Head chef Chris Tuthill cooks cider glazed baby back ribs on their traditional wood smoker at Smoke and Barrel in Central, Hong Kong. Barbecue cooking is all the rage today and Hong Kong chefs have taken up the challenge. Photo Jonathan Wong Head chef Chris Tuthill cooks cider glazed baby back ribs on their traditional wood smoker at Smoke and Barrel in Central, Hong Kong. Barbecue cooking is all the rage today and Hong Kong chefs have taken up the challenge. Photo Jonathan Wong
Head chef Chris Tuthill cooks cider glazed baby back ribs on their traditional wood smoker at Smoke and Barrel in Central, Hong Kong. Barbecue cooking is all the rage today and Hong Kong chefs have taken up the challenge. Photo Jonathan Wong

Ribs low and slow, brisket rub – American smokehouse lexicon is on the lips and menus of chefs everywhere, Hong Kong included

  • Their smokers can be electric or fired by wood – hickory and mesquite for tradition, lychee for local flavour – but ribs, brisket and pork are all on the menu
  • Chefs Asher Goldstein, Nathan Green, and Miguel Gallo, who’ve never been to America, and Southerner Chris Tuthill tell us what inspires them and their cooking

Topic |   Food and Drinks
Head chef Chris Tuthill cooks cider glazed baby back ribs on their traditional wood smoker at Smoke and Barrel in Central, Hong Kong. Barbecue cooking is all the rage today and Hong Kong chefs have taken up the challenge. Photo Jonathan Wong Head chef Chris Tuthill cooks cider glazed baby back ribs on their traditional wood smoker at Smoke and Barrel in Central, Hong Kong. Barbecue cooking is all the rage today and Hong Kong chefs have taken up the challenge. Photo Jonathan Wong
Head chef Chris Tuthill cooks cider glazed baby back ribs on their traditional wood smoker at Smoke and Barrel in Central, Hong Kong. Barbecue cooking is all the rage today and Hong Kong chefs have taken up the challenge. Photo Jonathan Wong
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