Our Food
We regularly introduce new meats to our menu. Look out for new meats and sides on this page.
USDA Brisket
Our signature all natural packer brisket is derived from a small independent farm called Brandt in California, where the cattle are grain-fed with quality feed for 365 days. The grain goodness comes through in the flavour, giving it a slight sweetness, tender mouthfeel and its beautiful marbling. It is packed with flavour and smoked low and slow for up to 10 hours to its tender, juicy texture.
AUSTRALIAN BEEF SHORT RIBS
This cut is made specifically for bbq smoking, where the marbling is still distinct after 6 hours of smoking. These rich and buttery Australian short ribs are 150 day grain fed and extremely flavourful, slightly chewy and very well marbled. Size ranges between 300gm – 500gm.
IBERICO DUROC PORK RIBS
These Pork Ribs have the perfect fat to meat ratio for barbecue and smoking. After smoking, the rib meat peels off the bone while retaining its juiciness and texture. Done the Kansas City way, these fatty ribs are dry rubbed and smoked for up to 4 hours, then finished with our in-house tangy BBQ sauce.
USDA SHORT PLATE
Also known as the Karubi Plate or the Navel Brisket, The Short Plate comes from the belly of the cow. It has a little more chew in the texture compared to the Packer Brisket, with a layer of fat and muscle across the center. But like the Brisket, the taste is beefy and very flavourful.
CLASSIC SIDES
Our sides are on rotation, they include Maple Cornbread, Coleslaw, Burnt-end Beans, Mashed Potato with Stout Gravy & Bone Marrow Butter, Sweet Potato Fries, Candied Yams, Roasted Greens.
OUR RUBS & SAUCES
The rubs are customized for each meat because every type of meat is characteristically different in texture and taste. We use a variety of spices to bring out the best flavour – spices like rosemary, paprika and cumin.
![Looking for the ultimate smoked meat experience? 🔥🍖
Well, we are so excited to introduce to you our Smoked Prime Rib, after weeks of experimentation - cooked to perfection and served with all the fixings.
You know we take our meat seriously so here we have a high-quality cut of USDA bone-in Prime Rib, weighing in at around 10 kg. It is then expertly seasoned with our special blend of herbs and spices, aged for several days, and smoked low and slow for up to six hours in the pit using a mix of hickory and oak wood, giving it an unrivalled, rich smoky flavour.
The result of our carefully honed smoking technique: a prime rib cooked to a juicy perfection where slow smoking gently melts the marbling, retaining its juices and keeping the meat tender. With every bite, you will savour the smokey, succulent, melt-in-your-mouth goodness - a true testament to the artistry of our pit masters.
Juicy, flavourful, and fall-off-the-bone tender, this is a cut of meat you won't want to miss. So come by and savour the flavour of our delectable prime rib, and experience the true essence of meat smoking.
For three days only from 31 March - 02 April. Limited portions and just for dine in at our sister restaurant next door, REX. Pre-orders are essential by 29 March. Hit that link in bio, text or call us to make that reservation.
[Photo: Featuring a 350g of Smoked Prime Rib served with Mashed Potatoes, Au Jus sauce, whipped Horseradish and English Mustard $99++]
#RedEyeSmokehouse #smokedmeats #sgfood #sgfoodies #LimitedTimeOnly #SmokedPrimeRib #MeatLoversUnite #BBQTime #HungryYet](https://redeyesmoke.sg/wp-content/plugins/instagram-feed/img/placeholder.png)