The back alleys of London Bridge are home to many secrets. Untrodden, scuffed roads can make it seem like a no man’s land for foodies. At least, that’s what I thought as I strolled through its streets on a grey Monday evening. Unbeknownst to me, a stoking pit was nestled within its heart, firing up the heat, ready for a next-level BBQ feast, Smok’d.
Smok’d takes the classic, American BBQ, and breathes new life into it. Its decor fits its menu aptly: think old-school British boozer meets modern US grill. The result is a laid back, relaxed environment, somewhere you can stroll into post-work or on a lazy Saturday, confident you’re about to get fed great, no-fuss food.
The Smok’d London Drinks
Smok’d boasts an extensive drinks menu. Cocktails, wine and beers are all up for grabs, but the real show-stealer is the whiskey collection. Chalked up on a large blackboard, Smok’d takes diners and drinkers around the world with their choices, with whiskeys from Japan, The Netherlands and, of course, Scotland (to name a few). For those who are less familiar with the ins and outs of whiskey drinking, Smok’d offers a whiskey flight, giving you a dramful alongside a rich explanation.
I am, admittedly, a creature of habit, so I had to start my night with a Margarita Mexicana (or spicy margarita). Light, fresh, and slightly fiery, Smok’d London takes a subtle spin on the classic, leaving the palate refreshed and ready.
Starting out with Smok’d London
As the friendly waitress placed a ream of kitchen paper at the table, I knew this wouldn’t be a dinner of dainty, knife and fork eating. There was just no point in trying. That’s why the Baby Rack Ribs, served with slaw, had to be first on the order. As did the Pan Fried King Prawns. Although Smok’d specialises in prime meat cuts, shellfish also makes a sneaky appearance. It’s all about balance. Besides, I wanted to pace myself.
And I was right to. Perhaps Small-Adult-Rack-Ribs would have been a more appropriate name. Meaty, succulent, with a subtle caramelised sweetness from the homemade Smok’d BBQ glaze, these pork ribs were picked clean. Every now and then a bite of sharp slaw and pickled cucumber transformed the ribs from Texas grill to Korean BBQ.
The prawns, smokey and succulent, were cooked perfectly. It can be easy to overwhelm the delicate, nutty notes of shellfish, but Smok’d got it spot on. I could have ordered an ocean-worth of these. They’re served with bread – it’s tempting to scoop up the remaining sauce, but if you heed anything from this, then take my one piece of advice: do not fill up on bread.
The Smok’d London Mains
Smoking, roasting, charring and grilling are the four pillars of Smok’d’s cooking. Many a BBQ-er will know the pains of blackening sausages to dust, or undercooking a chicken breast so bad that you nearly manage to wipe out half the family tree. So it’s no mean feat to cook a Jacob’s Ladder cut. It’s even harder to cook it perfectly.
The signature Jacob’s Ladder Beef Rib is Smok’d London’s claim to fame. I can understand the hype. Prepare yourself for a dinosaur-sized cut of beef, falling off the bone. Literally. I only had to lift the bone its served on, and the whole thing slid off like an ice lolly on a baking hot day.
Keeping in tune with the BBQ theme, I also had to try The Classic Burger. Smok’d London doesn’t play around with the classics too much (no waffles or marshmallow fluff here). Instead, they rotate a monthly option, switching up the choices to keep the menu varied, but never obscene. There’s also a vegan option for non-meat eaters, as well as a delicious Shrimp Sandwhich which sounds as if it were plucked straight from the eateries of the bayou. My burger was top notch, but then again, it’s hard not to love a juicy burger tucked into a fluffy brioche bun with oozing cheese and crunchy pickles.
The Smok’d London Sides
A good ol’ BBQ boasts a good ol’ selection of sides. Smok’d is no exception. Triple Cheese Macaroni, Halloumi Fries and smokey paprika Skinny Fries are some of many to choose from. I opted for the Chargrilled Corn, lightly branded on the grill and finished with a sweet chilli and lime butter.
The Pit Master’s Chicken Wings made for the perfect second side. I chose buffalo, although BBQ is also available. Served alongside a creamy blue cheese sauce, malty, but not too pungent, these wings were soft, tangy and had just the right amount of spice.
The Smok’d London Desserts
Although I was pretty full by this point, I couldn’t say no to dessert. Especially when cheesecake and chocolate are involved. Biscoff Cheesecake, buttery with warm biscoff spread and creamy with mascarpone, was ordered promptly. As was the Smok’d Chocolate Fudge Cake, sumptuous enough to rival Mrs Trunchball’s. I couldn’t quite go Bruce Bogtrotter on the whole cake, but I certainly had the stamina for the one slice.
Smok’d is spread across three spots in London: The Grey Horse in Kingston, The Britannia in London Bridge. They’ve also recently opened doors in Battersea, home to The Candlemaker.
I adore a good BBQ, but tempestuous weather and a serious lack of grill skill means I’m limited to one or two a year. Smok’d London changes things, treating the BBQ as a three-step process; the meat is smoked for up to 12 hours, brined and coated in their secret rub, and finished on the grill.
Overall
Sunny days invite you to their beer garden, a green, cosy space. But don’t wait for the sunshine: head over to one of their three joints, bib at the ready, for some finger-smacking food.
To discover more, visit smokd.co.uk
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Imagery credit to Smok’d London.