For a table of 7 two meals came out first then it was 20 mins before the next four meals two were incorrect, last meal and two side forgotten dispite server being reminded that they were missing three times got brought out 35 mins after everyone else had finished there food
Barbeque grew up in the South of the USA where cooks learned to slow roast cuts of meat over fire pits to make them tender. Exposure to the smoke of the smouldering wood added a distinctive smoky taste to the meat. The process could take many hours, leaving the meat tender and juicy.
Our award-winning smokers have been imported from the USA and are built to recreate the cooking process of those original fire pits. We smoke for up to 16 hours using the traditional American woods of hickory and mesquite to give a full smoke flavour.
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