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| Here, the meat is cooked for up to twenty hours at a low temperature, leaving it ‘melt in the mouth' tender, while it is infused with the delicious and smoky flavour of the Hickory pellets. |
| When the meat leaves the smoker it is then “pulled” apart by hand or, in the case of the beef, sliced, which is easier than it sounds when the meat already falls apart. |
| It is then up to the classic BBQ sauce to enhance and intensify the juicy flavour of the meat, before it is served to a (hopefully) delighted person on a fresh bread roll. |
With the smaller, but no less gratifying chicken, ribs and sausage, smoking lasts for a shorter period to prevent over-cooking, before one of the mouth watering sauces is added to sweeten the deal. |
| All of the food at Southern Eleven is cooked in the most traditional and authentic way using well-honed techniques, producing a BBQ that delivers the maximum in taste, enhanced by a selection of delicious sides. |
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