SMOKE & BARREL - THE FIRST AUTHENTIC AMERICAN BBQ & SMOKEHOUSE IN HONG KONG

Apr 22

Apr 22 SMOKE & BARREL - THE FIRST AUTHENTIC AMERICAN BBQ & SMOKEHOUSE IN HONG KONG

The first authentic American smokehouse and barbecue restaurant and bar to grace Hong Kong’s food and beverage scene, has now opened its doors on 32 Wyndham Street, Central, Hong Kong. The brainchild of chef-restaurateur duo Chris Grare and Arron Rhodes, Smoke & Barrel follows hot on the trails of their first successful restaurant co-venture, Kinship, that was opened in May 2019. The friendly service, valued pricing and down-to-earth menu at Smoke & Barrel will follow a similar format to those found at Kinship, the restaurant loved for its cosy neighbourhood vibe.

Leading the Smoke & Barrel kitchen is Head Chef Christopher Tuthill, who has roots in Albuquerque, New Mexico, together with American Chef Chris Grare. Prior to joining Smoke & Barrel, Chef Tuthill helmed the kitchen at prestigious private member’s club The American Club Hong Kong, in addition to spending 9 years working in Texas – the state hailed as the birthplace of barbecue.

Smoke & Barrel captures the heart of old-school American barbecue, using all-American meats, slow-and-low traditional cooking techniques, and the one and only authentic imported wood-fired smoker in Hong Kong. Different from a charcoal or gas grill, the use of a smoker produces the hallmark flavors of real American-style barbecue imparted by hickory wood. The smoker is imported all the way from the family-owned American Grill Co. in Sikeston, Missouri, purveyors of some of the finest USA-built barbecue smoker ovens and air-lifted into the Smoke & Barrel space of Hong Kong.

From the a la carte menu, signature starters include Burnt Ends Bolognaise (HK$138), a Southern-style take on “spag bol” using flavorful trimmings of meat cut from the “point” half of a smoked brisket and fresh homemade pappardelle. A refreshing appetizer featuring salt and sugar-cured salmon, House-cured Salmon Gravlax (HK$128) is topped with Everything Bagel dust, cream cheese, and bourbon glaze. The Amberjack Ceviche (HK$14) comes with the traditional South American hot chili pepper popular in Peruvian cuisine, Aji Amarillo, as well as smoky pineapple and avocado. A classic American salad, Crab Salad (HK$138) features thick slabs of juicy bacon and homemade smoke and barrel BBQ sauce.

From the wood-fired smoker, AKA “The Beast”, comes a selection of barbecued meats cooked slow and extra low to release the tightly wound fibers of collagen in the meat, which melts into a soft gelatin. This produces the iconic characteristics of traditional American barbecue: fall-off-the-bone, tender, juicy, smoky, and flavorful. The notoriously hard to cook All-American Brisket (from HK$188/200g) simply bursts with complex smoky flavors and comes in three different serving sizes from 200g – 600g, perfect for sharing with friends. The glorious sticky mess of Cider Glazed Baby Back Ribs (from HK$148/½ portion) comes in ½ or whole sizes, featuring ribs with a twist of apple cider for extra tenderness. The simple yet delicious Salt & Pepper Chicken (from HK$138/½ portion) is available as ½ or whole, while the classic savory Carolina Pulled Pork (from HK$118/150g) comes in 150g-300g serving sizes, and slathered in a tangy vinegar-based sauce. Other signature dishes out of the smoker includes Seasonal Smoke & Barrel Sausages (HK$128) and Grandpa’s Smoked Cauliflower (HK$178) served with harissa sauce and pomegranate.

From the grill at Smoke & Barrel comes huge portions with equally huge flavors, such as the signature Big Ass Sirloin (HK$408, for two) with smoked drippings, and Seafood Broil (HK$248) with prawns, clams, and squid – made “Cioppino”-style, which refers to the sumptuous tomato-based soup originating from San Francisco. Complement the mains with some classic American sides such as Jalapeno Cornbread (HK$68), served fresh with lime and herb sour cream, Japanese-style Loaded Tater Tots (HK$78) served crispy, hot and bubbling, the undying tradition of Mac & Cheese (HK$88) with shallot dust, smoked gouda and British cheddar, and finally, House-baked Beans & Smoked Bacon (HK$68).

Dessert is an indulgent affair of nostalgic American sweets and treats. Smoke & Barrel’s Mississippi Mud Pie (HK$88) is a perfectly rich blend of chocolate and cream with tangy hits of cranberry and orange, while the Soft Serve (HK$78) brings back boardwalk carnival memories with signature flavors including Bourbon, Caramel, and Roasted Macadamia Nuts and Cookies & Crème and Marshmallow.