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Cactus Jack Smokehouse

There’s much more to offer than great tasting food at Cactus Jack Smokehouse than simply following a recipe. It’s about authenticity. They understand the value of combining their passion for the craft of barbecue with sourcing fresh and top quality ingredients.
 
Jack Uy, the inspiration behind the brand together with Wency Tancungco, and Chris Oronce, who also is the Executive Chef of Cactus Jack Smokehouse comprise JS Metro Clark Foods Corp. It is not their first time to venture into running a restaurant. They have also recently opened Namari Japanese Bistro.
 
Customers who visit the restaurant 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. According to Chris, “Our meats are exclusively imported, USDA, Angus, and also from Spain. We smoke our meat over apple wood.”
 
Ribs spend roughly 4-6 hours in the smoker, slow cooked overnight to achieve the right consistency and flavor. The ‘Half Suckling Pig’ is also a must try on the menu.
 
In addition to the great tasting food, Cactus Jack Smokehouse showcase an eye-catching bar with a wide selection of alcohol and spirits.
 
After their successful ‘Soft Opening Weekend Party’, they are looking into having acoustic performers and DJs regularly. Cactus Jack Smokehouse looks very promising and has definitely created a great impression on the local scene.
 
For Inquiries & Reservations, Call: 
0917.722.0147 / 0999.227.7935
You may also send us a quick message here on Facebook.
 
We are located at:
G/F Savers Mall, Balibago, Angeles City
(Parking right behind the building.)
 

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