It's Smokin' Time.

There's something quite remarkable about turning secondary cuts of meat into juicy melt in your mouth succulence, infused with smokey aromatic flavours.  In my opinion  the tenderness achieved during the long cook time is super impressive!

At SSQM we have certainly embraced the low & slow BBQ culture and enjoy assisting customers in the meat selection process.  We also stock a range of rubs and wood chips, but it doesn't stop there.  Our team are happy to talk you through the process and love sharing cooking tips based on our own experiences.   There's alot of useful info on the internet today too.  Check out this great chart outlining ideal cooking temps and times for various types of meat.

The beef brisket is my stand out favourite cut of beef for the job as I love the juicy fat to muscle combination.  However, half the fun is experimenting with different meats, rubs, marinades or even injections.  Choices include beef, pork, chicken and lamb; ribs, brisket, shoulder, tri tip, roasts, wings and even sausages.  

Another great thing about it is that you can certainly put as much or as little effort into the smoking process as you feel necessary.  I enjoy mixing up a sweet & slightly spicy spice rub like the next smoking enthusiast, but when in a rush I find that the pre mix spice rubs offer great flavour.  One of my all time favourites is Lane's Ancho Espresso rub.  I love the earthy twist of the espresso which gives steaks, chops & ribs a deeper, richer flavour profile.


So why not add to your culinary skills and try out a bit of low and slow bbq today?