Kansas City Style Smoked BBQ Feast by Chef Jimmy of Smoke House by Esseplore

I have always wanted to try the much acclaimed cooking of smoked BBQ meats maestro, chef Jimmy Cheang. Now that chef Jimmy joined Esseplore, we can order his smoked meats online and have it delivered to enjoy in the comfort of our own homes. We just had a selection of Kansas City style smoked BBQ feast and loved it.

To order chef's Jimmy's smoked BBQ just go to Smoke Hse by Esseplore's page 👈  click

The whole BBQ feast came neatly packed. The food was still warm when it arrived, right on the dot at the appointed time.

We had two huge slabs of signature Iberico pork spare ribs. Each slab weighed at least 1.1 kg. It was seasoned with chef Jimmy's special dry rub overnight, smoked with apple wood, and glazed with Jimmy's own BBQ sauce made with 14 ingredients. 

The ribs exuded a pronounced smokey wood flavour over the complex layers of herb and spice taste and aroma. The meat was moist and tender, and fell off the bone easily with gentle tugs. I love the underlying Iberico porcine sweetness.

Two BBQ octopus tentacles thick as ropes.

The BBQ tentacles were tender-spongy, becoming a little softer towards the core. The tentacles tasted smokey on the outside, savoury-briny inside with a subtle squid ink type of underlying flavour. I always loved squid and octopus tentacles - this smoked BBQ octopus was great.

We had a huge, thick, a least 2 kg slab of USDA beef brisket. It was seasoned with chef Jimmy's special dry rub overnight and smoked with hickory wood.

In the days of slavery in USA, Black slaves were paid with beef brisket (a tougher cut of meat). The slaves then developed smoking BBQ techniques which resulted in the tender smoked brisket we enjoy today. 

Chef Jimmy's brisket slices sport a thin pinkish smoke ring. The slices were tender and moist, tasted slightly beefy with strong overlay of smokey hickory flavour and aroma.

We enjoyed slices of juicy beef brisket with Jimmy's freshly baked French loaf.

At least 1.6 kg, deboned and trimmed lamb shoulder.

Lamb shoulder marinated with chef Jimmy's special sauce, then slow roasted till the outside is caramelised. The tender lamb tasted sweetish with slight flavour of herbs and spices. There was also a subtle garlicky flavour from bits of garlic. The gamey of lamb (which I like) was very slight.

Corn on hob, brushed with olive oil, lightly roasted, juicy and sweet with a bit of toasty smokey flavour.

Baby potatoes smashed, dressed with olive oil, herbs and garlic, then grilled till crisp outside and the sweet soft inside is infused with deep savoury salty flavours.

 

Pickled baby carrot, watermelon radish, BBQ dips and coleslaw. 

The creamy, zesty, crunchy coleslaw was made with fresh thin-sliced green and red cabbage, and carrots dressed with fresh lemon juice, mayonnaise, Dijon mustard, sugar, salt and pepper.

Jimmy's own BBQ dip is a complex blend of tangy and sweet with a slight spicy aftertaste. It complements the smoked meats, especially the beef brisket, really well.

Chef Jimmy trained under two multi-award winning American pit masters in the art of American smoked BBQ at a long established smoker manufacturer in Oklahoma. Jimmy is a prestigious Kansas City BBQ Society judge. Jimmy judged in many BBQ contests, including the American Royale - mother of all BBQ competitions where 500 prequalified competing teams participated.

Jimmy returns to the USA regularly for his smoked BBQ pilgrimages, judging competitions and sharpening his craft by attending courses, such as in running BBQ restaurants and catering.

If you like to try chef Jimmy smoked meats, go to Smoke Hse by Esseplore's page 👈  click

    

       

                     

             

             

               

               

             

           

           

           

                         

           

             

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            A post shared by Tony Boey Johor Kaki (@johorkaki)          

       

     

            

Written by Tony Boey on 13 Sep 2021