Review

Dinky’s BBQ may not win design awards, but that’s the point. Wooden tables, laminated menus and the hum of chatty American expats set the tone, while the unmistakable scent of lamyai wood smoke hits before you sit down. Brisket, ribs and house-made sausage are the main draw, each smoked low and slow until their deep mahogany bark fully encases tender, melt-in-the-mouth perfection. Most diners go straight for the platters, served with simple yet soulful sides and a plain white roll – because authenticity reigns supreme. Think deliciously gooey mac and cheese, fiery slaw, the crispiest fried okra this side of Austin. Brisket-trim sausages are the menu's best-kept secret, often overshadowed by fall-off-the-bone pork ribs, perfected through years of blood, sweat and a few kratom-tainted tears. Wagyu brisket is a showstopper too, though the birria beef tacos, braised in spiced consommé and dripping with molten cheese, have the tendency to steal your attention entirely. Draft beer, mezcal-spiked cocktails keep things lubricated, but with corkage at just 100 THB, wine lovers should be inclined to bring their own. There’s nothing fussy about Dinky’s. Owner Davis runs the show, usually found manning the smoker, chatting with guests and wiping hands on a uniform of ripped tees and jean shorts. It’s laid-back and loaded with soul – a slice of the American south transplanted into northern Thailand.