Finally, the value of combining the passion for crafting the best barbecue by sourcing only the fresh and top quality ingredients in a perfect ambiance has arrived.
Jack Uy, the inspiration behind the brand, together with Wency Tancungco and Chris Oronce, the Executive Chef of Cactus Jack Smokehouse, comprise JS Metro Clark Foods Corp, the company which is also behind the nearby Namari Japanese Bistro.
Customers who visit the restaurant are guaranteed to get a sense of “that urban vibe” as soon as they walk through the door.
Meats are smoked in-house by Chef Chris and his team.
“Our meats are exclusively imported, USDA, Angus and also from Spain,” he said.
“We smoke our meat over apple wood,” he pointed out, which make them the best even for discerning customers.
Ribs spend roughly 4-6 hours in the smoker, slow cooked overnight to achieve the right consistency and flavor, Oronce said.
The “Half Suckling Pig” is also a must try on the menu, he added.
Meats are seasoned with special smokehouse rub, slowcooked to perfection.
Handcrafted barbeque sauce, warm homebaked bread and comfort side dishes are regular offerings.
But there’s more, Cactus Jack Smokehouse showcases an eye-catching bar with a wide selection of alcohol and spirits that lends a distinctive ambiance to the place.
Over-the-weekend, a successful soft opening weekend party was held for guests to partake of what the restaurant can offer.
Truly, no one was disappointed.
Cactus Jack Smokehouse is located at G/F Savers Mall, Balibago, Angeles City. It is open from 6:00 pm – 12:00 am, Sun – Thurs., 6:00 pm – 2:00 am, Fri – Sat.
