Speaker 1: Amelia Fuller, our mate reviews food for this program merely
Speaker 1: good morning, Where have you been?
Speaker 2: Good morning? I've been to Fancy Hanks. It's at seventy
Speaker 2: nine Burke Street at the top there.
Speaker 1: I've been. Have you been Ruts? No, I have not,
Speaker 1: but I know that you can buy their sauce.
Speaker 2: You can buy their sauce as well, and you definitely
Speaker 2: should because I went on the hunt this week for
Speaker 2: something warm, maybe something with a fireplace, and then I thought, wait,
Speaker 2: I can do better than a fireplace. I need someone
Speaker 2: with a smoker. So off I took myself to Fancy Hanks.
Speaker 2: And as soon as you get in, it's upstairs. But
Speaker 2: then once you walk in that door, you can get
Speaker 2: that hickory smoky smell immediately.
Speaker 3: It's all art deco fit out.
Speaker 1: It's beautiful and it's all meat that's been cooked for
Speaker 1: a year.
Speaker 3: And yeah, they do a good job of that, but
Speaker 3: in a good way.
Speaker 1: Oh yeah. I had the brisket, which I noticed on
Speaker 1: the menu is sixteen hour smoked barley fed angus. This
Speaker 1: brisket nice, twenty nine bars, perfect age for a brisket.
Speaker 3: Perfect, don't well, I think that's what they do really well.
Speaker 1: Is.
Speaker 2: Obviously they use really good cuts of meat as well,
Speaker 2: which sometimes with barbecue you can use the cheaper cuts
Speaker 2: and kind of slow cook it. But as you've just
Speaker 2: told us, they do really good cuts and they cook
Speaker 2: it really well. So you've got to get double there.
Speaker 2: Let's get right into it. So you have to obviously
Speaker 2: get some ribs if you're going to do barbecue. I've
Speaker 2: got the half ribs. They're charred and that dry rub
Speaker 2: on the outside sweet enough, but obviously peppery smoky. You
Speaker 2: just want to rip each one off and leave the
Speaker 2: bones behind beautifully done.
Speaker 1: What's the perfect age for a waiter?
Speaker 3: Wait? I would say twenty six.
Speaker 1: Thirty seven fifty.
Speaker 3: Actually, I agree with you guys. You want experience? Yeah, yeah, definitely.
Speaker 3: What about some chicken?
Speaker 2: I know it's not traditionally kind of as much into
Speaker 2: the barbecue.
Speaker 3: Are you into the chicken? If I tell you about
Speaker 3: the smoke chicken, yeah.
Speaker 1: Tell us about it. But you're not shifting shifted me
Speaker 1: off the brisket.
Speaker 3: Well that's fair enough.
Speaker 2: I mean, I wouldn't try to shift you off the brisket.
Speaker 2: But you gotta have some other things on the table,
Speaker 2: So we'll have some chicken.
Speaker 3: Some fris some smoked chicken. They've got the free.
Speaker 2: Range chicken thize their juicy on inside.
Speaker 1: So something controversial here ross the vegan platter.
Speaker 3: Yeah, I reckon I could find my way around that.
Speaker 1: I thought the same thing. It's fascinating smoked hormous nuts,
Speaker 1: corn ribs, pumpkin, broccoli, pickles, coldslaw, and fries sounds good
Speaker 1: in front of you guys, and god fries aren't made
Speaker 1: from animals exactly.
Speaker 3: Yeah, that would be a whole other thing.
Speaker 2: I did put some corn ribs in front of you guys,
Speaker 2: and Russell said, what the hell is that?
Speaker 3: Not so keen on the look at that, But anyway,
Speaker 3: that's okay.
Speaker 2: No, the corn ribs are like this because they use
Speaker 2: obviously the smoker to cook it as well.
Speaker 3: It's flavorsome the whole way through.
Speaker 2: Normally they just get the buttery, beautiful but buttery on top.
Speaker 2: Not it was you could get the flavor through each kernel,
Speaker 2: which I was pretty impressed.
Speaker 1: Is it a sort of a associate this with the
Speaker 1: south of the American South? Gone on a guard?
Speaker 3: Could you even make out what they were saying?
Speaker 1: Yeah, it's you're gonna there's a word been taken out,
Speaker 1: I can put it back in. When they got a
Speaker 1: Bob's Country bunker, did they not? And the and they
Speaker 1: try to leave without without paying, and the front stem
Speaker 1: and says, you're going to look pretty strange trying to
Speaker 1: eat corn on the cob with no redacting teeth.
Speaker 3: Keep the redacting in there. That's very good.
Speaker 2: What about all right, let me throw some random exactly
Speaker 2: what about a deviled egg? Yeah, yeah, bit of tang,
Speaker 2: a little bit of a prika on there, you take
Speaker 2: it all. Some buffalo wings, yes, yes, yes, I think
Speaker 2: there's only four on the plate. So it's a nice
Speaker 2: little just starter, just to get your your tummy warmed
Speaker 2: up before we slap down a brisket.
Speaker 3: Very happily.
Speaker 1: We want some connection with this program. Had a meal
Speaker 1: a little place either in Nashville or I think it
Speaker 1: was in Nashville called peg leg Porker. Can you look
Speaker 1: it up, Scotch say peg leg poker, peg leg porker.
Speaker 1: But because the bloggerounded only had one.
Speaker 3: Leg, yeah, you could probably guess that one.
Speaker 1: The waiter came around at one stage with all this
Speaker 1: read mate I ordered, I asked to see the wine list.
Speaker 1: He looked at me as if I had suggested that
Speaker 1: we have a seance, he said, you're not getting Surely
Speaker 1: there's wine, and Fancy has.
Speaker 2: There is certainly wine, of course, because it's you're not
Speaker 2: at the top of Melbourne in this city. You're going
Speaker 2: to go to Paris and you're getting wine. But can
Speaker 2: I try and bring you a little bit away from
Speaker 2: the wine because they've got lots of amazing bourbon cocktails.
Speaker 3: You know that's fair enough.
Speaker 2: Of course they've got lots of beers as well, and
Speaker 2: they do beautiful local beers.
Speaker 1: Can you drink bourbon?
Speaker 3: Can I? Yes, I can enjoy it. I can enjoy it.
Speaker 3: I enjoy it. No, we're getting We're getting groom. This
Speaker 3: is over here.
Speaker 1: I've got to ask one quick question. Now ask the
Speaker 1: other side of this. Russ. Fancy Hanks, seventy nine Burke Street, Melbourne,
Speaker 1: Top top Ends. It's twenty five twenty eight after eight
Speaker 1: take us out with just a little snippet from Fancy Hanks.
Speaker 2: Well, I couldn't convince you to try the bourbon, but
Speaker 2: what about a bourbon Sunday?
Speaker 3: Would you try that?
Speaker 2: Okay, okay, good, thanks, let's do the Bourbon Sunday.
Speaker 1: Whatever happened to Ross Well one day Sunday beginning, that
Speaker 1: was it.
Speaker 2: Well, the beginning of the end really could be the platters.
Speaker 2: That's the way to really do this. So for fifty
Speaker 2: nine ahead you can be sorted