The Old Faithful
Right now BBQ is trending. BBQ is cool.
But here’s the thing, Americans in deep south have been cooking this way for a long while, and they have had time to get good at it.
Doesn’t seem like these Old Faithful hipsters have that old knowledge, and this BBQ ain’t so faithful.
According to those who know, a good brisket needs to be sticky, tender, moist and sliced at around a 1/4 inch. Our brisket was served to us pulled to shreds, cold, tough and dry. So… yeah, they overcooked it to pieces.
If i can’t hold up on a 1/4 inch slide, it ain’t right.
Such a shame! Eating here just isn’t what it could have been. A lot of it is down to the way this place is set up. It’s still new so it’s Perth-hype-busy, you will be waiting a long while before you can sit down… even at a shared table. And even after that long wait, you still don’t get table service. You have to line up and wait again, order your selection of smoked meats at the counter, then wait again for your food on a tray like a cafeteria.
It’s actually a lot like eating at Ikea.
But this place is still undeniably cool! It’s fantastic just as a bar, and if what you want is to have some drinks and eat a little as you do, brilliant. Probably the coolest interior design on any new Perth place.
They have a $14 shake. Do they put Bourbon in that shake? They sure do. And god damn that is a pretty fucking good milkshake.
All the waiting in was a lot easier with the second best Negroni i have had.
Get the burnt end beans. Good beans!