Curry’s Post, South Africa
- Founded by Mike Ross, who spent over three years perfecting Central Texas–style barbecue before opening in July 2024
- Operates two custom-built 700-gallon offset smokers (Moberg-inspired) and a J&R Oyler 1300 pit, burning pecan and white oak
- Pit team includes Mike Ross, Sabelo, and Zuzu, with consulting help from Max of Texicana BBQ (Texas, USA)
- Interior channels a Texan roadhouse vibe – rustic wood, license plates, saddles, murals, and western charm
- Signature dishes include Wagyu brisket and cowboy beans, alongside a local favorite Pap and Relish