Guam Diner Bytes: Asu Smokehouse

Restaurant Guide

Guam Diner Bytes: Asu Smokehouse

by: Ken Stewart | The Guam Diner | October 25, 2013
Asu SmokehouseCuisine: American, Steakhouse
Hours: Tuesday: 10:00-14:00
Thursday: 10:00-14:00
Saturday: 10:00-21:00
: 10:00-14:00
: 10:00-14:00
Chamoro Village
Hagatna 96910
Phone: 671-689-9424

I wonder if Mark Zuckerberg thought he’d be promoting restaurants when he started Facebook? If you look at the Smoked Pork Sandwich posted on the Asu Smokehouse FB page, you would definitely be impressed! I had been asked about this newly opened eatery by a number of people; how-ever I’d not been able to get down and try out their offerings.

They only have three main things - smoked brisket, smoked spareribs, pulled pork. Today they were totally out of Brisket! I had talked to owner Angel Orsini (who I’ve known for some time as a participant in barbecue and cooking competitions) about coming down to try out his food when he was stocked (he didn’t have any chicken kelaguen today
either as he’d been bought out earlier). Nevertheless, I had to go down and get a taste of Angel’s smokey ribs so I could at least say I’ve tasted them.

Well, I did taste them, and all I’ve got to say is: DEEEEELICIOUS! These are among the meatiest I’ve had! They are coated with a special dry rub that has cooked ghost peppers in the blend. Don’t worry, they are not hot, but you can detect a bit of pika here and there. Asu cooks the whole untrimmed pork sparerib with aged tropical hardwoods and chunks of mango wood. Once I’d tasted this proprietary smoked sparerib, it didn’t matter that there was no kelaguen (the Asu Plate) has 3 spareribs, a vinegar based slaw, red rice, and chicken kelaguen. (I’ve judged Angel’s award-winning chicken kelaguen before, so can officially attest to why it’s so good).

The Asu Plate also has a small container of “magic” barbecue sauce, which is dark and tangy with a distinct herb blend flavor. The pork color is a vibrant smoked pink (it’s thoroughly cooked) with a dark brown caramelized exterior (not a heavy glaze, rather a mixture of the dry rub and pork fat that gives the ribs a sheen). There’s no sauce or glaze on the meat. These are smoked for over 12 hours and no propane or lighter fluid is used during the cooking process.

I’m glad to see the evolution of grilling that now features specialty smoking. I’ll have to return for a full plate next time! At least I got the full flavor this time! Good job, Angel & Buddy!