Our Delicious meats are smoked with real wood chunks and chips of different flavors that suits each type of meat , the smoke penetrates the meat, breaking down the fats to produce a beautiful , juicy and battery texture.
The smoke adds a subtle, but unmistakable hint of fire and smoke that brings back an overwhelming comforting taste of real outdoors cooking.
It’s the national dish of Texas, that takes time, patience and observation to master. Experience the smoky, smooth, tender and buttery meat under the crisp flavoursome bark made up of our own special spice rub.
Inspired by the famous Rue Street Lauren Canadian smoked meat, cured for 9 days then washed and dry rubbed and allowed to marinate again for 24 hours then smoked for 14-16 hours and finally steamed for another 5 hours until fully tender and juicy. You will marvel at the beautiful red colour from the inside that looks like a traditional pastrami, but make no mistake this is a one of a kind treat for every meat lover.
Another Texan Favourite, after 8 hours cooking, they fall off the bone, tender and rich in flavour. This is one of the most expensive cuts of barbecue meats and most delicious. Our Short beef ribs are rubbed with our special blend of spices that elevates the taste.
Our beef Sausages are handmade, with garlic, onion and smoked paprika. Smoked for 6 hours until plump from outside while still juicy from the inside.
We only used the freshest local chickens, seasoned with our special spice rub to achieve a perfectly cooked juicy meat with a crisp skin served with our home made peri peri sauce along side our delicious smoky barbecue sauce.
Prepared in our own brine and allowed to soak for 24 hours before applying our special spice rub to marinate for a further 8 hours. Finally we slowly smoke it for 6 hours which results in a flavour packed, juicy and tender meat served along side our homemade gravy and white Alabama barbecue sauce.
Our wings are a must have side to your meal, marinated in our home made peri peri sauce for 24 hours then smoked for 3.5 hours till crispy from outside while tender and juicy on the inside, served with our homemade buffalo and blue cheese sauces.
A favourite snack, drum sticks are ‘frenched’ and marinated in our special sauce for 24 hours then smoked for 3 hours till tender and juicy on the inside and crispy skin, served with our homemade barbecue and buffalo sauces.
Our premium lamb shanks are smoked for 6 hours then wrapped and cooked for a further 2-3 hours until our special spice rub forms a crispy caramelised bark on the outside and juicy, smoky flavoured meat that just falls off the bone.
Its no secret that smoke enhances the flavour of salmon. We marinate our salmon for 48 hours then either cold smoke it for 24 hour or hot smoke it for 3 hours. The results are simply and delicious.