We’re a team of keen-as foodies with a particular focus on BBQ.
Forbes is a Scotsman who’s found his way to Christchurch via Auckland where we met over a love of both fishing and BBQ. We’re joined by Brendan who fits the typical kiwi bloke path to American BBQ. He was a traditional bangers over gas kind of BBQ’er but once exposed to the enhanced flavours and texture of low n slow he has added a Weber kettle, Kamado and pizza oven to his repertoire. Derrick is the final member, and was lucky to spend a couple of years in the states in the 2000’s and discovered the beauty of this thing called Q – he has never looked back.
At home they smoke on a 25 year old Texas Original and use the Lonestar Grillz Cabinet Smoker in comps.
Meat Smoke Eat entered Meatstock 2017 because we love what we do and wanted to meet those with the same passion. Winning the Chicken section was a great honour and we’re keen to build on that in 2019!
Our BBQ top tip? Patience. The low n slow BBQ’ers best friend is patience. Open a beer, put up your feet and let the fire do the work for you! When you think it’s done, wait, have another siesta and then take it off.
Our motto is far from fighting talk it’s “There’s no secrets in BBQ”. We want to encourage growth in the Low n Slow community and an open, sharing environment is going to do that best.
We’re not the worlds best BBQ team (yet) but we’re happy to share what we do with anyone who’s keen to learn.