Slow Cooked

Inspired by the pitmasters of central Texas.

Short-cut beef ribs, Jacob's ladder, smoked over oak for six hours until the collagen has fully broken down and the meat pulls back from the bone.

Burnt ends are the reward at the end of a long smoke.

Smoked beef brisket, pulled and folded through a rich, sweet and tangy BBQ sauce.

The same slow-smoked brisket as our BBQ version, pulled by hand and left unsauced - so you can take it wherever you want.

Pork shoulder rubbed in our dry blend of smoked paprika, cumin, sugar and black pepper, then smoked over oak for twelve hours until it surrenders entirely.

Inspired by Kansas City's most popular off-menu item, we take pork belly, cut it into cubes, smoke it until the fat renders, then finish it under the heat until the exterior caramelises.

A full rack of spare ribs, seasoned with our dry rub and smoked over oak for six hours.

Chicken thighs - darker, richer, more forgiving than breast - smoked low and slow and then pulled while still warm.

Chicken thighs marinated in a warm shawarma blend of allspice, cinnamon, cloves, nutmeg and oregano, with a little chilli, then slow-cooked until tender and juicy.

Lamb marinated in a blend of warm Middle Eastern spices, then slow-cooked until it pulls apart in long, tender strands.