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.