The best damn BBQ this side of the Atlantic
Smokey G's Southern BBQ
We do BBQ the right way. You wont find a cheap burger or sausage anywhere near us. Barbecuing big joints of meat is the best way to get huge flavour and that is exactly what we do.
It all started many years ago on a small lump wood barbecue at our home in Leatherhead. I still remember my Old Man cooking chicken breasts filled with Fred Spinger's 'Fred's fire". I don't know what was in it but it didn't half have a kick. Aside from the heat, the chicken was some of the best I've ever had. Ever since we have always had a barbecue whenever the sun has been out (or at least when it didn't look like it was going to rain too much). Each time we got a new barbecue it got bigger; cooking more and more extravagant food. You really can't beat the taste of a big joint of meat cooked low and slow.
Our love for the smokey flavour that can only be achieved from cooking outside finally brought about the need to invest in a smoker. The trouble was I wasn't interested in getting a small one. Size matters so I made sure we bought the biggest bit of kit we could manage.
We have spent so many hours/days/weeks perfecting the perfect spice rub to ensure we get that real American barbecue flavour. And guess what; we cracked it. Smoking the food gives it such a unique flavour. It take ages but it is well worth it. I have listened to many people say 'good things come to those who wait'. The trouble is, it smells so good I just want to take it out and eat it! Apparently patience is a virtue. Actually, patience is a challenge but one that we have had to overcome. Our food genuinely is worth the wait but don't take my word for it; come try some.
We only use fruitwood (mainly apple) to smoke our food. You only get the right level of sweetness from using fruitwood and that's why we've stuck with it. In terms of how we do it, we make sure the temperature is warm enough to cook the food but not so hot that it dries up. This means when we cook pork shoulder it takes over 8 hours but the result is succulent and smokey. The cool smoke passes over the meat leaving a smoke ring around the crust which is packed full of flavour.
We only use spices that complement what we're smoking. Aside from this we will often inject meats to provide an even more intense and succulent finish. This ensures we get the best flavour profile going.
What we cook
Whole turkeys and chickens
Hell, if it fits in the smoker (and not a lot won't!) we can cook it.
We can accommodate cooking for up to 750 people so whatever your needs, you can be sure we will have enough to go around. Our food is perfect for weddings, parties and corporate events. Just let us know what you would like cooking and we'll do the rest. You will also find us at larger public events so come find us and try some of the best barbecue going."