Røyk BBQ: From smokehouses in the USA to Bergen
By Hanna Margrethe Enger | Photo: Eskil Tjore, Øk media
Barbequing is the oldest way to cook meat. For hundreds of thousands of years humans have cooked meat over an open flame. But still, some people are better at it than others.
Seven years ago, three Bergensians with decades of experience in the restaurant and bar industry opened Røyk BBQ. It was a shared passion for American barbeque and gin that brought the idea about. “We wanted to make something delicious and fun to work with.” Jo Aanes Rasmussen, bar manager and general fixer, says. “Quality and creativity comes easily if all you do is play around every day.”
A lot of craftsmanship goes into every dish. There is a smoker in the kitchen, into which all the locally sourced produce goes for about 24 hours. The tender meat, the ever-rotating selection of sides and the delicious sauces go well with the craft beer and gin and tonics on the menu. After the meal, the bar offers an enormous selection of gin to sample and, if you dare, you can venture upstairs to the dark and atmospheric bar Kråken, which offers great cocktails.
Since preparing the meat takes so long, big groups are advised to book ahead so the restaurant can estimate how much meat to prepare. “This is so that the mental state of the chef won’t get any worse than it already is,” Rasmussen says jokingly. “Most people get this just fine, and there is mostly just smiles and giggles from the kitchen now.”
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