Smoked Foods

 Baby Back Ribs

Pork Back Ribs rubbed in our signature Gringo Rub, then smoked for 6-8 hours until fall off the bone tender. Smothered in one of three available Barbecue Sauces and put back on the grill until the sauce gets nice and sticky.

May want to have extra paper towels ready for this one!

 Smoked Sausages

Under appreciated by many, sausages are the staple of every barbecuers repertoire. We provide a variety of kinds from classics like Hot Italian and Honey Garlic to more exotic Caribbean Smoked Sausages.

Served on a bun with all the fixings, or side-by-side with other barbecue favourites, these little babies are a must-have if you and your guests want the authentic barbecue experience.

 Barbecue Beef Brisket

The Brisket is the holy grail of barbecuing. Anyone can fire up a grill and throw a little smoke on their meat. The big guy here requires dedication. The brisket requires 20 hours of smoke, giving new meaning to the barbecuers credo "low and slow."

But the taste is worth the wait. This otherwise tough cut of meat will be so tender we sometimes have difficulty cutting it without it falling apart.

Brisket is usually the centerpiece of our events and you will quickly see why.

Pulled Pork

This crowd pleaser is now seen on menus everywhere, but don't be fooled by the crock pot version, try the real thing. Boneless Pork Shoulder is smoked for 6 hours until it falls apart.

In fact, we don't even know why its called Pulled Pork when there's rarely any pulling required. You'll be able to see and taste the difference the second you try it. Whether on the side or served with coleslaw, pickles or raw onion, this dish is usually the first thing people head for.

 Smoked Chicken Wings

These are not the pub wings you're used to. These wings are marinated in Buttermilk for 24 hours before getting a liberal application of our signature dry rub before being put on the smoker for 1-2 hours.

Once off the smoker, we deep fry them to order before tossing them in our scratch-made sauces, including a Smoked Pepper Hot Sauce, Gringo Barbecue Sauce or our exotic Pibil Sauce. Not a fan of saucy wings? They're great with no sauce at all!

Smoked Salmon

Great as an appetizer or as a main course, our Smoked Salmon gets the barbecue treatment with a few options for rub. We offer a Mango-Lime rub, for a tropical feel, our signature rub or for something a little different, a Honey Mustard glaze.

Served on grilled French Bread as an Hors D'Oeuvre it is accompanied by a Lemon Dill Sauce, a Sriracha Yogurt Sauce or a bright Pineapple Salsa.

In order to keep costs down we also offer to substitute local, in-season fish like Perch or Rainbow Trout.