Perry & Blackwelder's (P&B's) Original Smokehouse, Dubai's first smokehouse now open on the former site of Barzar in Souk Madinat Jumeirah, launches the Smokin' Fair from 22nd to 31st January.
The fair, which is free of charge to attend, is a buckle-down celebration of all things meat. Expect food stalls with wings tossed four ways, smoky sliders including short rib and turkey and barbecue platters of P&B's signature brisket, turkey and hot wings. With side orders of live country music from Wes Hayden and his band, fun and games for all the family and specially-sourced craft hops and rye, the fair is a true taste of the Deep South's most-loved traditions.
From 5-10pm Sunday to Thursday and 2-10pm Friday and Saturday, Pitmaster Lawrence Wells and his team will showcase the USA's Deep South barbecue heritage from which the restaurant draws its inspiration. Harnessing the traditional technique of cooking meat for long periods of time at low temperatures with smoke from a wood fire - this is not barbecue as you know it.
The Smokin' Fair Programme
Food Stalls: Every day of the fair, sample P&B's signature dishes from three different food stalls around the Madinat Amphitheatre. Choose from 'Wells' Wings' tossed four different ways, Dhs 30 for five wings and Dhs 55 for 10; 'Smoky Sliders' of brisket, short rib or turkey – Dhs 40 for three or Dhs 75 for six. Or try a 'smokin' no jokin' taster platter of three meats served the traditional Texan way with white bread, potato salad, pickles and onions. Each of the meats on the barbecue platter will be smoked a different way each day.
Chef Demonstrations: A live cooking stage from 6-6.45pm on weekdays and 4-4.45pm on weekends. Each day Pitmaster Wells focuses on a different smokehouse tradition, allowing guests to learn about this hugely popular cuisine as well as enjoy food, drink and music.
Demo themes:
Thursday 22nd January – an introduction to smoking with Pitmaster Wells.
Friday 23rd January – smoke with pecan wood
Saturday 24th January – smoke with cherry wood
Sunday 25th January – rye and smoke. Taking two of the Deep South's most loved traditions - rye beverages and rye beverage-based sauces
Monday 26th January – a day in the life of a brisket
Tuesday 27th January – signature beverages and food pairing
Wednesday 28th January – smoke with apple wood
Thursday 29th January – peach wood and sausage
Friday 30th January – a final smoke session with Pitmaster Wells
Saturday 31st January – Perry & Blackwelder's weekend BBQ
Live country and blues from Perry & Blackwelder's house singer, Wes Hayden and his band. The band will be on stage from 7-10pm weekdays and 5-8pm weekends.
No good smokeout is complete without an American bottled hop in hand or signature cocktail, grab one (or both) from the bars in the amphitheatre or the two in the restaurant. Catch the rye masterclass on Sunday 25th from 7-7.45pm.
A rodeo bull, toss the milkcan and more - take on the traditional fair games to win prizes. Something for all the family.
Sunday to Thursday: 5pm – 10pm
Friday and Saturday: 2pm – 10pm