San Antone by Bludso's BBQ Menus
Smoked Meats 101 Guide
101 Guide: Brisket
Brisket is a cut of meat from the breast or lower chest of cow. When cooked to perfection, the meat remains soft and juicy – just how it should be. Brisket at San Antone by Bludso’s BBQ is a firm favourite among meat lovers and beef connoisseurs.
101 Guide: Dry Rub
A secret blend of seasonings heavily applied to the outside of meats prior to smoking. Head chef at San Antone by Bludso’s BBQ prepares meats with dry rub for a unique smokehouse flavour. Watch the video for a quick walk-through of the incredible art form that is dry rubbing meat for the smoker.
101 Guide: Slow & Low
Ever wanted the key to perfectly cooked large pieces of meat? The answer is Slow and Low. Let us show you the process of smoking meat for a very long time at a very low temperature to deliver only the most delicious barbecue. With meats smoking evenly for up to 14 hours at San Antone by Bludso’s BBQ, you won’t find better tasting barbecue anywhere else.
101 Guide: Smoke Ring
A ‘Smoke Ring’ is the pink line the forms around the edges of meats. It’s a natural result of the smoking process and gives any meat that extra bit of beauty. Get yourself to San Antone by Bludso’s BBQ and slice through our own incredible smoke rings.
101 Guide: Bark
Bark is a term used to describe the delicious blackened outer crust which forms when the smoke and dry rub combine to glaze the meat. Ask for extra bark the next time you are at San Antone.
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