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.
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.
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.
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.
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.
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!