From Pit to Plate: Unveiling the Magic of Low and Slow BBQ Techniques

The BBQ holds a special place in the hearts of many people around the globe as cooking a meal over an open flame is an act that connects everyone. Our ancestors lived this way and today, we enjoy the pleasures of the char, the sizzle and the flavour that comes with BBQ, especially food that is cooked low and slow.

History of Barbeque

Cooking meat over an open flame or with smoke is the oldest idea under the sun. Barbeque, as it is known today, finds its roots in the cooking traditions of Indigenous peoples around the world. From Africa to North America, all the way to the tip of South America and beyond, different people have found their way to the same method of cooking. Some called it Babakke (West Africans). Others called it Brabacot (Caribbean). No matter the name, the processes were similar. Open flame and smoke to cook your meat, with a combination of spices that was local and delicious.

What Makes Low and Slow Great

The benefit of cooking meat low and slow over a barbecue grill is that the connective tissue in the meat gets converted into soft gelatin, which makes tough, undesirable cuts of meat tender and delicious. By slowly and evenly cooking the meat at low temperatures, the exterior layer of meat is actually what cooks the interior meat as opposed to the flame or heat source itself. This leads to tastier and more tender meals. 

Low and Slow Cooking Methods and Grills 

Not all low and slow cooking looks the same. What types of slow cooking can you find.

• Underground - The original BBQ, cooking meat underground with coals is still done today in many parts of the world. It is typically done with coals and the meat is wrapped with spices and buried with the coals, sealing the heat and moisture in with the meat, guaranteeing a delicious meal.
• Smoke - Smoking has always been a popular method of slow cooking but it has increasingly been the method of choice for many in the United States and around the world because it cooks, adds flavour and is fun to do.

• Weber Kettle - The Weber kettle is a specially designed BBQ made for cooking low and slow. It is designed to reflect the heat back from the lid onto the food, creating a perfect low-and-slow oven for the slow-cooking enthusiast.

Best Cuts of Meats for Low and Slow BBQ Techniques

• Pork Shoulder: the amazing pork shoulder is versatile and delicious and can be used in many different meals as well as a stand alone dish.

• Beef Brisket: this is typically a very tough meat, brisket is best cooked low and slow, allowing the tissue to break down into incredibly flavorful and tender morsels.

• Lamb Shanks: land shanks can be difficult to cook properly but when you cook them low and slow, you are giving yourself and the meat the best chance possible of maximising the flavours present.

• Short Ribs: a crowd favourite, short ribs are always a hit because of the tender and succulent meat, coupled with the generous BBQ sauce and spices that are common for short ribs.

Discover the Magic of Low and Slow Cooking

 Don’t wait. This year, rediscover the magic that is low and slow cooking. These cooking techniques that have worked for millennia will ensure that you have the most delicious and exciting BBQ meals, with real depth of flavour and an unlimited range of options.