Texas Smoker street food vendor joins Stack Seaburn

New street food vendor, Texas Smoker, has already been a hit at the St. James’ Stack in Newcastle.

Founder Garry Overs comes from a family with four generations in the food business and was inspired to introduce American-style smoked meats to the UK around 15 years ago.

Mr Overs said: “I built my own smoker as there was nothing like that available at the time.”

He continued: “We’re really delighted to be coming to Sunderland.”

The menu includes 48-hour oak-smoked brisket and pork, served with homemade slaw and signature sauce in a brioche bun, alongside chili cheese dogs, ribs, and dirty fries and nachos.

Garry added: “It’s a great site for us and we think it will go down a storm.

“It’s something new and we can’t wait for people to experience it.”

At their busiest times, Garry and his team smoke around a tonne of meat every weekend, using everything from oak to applewood to get the unique flavour.

The Texas Smoker team are well known around the UK, appearing at everything from Hyde Park’s annual Winter Wonderland to Rewind Festival to the Royal Highland Show.

All their meat is sourced from Freemans Butchers in Team Valley.

Gemma Dishman, Director of Strategy and Development at Stack, said: “Our focus is always on curating a strong, balanced food offer that keeps people coming back, and Texas Smoker is a great addition to that mix.

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“They bring something distinct in terms of flavour, quality and experience, which complements the existing line-up at Seaburn really well.”

The launch of Texas Smoker follows the recent arrival of another vendor, Strip’d Nashville Fried Chicken, which serves Nashville style buttermilk soaked fried chicken burgers, tenders and wraps, alongside loaded fries and signature chicken wings.

Ms Dishman said: “The addition of Strip’d further strengthens the overall food mix at Seaburn, offering a strong, recognisable crowd-pleaser and gives visitors even more reason to return and try something different.”