THE SMOKERS, THE GRILLS & THE WOOD
“Chef Pam’s customized offset solid smoker produces a constant hand-holding kettle grill, that enable the heat and local woods smoke to intensely cook and flavour the meat before escaping through an exhaust vent. The process tenderizes the meat and texture profile until the meat is extremely tender.”
20 HOURS SMOKED WAGYU BRISKET
“Rubbed with chef Pam’s blend of spices & left for 24 hours, the meat is then slow smoked over her blend of local woods for 15-20 hours until it is extremely juicy & tender. Ending products are tender moist little nuggets of melt-in-the-mouth brisket.”
6 HRS SMOKED PORK BELLY & JOWL
“Prime pork belly & jowl, glazed and gently rubbed before 6 hours of smoking, results to the finest piece of pork meat." Cooked at its best, the prime pork belly and juicy jowl leave remarkable flavor memories in the mouth.
Reserve catering for parties of "SMOKED".
We recommend making reservations at least one month in advance.
Fill in the form for our sale representative to contact back.