From Friday 6th November, East London’s barbecue haven SMOKESTAK, will launch a new weekend takeaway and delivery service following the government’s announcement regarding the closure of hospitality venues.
Barbecue lovers can order their SMOKESTAK fix directly to their doors if they live within a two mile radius of the restaurant’s Sclater Street home, or pre-order and pick up from the restaurant if they’re further afield.
All meat has been carefully sourced from long-standing suppliers Philip Warren Butchers, before being gently smoked over kiln-dried English oak for up to 15 hours in chef David Carter’s Ole Hickory wood-fired smoker imported from the barbecue heartland of Cape Girardeau, Missouri.
For a full feast, diners can kick things off with starters such as Crispy Pigtails in Molasses (our fave); Smoked Cod Roe and Potato Skins; Crispy Ox Cheek with Anchovy Mayo; Salt-baked Beetroot, Goat’s cheese and Hazelnut; Black fig, Rocket, Feta with shaved Walnut; as well as new autumnal dishes such as Mushrooms on Toast with Beef dripping gravy. For the main event, fans can scoff on those famous SMOKESTAK buns stuffed with Native breed Pulled Pork with ginger slaw; Point-end Beef Brisket with pickled chilli; and Smoked Pastrami with mustard and dill. On the side, there are Skin-on Chips with aioli; the insanely good, glistening Smoked Pit Beans that contain the juice of meat cooked in the smoker; and a Jacket Potato with mustard rarebit. To finish with something sweet, David will be boxing up his signature Sticky Toffee Pudding with clotted ice cream and Plum Crumble with custard.
SMOKESTAK weekend-only takeaway and delivery launches on Friday 6th November, order via smokestak.co.uk.