Rebels’ Add New Mouth Watering Dishes To Their Menu

The aptly named Butcher Row in Beverley is the home of American Barbecue mecca Rebels’ Smokehouse, where they smoke big butts of pork shoulder and massive hunks of brisket for 16 hours. Customer travel from all over the country to sample the delights and try their Man v Food style challenges.

Now in its third year the popularity of Rebels’ Smokehouse cannot be denied with their selection of enormous burgers and array of true deep south smoked meats. One video showing the making of their burnt ends (chunks of caramelised point of smoked brisket) was viewed 140,000 times and counting on Facebook. They source their meat from Sykes House Farm near York, who also supply some local Yorkshire institutions think Afternoon Teas in York and Harrogate, and michelin star restaurants in the area. This week I visited to check out their all new menu.

The new menu features a massive feast of a dish the Montana Mixed Cuts, which stacks up to a mountain of pulled pork, brisket, half a chicken and half a rack of ribs, all rubbed with their secret spice blend and smoked over hickory and served with two sides.

If you seek a good Hot Dog and you are hungry, really hungry they’ve added a half a metre Monster Dog to the menu loaded with pulled pork, jalapeños, pickles and cheese in a brioche roll with fries.

A whole new Fabulous Fajita section has been added, which adds a new Mexico type feel to their menu, where you can choose to add either BBQ Slow Cooked Pulled Pork, Low n Slow Brisket, Chargrilled Chicken Breast, New York Strip or Mixed Bean Chilli served with tortillas, onions, peppers, cheese, rice, sour cream and guacamole.

If you savour something lighter they’ve added salmon skewers with vegetables that they smoke in their trusty smoker.

Rebel’s is open 7 days a week from lunch time, until late and can be booked online via their website http://rebelssmokehouse.com