Take a look inside the new Hickory's Smokehouse in Stafford

Express & Star

We visited the new Hickory's Smokehouse in Stafford ahead of its official opening to get a flavour of the authentic southern American barbeque on offer.

Transcript

01:30How many are in Pop?

01:50I think we might have put a half bar in.

01:52So I've got erm...

01:54I said one double chicken, we've got...

02:21My goodness you know this!

02:27That's for two people.

02:33Yep, so you can get what this one which is for two and you can get a smaller one.

02:43So it's got your pickles, your pickled red onion and some jalapenos in there, a bit of

02:58a kick on there.

02:59We've got slaw here, a bit creamier than regular UK slaw, so it's made with horseradish and

03:00sour cream, so it's a bit creamier, cuts through that barbecue sauce really nicely.

03:01In this back skillet here, it's going to be a little bit hot for you as well.

03:02This is our barbecue pork bun, it's had it in smoke for 14 hours and it's turned out

03:03to be really good.

03:04I'm going to try it now.

03:05I'm going to try it now.

03:06I'm going to try it now.

03:07I'm going to try it now.

03:08I'm going to try it now.

03:09I'm going to try it now.

03:10I'm going to try it now.

03:11I'm going to try it now.

03:13It's on there and made with resin, so it didn't take 14 hours and it's topped with our barbecue

03:17pit beans and the pork rinds, lovely.

03:18We've got two portions of fries.

03:19I don't need to say much more about those.

03:21This little pot here, this is what we call Tennessee cheek, so basically we get a big

03:24batch of what we call bourbon glaze, which is sweet and sticky, and then you get bed

03:26brine here and we mix that together and this beautiful concoction is made from that.

03:29This bit in the middle, cornbread, it's really hard to describe, but it's absolutely lovely.

03:34It's got some maple syrup and some magic duster, sweet, it's got a bit of a kick to it, really

03:39nice, honestly, really try it.

03:41and then all the rest of the meat's going on in here.

03:44So, this bit that you can see here, that is our brisket.

03:47It's been smoked for 16 hours, it is incredible.

03:50The one next to it is my favourite on the whole of Playa.

03:52So this is what we call a Jacob's Ladder.

03:54It's a portion of our beef rib,

03:55and that one is smoked for eight hours.

03:56Really good.

03:58This one here on top, that is our cheese and jalapeno sausage.

04:00Smoked for two hours.

04:02The sweet cheese and jalapeno have gone all the way through it.

04:04So it's got a nice little kick every time you take a bite,

04:06which is not too overpowering.

04:07Really good.

04:08You've got two types of the Mente style bits.

04:10So the ones here that are still open, joined together,

04:12that you've got our pan-sauced barbecue sauce on.

04:14And then the ones that are just here,

04:16they come right out of the smoke,

04:17and they've just got magic dust on them,

04:19so they dry up.

04:20Lovely.

04:21Underneath, you've got some chicken wings hiding underneath,

04:23I promise you they are some.

04:24And they've just got our bourbon glaze on them,

04:26so they're sweet and spicy.

04:27And they're nice.

04:29Happy with that?

04:30Did you want any extra hot sauces to go with it?

04:32And then you've got this one.

04:41It's so good.

04:45Oh, wow.

04:47Oh, wow, look at that.

04:49Woo!

05:02Oh, that's amazing.

05:04So what?

05:05Please be aware, that is a real fire.

05:08OK?

05:09The cauldron is going to get really, really hot.

05:11Yes.

05:12If a marshmallow does drop into the cauldron.

05:16Roast.

05:23Look at that, that's brilliant.

05:27Hey, we used to do this when we were a scout.

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