Make a Reservation (we will get back to you to confirm)
reservations@reddogsaloon.co.uk
arbeque grew up in the South of the USA where cooks learned to slow roast cuts of meat over fire pits to make them tender. Exposure to the smoke of the smouldering wood added a distinctive smoky taste to the meat. The process could take many hours, leaving the meat tender and juicy.
ur award-winning smoker has been imported from the USA and is built to recreate the cooking process of those original fire pits. We use the traditional American woods of hickory and mesquite to give a full smoke flavour, and the meat stays in the smoker for up to 16 hours.
Award-winning hickory smoked ribs and the best wings in London
Take the Hot Wings Challenge or just settle for The Devastator
"This is my church" - Nick, Burger Gang
"Best pork ribs in London" - Whatculture!"My 5-a-day consists of beef, pork, chicken, turkey and quail" - Big Lew"Best wing sauce in London" - The Evening Standard
back home nights
- more info -
Thanksgiving Thursday 22nd November turkey dinner with all the fixin's Details
My bonus has come through night! Whenever choose our finest food and wines and treat all your friends Details
No room charge! With it's exposed brick and reclaimed timber walls and a Bladerunneresque mural spanning the far side, our downstairs room can accommodate any number from 30 to over 100 people. We'll lay on anything from our menu or something special you have in mind. There's a stage and a great sound system for either live or recorded music with a DJ, and we can arrange it all, or leave it up to you to organise.
If you have at least 70 guests and you fancy dining in the Western Saloon, we can reserve you the whole ground floor restaurant and bar with the terrace overlooking Hoxton square for alfresco dining.
arbeque grew up in the South of the USA where cooks learned to slow roast cuts of meat over fire pits to make them tender. Exposure to the smoke of the smouldering wood added a distinctive smoky taste to the meat. The process could take many hours, leaving the meat tender and juicy.
ur award-winning smoker has been imported from the USA and is built to recreate the cooking process of those original fire pits. We use the traditional American woods of hickory and mesquite to give a full smoke flavour, and the meat stays in the smoker for up to 16 hours.
