Plus the pros share their tips for perfect DIY grilling.

Lady Brett

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.
149 Sathorn Soi 12, 02-635-0405. Open daily 5pm-midnight
 

Bud’s Barbeque

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.
Currently stopping around the Suan Phlu area. Follow Bud’s exact location at on.fb.me/1P5wTr4
 

Smokin’ Pug

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.
88 Surawong Rd., 083-029-7598. Open daily 5pm-midnight
 

Meat & Bones

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.
 
 

Holiday Inn Bangkok

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

CHEFS Q&A

Barbecue Pros Share Tips for Perfect Grilling

Patrick Martens of Lady Brett

TO COOK:
Always use charcoal and not gas. Try to achieve high heat for searing in one area and lower heat for cooking to temperature in another. All meats will stand out at their best if simply marinated, like with olive oil, garlic or thyme, overnight. Season initially but then season again after cooking with nice sea salt flakes.
 
TO EAT:
Don’t be afraid of bones! Cuts on the bone are a little more work to eat but the flavor is always worth the effort. With any grilled chicken, a drizzle of fresh lemon juice does wonders! Get a little dirty and use your hands, especially with pork ribs.

Peerawat Ruangroengkulrit of Meat & Bones

TO COOK:
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.
 
TO EAT:
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.