Turning up the heat
12 hours and over 200 degrees fahrenheit is what it takes to perfect the choicest cut of smoke-cured brisket, or other meaty morsel.
Cooked over a real stocked fire until the fat drips off the bone, and until the smoke infuses with the meat itself, this Texan-style BBQ represents a concoction of ideas learned at the hands of meat masters.
The long time spent cooking has its reward though. 200 Degrees is a unique taste experience, sure to bring foodie smiles to Christchurch faces. So, whether you're after a catered function, special event or just a bite to eat, drop in at the 200 Degrees smoker for meat cooked the right way.
Playing with fire
Vic’s love of meat began at home, watching his Dad prepare delectable dishes with a slow, but incredibly satisfying process.
Working his way through NZ’s kitchens, and learning from such talents as Peter Gordan, Vic's goal is to bring some of that homespun magic to the way Kiwis do meat.
Now he’s doing to slow-cooked meat what the Michalean star has done for restaurateurs.
Using a smoke curing technique, Vic blends NZ-grade meat with Texan style BBQ, in a delicious dance of flame-cooked flavours.
Food appreciation
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