Freddy’s BBQ, the smoked meat eatery like in the US

No need to travel to Texas to taste the famous barbecues of the region. Freddy’s BBQ offers us the travel experience and it’s worth it! With low-temperature low and slow smoked meats, grilled food and Mac&Cheese as well as fresh beers, Freddy’s BBQ has everything to seduce you.

From Tuesday to Saturday, at lunch and dinner, Freddy’s BBQ doors are open with a lovely discovery menu. Black Angus beef, pulled pork, pork belly, chicken legs and sausages, it’s up to you.

Freddy’s BBQ invites you to create your very own menu with the meats of your choice! This choice will be made by the weight – like in the US – so that you can eat according to your appetite. Allow €4.5 per 100g of meat.

But what kind of meat do we eat there? As you may think, choosing the raw materials is vital to get the best result. Chicken is fed with seeds, and pork come directly from French farms. As for the beef, it comes from Southern America, Uruguay or Australia. How come? Because meats are fatter and allow a better smoked-cooking. Marinated, seasoned and spiced, smoked with various woods and homemade barbecue sauce create a very tasty outcome.

These exceptional cuts are served with the famous Mac&cheese, BBQ Beans (beans cooked in the oven), smoked bell peppers and French fries. The place also plans to offer seasonal dishes: Caesar salad with smoked chicken and pumpkin soup for instance will occasionally expand the menu.

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Moving on to dessert, we enjoy the cheesecake and the cookie and maybe very soon, the pecan pie. Also note that everything is homemade, from main course to dessert. Meats are popped in the smoker the day before (they cook for 15 to 20 hours according to the meat), so don’t be surprised to see that some meats are out of stock since it’s difficult to plan what will be favored by the daily patrons.

Of course, a barbecue with no beer is unthinkable. The place has a beautiful selection of made in USA craft beers. Ask for a piece of advice to the staff to help you choose according to the meat you’ll eat. On the menu, Goose Island IPA & Wheat Ale (draft), Anchor Steam Beer, Brooklyn Lager, Flying Dog Pale Ale, Anderson Valley Stout, Goose Island IPA, Honkers & Urban Wheat (bottles). You can even finish your meal with a bourbon aged in oak barrel, a lovely selection just for you.

In terms of decorum, we are in a warm atmosphere where wood is given pride of place, a bit like in an industrial cabin. Don’t focus on the few tables on the ground floor, the place actually features a large dinning room for big groups.

We owe this restaurant to French-American Paul Williams for who the slow-cooking barbecue culture is a family story. The restaurant is even named after his uncle, Fred, who loved barbecue and passed his passion on to his nephew. Also note that the team is 100% American to make sure it’s all about tradition and know-how.

Let’s enjoy some tasty and super smooth smoked meats, shall we?