Founder Joe Walters, a former Dragon’s Den contestant who launched his own range of beef jerky and barbecue sauce, is behind this Texas BBQ restaurant, under the name Texas Joe’s Slow Smoked Meats, on Bermondsey Street.

The 70-cover restaurant (with a no reservations policy), serves a "true taste of authentic Texan BBQ" with traditional meats and cuts slow-smoked over English oak in a custom 500lb-capacity rotisserie.

The menu features USDA beef brisket, beef prime rib, pork shoulder, mutton shoulder and ribs. All slow-smoked meats are served with house-made pickles and bread, with a lunch option of brisket, pork shoulder or mutton shoulder stuffed into tacos or sandwiches. Side dishes include bone marrow with chilli salt, oxtail chilli and brisket nachos.

The restaurant’s design has been inspired by backroad Texan BBQ joints, and features furniture which is largely vintage or handmade and the bar. The seperate bar (with the feel of "an underground beer bunker") servers award-winning bourbons from Balcones Distilling and the Garrison Brothers Distillery, as well as Lone Star lager and beers from Camden Town and Bermondsey’s Kernel Brewery. Open seven days a week. 

Ideal For

Eat, drink and share, feel-good grub

Signature Dishes

Beef brisket and prime ribs, pork shoulder and several traditional mutton dishes - all made using meat from local Bermondsey butcher Nathan Mills and accompanied by homemade pickles and bread.

Highlights

Menus are printed in the style of a 1936 Texas newspaper named The Big Smoke, and features articles written by leading BBQ journalists in Texas.