Saucy Pig Menu
The Hannan’s Char Grilled Beef Rump Cap is a superb cut of beef, in which a thick cap of fat runs across the top of the cut. When cooked in our Smoker, the fat adds a strikingly rich intensity of flavour to the cut. Dry aged for a minimum of 21 days, it’s served with fresh Argentinian Chimichurri, giving the dish that little bit extra authenticity.
This is a BIG bad ass burger ... fully loaded including a quarter pound Shorthorn fine beef patty, smoked glazed bacon, secret relish, served on Brioche buns - you can add greens, pickles, onion and marmalade sauces to finish it off how you like. Your choice !
This 1.3kg, corn-fed chicken is prepared with an oil, paprika, garlic, lemon zest marinade and left to develop the flavours before cooking for around an hour. We then BBQ the chicken in the smoker to cook. Served with grilled lemons that are seasoned with sea-salt and caramelised to give that extra burst of flavour to the dish.
These wings prepared with Saucy Pig BBQ herbs and spices, grilled then smoked on our smoker, then covered in our sticky buffalo sauce.
Similar to the Chicken Buffalo wings, these wings are prepared in Asian herbs and spices, grilled and smoked in our smoker, then covered in sweet soy glaze. Served with fresh guacamole, sweet corn and Tom’s salsa.
Using only the finest Pork Shoulder from Hannan’s in Moira, we use a 1.5kg boneless cut, rubbed in BBQ Spices and let it smoke for four hours over Apple wood. Served with warm wraps or brioche buns, homemade salsa and grated cheese.
These baby back pork ribs are rubbed with Asian spices, smoked in our smoker for around five hours then served with the ribs in soy glaze.
Our Asian style Pulled Pork recipe is marinated in Asian spices overnight and then cooked in our smoker for around eight to nine hours. This give’s the meat beautiful tenderness and texture. Served with a selection of guacamole or salad on warm wraps.