Glasgow’s Saint Luke’s & the Winged Ox has created a new smokehouse menu thanks to the help of its newly installed in-house Traeger smoker.
Returning to its soul food roots, the new Americana menu that’s set to launch next month, takes inspiration from the Deep South’s traditional cooking techniques, from seasonal slow-cooked meats, smoked for up to 12 hours in the smoke pit, to new house-made spice rubs and signature sauces.
Alex Riches, operations manager said, “Our new smoke pit has allowed us to refocus our offering and return to the bold, hearty flavours that our customers know and love here at Saint Lukes and the Winged Ox. We wanted to create a menu of comforting, soul-warming Deep South-inspired meals that are perfect for sharing with friends and family.
“The smoke pit is unbelievable and it’s the perfect time of year to get cosy and enjoy seasonal slow-cooked meats, robust spices, and generous portions. Whether you’re looking for a casual meal pre gig or a comforting dinner before a night out, our new Saint Luke’s smokehouse offers something for everyone.”