Sunday, September 2, 2012 11:00am
Brew Works on the Green
Days are gettin longer, warmer…and smokier at the Brew Works on the Green!!
You like Barbeque? REAL Barbeque?! We’re talkin’ LOW and SLOW. Low heat & slow smoke.
Mmmm. Slow roasted over hot smoking coals and wood for hours.
Well we’ve got Bert Dedman out at the Brew Works on the Green on Sundays, out on the patio smokin’ and grillin’ a variety of meats all day long. Everything from Brisket to Chicken to Ribs & Pork. Depending on the type of meats and all the preparation involved, he’ll begin between 6am and 9am to have it ready for the dinner hour! Smokin’ chickens could take 5-7 hours, and Beef Brisket could take up to 12 hours to get the gorgeous smoky flavors imparted deep into the meats.
Voodoo Platter – smoked blackened chicken, ‘dirty’ rice, 2 types of sausage, and a skewer of smoked shrimp.
Hickory/Mesquite smoked turkey, as well as “Honey/Bourbon injected” smoked turkey (sliced for platters & Sandwiches, 1/2 and 1/4 smoked & sauced chickens for platters, pulled chicken sandwiches, hot slaw, baked beans & hush puppies!
Thai Chili Feast – Rice Bowl with Pulled Turkey, Sausage, Sauteed baby shrimp, fire roasted peppers and onions with a Thai chili drizzle.
Smoked Turkey! Bert smoked the whole bird, and it was gobbled right up!
1/2 Chickens and Pork Ribs – Half chicken platters, and pork rib platters each served with two sides. Two batchesone ready noonish and the next around five thirty. MMmmmm Mmmm. Oh, yeah.
Smoked Flank Steak with Smoked stuffed Green Pepper.
BBQ Beef brisket sandwiches, brisket platters with hot slaw and cornbread
Turkey Legs, Frogmore Stew, and more…
Make reservations now to make sure you have a spot, and we’ll get smokin’!
Call 484-223-2020 or email email@example.com
Special thanks to the folks who hand-crafted our Supersmoker!