Answered by: Michael Trajkovic
How did you get into the barbecue business? We discovered our love Low'n'Slow BBQ back in 2012 after a trip to the States and Melbourne opening its first BBQ restaurant. Our love quickly evolved into an obsession of trying to source the best quality produce, cooking every weekend, experimenting with different rubs/sauces/woods and trying to cook the perfect'cue.
What's your signature dish? Pulled pork using our signature competition rub, but a close second (and a crowd favourite) seems to be our beef brisket with a sweet, crunchy caramely bark.
Can you let us in on what you're bringing to the BBQ Wars? An esky full of meat, our big black handmade offset smoker, our Fornetto bullet smokers, plenty of fuel/wood, a stereo and beers.
Which bands/artists are you keen to catch at Meatstock? Bullhorn.
If you could feed any band/artist playing at Meatstock who would it be and what would you serve them? The lads at Bullhorn seem like the type that would eat a smoker load of brisket, ribs, pork, chicken and lamb without breaking a meatsweat.
What else are you looking forward to at Meatstock? Catching up with fellow BBQ-ers, friends, family, cooking some awesome food and enjoying some live music over a couple too many beers.
