The different taste comes from choosing the right quality meat in the first place.
In other words, why do we spend more than 12 hours preparing low-quality meat? To achieve financial gain at the expense of reputation, Especially since we want to achieve a goal, which is to reintroducing American cuisine as it should be.
Therefore, selection of the meat is made with high standards. Then comes the cleaning and trimming stage, which usually wastes 40% of the total quantity, but to provide the best we must not abandon our principle.Then the smoking stage, which lasts around 7-8 hours, requires continuous effort, monitoring, and adjustment, and it is not surprising that there is imagination and sensation until (color - smoking - flavor) is completed.
This is done by using a unique selection of wood used in the barbecue slaw for color, flavor, and taste. We emphasize that we season the meat with only salt and black pepper, and you are welcome to visit us at any time to enjoy this experience.
We offer a selection of smoking woods and do not utilize normal or local wood. Rather, all of our wood is wood designated for smoking, such as fruitwood and specific wood designated for smoking, in a way that ensures the health of smoked meat connoisseurs.
This mimics the ancient method in which we smoke our meat because we use only salt and pepper with no added spices.Peach wood would therefore be used, for example, to impart a sour taste.
We take great care in selecting our smoking wood to guarantee the perfect flavor that pleases our product's enthusiasts.
More than seven different kinds of wood are used to make BBQ slaw, and we don't forget about our pride—oak wood.
Smoking is an ART!
There are currently ways that even technology and Bluetooth are used with it. The same is true with smoking ovens. There is electricity, gas, as well as firewood.
Different types of ovens use firewood.
At Slow BBQ, we have chosen to stay away from stainless steel ovens, which do not differ in terms of warnings from gas ovens, as what results from the combustion process is not only heat and smoke but everything that burns in the firebox, which will certainly reflect on the meat. Therefore, we chose firewood and firewood only (because your health is important to us. Therefore, many PIT MASTER resort to making their oven with their measurements, and because each person has his unique way of smoking, we have chosen to design and create our smoker locally in the Kingdom of Saudi Arabia to ensure implementation in a way that suits the specific mood of Slowbbq pit master.
