CRUISE LINES BRING BBQ OUT TO SEA

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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.

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