SMOKIN’ GEORGES BBQ

Ready to serve you the best southern-style BBQ for miles around! Dine in, take out, or stock up on fresh and frozen foods as well as grocery items from our shop. You’ve got three ways to enjoy Smokin’ George’s BBQ!

REGULAR HOURS

Tuesday to Sunday: 11 am – 7 pm

Monday: closed

Tel (250) 585 2258

DINE IN OR TAKE OUT

4131 Mostar Rd #5, Nanaimo, BC

DINE-IN & TAKEOUT MENU
THE PANTRY
order: 250 585 2258
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BBQ Feasts

Great for sharing with small or large groups

[Note – For catered events that may not be eating right away we suggest substituting the fries for Kaiser buns.]

Regular Feast (Serves 3)

Half a rack of ribs (4 bones), 4oz beef brisket, 4oz pulled pork all topped with our signature BBQ sauce, 4oz smoked chicken topped with an Alabama white BBQ sauce and sweet pickles, 1 smoked bratwurst sausage. 2 pieces of cornbread, side of beans, side of coleslaw, large order of fries.

$65.00

Super Feast (Serves 4)

Full rack of ribs (8 bones), 8oz beef brisket, 8oz pulled pork all topped with our signature BBQ sauce, 8oz smoked chicken topped with Alabama white bbq sauce and sweet pickles, 2 smoked bratwurst sausage. 2 pieces of cornbread, side of beans, side of coleslaw, large order of fries

$92.00

Fried Chicken Feast (Serves 4)

10 pieces fried chicken, white and dark meat served with 2 pieces cornbread, side of beans, side of coleslaw, large order fries.

$65.00

Traditional BBQ Style Sides

Cornbread

$5.10

Made fresh all day long.

Traditional Coleslaw

$5.10

Mom’s Beans

$5.95

Smokin’ George’s Sides

Pick any three of these yummy sides for $21.00

Mac & Cheese

Traditional macaroni, creamy cheese sauce topped with crispy onions.

$7.50

Large Fries

House cut locally sourced potatoes.

$7.50

Pork Stuffed Tater Tots

Crispy pulled pork and potato bites served with spicy white BBQ sauce.

$7.50

Side Kale Ceasar

Kale, parmesan, bacon bits, cornbread croutons, roasted garlic Ceasar dressing.

$8.25

Smoked Mozzarella Sticks

Crispy smoked mozzarella with a grainy mustard smoked mayo.

$7.25

Deep Fried Pickles

Homemade dill pickles panko breaded and deep-fried served with smoked mayo.

$8.25

Smoked Sausage

Smoked bratwurst sausage

$5.85

Sandwiches

Pulled Pork

Smoked for 14 hours and rubbed with our signature seasoning, served with BBQ sauce and coleslaw on a Kaiser bun.

$11.95

The Porkinator

Sliced smoked pork loin, pulled pork, jowl bacon, crispy onions, BBQ sauce, smoked mayo.

$12.99

Beef Brisket

Slow cooked beef brisket sliced and doused in BBQ sauce and seasoned with smoked salt.

$12.99

Smoked Chicken

Smoked chicken, Alabama white BBQ sauce, sweet pickles.

$11.95

Ham & Cheese

House cured and maple smoked ham, smoked mayo, crispy mozzarella sticks.

$12.99

Vegetarian

Roasted onions, zucchini, bell peppers, portobello mushrooms, sliced fresh tomato, greens, Alabama white BBQ sauce.

$12.65

Add a side of fries, beans, coleslaw or cup of soup

$5.75

Add bacon

$3.00

Gluten free bun

$2.50

BBQ Meals

The Ribs

Southern style pork side ribs, rubbed and smoked then covered in BBQ sauce. Your choice of fries or cornbread served with beans and coleslaw.

$41.15 Whole Rack (8 Bones)
$23.25 Half Rack

Pig Only

Pulled pork, 2 ribs and a smoked sausage. Your choice of fries or cornbread served with beans and coleslaw.

$23.95

Brisket Only

8oz sliced brisket topped with BBQ sauce & smoked salt. Your choice of fries or cornbread served with beans and coleslaw.

$23.75

Pulled Pork Soft Tacos

Pulled pork topped with chipotle BBQ sauce, smoked corn salsa, pickled red onions, fresh cilantro all wrapped in a soft flour tortilla.

$13.35 2 Pcs
$17.65 3 Pcs

Fried Chicken Plate

2 pieces of fried chicken. Your choice of fries or cornbread served with beans and coleslaw.

$18.95
$4.25 Add a third piece

Creamy Mac & Cheese with Pulled Pork

The ultimate comfort food topped with pulled pork, BBQ sauce and crispy onions

$18.25

SG Combo Plate

Your choice of two meats

Pulled Pork | Smoked Chicken | Beef Brisket | Ribs

Your choice of either fries or cornbread, served with beans & coleslaw.

$23.75

Pulled Pork Poutine

The Cult Classic that everyone talks about!

$18.95

$16.65 Plain poutine
$13.97 Small poutine
$23.65 Brisket poutine

Add gravy, add curds, double the meat, lose yourself in the possibilities. The OG is a monster!

Salads & Soups

Bowl of Soup

Check the special board for today’s offering.

$8.75
$6.00 Cup

Kale Caesar Salad

Kale tossed with bacon bits, parmesan, cornbread croutons with roasted garlic Caesar dressing.

$16.00
$4.50 Add pulled pork or smoked chicken

Roast Vegetable Green Salad

Hand picked greens topped with roasted onions, portobellos, bell peppers, zucchini, fresh tomato, beets, and carrots. You can have this one in its natural state or put some meat on it. Served with a piece of cornbread.

$16.50
$4.50 Add pulled pork or smoked chicken

Desserts

Bacon Topped Nanaimo Bars

A home town classic with a bit of southern bbq twist. Lots of butter, a pretzel and graham crumb crust, chocolate, our house cured and smoked bacon. Sprinkled with maple smoked salt.

$4.99 each

Double Chocolate Brownie

Double chocolate brownie, again. Lots of Butter. Quite delicious.

$3.50 each

Cookies

Seasonal Rotation, ask us what the cookie is today!

$2.75 each

Drinks

Proud to serve Vancouver Island brewed products from Mount Arrowsmith Brewing, Merridale Ciderworks and Wolf Brewing Co.

Local Brew, 473 ml can

$6.25

Local Cider, 473 ml can

$9.95

Red Wine, 250 ml

$9.95

White Wine, 250 ml

$9.95

BBQ FANS!

Remember every Wednesday is WING WEDNESDAY!

And on Sundays, we feature the SHOW-STOPPING Pulled Pork, Fried Egg & House Bacon Sandy.

Don’t forget to check us out on Facebook and Instagram for Weekly Specials that run from Tuesday to Saturday.

The Pantry

For those of you who just can’t get enough of SG’s sides, sauces, rubs and other special tidbits that make our food oh so yummy, we’ve got you covered!

SG’s Original BBQ Sauce & BBQ Rub

Smokin’ George’s Original BBQ Sauce is a perfect finishing sauce for your BBQ or grilled meats. Also works well as a flavourful addition to the crock pot when slow cooking roasts and stews.

Our original BBQ Sauce has only 170 mg of sodium (7%) and 8 mg of sugar per serving. That’s 70% less sodium & sugar per serving than national brands.

Smokin’ George’s BBQ Rub is great for roasting or marinating beef, chicken or pork and can be used to spice up your favourite casserole, potato, or veggie dish.

SG’s Original BBQ Sauce and BBQ Rub are Gluten Free

$8.50 BBQ Sauce
$6.75 BBQ Rub

House-made Pickles: Sweet or Sour (dill)

Fresh house-made pickles for pickle lovers! Our Sweet Pickles are a perfect match for our Smoked Chicken, but you can add them to almost any dish for a bit of magic. Try them on our beans with some of SG’s White BBQ Sauce – it’s addictive!

250 ml container sweet pickles or 5 whole dill/sour pickles. If you love our deep-fried dill pickles, these are for you!

$6.95 / 5 whole dill pickles
$6.95 / 250 ml sweet pickles

SG’s Salad Dressings

It’s not easy being green, but we are happy to help! Even die-hard carnivores love our salads and our house-made dressing just may be the reason why. Gluten Free, low in sugar and salt, but loaded with flavour, our Caesar & Balsamic Salad Dressings will take your greens to the next level.

Smokin’ George’s sauces and salad dressings are made in house and are not only gluten free, they are also much lower in salt and sugar than national brands.

$9.50 / Caesar 500 ml
$9.50 / Balsamic 500 ml

White BBQ Sauce

SG’s White BBQ Sauce is the secret to our Pulled Smoked Chicken Sandwich and our Vegetarian Sandwich. It really is magic, or addictive depending on your perspective and can be added to just about anything. It also doubles as our Creamy White Salad Dressing.

Add a little mayo for a veggie or chicken wing dip, try it on pork chops, roast chicken, & salads and even on your beans or chili. Top with our house sweet pickles for an extra depth of addictive flavour.

$9.50 / 500 ml container

SG’s Corn Bread

Made fresh daily, SG’s corn bread is terrific on its own as a filling snack or a tasty & unique way to complete your entrée.

For an extra special weekend brunch, turn your corn bread into amazing French toast! Slice in half through the middle, soak briefly in egg, milk & cinnamon, then fry in butter on the griddle until toasty on the outside. Top with fresh fruit & Greek yogurt and serve with a side of bacon and maple syrup. So Good!

$3.60 / By the slice
$19.95 / 1/2 dozen
$36.00 /1 dozen

Q: WHERE DO YOU GET YOUR PULLED PORK?

A: Where do we get it? We make it!

Hertel’s (based in Port Alberni) supplies us with large pork shoulders which we rub with our own BBQ Rub and smoke in house with local alder wood for 13 to 14 hours. When it comes out of the smoker, the pork is so tender it literally pulls apart – hence the name, pulled pork.

Hertel’s is the Island’s distributor for Johnston’s Pork located in the Fraser Valley. We like to use Johnston’s products because they have built a solid reputation for quality by partnering with local family run farms who place an emphasis on high standards of animal care. They believe strongly that happy pigs make the best pork and it shows in the quality of their product. In addition, Johnston’s pork is hormone and antibiotic free.

Q: IS YOUR MEAT SMOKED IN-HOUSE?

A: Do dogs bark? Cats meow? Rabbits scr………..? OK, we all know what rabbits do cause they are literally taking over the island in rapid bunny like fashion.

YES, our meat is smoked in house! Smokin is kinda fun and the team gets a kick out of tryin’ stuff out just cuz we can. One of my favourite menu items is our Deep Fried Mozza Sticks. The mozzarella is smoked before it’s breaded and this extra step makes those sticks irresistible in my book.

But back to our meat… that delicious aroma wafting through the air kind’ve gives it away. In fact, when people walk into Smokin’ George’s BBQ for the first time, they almost always exclaim “Oh, it smells soooo good in here!!” That’s when we know, and they know, they’ve come to the right place. We use mostly local woods. Local alder for pork & chicken and maple for brisket. We also use a bit of cherry and apple wood depending on what we’re popping in the smoker. For example, our meatloaf is almost always smoked with apple wood. Large cuts, like pork shoulder (pulled pork) and brisket, can take up to 14 hours in the smoker, so they are often done overnight. Chicken and ribs tale anywhere from 2 – 4 hours. Lots of folks ask why we don’t use the more traditional woods like hickory & mesquite that they use down south. These woods are great for BBQ, but they impart a very strong and distinctive flavour that our west coast taste buds just aren’t accustomed to. We prefer to use something local and familiar that our customers will enjoy. So far, our visitors from the South have been very complimentary and like our local woods just fine.

And it must be said that we put more than just meat in those smokers. Besides the meat and mozzarella for Mozza Sticks, we also smoke salt, paprika, oil, tomatoes, corn – we even put chocolate in there one time – probably won’t try that again. But hey, if you don’t try you don’t know, right? I mean who knew smoked chicken wings could be so awesome, again if you don’t try…

Q: DO YOU REALLY MAKE YOUR OWN BACON?

A: YEAH we do… in fact, we make 3 kinds of bacon at Smokin’ George’s BBQ! 

We have a little plaque in the restaurant that says “Either you Love Bacon, Or You’re Wrong!”. We couldn’t agree more. And this love affair has led to some very exciting and shall we say, tasty culinary adventures. In fact, we make 3 kinds of bacon at Smokin’ George’s BBQ.

Regular, delicious bacon from pork belly, somewhat more exotic and delicious bacon from pork jowls (yup, pork jowls), and even more exotic and equally delicious bacon from beef belly. Let’s face, no matter how you slice it, bacon is delicious! We use bacon in our daily specials, on our Porkinator Sandwich and on top of our Cesar Salad. We even sprinkle bacon on our famous Nanaimo Bars – Say What? That’s right, that salty chocolatey flavour combo is unbeatable.

Q: WHAT IS BEEF BRISKET AND HOW DO YOU COOK IT?

A: Well my friends, it’s beef. It’s a tough, primal cut, coming from the breast or lower chest. At Smokin’ George we smoke it, of course! 

You won’t find this in the meat section of your grocery store, but our two awesome local butcher shops, Nesvog Meats and Meat Craft Island Butchery will be happy to get it for you and provide cooking tips. It takes patience, time, love & expertise to take this tough cut and turn it into tender morsels of melt in your mouth goodness.

We smoke six, 8 to 10 pound roasts at a time. The roasts are rubbed down first and smoked with local maple wood for approximately 13 hours overnight. Just like our pulled pork, the brisket shrinks by approx. 40% – OUCH!! The thing about brisket, is it has an odd shape, it’s not your typical nicely symmetrical roast like a pork shoulder or baron of beef that cooks evenly. A brisket has a kind of tail piece that sticks out and there is lots of controversy in the BBQ world about how to cook this without wrecking the whole thing. This is a murky area full of secrets and magic. Smokin’ George has his way and that’s pretty much all we can really say about that. We put a full 4 ounces of cooked meat on each brisket sandy, so with the 40% shrinkage, we get approximately 24 sandwiches per brisket.

Q: YOU PUT BACON ON TOP YOUR NANAIMO BARS? IS THAT EVEN ALLOWED?

A: Yes, we do. Yes, it is. And yes, it’s to die for delicious! Here is how it came to be. 

A couple of years back, one of our catering clients was hosting a family reunion and because folks were coming from all over, he really wanted to have Nanaimo Bars on the menu – fair enough.

Thing is, neither Smokin’ George, nor I, really liked Nanaimo Bars much (I know, it’s a sin) on account of the shredded coconut in the base. Never been a big coconut macaroon fan either. But, we didn’t want to disappoint our client, so we ran a little contest with the team to see who could come up with the best Nanaimo Bar recipe – a $50 gift card was up for grabs.
Well, didn’t our genius Restaurant Manager (at the time), Darcy Creamore, come up with the goods and win that gift card. You see, we make our own bacon at Smokin’ George’s BBQ, and dark chocolate and bacon are a match made in heaven. So, putting bacon on top was a natural fit and an awesome idea. Darcy further tweaked his recipe by adding a touch of cayenne and maple flavour to the custard filling. The dreaded, shredded coconut was swapped out for crushed salted pretzels and voilà, we’ve got one heck of a Nanaimo Bar! The layers of flavour in this bar come together beautifully. The salt from the bacon and pretzels help to tone down the cloying sweetness that an over-the-top Nanaimo Bar can sometimes have. We took that bar to the Bath Tub Days Nanaimo Bar Contest and won Judges Choice the first year – so if you don’t believe me, you can believe them.
The problem with our success was the immediate and intense pressure to come up with an even better bar for the following year’s contest. Enter the Dulce De Leche Bacon Topped Nanaimo Bar. Credit for this one goes to our dear friend Pam Rogers. Pam, an excellent cook in her own right, introduced us to Dulce De Leche, a decadent treat made by boiling a can of condensed milk for 3 hours. The sugars in the milk caramelize and create an incredibly delicious caramel sauce – so good!! We use the Dulce De Leche to sweeten and flavour the Nanaimo Bar’s custard layer and top this one with white chocolate and you guessed it, our house-made bacon. Again, salted pretzels in the base for the above noted reasons. This bar won the People’s Choice award the following year at the Bath Tub Days competition.
Contests aside, we are pretty proud of our bars and our bacon, so isn’t it just awesome the two go so well together.
Lea

Q: WHAT’S THE INSPIRATION BEHIND THE PULLED PORK POUTINE?

A: Believe it or don’t but here’s our story…

This plate is inspired by our bon ami, Jean-Luc. His dying wish was for us to add a touch of Francophone to the menu. Sadly, his life ended after eating our Pulled Pork Poutine… fries topped with our delicious smoked pork, cheese curds, and house-made gravy. His heart just couldn’t take it. At least he went with a smile on his face. We will require a doctor’s note with a clean bill of health before you can order this.

Q: WHAT’S IN A PORKINATOR SANDWICH?

A: This is a sandwich that changes every day! 

But one thing is for sure, we guarantee your Porkinator will be piled high with at least three smokey cuts of pork. Check out our Specials board when you come in or ask at the counter for the skinny on the day’s creation. And watch as George puts one of these babies together… in living colour… well on video, until you get into the restaurant!

About Smokin’ Georges

“This restaurant is a core part of the city and it’s an absolute pleasure getting to make and serve BBQ to this community” I have been in the restaurant industry for 30 years in BC and i love it, everyday is a good day!”

– Shawn Sannes

Remember to add SG’s Original BBQ Sauce to your orders!

You can also pick up both our BBQ Sauce and our BBQ Rub locally at Flying Fish, Nesvog Meats, Country Grocer, Meat Craft Island Butchery, Springford Farms Market & the local section of Save On Foods.