For The Love of Smoke... Manchester Smokehouse and Celler

Its not often that I put pen to paper but this is one of those times... If you haven't visited Manchester Smoke House it's time to make amends...  Manchester Chef and more recently BBQ Pit Master Jason Latham @jason78mcr can be found practicing his craft when he isn't at one of the competitions like Grill Stock

As a completely ruined foodie I keep an eye on the new Manchester openings but it's usually same old same old... One chain follows another and at some point half of them are sure to leave the same way they came when they realise that in Manchester we really do things differently...

It's the plucky independents that you want to watch... Everyone loves a BBQ but you so often get the usual BBQ sauce that just doesn't do it for me, you really can't cut it with ready made stuff from Bookers and other generic food service providers out there...

BBQ Pit Master Jason Latham with a signature Burger

Jacob's Ladder

On my first visit to Manchester Smoke House I had melt in your mouth short ribs and the yummiest pit beans I have ever tasted!  The ribs just melted my taste buds but were not overpowered by the sauce and glazes, they complemented each other so well... The texture was amazing it was a pure foodgasm. Don't get me wrong the ribs at Reds True BBQ are ok but this is a completely different ball game... The ribs came with skin on crispy fry's that were not over seasoned, there are so many different sauces and seasonings you can put on the top if you want it... The selection of pickles and a divine pot of meat liquor finished it off perfectly...

BBQ Short Ribs and Pit Beans

Everything is cooked or smoked on live fire using seasoned hardwood logs or charcoal... Apart from the chip fryer and fridges there is no electricity or gas in sight... I don't know of anybody outside London doing that but will stand corrected...  That being said they make up for the lack of electricity with amazing lights... some of which come from German WW2 Bunkers

Burger Love 

I had to go back again to make sure I wasnt dreaming and had a cheeky burger in between doing other stuff, it was a bit of a smash and grab but the things that really stood out were the lack of the usual mess that chefs think should be on a burger... (no bib required) I opted for a second patty on the side but it really didn't need it my eyes were bigger than my belly for sure that day...

Rant

I don't know who taught most chefs at the usual burger joints but DO they all have to put lashings of French's America Mustard on everything? Is it my age? but if you need a bib it's not for me...

Perfection in a Bun

This burger was a refreshing change,  the patty was cooked to perfection, the meat was way above average, had great texture and had the the burn marks that are a signature of live fire cooking and it really showed in the taste... The Brioche Bun tasted good but was not overpowering, it held well and did not disintegrate in my hands as so often happens with burgers.  It takes a lot of beating you would have to go a long way to equal it but my moneys on the Ribs and Burnt ends...

Amazing live Fire Burger...

I didn't try this Deep Fried Onion but it looked amazing  

Deep Fried Onion

I have to slowly work myself down the menu but you should never have too much of a good thing so it may take a while...

I forgot to mention the amazing beer selection and tank beer not to mention bubbles on tap but that's for another time...

I Will Be Back...