A combination of years spent perfecting their BBQ cuisine, and the experience acquired from living in the US and working at renown Smokehouses and restaurants like "Smokey Joes Rib Shack" in Atlanta, has enabled Gavin and Tudor to parlay our home styled recipes into a flourishing Smoked Meat business.
Bringing the U.S style of smoked meats and ribs to our Australian clients was just the beginning. We've kept some well established smoking principles and have also incorporated some distinct Australian and New Zealand flavours into our process. Smoked over Macadamia, Hickory and Manuka timbers, our Ribs, Brisket, Salmon, Pork and Sausages have a flavour that is very hard to resist. Using our slow smoke practices enables us to provide affordable products whose quality is second to none.
Our product is sourced from the most reputable growers in the state. Testiment to that is our floor buy/commitment to client. We also offer our Salmon, which is of Sushimi Grade quality, coupled with our inhouse techniques bringing a hot smoked offering not currently available on the Australian market.
Always developing new Rubs and Sauces, we are constantly adding and evolving our produce line. We are extremely proud of how the Smoke Barrel is setting the benchmark for the highest level of quality and consistently smoked meats on the market.
Please reach out to us for a chat about how we can help your business.