Quarter House is the place to go for some good old American BBQ flavours. Yes, so it’s a trend that has, for the most part, been and gone, but Chef Jason Latham is the award-winning Pitmaster Extraordinaire so if you are after some pulled pork, some dirty burgers or some baby back ribs, he is definitely your man.
This isn’t refined food, but by heck it’s full of smoky flavour and the meat is as tender as it can be without entirely losing its structural integrity.
Everything is hot, sticky and sweet. Quarter House may be keeping the napkin industry going.
If you’re really going for it, the Smoke House trays and the chicken run trays are what you want but they’re made in small batches and when they’re gone, they’re gone. Expect a mountain of sides and options like beef short rib and candy Cajun hot links, Tex Mex brisket and hot links or their riposte to Nando’s, an apple-smoked ½ chicken cooked over the embers.
The burgers are popular meat mountains too topped with all sorts: BBQ pineapple slaw, Blacksticks blue cheese, kimchi alioli, pulled pork, double bacon, smoked brisket, the kitchen sink – you name it, it’s on there. Not all at once, mind you.
Not exactly good clean fun, but fun nevertheless.
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