CHICKEN, Turkey + FISH

TURKEY BREAST

GREAT TASTING SMOKED CHICKEN STARTS WITH OUR HOME MADE DRY RUB THAT WE MASSAGE INTO THE CHICKEN AND WINGS AND ALLOW TO SIT OVERNIGHT.

 

WE THEN USE APPLE, CHERRY OR PEACH WOOD FOR SMOKING OVER A 2-4 HOUR PERIOD OVER LOW HEAT. THEN WITH ABOUT 30 MIN REMAINING WE CRANK UP THE HEAT TO CRISP THE SKIN WITHOUT LOSING MOISTURE FROM INSIDE.

 

OUR CHICKEN TASTES AMAZING TWO TWO WAYS - WITH SAUCE AND WITHOUT - EITHER WAY YOU WILL BE LICKING YOUR FINGERS AND WANTING MORE.

SMOKING TIME: APPROX. 2 - 3 HOURS

Chicken

SALMON / Trout

SALMON was made for the smoker. THE FLESH IS RICH IN PROTEIN, MINERALS AND HEART HEALTHY FISH OIL and salmon loves being bathed in smoke. 

we dry-brine our salmon overnight using brown sugar, salt and pepper and then smoke the fish for 3 hours over very low temperature, basting it with a maple-soy glaze for the final 30 min.  The end result is simply - amazing!

SMOKING TIME: APPROX. 3 1/2 HOURS

Our specialties

IF IT WALKS, FLIES OR SWIMS, IT WILL TASTE GREAT after our loving touch and a few hours on the SMOKER!

below are our mouth watering specialties that will help you plan your next event.

Special requests are welcomed! 

MEAT

 
 

Slow smoked beef shoulder is savory and delicious. we need about 8 hours to smoke beef. When it has reached an internal temperature of 205 degrees fahrenheit it is done and literally falls apart.

We serve our pulled beef sliders with horseradish sauce and crunchy onions for the perfect flavor profile. Traditional bbq sauce with coleslaw is equally tasty, either way our pulled beef is one of our most popular items.

SMOKING TIME: APPROX. 8 HOURS

PULLED BEEF - sliders

spareribs are the meaty ribs that come from the belly side of the animal. the bones are longer and flatter than baby back ribs and they have more fat, which results in tender, juicy, "fall off the bone" excellence after we are done with them.

St. louis style refers to the practice of butchering the ribs into a rectangular shape that is great for competition bbq because it produces beautiful even color on both sides that looks as pretty as it tastes.

SMOKING TIME: APPROX. 5 HOURS

ST.LOUIS RIBS

PORK SHOULDER (ALSO KNOWN AS BOSTON BUTT) IS A WONDERFULLY VERSATILE PIECE OF MEAT THAT IS TAILOR MADE FOR THE SMOKER.

 

WE INJECT OUR BUTTS WITH APPLE JUICE, APPLE VINEGAR AND SPICES AND APPLY A FIRST LAYER OF DRY RUB THE NIGHT BEFORE COOKING. THEN WE SMOKE THE BUTT FOR 4-6 HOURS USING APPLE AND/OR CHERRY WOOD. WE THEN PLACE THE BUTT IN A PAN WITH APPLE JUICE AND COVER WITH FOIL FOR ANOTHER 3-4 HOURS.

THE END RESULT IS TENDER, FLAVORFUL PULLED PORK THAT CAN BE SERVED IN A VARIETY OF WAYS. WE LOVE OUR PULLED PORK SLIDERS! ASK US ABOUT THEM.

SMOKING TIME: APPROX. 8-10 HOURS

every try pulled pork sliders? One taste of our delicious sliders and you will be hooked forever!

PULLED PORK

 

SIDES

WE SPECIALIZE IN SIMPLE, DELICIOUS SIDE DISHES USING GRANDMA Betty's RECIPES.

we think you will love them as much as we did growing up.

BETTY JEAN WADE

1925 - 1997

CORNBREAD

COLE SLAW

BAKED BEANS

Have Special Requests? not a problem, just ask us!

APPLE PIE

POTATOE SALAD

Corn on the cob

Ch. Chip Cookies

Brownies

BEER!

CHICKEN WINGS ARE A YEAR-ROUND TREAT. WHETHER YOU LIKE THEM DRY OR COVERED IN BBQ SAUCE, YOU WILL LOVE THE WAY WE DO OURS.

FIRST WE GIVE THE WINGS A NICE COVERING OF OLIVE OIL AND HOMEMADE DRY RUB AND LET THEM SIT OVERNIGHT. THEN WE FIRE UP THE SMOKER TO 250 DEGREES (F) AND SMOKE THEM FOR 30 MINUTES, THEN INCREASE THE TEMPERATURE TO 350 DEGREES AND COOK THEM FOR ANOTHER 45 MINUTES TO GET THE SKIN NICE AND CRISPY. THE LAST STEP IS TO COVER THEM IN BBQ SAUCE AND LET THEM COOK FOR ANOTHER 15-20 MIN. THE END RESULT IS FABULOUS.

SMOKING TIME: APPROX.1.5 HOURS

chicken wings

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