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The Smiddy BBQ in Edinburgh is holding a special post-Christmas event with eight types of rib and bourbon

It will bridge the hungry gap between Christmas and New Year

Published: December 21, 2021
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If your Christmas food supplies get exhausted, the Smiddy BBQ in Edinburgh is launching a special Twixmas and New Year event.

They’ll be opening the doors of their craft barbecue joint at 22 Dunedin Street for an event they’re calling Rib ‘a’ Palooza: Five Days of Smoke, Ribs & Love, running from December 28 2021 until January 1 2022, from 1-8pm each day. Served from their hatch, they’ll be offering eight types of ribs, including their most popular smoked beef short ribs and pork baby-backs, along with Woodford Reserve bourbon and Cold Town beer. No need to book, just turn up. 

"This is a chance for us to experiment with all the wild marinades, glazes and rubs that we have dreamed up throughout the year,” says owner Cameron Bell. “With the lockdown looming again and with us being purely takeaway and outdoor seating, it seemed like a good idea to try to hold an event that could be fun and safe whilst giving our customers some new BBQ flavours. We will be trying some new dishes with our experimental ribs, like honey fermented garlic mash with any half rack you want. There may be some other surprises along the way, as we have been playing with chimichurri short ribs and hope to have a special guest”.

This event will be socially distanced and diners can eat at the covered tables in their courtyard. Also, as Bell says, “We test all our staff twice a day and masks are mandatory for staff and customers”.

If you haven’t yet experienced this craft BBQ restaurant, Bell set up the business in a former blacksmith’s shop a year and a half ago, during lockdown. They cook their meat low and slow over their offset smokers, named Helga and Bronson, for 16 hours, using oak and charcoal.

Over the last few months, they’ve been running a sell-out BBQ Sunday School for fans of this cooking technique, with lessons including fire management and how to cook brisket, ribs and burnt ends (brisket cubes), among other things. The next few events are already scheduled in, with dates in the New Year starting on January 16, and February 13 and 27 2022.


www.smiddybbq.com

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Gaby Soutar is a lifestyle editor at The Scotsman. She has been reviewing restaurants for The Scotsman Magazine since 2007 and edits the weekly food pages.

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