We celebrated my brother’s college graduation at Sigs Smokehouse. His boss is one of the owners so we were treated to a smokingly good dinner feast.
Sigs Smokehouse is among the string of restaurants you can find along Maginhawa Street. As we all know, Maginhawa has become a little haven for foodies and once you’re there, you’re sure to experience a one of a kind gastronomic adventure.
Sigs Smokehouse Maginhawa has only been opened for one or two months but it has already been getting great reviews from diners. At Sigs, you can find meats, sides, desserts, and local craft beers. The meats are cooked, or ‘smoked’ rather, Texas-style, and they’re best paired with hot/cold sides and artisanal craft beers from Baguio Craft Brewery.
Sigs metal + wood interior design is also a match made in heaven. The place makes you feel at home.. non-intimidating, so you can just enjoy and not worry about a thing, while gnawing at your brontosaurus rib to get every last shred of meat.
So we’re moving on to the best part of my review — the Sigs Smokehouse menu! Compared to other restos, they have a downsized, smaller menu but I liked it that way because having to choose from a long food list can be overwhelming. Here it is, if you want to check out the prices.
We Pinoys are big fans of barbecue. I grew up buying skewered pork regularly at bbq stalls because my carnivorous self couldn’t resist the strong smoky aroma of grilled meat.
At Sigs, they don’t grill; They smoke. Staying true to authentic Texas style bbq, the chef slow-cooks the meat for up to 13 hours (using low temperature) inside their custom-made smoker. This meticulous ‘low and slow’ cooking process results to juicier, more tender meats.
Wood is also a big deal when it comes to Texas-style bbq because it has been believed that the choice of wood chips does make a difference on how the meat will taste. Sigs uses white oak chips imported from Australia and the USA.
Behold our platter of meaty goodness — USDA beef brisket, pulled pork, smoked sausages, pork ribs, smoked chicken, and beef short rib aka Brontosaurus Rib (the biggest, dark-colored rib).
Sigs signature Beef Brisket begins with choice, quality, USDA grade beef. It’s covered with mustard, salt and pepper, then combined with the chef’s secret blend of spices. Slow-cooking it for long hours using white oak wood chips gives the brisket a distinct flavor and aroma.
Beef is my choice of meat (I’d eat it over chicken or pork) and I’m satisfied that the brisket is tender and rich in flavor. It actually reminds me of my favorite lechon baka, only that this beef brisket can stand on its own. Really, no sauce needed!
Smoked for 5 hours (shorter smoking time than the beef brisket), the Pork Ribs is as enjoyable to eat and tasty too! The chef uses a special blend of pork rub and the flavor just hits all the right spots. Make sure to ask for a pair of plastic gloves to fully enjoy this succulent piece of meat.
If you’re in for a no fuss, enticing meal, try Sigs Pulled Pork. Its soft and chewy texture goes well with dirty rice and braised kale. It’s like eating lechon, but with an American twist.
For those who don’t eat red meat, here’s the Sigs Smoked Chicken. Smoked to perfection, it tastes better than those bought from local rotisseries.
I love sausages! Okay, no pun intended.. Hahaha! I regularly buy Windmill Gourmet sausages in the supermarket because they’re highly flavored and super sulit.
Sigs Smoked Sausages – Louisiana beef links and Andouille sausage (pronounced as an-DOO-ee; a smoked pork sausage originating in France but was brought to Louisiana by French immigrants) — are both bursting with spicy flavors.
Sigs BBQ Sauce
To sauce of not to sauce? Sigs recommends that you try their meats as is first, then try them with regular or spicy sauce. The regular sauce (darker-colored sauce) already gives a kick but if you really want a challenge, go for the spicy.
Although you can choose to sample only the meat, it’s still best to enjoy your visit by adding 2, 3 or 4 sides!
Since most of us Pinoys wouldn’t call it a complete meal if it doesn’t include rice, I recommend Sigs Dirty Rice. It’s packed with spices and the notable aroma of cumin adds a different dimension to taste.
I’m officially inlove with Sigs Mashed Potato with Gravy. The combination makes a sticky and flavorful masterpiece that’s perfect as a comfort food during my melancholic moments. If I’m going to visit again, I’m sure to order one or two servings.
Sigs Sweet Corn on the Cob, smothered in herbed butter. Yes? 🙂
I haven’t tried Sigs Baked Beans with Smoked Brisket but it sure looks delish!
Braised Kale. A gratifying salad with organic kale.
Sigs Warm Potato Salad is one hellavu filling side dish.
Sigs Mac and Cheese is for kids with low spicy food tolerance.
Sigs Mango Pomelo Salad is a refreshingly zesty side dish. It’s a green mango and pomelo combo that makes a great complement to smoked meats. My grandmother loves it!
Sigs goes Mexican with Carnitas — 3 pieces soft tacos, with either pork or beef filling.
Other sweet choices include Lemon Curd, Caramel Bar, and Triple Chocolate.
The #TheMeatingPlace aftermath. Thank you Sigs Smokehouse! 🙂
Visit Sigs Smokehouse at 143 Maginhawa Street, Sikatuna Village, Quezon City. They are open Tuesdays to Sundays, from 11 AM to 10 PM.
SIGS also has party packages that are good for 40-50 people. Send them a message on Sigs Smokehouse Facebook or call them at (02) 281 6042 for a customized menu suited to your need. Enjoy smoked meats with your family and friends!