jamesogt Posted January 3, 2014 Share Posted January 3, 2014 We are probably as poor at recreating their BBQ as they are our 'English Pubs'..... Link to comment Share on other sites More sharing options...
alternageek Posted January 3, 2014 Share Posted January 3, 2014 ^^ This ^^ Link to comment Share on other sites More sharing options...
Angles Posted January 4, 2014 Share Posted January 4, 2014 When we went the sauce was VERY smokey. Traditional Texas style BBQ sauce should be sweet, as its made with molasses, with a hint of smoke. Also Texas style is about a dry rub, with only sauce as a side, for an occasional dip, not for lathering. I'm sure there are lots of different BBQ styles and there are certain rules for the Texas BBQ style to adhere too, but at the same time it's Sheffield and the amount of people going that have a clue about the different BBQ styles can probably be sat around 1 of their barrel style tables. For the restaurant to succeed they must be able to cater for a broader taste, either by offering a choice of sauces or changing the current one. Link to comment Share on other sites More sharing options...
Speckled Hen Posted January 4, 2014 Share Posted January 4, 2014 I saw it too. I think it's going to be called something like 'Real Texas BBQ'. I hope it's good. I wondered when this sort of thing would catch on over here, what with The Common Room and Relish having a go at it. I have to say though, having had the real thing in America and trying the latter here, I'm a little disappointed. I tried Damon's a few years back and thought they had copied it badly. If the cuts aren't available you can't do the dishes. Link to comment Share on other sites More sharing options...
alternageek Posted January 4, 2014 Share Posted January 4, 2014 I'm sure there are lots of different BBQ styles and there are certain rules for the Texas BBQ style to adhere too, but at the same time it's Sheffield and the amount of people going that have a clue about the different BBQ styles can probably be sat around 1 of their barrel style tables. For the restaurant to succeed they must be able to cater for a broader taste, either by offering a choice of sauces or changing the current one. Punters need to educate themselves before going in, sorry. You dont go to Heston Blumenthals place and expect a traditional meal and then complain when its not. In fact, what's being served at Smoke is a combination of Texas styles (there are three) to make it more accessible. Dry rub is the one common denominator of the styles. What most non-Americans know as BBQ (slathering of sauce) is generally Kansas City style or bastardization of North Carolina BBQ. I will agree there are some teething issues (menu descriptions need to be clearer, serving food on top of greased paper is not pleasing, waitstaff need to chill out and the use of mason jars with the pitchers just doesnt work in the UK) but the food is spot on. You can't be a game changer and adhere to the rules. Link to comment Share on other sites More sharing options...
salsafan Posted January 5, 2014 Share Posted January 5, 2014 (edited) We are probably as poor at recreating their BBQ as they are our 'English Pubs'..... Exactly ! Plus anyway, in every cuisine, there is a fundamental basic linked to the cuisine itself and that the recipe should enhance the recipe and not to degrade it. More often than not, there is an AWFUL lot of mediocrities at play when it comes to food... There is really the amateur level, and then the professional level and the extreme foodie level. When I read the articles written on food sometimes, you can always check where the level is at... and then to criticise someone when you yourself do not have the background and doesn't know whether you are a professional cooking something to whether you are an actual foodie... is just cringing ! Not everybody is that self aware unfortunately. I have just come back from a trip to the US as well, around the North Carolina and the South Carolina area. I was also surprised at how heavily salted most of the food is out there. There is also the same issues which people have out there. There is great foodie people, and then there is the mediocrity level. Some of the great tasting recipes literally care about the moisture in the barbequed meat as well. It just falls off the bone. I came to the realisation that smoked meat is as the same kind of "way of life" and as it is their heritage in the US as Ale is in the UK. In the UK, especially in the Yorkshire area, we are still a strong group of people who drinks real ale, and that is a heritage in itself. Just that not many people want to take pride in this any more, or even care... Which is a shame too. In the US, smoked meat is really a representation of how the mass migration of the "new world" were. To have cattles move with you and to be able to cook in the wild and to sustain a way of life whilst surviving in the wilderness. This is where smoking is really a true representation of American heritage. To say and "mimic" smoked cuisine to the same level as that where the local cuisine came from is kind of hard, especially if you were not brought up with this kind of cuisine to begin with any way ! Anything else is just not as authentic to be honest... I used to like Damon's ribs too the first time I tried ribs. Then I realised years later on that, they actually source prepacked ribs, and they also source local "Whitby" prepacked scampies too... In its early days, I swear that they were cooked fresh. I still remember this great dining experience. Commercialisation ? Yep ! Marinading meat before barbecuing or cooking actually comes from SE Asia... it is to tenderise the meat before consumption. This ties in with the way of holistic health in historical times as it reduces the production of acid in your stomach, and hence pre-tenderising meat is a way to also preserve your health too. Whereas dry barbecuing meat with species in a high temperature open fire spit is more American cos that is how people cook raw meat over centuries... Edited January 5, 2014 by salsafan Link to comment Share on other sites More sharing options...
verona Posted January 15, 2014 Share Posted January 15, 2014 Terrible review in the Star. http://www.thestar.co.uk/what-s-on/out-about/food-drink/food-review-smoke-bbq-1-st-paul-s-place-sheffield-s1-2pn-tel-0114-3310331-1-6373534 Link to comment Share on other sites More sharing options...
salsafan Posted January 15, 2014 Share Posted January 15, 2014 (edited) Never mind. Each to their own. Edited January 15, 2014 by salsafan Link to comment Share on other sites More sharing options...
alternageek Posted January 15, 2014 Share Posted January 15, 2014 Terrible review in the Star. http://www.thestar.co.uk/what-s-on/out-about/food-drink/food-review-smoke-bbq-1-st-paul-s-place-sheffield-s1-2pn-tel-0114-3310331-1-6373534 Theyve clearly never eaten in the south. Link to comment Share on other sites More sharing options...
mogwai84 Posted January 15, 2014 Share Posted January 15, 2014 Theyve clearly never eaten in the south. How is that clear? And why is that a problem? Sounds like the meal was overpriced and average - is that typical of Texan BBQ? Link to comment Share on other sites More sharing options...
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