Longhorns Mosley Street Menu & Meat Manifesto
KNOW what s on YOUR plate A longhorns guide to how we do BBQ We serve up traditional southern USA BBQ - Smoked low and Slow over oak, hickory and mesquite. 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. KNOW YOUR CUTS eat me! 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. Beef ribs we use beef long ribs or Jacobs Ladder, these ribs come from the front quarter of the beast adjacent to the Brisket 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!! sauce All hand made by us at the Ouseburn. BBQ developed form a Kansas City recipe this sweet and sticky sauce has the right amount of twang to it. Hot originally named Hey Zeus but demoted to just plain Hot this spicy tomato based hot sauce has just the right amount of kick. 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! OUR SMOKERS At the Ouseburn Smokehouse we use we use Southern Pride 500 s our capacity is 1 metric tonne of meat per day! 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. HOW WE SMOKE 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. HEAT 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. 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 Not to be messed about with Snake oil we originally made this as a burger sauce but like the dust we found it goes great on everything and when you cant figure out which sauce to use, use the snake oil! 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. 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 badly drawn brisket 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 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. wings are wings! Chicken of course!! Don t be put off by the pink, that s all down to the rubbing and smoking process. 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
Ribs & Wings The Closer the bone, the sweeter the meat.. Chicken Wings Smoked wings with choice of sauces, BBQ or Hot.. Memphis Pork Ribs a bone 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 beer rib with over 1 pound of Tender smoked bad-ass beef BBQ SANDWICHES (without fries) burgercue 11 (Free side) (Reg / Large) Badass Brisket 5.5/ 8 Genuine Texas recipe beef brisket with a bangin peppery flavour. Memphis Hog Butt 5/ 7 Memphis smoked hog butt, the original pulled pork. All served in a brioche bun 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 brioche bun. Pollo Hermanos BBQ Fresh Chicken breast with slaw and bbq sauce served on a toasted brioche and a side of snake dust fries. Big Dirty Dawg Spicy Andouille hog and beef sausage;have it either : - Mexican - chorizo 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 12 Any 3 Meats and 2 sides 15 Add a brioche bun for 1.50 Sampler Board 17 A selection of all our BBQ board meats with fries, slaw, pit beans and rind. The Board 9.5 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) * (* 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) Our spicy tangy house bean chilli Hog Rind spicy onions, gherkins and jalapeños Swine The smokehouse patty topped with Memphis smoked hog butt (the original pulled pork). Smokestack 13 Double smokehouse patty topped with Memphis smoked hog butt & our genuine Texas recipe beef brisket. Governor of El Paso 11 Andouille spiced hog and beef patty with Monterey Jack cheese, fresh chorizo salsa and onion chutney. 8.5 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 great to share with your brisket buddies! (Reg/Lrge) Pit Boss Fries / Snake Dust fries with Texas Chilli Badass beef salsa, jalapeños & Montery Jack cheese. Or add Pit Boss fries to your meal instead of seasoned fries Badass Nachos 7 A mix of crispy nacho chips, Badass Brisket, salsa, tabasco jalapeños and Que'so cheese sauce. Hog Nachos 7 Chilli cheese Bean Nachos (v) Our house beans with maple syrup, ranch bacon & bbq ends Mixed Pickles (v) Steer The smokehouse patty topped with our genuine Texas recipe beef brisket. A mix of crispy nacho chips, smoked hog butt green peppers & smothered in BBQ sauce and Que'so cheese sauce.. cured and seasoned pork crackling Pit Beans (single / double) Smokehouse patty 7/ Beef and hog smoked patty served in a brioche bun, with Monterey Jack cheese, ranch bacon, our burger sauce and pickles. MEga sides choose your wingman! When great smoked barbecue meats exceptional burgers A mix of crispy nacho chips topped with 3 bean chilli, green peppers, red onion, jalapeños and Que'so cheese sauce.
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!
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 and voted Britain s best beer - 6.3% abv El Jimador Tequila, lime juice, Ting Grapefruit soda Rancher Libre Brugal Rum, lime, Cola Bottled / Canned beer Brooklyn Lager Stolichnaya Vodka, lemon juice, Lemonade The Border Jumper pitcher Wylam Jakehead Supercharged IPA Electric Lemonade Lucky Kentucky Jim Beam Double Oak, lemon, bitters, Cherry Herring Lionel Collins Haymans London Dry Gin, lemon, Big Red Cream Soda American amber lager - 5.2% abv BrewDog Punk IPA Bourbon shots Jim Beam Double Oak Knob Creek Bulleit Wild Turkey Evan Williams Wild Turkey 101 Elijah Craig Light golden classic. Hoppy - 5.6% abv BrewDog Vagabond Gluten free kickass hop forward pale ale - 4.5% abv BrewDog Dead Pony Club Session pale ale -3.8% abv BrewDog 5AM Saint American red ale -5.0% abv Check out the fridge for our range of cans and bottled beers 40%abv 50% abv 45% abv 40.5% abv 43%abv 50.5%abv 47%abv shots and mixers Cider Perry s Premium Vintage.9 Slightly sparkling dry cider 6.5% abv Perry s Somerset Redstreak.9 A brew of cider, spirit and flavourings 4% abv South West Orchard Rasberry Cider (30ml) Stolichnaya Coke/Diet Coke/Sprite Jack Daniels Coke/Diet coke/sprite Lightly sparkling medium dry cider 6.1% abv Jerimiah Weed Sour Mash.25.5.5.5.9 soft drinks Sparkling bittersweet cider, Gluten free 5% abv Red 175ml Bottle Beefsteak Club Malbec 5.5 0 Punchy, juicy and spicy. White Coke/Diet Coke/Sprite.5 Big Red Cream Soda from Texas Dads Root Beer America s No.1 root beer.5 Soft Float Malandrino Pinot Grigio 16.5 Choose Coke/Diet Coke, Sprite, add a big scoop of ice cream Crisp, clean apple and pear. Dads Root Beer Float ROSE Classic American root beer float with our handmade ice cream Marlish Water Blushmore Zinfandel Rose, Italy Still/Sparkling 16.5 Crisp, clean apple and pear. Keep Social, KEep it Meaty @LonghornsBBQuk LonghornsBBQ Longhorns Barbecue Smokehouse @LonghornsBBQuk #longhornsbbq Longhornsbbq.co.uk #tweetyourmeat (behave)!