How We BBQ

STEP BY STEP

Texas BBQ is typically eaten within an hour or two when it comes out of the smoker. The cooked meat is rested to allow the muscle fibres to relax provide that extra tender and juicy taste we all love so much. We have perfected the art of this method of cooking and what’s more, we produced it in convenient take home packs so that it can be enjoyed days or even weeks later in the comfort of your own home.

We follow the tradition and authenticity of smoking and cooking beef and pork but we have added a few extra steps to ensure that the meat you get and enjoy is as good, if not better, than when it comes out of the smoker. But be assured the true tradition and spirit of Texas BBQ lives on in every packet we make. Slow smoking and cooking meat is the oldest tradition in the world.

SEASON THE MEAT

Inspired by the BBQ food of south-east Texas, we smoke our meats using mesquite chips. First, we choose the best NZ-grown beef or pork and apply our own rub.

SMOKE THE MEAT

Next, we slow smoke and cook the meat for up to 20 hours – we have four big meat smokers in our plant and a fifth specialty smoker for the butter and cheese.

THE PRODUCT IS READY

After the meat is cooked, it goes straight into a blast chiller. It is then sliced, vacuum packed and chilled, ready to be sent your way.

FAQ’s

CAN I EAT THE MEAT STRAIGHT OUT OF THE PACKET?

Yes. It is packed ready to eat, hot or cold.


HOW DO I HEAT THE MEAT?

Beef Brisket and Pork Belly – To microwave, place the sealed packet in the microwave for 30 to 40 seconds or until hot. On a stove, immerse the sealed bag in hot water for 3 to 5 minutes or until hot. 
Piquant Pork – Best cold, but try flash frying to bring ouit some other unique flavours to tickle your taste buds
Baby Back Ribs – To microwave, place the sealed packet in the microwave for 80 seconds or until hot. On a stove, immerse the sealed bag in hot water for 5 to 10 minutes or until hot. 
Bacon – Must be cook prior to consumption.


HOW DO I SERVE IT?

The typical Texan way is to serve it in buttered bread with pickled cucumbers on the side and little or no sauce. It is great in sliders and a perfect accompaniment to a salad of your choice. Try it as part of a ploughman’s lunch or another platter. It’s also great cold in sandwiches with cheese and pickle. You could even try it in a Mexican tortilla.


HOW NATURAL ARE YOUR PRODUCTS?

Our meats are gluten free, have no artificial preservatives or colours and no added preservatives. They contain less salt than you would use cooking potatoes.


WHAT IS THE SHELF LIFE OF YOUR MEATS?

Beef Brisket and Pork Belly – 12 months from the date of manufacture when chilled and stored in the vacuum sealed packet
Piquant Pork – 12 months from the date of manufacture when chilled and stored in the vacuum sealed packet
Baby Back Ribs – 12 months from the date of manufacture when chilled and stored in the vacuum sealed packet
Bacon – 6 weeks from the date of manufacture when chilled and stored in the vacuum sealed packet
Smoked Cheese – 12 months from the date of manufacture when chilled and stored in the vacuum sealed packet
Smoked Butter – 12 months from the date of manufacture when chilled and stored in the vacuum sealed packet

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