Meatstock brings competitive barbecuing to Sydney

By Daisy Dumas
Updated March 1 2016 - 10:08am, first published February 13 2016 - 12:00am
Scotch & Smoke barbecue team's Nick Cooper, Scott Windon, Brad Johnston with barber Eden Worthington and Australian Meat Emporium butchers Mark Fuda and Adam Carlson. All will compete at Meatstock this weekend.  Photo: Steven Siewert
Scotch & Smoke barbecue team's Nick Cooper, Scott Windon, Brad Johnston with barber Eden Worthington and Australian Meat Emporium butchers Mark Fuda and Adam Carlson. All will compete at Meatstock this weekend. Photo: Steven Siewert

Butchers at the Australian Meat Emporium take their protein seriously. So seriously, in fact, that their days off are filled with more meat, but of the slow-cooked, smoky variety.

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