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Smoke 'n' Barrel Street Food 'n' Catering is the product of chefs Chris Geary and Cory Blackburn. The pair met in January 2017 while working in a café in the Christchurch CBD and began discussing their mutual passion for traditional cooking and 'slow food'.
Chris and Cory believe food should be treasured from start to finish: Meats are slow-smoked for up to 14 hours, managing the temperature log by log before finishing with fruit trees for a final injection of flavour. And now you can have that hours-long flavour at home with our new retail product: Meat BombsTM
Meat Bombs are vacuum-sealed pouches of our slow-smoked meats: beef brisket, Canterbury lamb, pork shoulder, chicken, tofu and more...
Just drop your meat bomb in a simmering pot of water for 1O-15 minutes and enjoy!
Serve in a burger, stir through pasta, strew them over nachos, or enjoy on their own.
Or pop 'em in your freezer and bring out at your next gathering.