Based in Tasmania we love cooking the best cuts of meat the island has to provide - in reality we're spoiled for choice as Tasmania produces arguably the best meat on this side of the hemisphere.
Team Ro and Slow began competing in 2015. When we started competing low and slow barbecue and BBQ competitions were pretty much unheard of in Tasmania. Over the past seven years we have travelled back and forth to BBQ competitions on the mainland and in essence used the team to promote low and slow in Tasmania. As a result we have had several different team members aka "ringers". Cooking 6 proteins in the space of 18 hours on a wood fired smoker is not for the faint of heart and some of the ringers chose to stick to doing their thing at home and some have gone on to form their own teams. Move forward seven years... low and slow now has traction in Tas, we have had local BBQ competitions and we are now focused on promoting low and slow in Tasmania. Our team consists of myself Rohan, Junior - another Rohan & Rae the Razor Karas. Our good mate Big O aka Osie took off to Queensland to find the heat but we still regard him as part of the team. We firmly believe Iron sharpens Iron and what better way to accrue low and slow knowledge than to compete against the best teams Australia has to offer! |
RubsAll of our dry rubs are made from scratch using top notch ingredients - no shelf bought products in this team.
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Meat InjectionsThe same can be said for our injections - we flavor our meats using home made sauces. Injections add to the flavor profiles and help maintain moisture
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Wood SmokingWe prefer to use Iron Bark where possible but cant resist the taste of Hickory smoke on Beef and Lamb.
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