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Fresh from a BBQ tour of Nashville, Memphis and Austin, visiting smokehouses like Martins BBQ, and Peg Leg Porker, Baldus was ready to tackle Meat Smith head on. Think Blacksmith for interior with two large smokers flown in from the States, plus a dedicated cool room for charcuterie.
Meatsmith is an 85-seated casual diner with bench seating and communal tables. The restaurant has a rustic garage feel where you can enjoy meals communal/ share style. Famous for their meat platters and craft beer, aged cocktails and carefully selected bourbons, here you sit it back and unwind with rockabilly; smokehouse blues and California rock.
Ribs are smoked for up to 12 hours using hickory wood until it literally falls off the bone. Baldus describes each piece of meat and wood being unique. He explains that finding the right balance between the two to create the perfect dish, requires you to be consistently switched on.
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