In February this year, Manchester got a little excited about Red’s – and I was no different. I couldn’t believe it when I was invited to the Press launch – it meant I got to see inside in all it’s glory before lots of others – sticky, smoky barbecue, fabulous cocktails, great atmosphere.
But as ever things can end up a little hit and miss and afterwards we heard stories of grumpy staff, long wait times, frozen potato products, cold food. To say I was disappointed would be an understatement.
Last week was National Barbecue Week and with this as an excuse, and the fact that Mr GFB hadn’t visited yet, we stopped by for a rather late lunch after we’d visited the Collider exhibition at MOSI.
As soon as we entered, we could tell it was busy – unsurprising since it was just after 3pm on a Bank Holiday Monday, I’ve no doubt a bunch of hangovers were being assuaged by the sweet smoky meats and oodles of carbs on offer.
We had a 20 minute wait and it was with very grumbly tummies we made ourselves comfortable in the bar with a couple of beers – Mr GFB opting for the Brooklyn Pennant, an English Pale Ale style beer, whereas I selected the All Day IPA from Founders – one I’ve had a couple of times in The Beagle and is too good to resist.
Halfway into our beers and into our discussion of what we fancied from the menu, we were told our table was ready and we were soon settled in.
Obviously it had been a busy old day for Red’s as ALL THE RIBS IN THE WORLD had been eaten. Given the size of the smokers on site and the 3 tonnes of meat gone through every week, that’s one hell of a lot of ribs Manchester. I’m both annoyed we didn’t have any, and secretly proud of your rib addiction.
You little piggies.
So, instead we hit the main menu for inspiration. I went for the Pit Burger to be chased down by a vanilla milkshake hardened with a little Wild Turkey bourbon and Mr GFB went for the Texas Beef Brisket and Pulled Pork Combo, with a Divine Side of BBQ Pit Beans.
The Pit Burger was huge. I’m all for burger face and insisting on eating it properly, but even my mouth couldn’t cope with this beauty. Sliced brisket, pulled pork and streaky bacon are layered between steak burgers and covered in melted cheese, American mustard and BBQ sauce. I was so lucky as I had an end of the brisket that was so perfect – chewy, meaty, rich – my mouth is watering just writing about it.
My only grumble would probably be that, as us Mancunians are now comfortable with pink burgers (demand it even) this wasn’t. It wasn’t overdone at all, but in a world of burger joints doing pink burgers as standard, it was a little disappointing.
The fries were good but made even better by a spattering of Red’s sauces – particularly South Carolina Mustard Sauce. Spicy, sour heaven.
Mr GFB’s Pulled Pork and Beef Brisket were stunning. Much as Keeley’s had been at the press launch, the flavours were rich, the meat juicy and tender. With a small pile of slaw on top and apple sauce, he was a very happy chappy.
Though I was lamenting that Mr GFB hadn’t ordered Humble Sides so I can eat grits again, this Pit Beans were excellent. Little morsels of meat tucked in there to keep your tastebuds happy, the smoky flavour is just delicious.
Of course, we couldn’t go without me having another slice of that Chocolate Peanut Butter Cheesecake – given I nearly licked the plate last time, both it and the Bourbon Cask Smoked Manhattan were my choices.
The Smoked Manhattan, as you can see, is poured into a carafe and smoked with Bourbon cask chips. The longer you leave it, the more the smoke infuses into the cocktail. Add this to the salty, sweet, nutty, chocolatey gorgeousness that it the Cheesecake and I want a quiet room and both the drink and the cocktail to show me a good time.
Mr GFB on the other hand wanted something lighter and selected the Pecan Nut Fudge ice cream from Snugbury’s. Creamy, nutty and chewy it was exactly what he fancied (and to be honest, there was no way I was sharing my cheesecake, so, erm, sorry love).
So, the food was great, we were seated quickly, drinks were as good as I remembered. So what about the service?
Brilliant. The chap who served us used to work at SoLIta (we recognised him almost straight away, as when he served us in SoLIta is was his first day!) and looked after us impeccably. Both him and his female colleague dealt with the disappointment customers had in waiting for ribs beautifully and made recommendations for alternatives, without making people feel like they’d missed out.
So thanks Red’s for yet another great visit. Glad to see the teething problems are in hand and, that Manchester’s appetite for meat hasn’t overwhelmed you yet.
Amen.
This meal and associated drinks was paid for by ourselves.