Duke's Brew & Que

ALL ABOUT OUR BARBECUE
We serve traditional deep-south, American style Barbecue using imported American wood smokers. We smoke our meats low and slow creating rich, tender, authentic ribs and pulled pork. Our smoking methods are mostly derived from Central Texas, these centre around spicy rubs and wood smoking and aiming to create ribs with a bit of bite rather than those that fall apart at first touch.

WHAT MAKES IT BBQ?
Good Barbecue creates layers of flavour; the meat itself, the rub, the glaze and (most importantly) the smoke. Your meat should be smokey with a sweet glaze and tender without being mushy. We build these layers by following traditional barbecue methods. The meat is prepared with our in-house rub, we then smoke it at a low temperature for hours on end (‘Low and Slow’), and finish with a glaze of Molasses just before serving.

LOOKS ARE EVERYTHING (ALMOST…)
There are a couple tell-tale signs that you’re onto some good, traditional barbecue – especially when it comes to ribs. Keep an eye out for the following: The smoke ring – you know it’s done right when there is a bright pink line just under the meats’ surface. This means that the smoke has penetrated the meat. In science terms, the nitrous oxide from the smoke has been absorbed by the water in the meat creating nitric acid. The Bark – your Beef ribs should have a dark, jerky-like crust caused by a combination of; the rub, the drying of the meats surface, and little something called the Maillard reaction – a chemical reaction between amino acids that create new compounds and result in a rich depth of flavour and crunchy texture. This bark also helps lock in the meat’s moisture and trap in that smokey goodness.

WE TAKE NO SHORTCUTS!
There are many ways to circumvent the barbecue process but we stick to the old-school rules. We don’t water-bath our meat before smoking it and we don’t inject brine or water to hydrate our ribs – that means we smoke for longer to tenderise, and use our rubs and glaze to contain the meats’ natural moisture. We don’t re-hydrate our pulled pork with water and vinegar and we don’t use any other chemicals to replicate the appearance of a smoke ring.