THE RECIPE FOR DAMN GOOD BBQ
LOW ‘N’ SLOW
We're up at the crack of dawn stoking the fire to be sure your meat is freshly smoked when it reaches the plate. It can take up to 12 hours of smoke (and love) to get some meats to the perfect tenderness we pit masters strive for. And trust us, if it's not perfect, we don't serve it!
ONLY THE BEST
We know the importance of good quality consistent products and are always on the hunt for premium cuts of meat both within New Zealand and abroad. And when we find a product we love, you better believe we are buying it in bulk.
HOUSE MADE RUBS AND SAUCES
We’ve been honing our signature Morepork flavours for over ten years, and we reckon we’ve got it just right.
WHERE IT ALL STARTED...
It all started in San Francisco in 2006. Clint was working as the Savory Sous Chef at One Market Restaurant when Ryan joined the kitchen team as a pastry intern. Working in one of the city’s busy professional kitchens, the two quickly formed a strong connection built around long hours, hard work and a shared love of food.
Clint later left to spend a year cooking in Japan, continuing to build his experience and explore different food cultures. Ryan returned to New York to finish school, but both eventually found their way back to San Francisco.
By then their partnership had grown beyond the kitchen. Together they decided to return to Clint’s homeland of New Zealand with a clear vision. Bring authentic American barbecue to Kiwi tables.
That vision became Morepork BBQ.
Today Clint leads the restaurant with a focus on quality ingredients, traditional low and slow smoking techniques and barbecue done properly. Ryan works behind the scenes making sure everything runs smoothly.
Together they continue to grow Morepork BBQ with one simple goal.
Serve damn good barbecue.
Together they continue to grow Morepork BBQ with one simple goal.
Serve damn good barbecue.
CLINT
Clint has been all over the world for 15 years cooking before he came back to NZ with one goal; to bring Damn good BBQ to his fellow Kiwis. Clint lives and breathes barbecue. The dude never stops, seriously. He is ALWAYS doing something. Whether it's cooking in the restaurant or catering private events, or working events like Big Boys Toys, Armageddon, Meatstock etc. ~He is ALWAYS doing something barbecue related. If you're lucky enough to catch him around our Auckland joint, he bloody loves a good barbecue yarn, so feel free to hit him up for tips and pointers. He is one of the pillars of the New Zealand barbecue community and he's incredibly humble to boot. You'll never hear him bragging!
RYAN
Ryan is our “behind the scenes” girl. She may have done her training in a pastry kitchen (and can make damn good chocolates!), but has been working the front of house since she was 16. She’s the one answering your emails, booking your catering, and making sure all aspects of the restaurant are running smoothly. And let’s not forget she is the master of organization (and lists!)- she has to be since she is basically Clint’s PA and if you know anything about Clint, that’s a full time job! When Ryan’s not busy with admin, you’ll find her running around serving drinks & making sure your BBQ is piping hot when it reaches your table!
