Steak night. Dirty Saturday's Get the famous. Sirloin. Only and a pint! 21 day dry aged. Every thursday from 5pm!

Transcription

1 Steak night u 21 day dry aged Sirloin Only u With a Every thursday from 5pm! Dirty Saturday's Get the famous dirty Longhorn, Fries and a pint! (12-5pm) u 9.99 u

2 Longhorns Mosley Street Menu & Meat Manifesto

3 KNOW what s on YOUR plate The Meat comes from our ranch butchery. prepared by our gold taste award winning master craftsmen butchers. We smoke onsite and have a dedicated Smokehouse on the Ouseburn Valley. sauce All hand made by us at the Ouseburn. Beef ribs we use beef long ribs or Jacobs Ladder, these ribs come from the front quarter of the beast adjacent to the Brisket eat me! Ranchero sausage this is a beef sausage of our own design (and name!!) like the Andouille it has a bit of kick to it but ever so beefy!! Brisket is Beef, taken from the front underside quarter of the beast. this is classically a Texas BBQ staple and a very difficult meat to master. Because it s originally tough it lends its self to low and slow style cooking. Hog Butt- better known as Pulled Pork although smoking is the original method there are so many bad variations of this now done everywhere. Hog butt as it s traditionally known in the USA is actually the Pork shoulder so called because of the joint! BBQ developed form a Kansas City recipe this sweet and sticky sauce has the right amount of twang to it. Snake oil we originally made this as a burger sauce but like the dust we found it goes great on everything and when you cant figure out which sauce to use, use the snake oil! HEAT Our meat is smoked low and slow. If you re enjoying something fresh from the smokers it s served warm not hot, That s how you ll know its authentic US BBQ. In the restaurants we use Cookshack, Fast Eddy s. All of our smokers are imported from USA. The three main woods we use are oak, hickory and mesquite. Depending on the cut of meat it is first treated with one of our own rubs and then placed directly in the smoker. The meat is then smoked over wood for up to 14hrs with occasional spritzing before being brought out and rested. During this time the meat gets a chance for the collagens to break down and the flavours form the rub to infuse into the meat. Pork ribs we use St Louis cut ribs which are a similar cut to spare ribs. Andouille Sausage a New Orleans pork and beef sausage originating from France, this is a spicy hot link which takes the smoke well, all hand made on our ranch. A SMOKE RING bad ly dra wn bri ske t The smoke ring is a chemical reaction which takes place when meat has prolonged exposure to smoke. This give the meat a pink tinge and again is sometimes mistaken as being undercooked particularly in chicken. the rubs Tex Ass Torture our challenge sauce, starts life as hot sauce and then a world of hot naga chillies and extract are added. Not to be messed about with At the Ouseburn Smokehouse we use we use Southern Pride 500 s our capacity is 1 metric tonne of meat per day! HOW WE SMOKE Hot originally named Hey Zeus but demoted to just plain Hot this spicy tomato based hot sauce has just the right amount of kick. Bamma Alabama BBQ sauce is traditionally white mayonnaise based and this is where this comes from. We ve mixed up some mustard and pickles in there to give it bite. OUR SMOKERS wings are wings! Chicken of course!! Don t be put off by the pink, that s all down to the rubbing and smoking process. We serve up traditional southern USA BBQ Smoked low and Slow over oak, hickory and mesquite. KNOW YOUR CUTS A longhorns guide to how we do BBQ Memphis Hog Dust this slightly spicy yet sweet rub is what we use on our hog butt/ pork ribs and wings. Due to the different surface areas, fat contents and cooking times it will take on a different taste with each cut of meat. It contains paprika so the meat can take on a pink tinge. BADASS This is for the Beef! Lots of peppery goodness in here along with a mixture of imported American chillies and kosher salt the king of BBQ salt! We put this on the brisket and the beef ribs and it just bangs. Snake Dust When we can t quite figure out what rub to use on a new cut of meat we use this all cure! We even put it on the fries

4 Ribs & Wings The Closer the bone, the sweeter the meat.. Chicken Wings 4 Smoked wings with choice of sauces, BBQ or Hot.. Memphis Pork Ribs Half, 12 Full Rack Our Longhorns cut ribs done Memphis style. Wings and Ribs Sharer 9 Chicken wings, and Memphis pork ribs, served with spiced slaw. barbecue smoked low and slow for a taste you won t find outside of Texas Big-ass Beef Rib Monster beef rib with over 1 pound of Tender smoked bad-ass beef burgercue 13 (Free side) BBQ SANDWICHES 8 Badass Brisket Genuine Texas recipe beef brisket with a bangin peppery flavour. Memphis Hog Butt 7 Memphis smoked hog butt, the original pulled pork. All served in a pretzel roll, with house BBQ sauce and slaw. Dirty Longhorn 12 Everything in one sandwich! Hog butt, brisket, Andouille sausage, slaw, hot & BBQ sauce, pit beans & fries all in a pretzel roll. Pollo Hermanos 10 BBQ Fresh Chicken breast with slaw and bbq sauce served on a toasted pretzel roll and a side of snake dust fries. Big Dirty Dawg 10 Spicy Andouille hog and beef sausage. Choose: - Mexican - Spicy pork salsa with Monterey Jack cheese & snake oil. - Texican - Bad Ass BBQ salsa with Monterey Jack cheese & snake oil. Both versions come with snakedust fries BBQ MEAT BOARDS Choose from any of the following; Pork Ribs, Chicken Wings, Badass Brisket, Andouille Sausage, Memphis Hog Butt and select your sides from the options below. Any 2 Meats and 2 sides 13 Any 3 Meats and 2 sides 16 Add a brioche bun for 1.50 Sampler Board 18 A selection of all our BBQ board meats with fries, slaw, pit beans and rind. The Board 5 A large sharing selection of all our meat including beef rib. Served with fries, slaw, rind, gherkins and a choice of pit beans or 3 bean chilli. sides Snake Dust Fries (v) Skin on fries dusted our house snake dust rub Sweet potato Snake Dust Fries (v) 4* (* 1 supplement with meal) Skin on fries dusted our house snake dust rub House Slaw (v) Freshley shredded and prepared in house crispy apple, red onion, carrot, red cabbage mixed with our own bamma sauce Bean Chilli (v) 4 Our spicy tangy house bean chilli Hog Rind Cured and seasoned pork crackling Pit Beans 4 Our house beans with maple syrup, ranch bacon & bbq ends Mixed Pickles (v) Spicy onions, gherkins and jalapeños (single / double) Smokehouse patty 9/ 12 Beef and hog smoked patty served in a pretzel roll, with Monterey Jack cheese, ranch bacon, our burger sauce and pickles. Steer 11 The smokehouse patty topped with our genuine Texas recipe beef brisket. Swine The smokehouse patty topped with Memphis smoked hog butt (the original pulled pork). 11 Smokestack 14 Double smokehouse patty topped with Memphis smoked hog butt & our genuine Texas recipe beef brisket. 9 Mac n Cheese Patty (V) Mac and cheese in a breadcrumb patty with slaw and bbq sauce All patties come with snake dust fries, to upgrade to sweet potato fries add 1 or upgrade to pit boss fries for. 10 Creole Batter-Fried Shrimp Coated in Spicy Hey Zeus Sauce served with sweet potato fries. CHECK THE BOARDS & SEE WHAT S SMOKING?WHAT S COMING OUT & WHEN MEga sides choose your wingman! When great smoked barbecue meats exceptional burgers great to share with your brisket buddies! Pit Boss Fries 5 Snake Dust fries with Texas Chilli Badass beef salsa, jalapeños & Montery Jack cheese. 7 Or add Pit Boss fries to your meal instead of seasoned fries Badass Nachos A mix of crispy nacho chips, Badass Brisket, salsa, tabasco jalapeños & Montery Jack cheese. Hog Nachos 7 A mix of crispy nacho chips, smoked hog butt green peppers, jalapeños & Montery Jack cheese, smothered in BBQ sauce Chilli cheese Bean Nachos (v) A mix of crispy nacho chips topped with 3 bean chilli, green peppers, red onion, jalapeños & Montery Jack cheese.

5 Want your Meat on the Move? ask Your Server about the Shotgun Lunch Box and lunch the Longhorns way for a fiver! Or If your beat by the meat just ask for a doggy bag- you're welcome!

6 LONGHORNS mosley street DRINKS MENU cocktail coolers DRAUGHT Longhorns Long n Slow Locally brewed, smooth dry house lager - 4% abv pint 17 4 pint 5.5pint Made locally, Citrus and tropical limonata pale ale - 4.2% abv BrewDog Punk IPA Gluten free kickass hop forward pale ale - 4.5% abv BrewDog Dead Pony Club Session pale ale -3.8% abv Samuel Adams Boston Lager American world class beer - 4.1%abv Anarchy Brew Co Citra Star Hoppy blonde, loaded with grapefruit, lemon and lime 4.1%abv Anarchy Brew Co Blonde Star Bourbon, lemon, bitters, Cherry Herring Light golden classic. Hoppy - 5.6% abv BrewDog Vagabond Rancher Libre Lucky Kentucky American amber lager - 5.2% abv Tequila, lime juice, Ting Grapefruit soda Rum, lime, Cola Bottled / Canned beer Brooklyn Lager Vodka, lemon juice, Lemonade The Border Jumper pitcher Wylam Hickey The Rake Electric Lemonade Crisp and light. Light in body, bold in flavour Cider Lionel Collins Dry Gin, lemon, Big Red Cream Soda Bourbon shots Jim Beam Double Oak Knob Creek Bulleit Wild Turkey Evan Williams Wild Turkey 101 Elijah Craig 40%abv 50% abv 45% abv 40.5% abv 43%abv 50.5%abv 47%abv shots and mixers (30ml) Stolichnaya Coke/Diet Coke/Sprite Bulmers Original Premium Cider 5.50 Jack Daniels 5.50 soft drinks 4.5% abv Kopparburg Strawberry & Lime 4.0% abv Coke/Diet coke/sprite Pepsi /Diet Pepsi/Lemonade.5 (pint) 1.75 (half) Fizzy Orange.5 Lilt Pineapple & Grapefruit Sparkling Water Still Water Cordial 1 Check out our fridge or ask your Server for this weeks guest ales, lagers and ciders. Keep Social, KEep it LonghornsBBQ Longhorns Barbecue #longhornsbbq Longhornsbbq.co.uk #tweetyourmeat (behave)!