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Take a look inside the new Hickory's Smokehouse in Stafford
Express & Star
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29/11/2024
We visited the new Hickory's Smokehouse in Stafford ahead of its official opening to get a flavour of the authentic southern American barbeque on offer.
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01:30
How many are in Pop?
01:50
I think we might have put a half bar in.
01:52
So I've got erm...
01:54
I said one double chicken, we've got...
02:21
My goodness you know this!
02:27
That's for two people.
02:33
Yep, so you can get what this one which is for two and you can get a smaller one.
02:43
So it's got your pickles, your pickled red onion and some jalapenos in there, a bit of
02:58
a kick on there.
02:59
We've got slaw here, a bit creamier than regular UK slaw, so it's made with horseradish and
03:00
sour cream, so it's a bit creamier, cuts through that barbecue sauce really nicely.
03:01
In this back skillet here, it's going to be a little bit hot for you as well.
03:02
This is our barbecue pork bun, it's had it in smoke for 14 hours and it's turned out
03:03
to be really good.
03:04
I'm going to try it now.
03:05
I'm going to try it now.
03:06
I'm going to try it now.
03:07
I'm going to try it now.
03:08
I'm going to try it now.
03:09
I'm going to try it now.
03:10
I'm going to try it now.
03:11
I'm going to try it now.
03:13
It's on there and made with resin, so it didn't take 14 hours and it's topped with our barbecue
03:17
pit beans and the pork rinds, lovely.
03:18
We've got two portions of fries.
03:19
I don't need to say much more about those.
03:21
This little pot here, this is what we call Tennessee cheek, so basically we get a big
03:24
batch of what we call bourbon glaze, which is sweet and sticky, and then you get bed
03:26
brine here and we mix that together and this beautiful concoction is made from that.
03:29
This bit in the middle, cornbread, it's really hard to describe, but it's absolutely lovely.
03:34
It's got some maple syrup and some magic duster, sweet, it's got a bit of a kick to it, really
03:39
nice, honestly, really try it.
03:41
and then all the rest of the meat's going on in here.
03:44
So, this bit that you can see here, that is our brisket.
03:47
It's been smoked for 16 hours, it is incredible.
03:50
The one next to it is my favourite on the whole of Playa.
03:52
So this is what we call a Jacob's Ladder.
03:54
It's a portion of our beef rib,
03:55
and that one is smoked for eight hours.
03:56
Really good.
03:58
This one here on top, that is our cheese and jalapeno sausage.
04:00
Smoked for two hours.
04:02
The sweet cheese and jalapeno have gone all the way through it.
04:04
So it's got a nice little kick every time you take a bite,
04:06
which is not too overpowering.
04:07
Really good.
04:08
You've got two types of the Mente style bits.
04:10
So the ones here that are still open, joined together,
04:12
that you've got our pan-sauced barbecue sauce on.
04:14
And then the ones that are just here,
04:16
they come right out of the smoke,
04:17
and they've just got magic dust on them,
04:19
so they dry up.
04:20
Lovely.
04:21
Underneath, you've got some chicken wings hiding underneath,
04:23
I promise you they are some.
04:24
And they've just got our bourbon glaze on them,
04:26
so they're sweet and spicy.
04:27
And they're nice.
04:29
Happy with that?
04:30
Did you want any extra hot sauces to go with it?
04:32
And then you've got this one.
04:41
It's so good.
04:45
Oh, wow.
04:47
Oh, wow, look at that.
04:49
Woo!
05:02
Oh, that's amazing.
05:04
So what?
05:05
Please be aware, that is a real fire.
05:08
OK?
05:09
The cauldron is going to get really, really hot.
05:11
Yes.
05:12
If a marshmallow does drop into the cauldron.
05:16
Roast.
05:23
Look at that, that's brilliant.
05:27
Hey, we used to do this when we were a scout.
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