Phil’s Original BBQ

 

Thick with the aroma of smouldering apple wood, the room is packed with meat-lovers devouring racks of ribs by hand. Phil Nyman perfected the craft of the ’cue by tasting his way up the barbecue belt. Smoked and slow-roasted for 14 hours, Nyman’s brisket disintegrates on contact. Unfortunately, the same tenderness doesn’t apply to his dry smoked chicken. Bits of pork rib and brisket chunked into the phenomenal baked beans ensure that even the sides are carnivorous, and Nyman’s Venezuelan wife, Gloria, adds her own touch to the menu with gooey, mozzarella-melted Venezuelan corn pancakes called cachapas.