Smoke for Brunch 2012

Smoke is a meat lover’s dream.  They make practically everything themselves.  Take the Bloody Mary…

They pickle the vegetables they use for garnish.  They make their own roasted tomato and chile mix.  The drink is super flavorful.  The waiter said spicy, but I didn’t think it was hot-spicy.  Just good.  Although it seems funny to pay $10 for a drink and $15 for a steak and egg breakfast, that’s exactly what we did.

Hanger steak, sliced and served over a fluffy biscuit topped with peppercorn gravy.  A huge pile of scrambled eggs, though you could have yours fried, if you want.  Frankly, I didn’t even eat more than a bite of my eggs.  They were good, but there was so much on the plate that was better and I knew I couldn’t eat it all.  Potato cakes made with goat cheese were a little overdone.  Still a nice starch to accompany the meat.  A broiled tomato and and a couple of spears of asparagus made it a really nice plate.  The steak was cooked perfectly.  But, we still couldn’t resist a couple of sides…

They call the bacon “thick cut pork belly bacon”.  Which seems a little funny because all bacon is pork belly.  Who cares what they call it.  It’s amazing.  Looks like it’s a little crunchy, doesn’t it?  It’s really not.  It’s firm enough, but nice and chewy and meaty.  The “artisanal style pork ham” has just a touch of sweetness and is pleasantly moist.  Love it.  Both these meats are cured and smoked in-house.  Out back, you can see the huge smoker on the patio and firewood is abundant.  These side dishes are a deal at only $3.50 each.  You can pay that much much for a side of crappy store bought bacon.

Yes, I took home a to-go box.  With tax and tip, $72.  Not bad for something you can’t get anywhere else in Dallas.  In fact, Hub and I have some pork belly curing in the fridge right now.  I’ll be shocked if it turns out to be even close to as good as the bacon we had today.  At least we know what to shoot for!

6 responses to “Smoke for Brunch 2012

  1. I love good bacon. Just looking at the photo of the bloody Mary made my mouth water. I can’t wait to hear how your pork belly turns out!

  2. Nice review! We ate at smoke the other day and I’m writing up the blog entry, I’ll link to yours. If you go back, be sure and check out the
    Bar in the Belmont – it has the best view of downtown in the city.

  3. Yes, most bacon in the US is pork belly bacon. There are exceptions like “Canadian bacon” (which is unlike any of the common varieties of bacon you’ll actually find in Canada). In other countries the varieties of bacon are much greater. In some places, the simple term “bacon” often refers to back bacon, not the “streaky” pork belly variety we usually eat. Travel the world and you’ll run across terms like slab bacon, back bacon, side bacon, jowl bacon, collar bacon, peameal bacon, country bacon, cottage bacon, picnic bacon, etc.

    It may be silly deep in the heart of Texas to specify bacon as pork belly bacon, but that’s only because here in the US we have a serious lack of bacon varieties. I’m guessing that since the chefs at Smoke really know their meats, they probably feel it’s most proper to specify which of the many types of bacon they serve, even if it is just the most common variety that everyone assumes it’ll be and makes them sound a bit like foodie snobs.

    And maybe one day we can hope that Smoke (and many other places) may start serving up many of the other wonderful varieties of bacon we can’t easily get here in Texas.

  4. my husband and i just ran into some country bacon today. We were wondering what it is. hmmmm.

  5. So true, Nylund. I do think it’s funny to say “pork belly bacon” when it’s the same piece of meat that most people think of as bacon here. I didn’t even think of Canadian bacon and what others outside of the U.S. might interpret as bacon. I was just reading an article about a meat and bacon pie that is actually beef and ham. Bring on more bacon!!

    Country bacon? Your guess is as good as mine, Tanya.

  6. i need to get here

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