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Linkery Smokehouse Sundays


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Linkery Smokehouse Sundays

MrKrispy | Jun 8, 2009 09:39 AM

Went to the Linkery yesterday to check out the new smoke pit they had put in to service. I was really hoping to get some pork shoulder, but it wasn't the type of BBQ I was suspecting.

We were there in the afternoon so we only had the Smokehouse platter to choose from. It was $29 and came with andouille sausage, pork belly, a 2bone rib, cabrito (a goat shank or something), garlic toast, beans, slaw, and a piece of corn.

The platter was outstanding! This isn't Phil's BBQ, this is food slow cooked over smoldering wood chunks, no basting sauce. The fat Andouille sausage was hands down the best I have ever had (although I have never been to Nawlins sniff). Ribs were very tender, very minimal meat though. It was the first time I have eaten goat, it was really tasty. Sort of like duck more than chicken. Moist, greasy actually, skin was shriveled up. Pork belly was fabulous, of course haha. Sides were all very well done, love the chunks of bacon (ham hock?) in the beans. Corn was extremely tender, wonderfully sweet. I need to find where it comes from!

I am skimping on the food details, because I want to stress the fabulous smoke flavor that was in all the food. They weren't using mesquite or the normal woods you get the store - this is the Linkery after all. I checked out the smoker and talked to one of the cooks and he said the wood is from Palomar or something. It gave a very interesting, unique flavor that I can't describe well - it reminded me of cooking something over a campfire years ago - in a good way. It wasn't harsh or resinous, and not overpowering. Slightly sweet, a bit woody like cedar, just damn good. I checked out Jay's blog and it seems like the woods are going to be rotated as they can find it, as the food is. I guess the local Palomar wood is called Red Shank. I think the other wood they were using was oak.

The only negative for the lunch was that I didn't see the cornbread on the menu and the people next to us had a nice chunk with their platter. It looked perfect with the BBQ. I guess that ones my fault haha.

A word of warning, wash the hands REAL good after eating the platter, I was smelling smoke on my hands for the next few hours until I got home hahaha. I am looking forward to hearing others opinions of the smokehouse platter, and I hope Linkery keeps it going.

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