Smoke Meats by the kg 1 kg will feed 4-5 people based on 200g portion size.
We cure our whole briskets in our coffee spice rub overnight before smoking it extra low and slow for 8 to 10 hours. Each serving combines a mixture of both fatty and lean slices.
Whole pork shoulder is wet cured overnight then rubbed with our specially crafted sweet and spicy rub and smoked for a minimum of 10 hours.
2 boneless chicken leg quarters are marinated with lemons and herbs for 24 hours before they are smoked and grilled to finish with our house barbecue sauce.
We cure our spare ribs overnight, triple baste them while they smoke and then finish them by caramelizing the barbecue sauce.
Spicy house ground and stuffed pork links are smoked for 3 hours and finished on the grill.
커피와 다양한 향신료 럽으로 밤새 재운 후 8~10시간 스모크한 브리스킷.
“Wet cure” 방식으로 재운 돼지 어깨살을 직접 만든 매콤한 럽으로 양념한 뒤 10시간 이상 스모크한 풀드 포크.
레몬과 각종 허브에 24시간 재운 닭다리를 통으로 스모크한 후 그릴에서 하우스 바베큐 소스로 마무리한 스모크 치킨.
밤새 양념에 재운 돼지 갈비에 양념을 세 번 이상 발라주며 스모크한 스페어 립.
직접 간 돼지고기를 3시간 동안 훈연 시켜 그릴로 마무리한 안두이 소시지.
CONFIRMATION AND AGREEMENT
For all confirmed orders clients must come into Manimal Smokehouse and pay in full. We require a 2 day notice for these bulk orders. For the safety of both parties orders will not be scheduled unless payments are made. An invoice will be emailed to the client.
Clients will be required to pay for food material costs if cancelled after 24 hours
All menu items include TAX
Clients will receive all plastic ware and napkins according to the size of the party.
Delivery option is available through Birdriders for 12,000 won. We are not responsible for food left out or consumed after 3 hours. Left over foods must be refrigerated or reheated to proper temperatures.
Please inform us of any allergies or special needs.