Low &Slow

Run since 2013 by Angus Henderson, Angus Kiley and Jim Morrison, who carried a food-truck cult following into a bricks-and-mortar room at the Port in 2015. Meat is smoked on-site up to eighteen hours over oak and hickory, then served Southern-style on paper-lined trays: brisket, ribs, pulled pork, smoked cheese kransky. They bottle their own rubs and sauces, sold across Adelaide. It sells out most nights, so book.