American Smoked Delights

There's nothing better in this weather than to head to a smoke house and gorge oneself in meats, craft beers and cocktails.

Melbourne is increasing it's American BBQ restaurants and makes me very excited. I love the varieties of smokes that add different depths of flavour to a brisket, pork or even chicken.

Up in Smoke located in Footscray is a smoke house that shouldn't be missed. Delivering an amazement of meats that are tender, juicy and perfectly smoked.

Starting the day off with some Hot Wings with ranch dressing and accompanied by a fresh cocktail, was a great beginning to the day. Coated in smokey spices and enough to get your palate active as small hits of chilli dances on your taste buds, but held with restraint so that they don't burn your senses.

The Meat tray is probably the best option to select here, ensuring that you get a taste of everything they offer. Brisket, pulled pork and my favorite Jalapeno and cheese sausage. OMG!!!!

Served with pickles, milk buns and a choice of 2 sides, it's the perfect and ideal choice when your with other meat lovers.

The brisket is melt in your mouth and falls softly away making you just want to continue to eat more and more. The sausage is perfectly balanced with heat and light hints of cheese. One of the best sausages I've eaten. We chose to enjoy with a serving of chips and the apple fennel salad. These I think were the perfect option, a touch of freshness to cut through the rich meats and something fried is always a great option.

Dessert enticed us with a banana cream pie and the special dessert of Smoked chocolate almond brownie served with raspberry and peanut butter.

The Banana cream pie is the BOMB! A shortbread based filled with fresh banana and for texture bites of banana crisps finished with a light cream. Sensational and loved every bite.

The brownie was rich and intense, glad is was served with ice cream. The smoked chocolate was decadent and delicious, and made the dessert to be remembered and different to other smoke houses.

I can't wait to go again, and am very excited that they have a little retail shop on the side so I can top up my kitchen with delights.

Up in Smoke

28 Hopkins Street

Footscray

9689 8188

A feeding Frenzy

With the wonderful flavours of Chin Chin comes a quaint yet vibrant place in Richmond Kong BBQ.

Delicious Korean BBQ with a friendly and energy filled atmosphere was defiantly delivered. Greeted with large smiles from the staff and a warm welcome that followed set the mood for what was to be an exciting experience.

With drinks ordered I was brought into a true feeding frenzy where there was too many options. My excitement was through the roof, perhaps a little squeal may have come out with all the excitement.

On the short order we decided to share some smaller plates (of course) to ensure we didn't miss out on too much.

Trying a couple of buns to begin, tantalised my appetite to say the least. A bun of soft shell crab with salted duck egg relish and coriander was delicate and rich. The other was a Peanut butter salt and pepper tofu with burnt chilli mayo. A combination of sweet sour and chilli combined with a hint of satay was extraordinary and delicious.

To follow were the Hot wings with Gochujang and chipotle and Tuna tartare with yuzu koshu, red apple, pork crackling and squid ink.

Chicken wings smothered with a sweet yet spicy gochujang and chipotle was finger licking delightful. Chicken cooked to perfection and flavours bursting. Glad to have some refresher towels for after as I did need to clean up a bit.... what? they were good. I'm not guilty that sauce was smeared on my cheek, I was happy.

The Tuna tartare was succulent and refreshing. I had to slow down so that I could value the combinations of flavours more. Fresh apples with pork crackling and the yuzu koghu sauce was perfection.

Mains saw the BBQ tray, filled with pulled chicken and pork with Pork belly and beef brisket served with lettuce, pickled veg and kimchi and walnut ssamjang.

Using chemical free charcoal and sustainable  Australian wood, the meats on the platter were all tender and tasty. Each holding a variance of char flavours dependant on how they were treated.

The idea is to grab a lettuce leaf, add your choice of meat and top it off with some pickle veg and the walnut ssamjang. The flavours were impeccable and meats still so succulent you could capture stunning flavours as you created. we did also add some slaw to the side to add another field of freshness to the dish.

Sweets of course were always on the menu with an Apple and walnut tart with miso butterscotch and Japanese whisky ice cream and also the coconut sago with a passionfruit and pnapple trifle.

I enjoyed both but found the tart to be a little to sweet by /2 way. Scrumptious though but I am finding with age I am heading away from sweeter creations (I know I know, the fudge queen is saying this. I make it but rarely eat it).

The sago was light and flavoursome, a refreshing finish to a tasteful experience.

Kong BBQ is certainly delivering you some outstanding dishes within a vibrant atmosphere. Best thing is that if there full, you can organise take away - SCORE!

With a menu this good, you would want to be returning until the menu is complete.

Kong BBQ

599 Church Street

Richmond

9427 1307