THE MEAT
We cook the meat extensively over a wood fire at a low temperature. The low and slow cooking of the meat makes it particularly tender.
The founder of Blue Smoke BBQ, Abdulaziz, has always been passionate about elevating BBQ with traditional American BBQ cooked low-n-slow. Inspired by the masters of the craft, he embarked on a journey stretched over years of working closely with the best Pitmasters and Chefs to perfect the Texas-style brisket, and his efforts finally paid off! Since then, he’s been marinading, smoking and BBQ-ing to figure out the perfect smoked meat through trial and error, with inspiration from various regions around the US. We have you covered if you're looking for a quick bite or a massive amount of barbecued meats!
CONCEPT
Blue Smoke was born by offering non-GMO, all-natural Prime meat from free-range cows that were never given hormones or antibiotics. Our philosophy is to procure our meats from the finest of vendors. The aim was to bring the people of Qatar Texas-inspired, handcrafted smoked meat infused with our culture, love and passion for the craft. We pride ourselves on making our food from scratch, from its rubs to its sauces and the sides. We travelled from one barbeque to another, learning about the culture and history. Every restaurant he visited uses its smoking techniques and unique recipes that inspired today's menu. We take our customers on a very authentic journey. Our popups and events focus on a chilled-out vibe: our concept is permeated by the Texan-Rustic culture that adds to the ambience of our pop-up restaurant
THE WOOD
We use different types of wood for smoking: the blend of different choice of woods gives the meat a sweet note and gives the meat a slightly smoky taste.
THE SMOKE
We smoke the meat because smoked meat is juicier than grilled meat. It has more depth of flavor and is so tender that it can be easily removed from the bone.
