We are temporarily closed. With the government’s announcement about eased restrictions for restaurants & cafes, we are one step closer to re-opening our doors! While we are unable to open just yet, we are busy planning our return and can’t wait to see you again soon! Stay updated ⟹
Smoking Meats with our Head Chef
House-smoked meats are a hero at the Endeavour Tap Rooms.
Our extensive menu offers and range of meats which are all smoked in-house daily! We’re talking Bush Tomato, Wild Kangaroo & Pork Sausages, Louisiana Spiced Lamb Ribs & Pulled Pork Shoulder, all served with house-made Applejack Spiced Apple Chutney & Smoked BBQ Sauce. #YUM
We sat down with Head Chef of Endeavour Tap Rooms, Jon Barrios to chat everything smoked.
Keep reading to find out his favourite meats to smoke, where he learnt his smoking skills plus his idea of a perfect Sunday.
You’re from the UK – Are smoked meats a favourite over there?
Us poms are more about roasting meats than smoking but on a recent trip back i did notice a few smoke house themed restaurants had opened up.
Must try’s on the menu?
The smoked chicken wings are finger lickin good! The kangaroo sausage is made to our own specifications too – which makes it very unique & flavourful! You can’t go past the brisket either!
What’s different about our (ETR) smoked meats?
We make our own spice rubs for all the meats we smoke to give them all a distinct flavour and keeping them moist by spraying with a mix of apple cider vinegar and water.
Do you have a beer you would recommend to pair our smoked meats with?
Our stacked IPA is the one but the boys from Endeavour create some special brews downstairs that always keeps the taste buds excited.
What’s your favourite meat to smoke?
Whole free-range chickens. The process of brining, rubbing with our own spices and smoking to perfection is definitely a favourite process of mine.
How long do you smoke your meats for?
This is all dependant on what we are smoking from size and the animal but a minimum of 3 hours for all.
How do you test Quality control? Who gets first cut?
Taste, texture and how it looks. The chef who opens will get the first slice of brisket for breakfast before we rest it for lunch!
Do you use a specific wood?
We use mix of cherry and hickory smoking pellets.
Whom did you learn to smoke meats from?
I have educated myself on how to smoke meats from reading books, blogs from the masters in Texas and testing different methods ourselves.
And last but not least what’s your idea of the perfect Sunday?
My perfect sunday back home would be to play football with friends in the morning, watch football on the box in the afternoon then have sunday roast with the family but in reality its normally nursing a hangover, eating junk food watching netflix.
Pop by Endeavour Tap Rooms for a Brewer’s Plate, our chef’s daily selection of meats from the smoker + sides. Don’t forget to say Hi to Jon too!