German chef Patrick Martens (see below) has taken over the kitchen at Lady Brett and introduced a new barbecue menu in the process. The former executive chef at Zuma (London, Hong Kong, Miami and Bangkok) is serving up grilled meat ranging from B150 for 200 grams of chicken thigh up to much pricier pork, seafood and Australian Black Angus beef (from B450 for 150 grams), all prepared on a fancy charcoal grill-slash-oven using a blend of binchotan hardwood charcoal from Laos, hickory wood chips and young bamboo. The signature is the half-kilo of Alaskan king crab legs (B2,800). The menu also features five new cocktail tributes to Ernest Hemingway, who created the character Lady Brett Ashley in the novel The Sun Also Rises.

 

This black truck serves up slow-cooked ribs (B280/500g), pulled pork sandwiches (B180) and charbroiled sausages (B160). Other menu options include the sirloin beef and chicken burgers (B180 for 150g patty/B280 for double) with bacon and cheddar or Swiss cheese. Make it your own by adding free toppings and condiments, including caramelized or fresh onions, roasted or fresh peppers, lettuce, tomato, pickles, arugula, olives and sauerkraut. We also recommend the spicy sauce option. Take home a bottle of their barbecue sauce at B120-140/250ml.

 

Just beside the Tawana hotel lies the new brainchild of the barbecue aficionados behind the 10-year-old Lazy Pug in Chengdu, China. They specialize in “low-and-slow” grilling, which results in tender and aromatic meats. The brief menu offers a variety of smoked goodies including smoked buffalo wings (B240) and the pulled pork sandwich (B350). There are also colorful Tex-Mex dishes like smoked brisket quesadilla (B395) and citrus shrimp tacos (B450). The Pug also doubles as a blues bar, serving craft beers in a relaxed atmosphere.

 

Though it’s still searching for a permanent space, this shop has been making appearances at some of the biggest recent events and markets in and around Bangkok, like The Weekend Crashers, The Great Outdoor Market and Soi Nana Jumble Sale. They specialize in slow-cooked beef ribs (B350), which co-owner Bua Tanjasiri says are roasted for 12 hours and then finished on a smoky grill stove. Other meat-on-the bone cuts include chicken drumsticks (B120) and four-hour roasted pork ribs (B180), all served with mashed potato and coleslaw. Visit Meat & Bones at the upcoming Pipe It Up event at CentralWorld on May 16-17.

 

 

In a departure from the all-American barbecue movement, Lebanese chef Nidal Kiwan is offering a poolside Middle East-style barbecue. On Tue-Thu from 6:30pm, enjoy dishes like lamb kofta (minced lamb, B850), chicken shawarma (chicken breast, B650) and Lebanese chicken BBQ (B700) with a salad bar and cold mezze. Be sure to check it out before Ramadan begins.

971 Phloen Chit Rd., 02-656-1555. BTS Chit Lom

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CHEFS Q&A

Barbecue Pros Share Tips for Perfect Grilling

Patrick Martens of Lady Brett

Roast the meat before grilling. By extensive hours of roasting, it will become tender without losing its flavor. Then grill it slowly by on a low heat. Good friends and good drinks while you are cooking also help. The rest is up to perfect seasoning.

 

Don’t be afraid to get messy with ribs! They’re best eaten with hands no matter what people tell you. Also, don’t skip condiments like coleslaw, mash and salsa. They add some fun and more complex flavors to your meat.