The Blacksmith Smokehouse is the real deal!
The Blacksmith’s custom-built smoker is fired-up and begins flavouring succulent cuts of meat long before sunrise, because a real authentic southern smoked taste takes at least 12 hours.
Blacksmith’s ‘No BS’ approach to serving smokehouse classics will have you coming back for more deliciously over-sized portions, because size does matter!
“Put some south in your mouth” at The Blacksmith Smokehouse!
'Salt, Pepper, Wood and Time.
These 4 ingredients won’t help me fashion anything tangibly strong enough to take over the world one day, but with the right piece of meat thrown into the mix it’s all I need to dominate your taste buds.
In the words of Winston Churchill, “We make a living by what we get, but we make a life by what we give”.
I am here to give Dubai boldly seasoned eats that are humbly crafted by a century of American Tradition.
Barbecue hasn’t always been at the forefront of my life, but it certainly started out as the background music and later became the instrument of choice in the vibrant and diverse tempo orchestra that is my life.
Reggie will be here to bring music to your ears and I will be here to bring “music to your mouth”; a phrase coined by Hill Country Barbecue Market in New York City (hometown) where I became a Pitmaster indoctrinated by all things Barbecue from 2007-2015.
In 2015 I moved to London to take on the role of Group Executive Pitmaster for Big Easy Restaurants where I managed, trained, operated, and developed the menu of multiple locations throughout London.
Now, in 2018, I am here in Dubai to celebrate a mashup of my favorite rubs, smoked meats, sides, trimmings, and desserts. Yes, even my wife’s peach cobbler is on the menu.
Pooky, Little Orelle, and I are thrilled to be here to “put some south in your mouth”.
I do all things in the loving memory of my Father O.C. Young and my Mother Shirley L. Young; may their southern charm and hospitality live on in every meal I prepare.
In the true spirit of a blacksmith, I am here to create something unique and powerful out of the most organic and raw material I can get my hands on'. Chef Orelle Young
