Tucked under a railway arch in Castlefield, Sandy’s Smokeshed is serving up a massive short-rib sandwich that leaves the giant bone right in the middle of the bun. Diners can tackle the oversized, slow-cooked beef creation and pull the long bone out themselves before eating.
Slow-cooked meats and new additions
The barbecue joint is currently experimenting with several new menu items, focusing on massive portions of smoked meats. Behind the serving counter, chefs tend to a large wood-fired smoker where large cuts of beef and pork are slow-cooked over open flames. The standout giant short-rib sandwich features thick, juicy slices of smoked beef layered into a long roll, topped with a vibrant green herb sauce and finely diced red onions.
Another heavy-hitting addition is the Pig Mac, a towering pulled pork sandwich. The soft bun is piled high with shredded, smoked pork and heavily drizzled with two different types of barbecue sauce. The meats are served alongside classic barbecue staples like creamy coleslaw and rich pit beans loaded with chunks of smoked meat.
Dining in the archway
Operating out of an industrial railway unit with an open-fronted shutter, the venue offers a stripped-back, casual dining experience. Customers queue at a simple counter directly in front of the smoker, watching the chefs slice up fresh brisket and toss trays of burnt ends in thick, sticky sauces.
The dining area spills slightly out of the arch, flanked by repurposed wooden barrels. Inside, diners eat their takeaway-boxed meals shoulder-to-shoulder at long communal wooden tables. Other options visible on the counter include sliced steak sandwiches served rare with fresh rocket, catering strictly to a meat-heavy crowd.
Those looking to try the new experimental sandwiches can head down to the Castlefield arches to grab a spot at the communal tables.
📍Sandy’s Smokeshed, Arch 121 Woollam Place, Manchester, M3 4JJ.
