A slice of the barbeque culture from the southern states in Stockholm. Well, that’s what you get at Low & Slow Smokehouse. Chef and owner Ben Hensley has brought the various barbeque cultures from the South with him, added lots of love and a seriously low temperature combined with the essence of slow cooking to bring a slice of the fabulous barbeque culture in from across the pond to Stockholm.
The barbecue pit simply called Big Red is a massive piece, weighing in at over one ton and 3 meters tall
If you want to get a bit nerdy on the details, the barbecue pit is a Smoke-Master 250rfs – or just simply called Big Red. It is a massive piece, weighing in at over one ton and 3 meters t, and to get it inside the restaurant they had to remove part of the wall and remove the large bar window. But this massive piece is the very heart of the operations and in combination with chef and owner Ben Hensley the barbeque master of the kitchen. It is working around the clock to produce the daily necessity of freshly smoked ribs, brisket, chicken and pulled pork.
Ben Hensley was born in Kansas City, so from there he has the barbecue culture and live in his blood. In Kansas, he also met Caroline Tiala, and the couple has since then traveled the world before ending up in Stockholm. Ben started working at Restaurang Prinsen, but the idea of having their own restaurant was there from the start. And since Ben missed the barbeque from his home town, and there was no real option in the city, the direction was clear – to bring a slice of the American barbeque scene to Stockholm.
All combined in a barbeque galore at Luntmakargatan 98
Before opening on the 4th of July 2016, Ben went on an inspirational journey in the US, working at several different barbeque restaurants across Texas, Tennessee and South Carolina to get the real feel for the differences and the communalities in the barbecue scene. And the brilliant thing about Low & Slow Smokehouse is that they manage to mix a bit of everything; beef from Texas, pork from South Carolina, some meat sandwiches for lunch from Alabama – and of course some brisket and pulled pork from Bens home town of Kansas City. All combined in a barbeque galore at Luntmakargatan 98.
The brisket is spectacular, juicy and lovely with a big bold smoke flavor
The brisket is spectacular, juicy and lovely with a big bold smoke flavor from the oak wood in the Big Red with wood from apple and cherry. Pair it with the barbecue sauce, and you´re in for a real treat. The chicken wings have a nice spiciness to them in combination with the smoky flavor – flash fried crispy, then tossed in a spicy sauce and served with ranch. Not much more is needed to get close to the perfect chicken wing. Side orders will send you back to the US, with items like BBQ baked beans and mac and cheese or the addition of grits on the brunch menu says it all – and paired with American beer (of course) Low & Slow Smokehouse is the closest you will get to the southern states of the US in Stockholm. Swing by for a meaty lunch sandwich, or dinner and once per moth also their Sunday brunch.
Not much more is needed to get close to the perfect chicken wing