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Smokehouse specialties with a lively vibe
AMERICAN barbecue fever has been sweeping the old-day bar street in Shanghai recently. After work, a mix of expats and locals gather at The Blind Pig on Nanyang Road for its smokehouse specialties, comfort food and home brewed craft beer.
With hanging screens playing sports all-day long, it is an ideal spot for a brotherhood gathering with big portion plates, a wide selection of bourbons, spirits and craft brews. The comfortable street-side dining room pairing with warm hospitality also attracts a few female meat-lovers for some no-pretense comfort fare.
The Blind Pig’s vibe is lively and relaxed and offers are available on a daily basis, including high-quality smoked meats such as succulent chicken, ribs, pulled pork and beef brisket, along with an array of house-made sauces and rubs.
I chose an unconventional smoked pork dumpling (68 yuan) to start. The local guotie-style pan-fried dumplings with Texas-style pulled pork mix inside gave it an interesting combination. It was fun to try but I’m not sure I will order next time. The potato skins (68 yuan) with bacon, chives and melted cheddar cheese was a more classic appetizer that complimented the barbeque items.
The main attraction is the BBQ section — smoked for hours, spiced to perfection, singed on the outside and fatty on the inside. Specialties like dry rub pork spare ribs and succulent smoked beef ribs share a menu with other barbecue choices like the pulled pork and Texas sausage.
Classic, no-frilled side dishes like creamy coleslaw, grilled mixed veggies and ranchero baked beans keep the focus where it belongs — on the meat.
I ordered both house specialties. The low temperature USA-imported slow-cooked smoked BBQ spare ribs (188 yuan) rubbed in Texas-style spices absolutely melted in the mouth, while the succulent smoked beef ribs (188 yuan) were also a state of perfection. It was drier with a rich, beefy flavor.
The Blind Pig also prides itself on their buns with an extensive list of burgers and sandwiches on offer for customers.
The smoked beef-brisket sandwich (12-hour smoked beef brisket with creamy horseradish, crispy onions and special au-jus served on a toasted burger bun) and the pulled pork sandwich (smoked pulled pork with North Carolina vinegar-style BBQ sauce and coleslaw on a toasted brioche bun) are recommended for a simply satisfying meal.
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