Samo's BBQ: a tribute to the best barbecue

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Humans have been roasting meat since Neolithic times.

Smoking was the way Neanderthals survived the harsh winter.

The technique evolved to create its own culture, perfected in the south and central United States 150 years ago.

Now, that way of doing barbecues is being honored in Madrid with

, a project to which

-

for his friends - has dedicated "

.

"Everything in Samo's has its reason and each place: the area or the menu, the atmosphere of the place in general, everything is meticulously thought out. We know that there will be people who do not understand us, but we will not change the address or the roadmap,

. We trust a lot in the team, in the format, in the venue and in our way of executing", explains the ex-owner of Lydia's Smokehouse in Ibiza.

Located in the Plaza del Perú, 1 Samo's BBQ is a tribute to the world of barbecues through roasts and smoked meats, sandwiches inspired by the

of the most recognized avenues in the United States and the iconic

.

The space has been conceived keeping in mind the

, with an aesthetic that seeks to convey the essence of those places where lumberjacks went to sharpen their axes, fishermen to buy their hooks and locals to buy drinks after a long day at work.

"We have come to stay, take a seat, because we have a lot to tell you about us," exclaims Galán.

"If I'm honest, my dream would be to see people queuing to enter the premises and wanting to

of my barbecue every day, like what happens in the most iconic Smokehouse in the United States.

Although difficult, nothing in this life is impossible.

It is in our hands to complete that dream, we will do our best to make that day come, whatever it takes, "he adds.

In his kitchen, neither gas nor electricity is used for combustion,

.

It has a

handcrafted by a trusted artisan blacksmith that allows your cook to roast up to 100 ribs at a time each day.

"In Samo's what we seek is

, who arrived in ships to the United States to serve the noble people. They worked the cotton fields while they dedicated themselves to taking care of the homes. The barns They were the place that was awarded to sleep and eat, being the hardest parts of the cows the ones that they were allowed to consume.To get the most out of them, they

(without charcoal) to make them softer and juicier," explains Samo.

The dishes that stand out the most on the menu are roasts such as the

, the

hydrated with Gold Sauce -made with mustard-, the ribs with barbecue with the aroma of coffee or with a barbecue sauce that brings to life the sugar of fruits of season.

"

," emphasizes the chef.

"Each piece is a world. While a

can

, the ribs require between four and six hours. In turn, the

requires around seven or nine. But you never know exactly how long time each cooking requires, that is why our

he enters the kitchen at dawn to be aware of the entire process: which begins with the lighting of the oven and the processes of brine and dry dressings", he specifies.

For its

-

,

and

- Samo focuses on

They are not noble parts but rather have a very high collagen index, reinforced by a well-cured fat," he explains of some hamburgers that are covered with brioche bread, to which potato starch is incorporated so that it is better sustained in each bite and do not soften moisture from meat or sauces.

The sandwiches come in the form of the

, the

, the

or the

.

All of them accompanied cabbage, cheese or beans.

The hamburgers and sandwiches rest on the grill for their preparation, but their raw material has gone through the smoke in some process.

And, for dessert, a

The liquid part of the premises presents

, accompanied by homemade lemonade, classic cocktails and up to 15 carefully chosen references of beers.

"The quintessential American beer is Budweiser, for which it is our protagonist. But we also have other brands, such as Alhambra Roja, because of the time it spends in wooden barrels," says Samo.

In addition, Samo's

where the

with the house logo "comes to life" on t-shirts, shirts and aprons.

In addition, a selection of products with which the roasts are hydrated and spiced makes an appearance so that anyone can replicate the taste of Samo's at home.

The choice of Madrid as the place to open the establishment has to do with its roots.

"After

in Ibiza and leaving a mark on the island, I wanted to enjoy this dream with my daughter. All this is for her," says Galán, who discovered the universe of American barbecues thanks to

, his mentor, with whom he set up Lydia's Smokehouse.

"It was not one of the most beautiful projects of my life, not only because of what we shared together, but also because it was my partner during the arduous task of opening two stores in Ibiza during the pandemic," he concludes.

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