As it enters its eighth year of business, Smoke n Grill continues to build on what it does best: wood-smoked protein and other tasty dishes prepared in-house. But the recipe for success wasn’t written overnight.
“It all took time; a lot of trial and error. And documenting everything I did and changing it bit by bit until I got what I’ve got today,” proprietor David Schembri explains. “There’s a balance [with spices]. You can put too much salt, too much pepper — you’ve got to get that right balance. You’ve got to know what’s coming out of your hand and how much that protein needs. And I don’t smother my meats in sauces whatsoever.”
In those seven years, David is certain he’s done ‘thousands of briskets — literally!’ but that’s not all they serve up. “We do burgers, chips, fish, seafood. Everything is prepared here; everything is done in-house. I go shopping for my meats; I use my own rubs — everything is done in-house; nothing is brought from outside.”
And the patrons approve. “People go out of their way to say ‘thank you very much, it was delicious!’ Our reviews are spot on, and that’s what gets you back every morning: when you know people are thankful,” David says. “We’re supported very well by locals; locals and outsiders. We’ve got people who come from Canberra, Wollongong, and the Hills District.”
