Smokin Wednesdays @ Foodsmith
Wednesdays – at 8 PM – 11 PM
It’s that time of week, where we smoke our meat and serve you the best BBQ in town!
Smoking is the best way to bring out the deep, rich flavor of brisket, ribs, and other cuts of meat that simply taste best when they’re smoked until the meat melts off the bone.
Real barbecue is cooked slowly over low, indirect heat—with wood smoke—because that’s the traditional way to make meats so moist and tender that you hardly need teeth.
Introducing FoodSmith’s Smokin Wednesdays: Brisket, Short Ribs, Pulled New Zealand Lamb Necks and Burnt Ends.
Reservations: Please Call 0798600616, limited tables available
Limited quantities are available, Will keep on serving till we run out!
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