Sunday saw Michelle and I rockin’ up to Cue for an afternoon of smokin’ BBQ, it was an invite that was very easy to say yes to. The idea for Cue came after Chris Tonner and Scott Fraser had a roadtrip down to Grillstock, the festival for serious BBQ! Scott and his wife Malissa lived and worked in the US and have travelled through South America and this clearly influences both this venture and the products they sell through their business Angus & Oink.
First up to tantilise the tastebuds were the deep fried chicken wings, served with a wedge of lime, allowing you to choose your own sauce from the variety of Angus & Oink sauces on the table. I liked this as it allows you to choose as much or as little as you want. Being a serious chilli-head it was “voodoo mango” for me!
Next came a tray with a variety of sliders filled with pulled pork or brisket, along with their own recipe black pudding. Now this black pudding will not be to everyone’s taste and it’s certainly not Scottish, but nor should it be as this is a South American BBQ joint! Many countries have their own black pudding or black sausage, and this pudding was softer and had a real Spanish influence using rice, rather than oatmeal as the carb to bind it. The sausage had a lovely warm hit of spice, mixed with chorizo and the taste of fennel running through it was delicious.
Then came the meat platter – sweet and tender pulled pork, smoked brisket, smoked beef ribs and 3 different types of smoked sausage (a venture Angus & Oink have with local butcher John Davidson who provide all the meat for the restaurant) our favourites were the pulled pork and the course textured kielbasa sausage. A variety of sides included: mac & cheese; seasoned fries and a further platter containing 2 slaws, 2 types of pickle, corn muffins and potato salad.
Not that any of us had any room, next up was dessert: lime cheesecake; banoffie pie and my personal favourite pecan pie, super thin crisp pastry topped with a spicy pecan loveliness! All of this was washed down with some refreshingly tasty cocktails.
We finished the afternoon with a tour of the kitchen to see the Ole Hickory Smoker (so large it had to come in via the windows!) which also included us home cooks admiring the Damascus steel knife that is used as inspiration for the company’s logo. We should add that no chefs nor food bloggers were harmed in the taking of these photos!
A review of Cue is not complete without a mention of Unihog and the funky artwork on all the walls, giving the whole place a cool, funky vibe. This is branding done well, the Cue knife and Angus & Oink logo are even etched on the door plates.
Thanks guys for an easy, enjoyable afternoons eating, we rolled down to the train! We’ll see you all again on the 4th when we’ve booked back in for the night with our families!