and @lowslow_bbq on Instagram
What we knew: we love food and have a passion for cooking low & slow and drinking beer. So 2 years ago we threw our life savings into building a Southern Brick Pit and buying a VERY dated caravan fitted out as a kitchen on wheels.
Two and a half years ago we were one of a few in Australia pushing real southern BBQ. With a couple other businesses on the East Coast doing their thing too. But that was IT! We were pushing a product to people who had no idea what the hell we were talking about. It was ridiculous! I guess they knew what Pulled Pork was, but didn’t know it was supposed to be smoked not slowly braised in the oven haha.
Now we’re in 2015 and we have the Australasian Barbecue Alliance sanctioning events around the country, with dedicated fire enthusiasts putting up their land to hold said happenings. It’s completely blown up and we LOVE IT!
It was inevitable that such a thing, like sitting outside all day watching a fire and drinking beers, was going to be big here. It just took a while to get it across to the thousands of hard-core ‘Australian BBQ’ fans. But it’s happened and it’s here to stay. We’ve embraced it.
With all that said, our little business had to keep up with this demand. That meant making sacrifices to the way we cook Barbecue unfortunately. So we dropped wood and charcoal for a brand spanking new pellet smoker. Our main priority is consistency and quality, not bragging rights. Now, that’s not saying I think it is the BEST way to cook Barbecue at home, but the best way to cook legit Barbecue day in day out in THIS country? Definitely. Our brick pit would have us watching a fire overnight for a service of 60 covers for lunch. It was just stupid. Then for festivals when we had to feed 400. Not possible.
It’s been a hell of a ride and learning to use a pellet smoker was pretty much like learning to use a UDS (Ugly Drum Smoker) or bullet smoker anyway. All new experiences, hot spots, temperature fluctuations with weather etc. All the same.
We’re very happy with where Barbecue in Australia is headed with blogs like The Beard and The BBQ, the Australasian Barbecue Alliance’s efforts on promoting the industry and ALL the restaurants we have now. Just can’t wait to see where we’re at in 10 years! Q’ on!