Nothing says Deep South BBQ like pulled pork.. unless you're from the Deep South, saying the word 'BBQ'. Then that would win... If you're new to BBQ pulled pork, it really is a taste sensation as it takes at least 48 hours to prepare. First the pork is soaked overnight in a wonderfully spiced brine containing chilli, paprika, peppercorns, bay leaves & thyme. Then we fire up the smoker in the courtyard with red gum & local fruit wood, and pop the brined pork shoulder into the smokey abyss for eight hours. The temperature is constantly monitored by adjusting air vents and the levels of fire & coals over the cooking time, and the meat is turned every so often so that a beautiful chewy & smokey 'bark' (as it's called by those in the know) forms on the outside. While on the inside, serious magic happens, and the meat becomes amazingly tender, succulent & absolutely delicious. While the cooked pork is still warm, we don a pair of gloves and tease the meat apart with our fingers, spoon in lashings of homemade Honey Bourbon BBQ sauce and give it all a good mix to ensure every bite gets a little of the bark for supreme smokey deliciousness, and that's just the start... This Sunday we will be serving up our famous BBQ pulled pork with coleslaw, Monterrey Jack Cheese (for that added stringyness), buttery & soft brioche rolls & mountains of shoestring fries, for a make-your-own-pulled-pork-roll special, at a price of only $25. Which is pretty decent value considering the effort that goes into it :) Dessert special is a Blueberry 'Sonker', a kind of three way hybrid between a fruit pie, fruit crumble & fruit cobbler. Instead of crumbs on top, a buttery cake batter is drizzled over the fruit, which then bubbles up & around the mixture, to form a crusty, cakey, crumbly delight. Oh, and it's served hot with vanilla ice-cream. I can't wait!.... We also have live music, courtesy of Janece Alexander and Co, starting at 11:30am, so you can enjoy a little latin-esque acoustic music with you meal, and also a fully licensed bar, well stocked with local, and not so local, beers, wines & spirits, to get your Sunday happening.
Bookings are recommended, on 5903 5450