Low and Slow has come a long way from their food truck days. Now they’ve scored themselves digs in the best bit of the already buzzy Port Adelaide. It’s a messy feed (sorry first dates and white shirts), and it’s often packed, but plan ahead and be rewarded. The menu includes ribs which have developed a cult following amongst Adelaidians, plus beef brisket, pulled pork and the standout in our eyes: hot wings with blue cheese sauce. If you can’t pick, order the banquet. At $35 per person, you’ll get to try all the meats and a variety of down-home Southern sides like mac’n’cheese, tater tots and collard greens. Salivation will be impossible to stop.
Say goodbye to your charred onion. Barbecue American-style is cooked low and slow in king-sized smokers that infuse the meat with smoke while cooking it softly, resulting in fall-apart tenderness and full-on flavour. Sure, Australia has our own, very different barbecuing traditions, but all over the country Aussies are coming around to the Southern style of doing things. And we don’t mean Victoria, South Australia or Tasmania (though you’ll find great barbecue in all three states), we’re talking Tennessee-style.