CRUISE LINES BRING BBQ OUT TO SEA
One of the hottest culinary trends on the high seas is barbecue, a made-inthe-USA specialty that is popping up on several cruise brands eager to offer new and distinctive culinary experiences. Carnival Cruise Line launched the movement toward slow smoking in 2016 when Guy’s Pig & Anchor Bar-B-Que Smokehouse was added to the Carnival Magic’s promenade deck during a drydock.
The venue was developed in cooperation with Guy Fieri, the roadhouse TV chef whose Guy’s Burger Joint has become a popular eatery on Carnival ships.
Last year, it was Princess Cruises’ turn. It added Planks BBQ to the Caribbean Princess, where for a $12 cover charge diners can create a “plank” consisting of four smoked meats from a menu of six choices, including chili-spiced roasted tri-tip and hard-cider barbecued pork ribs.
This year, Norwegian Cruise Line is jumping on the bandwagon with Q, billed as a Texas smokehouse with a contemporary vibe. An alternative dining restaurant on the upcoming Norwegian Bliss, Q will serve a selection of brisket, ribs, chicken and sausages freshly smoked over hickory, oak and pecan.
Carnival will serve a barbecue dinner in the 138-seat space, with prices ranging from $4 for appetizers to $18 for a pound of smoked prime rib.