With three successful franchises in neighbouring Joburg (Douglasdale, Rock Cottage and Illovo), the Pretoria pubs – in Hazelwood and Centurion – don’t disappoint. The contemporary and comfy hospitality makes for a sociable atmosphere, and you’ll find no less than 12 local craft beers, plus a couple of blended options, on tap. The smoked dishes on the Hogshead menu are all prepared on-site in authentic, Southern-style barbeque smokers. (Each smoker has a nickname – make sure to ask the manager on duty to elaborate…)
Meats are hot-smoked the traditional way for up to 14 hours and the result is downright delicious dishes that are definitely not to be missed. Take your pick from a menu selection of Crispy Pork Belly, Pulled Pork Spring Rolls, Smoked Pulled Pork Burger, Hogs Smokehouse Burger, Smoked Peri-Peri Chicken, Thick-Cut Smoked Beef Brisket or the Smoked Brisket Dunk Sandwich – a fresh-baked baguette filled with sliced smoked brisket, gherkins and mustard, served with a Hogshead homemade dunking gravy. Sounds good, right?!
If you prefer something a little less meaty, try the Smoked Halloumi Salad: house-smoked halloumi, hummus, chickpeas, cucumber, tomatoes and grilled Mediterranean veggies, topped with a leafy herb salad and a Greek caper dressing. Because freshness and quality are important, all cures, rubs, marinades and sauces are homemade in the Hogshead kitchen.
Hogshead is open seven days a week from 12 noon until late. There’s a smart casual dress code after 6pm and no unaccompanied under 21’s are allowed.
Hogshead Hazelwood: Club Centre, corner of Dely and Pinaster Street / 012 346 3391 / www.facebook.com/HogsheadHazelwood
Hogshead Centurion: Mall@Reds, Rooihuiskraal Drive, Centurion / 087 160 0283 / www.facebook.com/HogsheadHazelwood
The Bone Yard
Born from a friendship sharing a mutual passion for great, smoked meals, The Bone Yard brings authentic smoked American-style dishes to Pretoria.
Located in the heart of Centurion, in the Clubview Corner centre, this restaurant’s slow-smoked meats, marinated with homemade barbeque sauce, are tender, juicy and delectable. Each meal has a unique preparation method that the chef will happily explain to you.
If you’re new to the smoked food scene, opt for the Smoked Basket for Two, as it’s a great intro to what’s on offer from the smoker. Also on the menu is The Bone Yard Ribs that are prepared using a 3-2-1 smoking method: three hours in the smoker, two hours wrapped in foil and then another hour in the smoker. The Beef Brisket, a firm favourite, is smoked for 12 hours to give diners a succulent melt-in-your-melt meat dish. You’ll also find some pulled pork, pork belly and smoked chicken on the menu.
For those who enjoy a genuine chilli kick, try The Bone Yard’s hot wings challenge. Made with imported Carolina Reaper chillies, these winglets are not for the faint-hearted. Finish all 12 winglets in The Prison Break King of Wings challenge, in less than five minutes, and you get them for free!
Pass by The Bone Yard on Monday evenings and join in on quiz night: entry is free and you could win 50% discount on your bill. The Bone Yard is open seven days a week from 11am to 9pm.
Details: Clubview Corner, corner of Lyttelton and Harvard Avenue, Centurion / 012 660 1801 /
By Jana van der Linde