Four great barbecues restaurants in Singapore to get your meat fix

SINGAPORE — Fire up the barbeque and open a can of beer. While there are some who might give German grub a miss, we doubt few will pass up great grilled food and smoked meat. Who can resist hunks of meat such as beef brisket and pork ribs cooked long and slow (we’re talking up to 16 hours for a slab of brisket). Pair them with a couple of sides such as mac and cheese, coleslaw or baked beans, and of course, a pint. Devour and enjoy. Here are four best places for them.

Camp Kilo Charcoal Club

Pack a fan along with your Wet Naps before heading to what is best described as hipster barbeque central. Open only on Friday evenings and over the weekend, this outdoor joint sits at the mercy of our often-cruel tropical weather. While there are items such as roast chicken, a whole grilled snapper and grilled tiger prawns, the menu here is really centred around a 30kg pig that’s roasted over a home-made spit for more than four hours. Different meats are served at different times of the day, so check its website (under Menu) for details.

66 Kampong Bugis #01-01, 
Tel: 9830 6252. For more details, visit http://kilokitchen.com/camp-kilo-charcoal-club

Decker Barbeque

At Decker Barbeque, the fire in the traditional wood smoker is tended to round-the-clock by owner Elliot Decker or a trusted team member. “I think that adds soul to the food,” said the American, who also owns the popular Smokehouse BBQ restaurant in Bali. His briskets, hewn from free-range Angus US beef, are cooked for up to 16 hours in the smoker, while his popular dry-rubbed pork ribs get three hours in the smoker “naked”, before they are wrapped in foil and smoked for a further three hours. Forget the barbeque sauce — Decker says: “If we’re going to stay up all night cooking the best meat we can buy, then you should be able to taste the meat. You don’t need to smother it in sauces.”

60 Robertson Quay #01-17, Tel: 6635 8565. For more details, visit www.facebook.com/deckerbarbecue

Red Eye Smokehouse

Having spent several years studying in Kansas City, United States, Jan Yeo opened Red Eye Smokehouse in October 2015 to bring a taste of the down-home fare she grew to know and love. At her long, narrow space on the ground floor of a shophouse in the Jalan Besar area, she serves a rotating menu of different cuts of meat that might include Angus beef cheeks, wagyu tri-tips, pork hocks, lamb saddles, and whole chickens and ducks. Barbeque stalwarts such as beef brisket, short ribs, flat iron steaks and sriracha chicken wings are always on the menu. All of this is smoked in-house over hickory and mesquite wood chips. The restaurant closes once it 
runs out of meat, so call ahead.

1 Cavan Rd, Tel: 6291 0218. 
For more details, visit www.facebook.com/redeyesmoke/

Meat Smith

This loungey smokehouse sparked the American barbeque craze when it opened early last year. Chef Andrew Baldus and his team make some excellent brisket and smoked chicken rubbed with jerk spices, but some of their more contemporary items are worth a gander, too (ask for the fried chicken necks with sturgeon caviar). Go for Sunday brunch and you will find rib-sticking plates such as sausages with a 
Southern biscuit and country gravy.

167, 169 Telok Ayer St, Tel: 6221 2262.

For more details, visit www.meatsmith.com.sg