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