At Covent Garden and Canary Wharf we cook real home-smoked U.S Bar.B.Q the old school way with wood and time.

At Kings Road all our Baby Back Ribs are cooked fresh on our Parilla Charcoal Grill.

Our guide to the 4 main styles of the Big Easy BBQ:

TEXAS BAR.B.Q – Beef is king!

The 4 main regional styles of Texan Bar.B.Q:

East Texas – slowly cooked over hickory wood until it falls off the bone & marinated in a sweet, tomato-based sauce.

Central Texas – “meat market style,” originated in the butcher shops of German and Czech immigrants, it is rubbed with spices & cooked over indirect heat from pecan or oak wood.

West Texas – “cowboy style,” cooked directly over mesquite to give it that deep, smoky, bitter taste.

South Texas – features thick, molasses-like sauce to keep the meat incredibly moist or Barbacoa style which involves goat, mutton, whole animals and even the head of a cow, traditionally it is cooked in a hole, dug in the ground.

MEMPHIS BAR.B.Q – Ribs & Buns.

ST LOUIS PORK RIBS: Our ribs are dry rubbed – that means we’ve seasoned them with salts and spices to gave it that famous blackened crust.

BAR.B.Q SANDWICHES; typically chicken & pork, chopped, and served in a simple bun, topped with some of our home-made ‘slaw

CAROLINA BAR.B.Q – Hog-tastic.

Served pulled, shredded, chopped, or even sliced. The pork is rubbed with our blend of spices and then mopped with a spice and vinegar baste during smoking.

KANSAS BAR.B.Q – the signature is in the sauce.

It involves a wide variety of meat, smoked with a dry rub but the key ingredient is the wonderfully thick and sweet sauce served on the side.

Please note, that because of the cooking methods used to produce our fresh Bar.B.Q, it is always served warm, not piping hot.

We’ve been working with the same fishermen for the last 20 years, they trawl the icy waters off Nova Scotia, following the seasons to ensure that we always have the finest lobster around.

We have them flown in 3 times a week, so we are pretty confident that we offer you the freshest lobster available direct to
your plate.

Our “wet “ ribs are dry rubbed and sauced throughout their entire cook to ensure that authentic sticky lip smacking experience with every bite.

The “Dry ribs” are rubbed and cooked just like our “wet” ribs however we don’t use sauce and we let the rub and smoke create a “bark” ensuring a crispy exterior with a succulent interior and create those ever popular burnt ends.

We cook low and slow over a variety of different woods to create that real authentic BBQ taste.

What’s good to know:
If you like your meat strong & smoky choose melt-in-the mouth Texan brisket cooked over hard woods, such as, Hickory and Oak.

If you like your meat mild & sweet then have our St Louis pork ribs and Bar.B.Q chicken, that is cooked over cherry, apple and other fruity varieties.

At Covent Garden and Canary Wharf we cook real home-smoked U.S Bar.B.Q the old school way with wood and time.

At Kings Road all our Baby Back Ribs are cooked fresh on our Parilla Charcoal Grill.

Our guide to the 4 main styles of the Big Easy BBQ:

TEXAS BAR.B.Q – Beef is king!

The 4 main regional styles of Texan Bar.B.Q:

East Texas – slowly cooked over hickory wood until it falls off the bone & marinated in a sweet, tomato-based sauce.

Central Texas – “meat market style,” originated in the butcher shops of German and Czech immigrants, it is rubbed with spices & cooked over indirect heat from pecan or oak wood.

West Texas – “cowboy style,” cooked directly over mesquite to give it that deep, smoky, bitter taste.

South Texas – features thick, molasses-like sauce to keep the meat incredibly moist or Barbacoa style which involves goat, mutton, whole animals and even the head of a cow, traditionally it is cooked in a hole, dug in the ground.

MEMPHIS BAR.B.Q – Ribs & Buns.

ST LOUIS PORK RIBS: Our ribs are dry rubbed – that means we’ve seasoned them with salts and spices to gave it that famous blackened crust.

BAR.B.Q SANDWICHES; typically chicken & pork, chopped, and served in a simple bun, topped with some of our home-made ‘slaw

CAROLINA BAR.B.Q – Hog-tastic.

Served pulled, shredded, chopped, or even sliced. The pork is rubbed with our blend of spices and then mopped with a spice and vinegar baste during smoking.

KANSAS BAR.B.Q – the signature is in the sauce.

It involves a wide variety of meat, smoked with a dry rub but the key ingredient is the wonderfully thick and sweet sauce served on the side.

Please note, that because of the cooking methods used to produce our fresh Bar.B.Q, it is always served warm, not piping hot.

We’ve been working with the same fishermen for the last 20 years, they trawl the icy waters off Nova Scotia, following the seasons to ensure that we always have the finest lobster around.

We have them flown in 3 times a week, so we are pretty confident that we offer you the freshest lobster available direct to
your plate.

Our “wet “ ribs are dry rubbed and sauced throughout their entire cook to ensure that authentic sticky lip smacking experience with every bite.

The “Dry ribs” are rubbed and cooked just like our “wet” ribs however we don’t use sauce and we let the rub and smoke create a “bark” ensuring a crispy exterior with a succulent interior and create those ever popular burnt ends.

We cook low and slow over a variety of different woods to create that real authentic BBQ taste.

What’s good to know:
If you like your meat strong & smoky choose melt-in-the mouth Texan brisket cooked over hard woods, such as, Hickory and Oak.

If you like your meat mild & sweet then have our St Louis pork ribs and Bar.B.Q chicken, that is cooked over cherry, apple and other fruity varieties.

At Covent Garden and Canary Wharf we cook real home-smoked U.S Bar.B.Q the old school way with wood and time.

At Kings Road all our Baby Back Ribs are cooked fresh on our Parilla Charcoal Grill.

Our guide to the 4 main styles of the Big Easy BBQ:

TEXAS BAR.B.Q – Beef is king!

The 4 main regional styles of Texan Bar.B.Q:

East Texas – slowly cooked over hickory wood until it falls off the bone & marinated in a sweet, tomato-based sauce.

Central Texas – “meat market style,” originated in the butcher shops of German and Czech immigrants, it is rubbed with spices & cooked over indirect heat from pecan or oak wood.

West Texas – “cowboy style,” cooked directly over mesquite to give it that deep, smoky, bitter taste.

South Texas – features thick, molasses-like sauce to keep the meat incredibly moist or Barbacoa style which involves goat, mutton, whole animals and even the head of a cow, traditionally it is cooked in a hole, dug in the ground.

MEMPHIS BAR.B.Q – Ribs & Buns.

ST LOUIS PORK RIBS: Our ribs are dry rubbed – that means we’ve seasoned them with salts and spices to gave it that famous blackened crust.

BAR.B.Q SANDWICHES; typically chicken & pork, chopped, and served in a simple bun, topped with some of our home-made ‘slaw

CAROLINA BAR.B.Q – Hog-tastic.

Served pulled, shredded, chopped, or even sliced. The pork is rubbed with our blend of spices and then mopped with a spice and vinegar baste during smoking.

KANSAS BAR.B.Q – the signature is in the sauce.

It involves a wide variety of meat, smoked with a dry rub but the key ingredient is the wonderfully thick and sweet sauce served on the side.

Please note, that because of the cooking methods used to produce our fresh Bar.B.Q, it is always served warm, not piping hot.

We’ve been working with the same fishermen for the last 20 years, they trawl the icy waters off Nova Scotia, following the seasons to ensure that we always have the finest lobster around.

We have them flown in 3 times a week, so we are pretty confident that we offer you the freshest lobster available direct to
your plate.

Our “wet “ ribs are dry rubbed and sauced throughout their entire cook to ensure that authentic sticky lip smacking experience with every bite.

The “Dry ribs” are rubbed and cooked just like our “wet” ribs however we don’t use sauce and we let the rub and smoke create a “bark” ensuring a crispy exterior with a succulent interior and create those ever popular burnt ends.

We cook low and slow over a variety of different woods to create that real authentic BBQ taste.

What’s good to know:
If you like your meat strong & smoky choose melt-in-the mouth Texan brisket cooked over hard woods, such as, Hickory and Oak.

If you like your meat mild & sweet then have our St Louis pork ribs and Bar.B.Q chicken, that is cooked over cherry, apple and other fruity varieties.