Former Momofuku Seiobo and Quay chefs open Smoking Gringos barbecue-smokehouse in Kingswood

Smoking Gringos combines fine-dining pedigree with traditional technique.
Smoking Gringos combines fine-dining pedigree with traditional technique. Photo: Supplied

Here's an early Christmas present for Good Food's western Sydney readers. The young guns who exchanged blossoming careers in the kitchens of restaurants such as Momofuku Seiobo and Quay to launch Burger Head in Penrith, have opened a barbecue-smokehouse in Kingswood.

The one-day-a-week Smoking Gringos, a joint project with barbecue master Mata Dijon, had its first day last week.

"We aren't cutting corners, Dijon stays up all night [tending to it]. It isn't automated," says co-owner Timothy Rosenstrauss.

The new project smokes meats the old-fashioned way.
The new project smokes meats the old-fashioned way. Photo: Supplied

The owners are forging a new route by combining fine-dining pedigree with traditional technique.

There's brisket, but they also serve a chicken Maryland with Asian spice.

"You don't find many places doing lamb shoulder, [but] we're doing it with a cumin seasoning," Rosenstrauss says.

"We'll look at doing extra days in the New Year."

Open Sat noon-8pm (or until sold out).

Unit 6, 18 Morley Avenue, Kingswood