smoked ice cream packed with cinnamon, nutmeg, cayenne and dark chocolate.

The Cuban sandwich is packed full of smoked pulled pork, ham, mustard, pickles and lots of cheese all aboard white bread.

Sweet, saucy and tender cubes of pork belly. Smoked and then boated in a rich mix of BBQ sauce, butter and honey. Wickedly decadent!

The Cuban sandwich meets the infamous Reuben packed with pulled pork, pastrami, cheese, pickles, mustard, sauerkraut and a Russian style sauce.

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.

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.

Lightly smoked ice cream with spices, mixed peel, currants and caramel

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.

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

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.

Cherry smoked ice cream with smoked honey, orange chocolate and caramelised bananas. Inspired by Serious Eats, made and eaten by us.

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.