“You had me at meat tornado.” – Ron Swanson
Meatmaiden produces some of Melbourne’s smokiest meats. Dimly lit, underground (hence the terrible photo quality), moody and contemporary, the interior of Meatmaiden is a far cry from the Texan smoked meat menu. This juxtaposition works perfectly well as it is very rare for me to feel classy when devouring pink-rimmed meat off a bone the size of my forearm.
To begin; A smoky Old Fashioned. The smokiness of the Old Fashioned was punctuated by the zesty hint of orange rind. This cocktail is the perfect accomplice to the smoked meat that was about to arrive.
The lemon crusted lamb ribs were perhaps the lowlight of the evening, with there being quite a hunk of fat adjacent to the slither of smoked lamb meat falling off the bone. The lamb ribs were very inconsistent with some having a decent amount of meat and others being entirely compromised of crunchy, hot fat. I am no opponent to a healthy slathering of fat in my meals, but eating only fat is a bit too rich.
The 20 hours smoked Rangers Valley beef brisket clung for its dear life on the large bone, giving very little resistance to the knife that was used to portion. The addition of the pepper rub gave the melty meat a wicked and welcome kick.
The star of the meat-fest was easily the Gippsland pasture-fed beef rib. The bright pink rimmed meat simply melted on the tongue.
Meatmaiden is a fine place to head for smoky meats and smoky cocktails.