Christchurch, New Zealand
• Pit master and owner is Tristin Anderson (aka “T”) a former executive chef who who became obsessed with mastering low and slow barbecue
• Signature items include 12 hour smoked brisket , 6 hour smoked pork belly and 2 hour smoked jerk chicken
• Uses authentic low and slow techniques smoking with West Coast beech wood and is the only restaurant in New Zealand allowed to use 120 day grain finished Ocean Beef brisket from the Five Star Ashburton feedlot
• A two storey barbecue institution that originally started with just 20 seats behind an art gallery and expanded ten seats at a time as demand exploded, now with 180 seats