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.

Korean beef bulgogi burgers with kimchi mayo and a red cabbage slaw.

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

Dry brined grilled pork chops in a honey bourbon glaze and served with grilled plum and nectarine. A sweet and flavour packed grilled meal.

Date, pistachio and coconut bars with honey, cocoa and peanut butter. Quick and easy in your Thermomix or high powered blender.

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.

Picanha steak is juicy, packed with flavour and relatively inexpensive. Brazilians love it and so do we! Take it to the next level by cooking on a rotisserie.

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.

A barbecue sauce made from home-grown plums. Sweetened by the fruit, honey and molasses and heatened by paprika and chilli. As always, great along side those barbecue meats.

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.

This Thai chilli jam tastes so good I went through a stage of eating it on toast with only a slice of cheese. There are a lot of flavour layers to this recipe which really does set it apart from your average chilli jam.

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.

Our Thermomix conversion for mini snickers cakes by thefitfabfoodie. These smooth textured tasty treats are topped with crushed peanuts and drizzled with chocolate.

Smoked lamb oyster blade has a pronounced, rich flavour that makes for excellent pulled lamb. Mix it with a little honey to push that flavour along even more.