Pulled pork is a family favourite and a great excuse to get the smoker out. The cook begins early morning and takes all day but once it’s in the smoker it’s just a matter of monitoring the temperature inside the smoker and of course the temperature of the meat.

Nothing warms like a hearty winter soup. This tomato and corn soup is super easy to make and freezes well so you can make in bulk.

Beef short ribs cured, rubbed and smoked to make delicious pastrami. You can eat it straight off the bone or slice it up to make a traditional Reuben sandwich.

Seasoned and rolled pork belly with golden crunchy crackling. Perfect over charcoal and even better spiked on a rotisserie.

Oyster blade is our preferred cut for pulled beef. As it turns out it also works well when cured, smoked and turned into pastrami.

Turkey breast brined and smoked. Brining adds flavour and loosens the proteins found in meat allowing them to hold moisture better thus resulting in a juicier meat.

Korean beef bulgogi burgers with kimchi mayo and a red cabbage slaw.

Smoked lamb shoulder… one of that tastiest low and slow cuts around. Served on a tortilla with honey and mint yogurt dressing.

Dry brined grilled pork chops in a honey bourbon glaze and served with grilled plum and nectarine. A sweet and flavour packed grilled meal.

Beef cheeks have a deep, rich flavour that deserves more recognition than it currently has. Although they are relatively small in comparison to most cuts associated with barbecue they still require a long low and slow cook. When fully rendered the gelatinous streak that runs through the cheek breaks down making the meat tender and juicy.

Picanha steak is juicy, packed with flavour and relatively inexpensive. Brazilians love it and so do we! Take it to the next level by cooking on a rotisserie.

A twist on the traditional Reuben sandwich using lamb pastrami, Jarlsberg, pickles and kimchi mayo on toasted sourdough rye.

We love pastrami and we love low and slow smoked lamb shoulder. Using our beef short rib pastrami recipe we cured, dry rubbed and smoked a rolled lamb shoulder and made some tasty Reuben style sandwiches.

Traditional Reuben sandwich with beef short rib pastrami, sauerkraut, Swiss cheese, Russian style sauce and pickles on toasted rye.

Born out of a love for Reuben sandwiches this beef shortrib Reuben sushi consists of the usual Reuben ingredients of sauerkraut, swiss cheese and a spicy sauce.

Slow smoked pulled lamb shoulder served with spiced carrots, creme fraiche and smoked honey. This was the third and most popular course at our first Slow and Low event.

Pulled pork and slaw… the Bonnie and Clyde of BBQ. Served with our go to BBQ sauce. The second course at our inaugural Slow and Low event.

Pulled beef nachos with guacamole, pico de gallo and spicy sour cream. The first course at our inaugural Slow and Low event.

Tender, juicy and flavoursome rack of lamb smoked and served with crispy potatoes and roasted carrots.

Smoked lamb oyster blade has a pronounced, rich flavour that makes for excellent pulled lamb. Mix it with a little honey to push that flavour along even more.