According to SH magazine’s Jarrett Wrisley, there soon may be no reason for Shanghaiist to move back to the States. Why? BBQ, baby!
Texas-style barbecue should soon be available in Shanghai, as we learned that plans for an authentic, American barbecue joint called Bubba’s Texas-style Bar-B-Que and Saloon are in the works. The mastermind behind what SH thinks is a brilliant idea is Ken Walker, who has imported a smoker capable of cooking up to 300 pounds of meat at a time. He’s yet to find a location for the concept, but the restaurant should feature slow-smoked whole beef brisket, chickens, turkeys, pulled pork, beef ribs and pork baby back ribs, alongside Southern sides (cornbread!) made from “traditional family recipes.” Barbecue sauces and spice rubs will also be homemade. The setting is downhome comfort, with cold beers and Southern blues, country and rock. I’m so hungry writing this my fingers are shaking. Those of you who’ve never eaten slow-smoked barbecue are missing what may be America’s single greatest culinary achievement. Let’s hope Ken finds a space before summer rolls around. Look here for updates.
Shanghaiist loves barbecue from the American south. We just hope the restaurant doesn’t end up in Hongqiao or Pudong. We were emailed a while back by a some folks who were looking to open a Kansas City-style barbecue place in Shanghai. But we haven’t heard anything more about that plan in a while.
When it comes to local gastronomical gossip, Wrisley’s got the goods. Unfortunately, the magazine’s website doesn’t make it easy to find his older stories. Best you can do is search the site for his name.
He has another food feature in the current issue of SH, where he rates some of the cities busiest restaurants. The verdicts:
Crystal Jade: Thumbs up
Dongbei Ren: Thumbs up
Fumao Xiaolongxia: Thumbs up
Golden Jaguar: Thumbs down
Guyi: Thumbs up
Bao Luo: Thumbs down
Nanxiang Xiaolong: Thumbs down
Xiao Fei Yang: Thumbs up
Image from Shanghai Diaries.