Here is just a sample of some Tack Room BBQ favourites, please contact Chef Ron for add
Beef
Montreal Smoked Meat
A whole brisket prepared using traditional Montreal Smoked Meat technique… 6 days dry brined, 6 to 8 hours smoked and 2 to 3 hours steamed, then freshly carved and served on Slider Buns or classic Rye Bread with Yellow Mustard.
Montreal Smoked meat is like Pastrami, but the steaming process makes the Montreal Style unique.
Texas Style Brisket
A whole brisket slow cooked with Chef Ron's Tack Room BBQ TX Rub, low and slow, this cut steals the show.
Texas Beef Short Ribs
Cooked low and slow seasoned with Tack Room BBQ TX Rub to tender perfection.
Tack Room Tomahawk Steak
Cooked slowly over charcoal to just under your preference with just a hint of smoke and garlic pepper rub, then completed over high heat to generate a perfect seared crust and finally finished with home smoked salt.
Grilled Steaks
Tender and juicy steaks, grilled to order to your preference.
Hand Formed Burgers
Custom blended medium ground beef 1/3 pound burger, grilled with just a touch of seasoning. Each burger is carefully formed by hand to ensure a delicious tenderness.
Beef Shawarma
Skewered Spiced Beef, served with Garlic Tahini Sauce and Mediterranean Sides.
Pork
Spare Ribs
Big slabs of of tender pork rib rubbed with Tack Room BBQ Rib Rubs, these large racks are also known as side ribs and include long ribs as well as the tender meat around the cartilage. Slow Cooked and Wrapped to finish usually with Tack Room BBQ TX BBQ Sauce and Apple Cider Vinegar.
Baby Back Ribs
Smaller tender ribs rubbed with Tack Room BBQ Rib Rub, slow cooked to pull easily away from the bone, served with Tack Room BBQ TX BBQ Sauce for dipping.
Pulled Pork
Low and Slow Pork Butt smoked over charcoal, Maple and Hickory until fall apart tender. Ready to serve on buns with a choice of coleslaws, or as the main protein of a meal.
Maple Glazed Pork Tenderloin
Lean yet tender and juicy grilled pork tenderloin, glazed with garlic maple glaze.
BBQ Pork Chops
Thick Bone-in (boneless on request) juicy pork chops (or frenched rack of pork), simple yet delicious with just a hint of smoke, paprika and rosemary.
Pork Souvlaki Skewers
Tender Marinated Pork Loin cubed, skewered and grilled with red and green peppers and onions served with fresh Tzatziki sauce.
Chicken
Outrageous BBQ Chicken
Outrageously juicy and tender brined boneless chicken thighs glazed in sweet and sticky Tack Room CHKN BBQ Sauce
Tandoori Spiced Chicken
Split chicken marinated in yogurt and spiced in Tandoori spices and grilled over charcoal.
BBQ Grilled Chicken
Split chicken brined with Tack Room BBQ CHKN Rub and grilled over charcoal.
Grilled Chicken Wings
Slightly smokey crispy salt and pepper cut wings served with a selection of sauce (tossed or dipped).
Chicken Souvlaki Skewers
Tender Marinated Chicken breast or thighs, skewered and grilled with red and green peppers and onions served with fresh Tzatziki sauce.
Shawarma Chicken
Skewered Spiced Beef, served with Garlic Tahini Sauce and Mediterranean Sides.
Fish
Maplewood Hot Smoked Trout
Hot smoked tender and smokey trout, grilled over maple wood and charcoal served with garlic dill cream sauce.
Chopped Salmon Burger
Tender homemade freshly chopped salmon patties, served on a brioche bun with lettuce and garlic dill cream sauce.
Lobster on Green Curry
Lobster warmed over charcoal served on cilantro green curry sauce
Thai Style Grilled Shrimp
Tail on shrimp marinated in a Thai inspired sauce, skewered and charred at high heat
Squid stuffed with Seafood and Wild Rice
Large Squid tubes filled with wild rice, a selection of mushrooms and a medley of seafood grilled over charcoal.