|About||Godfrey's BBQ & Grill, 188 Featherston Street , Palmerston North. 06 353 0090|
|Food styles||American (Traditional), Barbeque|
|Restaurant specialties||Coffee, Dinner, Drinks, Lunch|
|Restaurant services||Groups, Outdoor, Reserve|
Godfrey’s BBQ and Grill story begins in Livermore, California with a Kiwi paint store manager and an American general contractor. David, the paint store manager, and Clifford and Kim, the general contractors, who became friends almost instantly.
Quickly we realized that we shared the love of BBQ. Many get-togethers, not only amongst ourselves, but also to groups of avid followers for a variety of functions we catered to, where we spent many weekends eating pork ribs, brisket, tri-tip, pork tenderloins, sausage, potato salad, baked beans, coleslaw, corn and mac n cheese.
There were many day trips and vacations spent trying out new BBQ restaurants and dreaming up ways to make the food even better. Over the next few years of exploring BBQ throughout America, it became clear that we not only needed to master grilling but also the delicious art of smoking pork, beef, sausages, making dry rubs and sauces.
It was quite a labor of love for us, often getting up at 4am to put a brisket on the smoker or working hard to prep the ribs for their turn to be smoked; and of course having to eat our research. Countless hours of watching cooking shows, reading cook books, combing the internet and studying the art were spent.
Many methods were tried; some worked and others worked but not so well; all the time putting together a business plan to open a BBQ restaurant in America, as the many we fed always asked us when we would and then the brilliant idea of opening a restaurant in New Zealand became the focus.
It was August of 2016 when David and Clifford came up with a plan to build a cinder block smoker in Clifford and Kim’s backyard. “It won’t be very big Kim.” Layer of cinder block after cinder block the smoker got bigger and bigger, life circumstances changed and the dream of being able to share American Bar-B-Que to New Zealand bigger and bigger like the smoker, and then; it became a reality.
Knowing how Kiwi’s love their food as much as Americans, we ask
|General manager||David Adsett|