INGE’S Bar & Grill on the 20th floor of Taipei Marriott Hotel has cooperated with Chiayi Smokin’ BBQ. After the originally scheduled three-day guest event, the four cooperative dishes have been extended to October 31, 2026. The extension this time is for the supply period of designated dishes, which does not mean that the original guest chef event will last the entire month. If you want to catch up on this barbecue exchange between Taipei and Chiayi, you can start with the differences between beef brisket, bone-in beef short ribs and sausages.
Cover image: 台北萬豪酒店
INGE’S and Smokin’ BBQ BBQ Platter. Image: 台北萬豪酒店
What is the difference between beef brisket and beef short ribs, both smoked?
The announced smoked beef brisket has been smoked with wood for more than sixteen hours, and the bone-in beef short rib "DINO RIB" has been smoked for more than ten hours. Both require a long time to manage the heat, but the shape of the meat, whether it is bone-in or not, and the way it is sliced are different. You cannot judge which one is more delicious just by the length of time. Those who like thin cuts and juicy distribution can recognize the brand from beef brisket; those who value the visual appearance of bone-in meat and large cuts can pay attention to beef short ribs.
The other two items are jalapeño pork sausage and Beef Double Cheese Sausage, allowing sharing at the same table not just to stop at the big chunks of meat. The former is added with chili, and the latter is combined with cheese and beef. When choosing, you can first confirm the supply and portion size on the day, and then decide whether to pair it with other main meals, so as to avoid arranging the four limited dishes as small appetizers.
From Chiayi food truck to Taipei rooftop restaurant
Smokin’ BBQ founder Huang Duren, nicknamed Adu, started operating from a food truck and market in 2020, and has visited three cities in Texas to get in touch with the local barbecue culture. The brand has established its identity with its offset smoker and long cooking time. This collaboration allows cuisine that was originally required to be experienced in Chiayi to enter the dining environment of Taipei hotel restaurants.
Offset smoker jointly planned by INGE’S. Image: 台北萬豪酒店
INGE’S itself uses Grillworks and Montague equipment to combine different forms of direct fire, charcoal grilling and smoking in the same catering vocabulary. Therefore, the highlight of the collaboration is not just the brief appearance of famous restaurants from other places, but how the two kitchens use the fire source, time and thickness of ingredients to create dishes that can be compared with the same table.
INGE’S Grillworks Charcoal Grill. Image: 台北萬豪酒店
Besides limited barbecue, what else can be paired with it?
The restaurant is located on the 20th floor. The space connects the city with a large window and provides a 270-degree view. For dinner, sunset and dining time can be considered together, but the view is still affected by the seating direction and weather. Just because the restaurant has a panoramic view, it cannot be assumed that every table can see the exact same view.
Among the drink options, the Sour Bubble combines whiskey, absinthe, blackberry-ginger kombucha, lime and rosemary bubbles; non-drinkers can look out for the Sakura Fubuki, which combines rose sencha, sakura and lime. The intensity of dishes and drinks can be selected separately, so there is no need to tie eating barbecue and ordering wine together.
Before October 31st, confirm the limited menu of that day
The supply period of the four dishes this time has been extended to October 31. The price, actual portion size, last order time and whether they are sold out need to be confirmed according to the restaurant's arrangements on the day. Directly stating your desire to enjoy Smokin’ BBQ’s cooperative dishes when making a reservation can clarify your needs better than just booking a restaurant seat.
For those who like to study barbecue, this time you can start with two types of beef and two types of sausages, and observe how time and heat affect different parts; for readers who mainly dine together, you can first decide the number of people to share and the number of main dishes, and then put the limited dishes into the dining rhythm of the entire table.
