Issue link: https://maltatoday.uberflip.com/i/758493
maltatoday, SUNDAY, 4 DECEMBER 2016 34 Food FR AN FARRUGIA OH Valletta, what a beauty to behold! This little gem we proudly call our capital city just got 10 times better thanks to the dedicated meat lovers at Meat Gang smokehouse, quietly tucked away in South Street. I made my way to Valletta to meet Christian Cardona, head chef at Meat Gang, to sample a couple of their mouth water- ing dishes, and boy was I in for a treat! We started off with one of the best chicken burgers I have ever eaten. A 24-hour but- termilk marinated chicken thigh burger, smothered in a coating of flour, lemon pepper, garlic and onion to create a crispy fried crust and served in a bri- oche bun with a cheese, carrot and onion slaw. I'm not generally a big fan of thigh burgers but this was ab- solutely sensational. The sweet- ness of the brioche bun comple- mented the tender spicy chicken perfectly. After this, I was eager to try out what else chefs Chris- tian and Robert had prepared for me. The beef brisket bun with 150g of tender beef, result- ing from 48 hours of brining, was so tasty, with the onion gra- vy and cheese completing this bun. My colleague and I then moved on to the Scotch egg that can be ordered as a side at Meat Gang. The spicy blend of meat was the perfect vehicle for the soft-boiled egg on the inside. As I cut it in half the egg yolk came oozing out, and who doesn't love a runny egg yolk? Up next was one of Meat Gang's beloved best sellers, the Phat Pig, a burger very aptly named. Picture this: layers of pulled pork, a juicy patty, and home cured bacon. It can be argued that this bacon is the best tasting bacon on the island: cured for six days and air-dried for seven weeks. Meat Gang's Texan roots shine through in this burger, as potent chilli and fennel hints are savoured in every bite. The pulled pork bun followed, with an infusion of cheese, chilli and vinegar slaw, offering a musky yet refreshing flavour, a real treat for your pal- ate. Redeemer, the ever so friendly and helpful member of staff, then brought out the Meat Gang platter, a real carnivore's heaven on a plate, consisting of two smoked sausages, fried and smoked chicken wings with glistening sauce, smoked brisket and pulled pork, served with the house barbecue sauce. Luckily, the sides of the day were pulled meat and cheese croquettes, crunchy on the outside and fla- voursome tender meat on the inside. The smokiness of the sausage and chicken really came through, with the fried chicken hitting all the right spots once again. At Meat Gang in South Street, Valletta, everything is made with pure and utter dedication and passion, with all the dishes exuding a deep flavour. There- fore, it goes without saying that I profoundly recommend this joint to anyone (well, except for vegetarians of course) looking to enjoy a quick lunch and de- vour a flavoursome meaty dish. Resto of the week In search of that smokey flavour MEAT GANG SOUTH STREET VALLETTA TEL: 21222002 FACEBOOK: MEATGANG