Texas. Kansas City. North and South Carolina. Singapore. Meat Smith is proof that real-deal barbecue can exist outside of America’s traditional barbecue heartlands.
Opened in February 2015, this casual 85-person diner on Telok Ayer Street uses bench seating and share tables to encourage communal dining. Platters of American barbecue meat, craft beer, barrel-aged cocktails and Bourbons are Meat Smith’s calling cards, while the play list combines rockabilly, smokehouse blues and California rock. In short: the restaurant has all the ingredients needed for a good time.
Among the things you’ll find on our menu: brisket, half-chickens with Alabama sauce, pastrami burnt ends and our famous and impossibly tender pork ribs smoked over hickory wood for up to 12 hours. All our meat is cooked using two American-made Southern Pride smokers. Prior to the opening of Meat Smith, Baldus embarked on an American barbecue tour and visited legendary smokehouses in Nashville, Memphis and Austin including Martin’s BBQ and Peg Leg Porker.
Although Meat Smith offers a relaxed style of dining and drinking, Baldus takes a serious approach to the food. He believes every piece of meat and every piece of wood is unique. It’s his responsibility as the chef to find the perfect balance between these two elements and create the perfect dish, each and every time.