behind the scenes of the #1 butchery in the country, we find out about their extensive involvement in the competitive BBQ scene, Scott’s wild ride to The Royal, and we close out the episode with Scott giving us some advice for how BBQ teams can initiate and build a working relationship with their butcher. It really is ‘What Women Want’ for BBQers!

Image by Markus Winkler


Meat Your Local Butcher - East Blaxland butchery is a cut above the average


Scott Evans took over ownership of East Blaxland Butchery in December 2015 and has been delighting his customers with quality products ever since.

Scott said the shop sells all the standard cuts from Australian beef, pork, lamb and chicken and has access to a large range of game meats.

"We have won multiple awards for our large range of gourmet sausages and have built a reputation for being western Sydney's home of low and slow," he said.

"Low and slow has been growing over the last decade in Australia. It's appeal is in the taste.

"The look on people's faces when they try brisket for the first time - their eyes roll back in their head and they say it's amazing," he said.

Given Scott's passion, it's no surprise the butchery stocks anything and everything you could need for slow and low cooking, including smokers, meat rubs, sauces, seasonings, thermometers, wood and pellets.

"We specialise in American style cuts including beef ribs and brisket, pork ribs, pork butts, rump caps, tomahawks, tri tips and more.

"And we have the largest range of rubs, sauces and accessories in the Blue Mountains region when it comes to barbecuing."

Scott said he and his talented staff aim to provide a "point of difference" with their large range of meats and additional cooking accessories.

He is also happy to report that there's a refrigerated van on the way which will enable them to offer a fast and fresh delivery service.

"We source our meat from amazing Australian producers that have accountability for their impact on the environment as well as the health of their livestock," Scott said.

"We love having a chat and speaking to people about their cooking experiences.

"Whether it is their first Porchetta roast on the spit, a slow roasted lamb shoulder or a big brisket that is smoked for 14 hours, we have the knowledge and skills to assist you in any of your cooking adventures."

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