Texas Barbecue smokehouse to open in Newcastle creating 16 jobs
A taste of Texas will be hitting the streets of Newcastle this week as the first US-style barbecue smokehouse opens its doors for business tomorrow night (Nov 28) in Mosley Street.
Longhorns Barbecue will be serving up the very best in ‘dirty’ street-style food inspired from the ‘Lone Star’ state and the amazing Salt Lick in Driftwood Texas
This will include Badass Beef Brisket and Memphis Hog Butt to eat in or take away.
Up to 16 new jobs will be created as owner and head pit master Mick Dixon looks to capitalise on the trend for his style of authentic food.
There’s been a 25% increase in the amount of barbecue dishes served up in UK restaurants according to global food trends and ideas agency, thefoodpeople.
All the meat, which is sourced locally from Northumbrian and Durham livestock will be carefully treated to a process of aging the meat before rubbing with a blend of traditional spices and then smoked low and slow over hickory for up to 24 hours in our Fast Eddy smokers imported from the USA.
Customers will be tempted by the ‘Breaking Badass’ Food Challenge – the chance to take down 7lb of smokehouse barbecue featuring Texas Badass Brisket and beef ribs, Memphis Smoked Hog Butt, a full rack of ribs, smoked sausage, wings, pit beans, red pickle slaw, brioche and fries.
The ‘Tex Ass-Torture’ challenge features 12 wings soused in Longhorns’ own superhot sauce, made with fresh naga and ghost chillies and new bio-hazard extract, clocking up a whopping 9m scovilles.
If the challenges aren’t the thing there’s plenty of meaty treats to keep people well fed. For the watering they have brought in the mighty Wylam boys to do the local beer including Jakehead IPA, Unfiltered and Unfined.
Longhorns have their own ‘Long & Slow Lager’ which is also brewed locally and from further afield there is a range of American and BBQ craft beers including a smoked porter.
Mick and his team have been perfecting their style of BBQ at various events over the summer, including the North east’s finest street food festival, The Boiler Shop Steamer.
The Steamer draws in crowds of thousands of foodies each month and the response to the smoked BBQ food has been amazing.
Now, as he gears up for further success, he said: “There’s a hunger for real smokehouse BBQ which is all about the quality, taste and quantity of the meat.
“Our philosophy is to use the best quality ingredients supplied from local producers. We’ve had a great deal of demand for our unique food and we’re really looking forward to bringing the taste of Texas to the streets of Newcastle.”
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