We had a sneak peek at the new Jing A barbecue concept

Be right back, just bathing ourselves in brisket

We would write something displaying a modicum of intelligence here but we're still too busy drooling over Jing A's brand spanking new barbecue menu, which is going to be available as soon as they finish transforming their new Xingfucun location from a building site into a brewpub. Therefore, this is the message we're going to pass on to all you carnivores out there: from the trial dishes we've sampled, the concept is going to be freakin' delicious.

Even though we're still dreaming of blackened short-rib, we do have a few morsels about the project to share with y'all. It's been designed by barbecue king, all-round foodie and award-winning chef Andrew Dilda, who's come over from Texas to design the Jing A menu and bring authentic beef brisket and burgers to Beijing.

Don't try this at home, kids.

Andrew and the gang at Jing A have gone all Dr Frankenstein on us and converted an old propane tank into a spectacular smoker, which uses apple and lychee woods as a Chinese spin on barbecuing to impart an addictive flavour to the meats. This beaut of a barbie is housed at what once was The Big Smoke, at 57 Xingfucun Zhong Lu, and should soon be unveiled alongside a massive beer paradise with all the charm and anarchic brews that Jing A are loved for.

Although fans of Jing A's healthy(ish) brunches, popcorn chicken and poutine will be pysched to know that the same attention to detail has been carried over, we are delighted to report that the barbecue menu is going to exist as its own independent entity with its own flavour profile and interpretation of the pub-grub concept. We're all about the options here, people.

The finer details of the menu are yet to be finalised, but judging by what we tried, and the extent to which it forced us to cycle back home at a snail's pace, the line-up is likely to showcase authentically-prepared, high-quality cuts of meat all cooked to meltingly-tender perfection using the smoker.

We're talking indulgent slabs of brisket, loaded fries, pulled pork sliders and a chunk of rib the size of a forearm that was so moreish it nearly made us weep. Basically, it's the kind of food that will make you fat but also blissfully satiated – after all, us Beijingers know that over the coming months we'll need a bit of winter weight anyway. The project is slated to open for some time in September, when the new pub is all jazzed up and ready to rumble.

Want to try a taste of Texas for yourself? On Saturday 12 August, the Jing A crew will be slinging chopped brisket and pulled pork sandwiches crafted by Andrew himself outside the construction site that is their new location, with nicely chilled beers poured straight from the Keg Egg as the perfect accompaniment. We'll see you down there.

For full details of how to gorge yourself on brisket tomorrow, hit '阅读原文' below.

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