Low temperatures, with long cooking times imbued with rich smoke flavours that only come from the use of the right tools and the right woods.
Smoked Meats - dine in / take-away
Tender, full of flavour and clean off the bone. Choice of three sauces; Carolinas, BBQ or Texas Tenders (medium spicy).
This product has multiple variants. The options may be chosen on the product page
Smoked Meats - dine in / take-away
Brisket is a cut of meat from the breast or lower chest of beef that is regarded as the national dish of Texas.
This product has multiple variants. The options may be chosen on the product page
Smoked Meats - dine in / take-away
Chicken with Chimichurri sauce and two sides. One, or two BBQ chicken breasts, marinated and sauced with Chimichurri sauce.
This product has multiple variants. The options may be chosen on the product page
Smoked Meats - dine in / take-away
Tender boneless duck breast, seasoned, smoked, with the skin on, but not sauced. (we have found Thai people prefer skin on, Westerners often prefer skin-off. The skin is easily trimmed on the plate).
This product has multiple variants. The options may be chosen on the product page
Smoked Meats - dine in / take-away
Tender, full of flavour and clean off the bone. Choice of three sauces; Carolinas, BBQ or Texas Tenders (medium spicy).
This product has multiple variants. The options may be chosen on the product page
Smoked Meats - dine in / take-away
Back ribs are taken from the top of the rib cage above the spareribs and below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and typically meatier than spareribs.
This product has multiple variants. The options may be chosen on the product page
Smoked Meats - dine in / take-away
Seasoned smoked pork – from the shoulder which has the optimum fat content that yields tender, melty meat.
This product has multiple variants. The options may be chosen on the product page