Hickory’s : Foodies can have an American taste Deep South with barbecue classics and delectable milkshakes that are available.
Pitmasters create magic in the open kitchen of Hickory’s Smokehouse where diners are transported to Nuthall across Texas in the rustic US dining setting.
Customers can choose from a menu that resembles a newspaper which includes an eight-hour smoke beef rib coated with’magic dust’ and then glazed with sweet Tennessee Bourbon gravy that makes the news.
The lip-smacking, sticky fingers frickles for starters (deep-fried pickles) and burnt-end popcorn bites slow-smoked chicken wings as well as an American pretzel start the menu.
Prepare to get messy. when you’re ready, you’ll find rolls of kitchen roll on tables, not napkins that are flimsy.
The Smokehouse section of the menu offers all the traditional dishes such as barbecue, Texas-style brisket, hand-pulled pork Baby back ribs in Memphis style and hickory wood-smoked pork, jalapeno, and cheese sausage. Are you unsure of what to opt for? The PS47 platter can solve that problem by serving a little of everything.
The chicken-fried waffle that is served made with bacon and maple syrup is quite filled. It’s not all deep-fried. Cajun-rubbed seabass and cajun-rubbed salmon served with creole rice, prawns and lime are among the healthier choices.
To experience the ultimate comfort food, you should try Gumbo, which is an incredibly spicy and hot Southern stew. Or dip into the mac and cheese.
There are burgers, too with the option of chicken, beef and a combination of both, vegetable/vegan and the massive Go Big or Go Home Burger for those who has a big appetite.
The American dream is not over with delicious desserts of ice cream sandwich, Alabama chocolate cake and, perhaps the most enjoyable than all of them, marshmallows that can be toasted around the table over your personal campfire.
Drinks are based on an USA theme, from drinks like the Cotton Candy gin cocktail to blueberry lemonade as well as Budweiser up to Cosmic Unicorn milkshake.
The old Brewers Fayre pub Oldmoor Lodge located in Mornington Crescent, has metamorphosed and the staff has been hired based on their persona and character because of the firm’s no-CV policy.
Executive chef Rob Bacon said: “The brisket is probably the most popular dish on the menu. Next is the smokehouse platter as it has a bit of everything on there. They fly out there when we do a new opening.”
With 350 seats both inside and on the veranda, it’s one of the largest restaurants. It also has the children’s play area.
The founder of Hickory’s Neil McDonnell believes British barbecue is just as good as America and is considered the home of barbecue.
For more information on Fruit roll-ups visit Britain Gazette.
