When Robin tasted the first batch of meat Betty (our offset smoker) produced, he saw the future. A smoky but bright future of fire, salt and flavour here in Malmo. So I invited him over for a smoke one day, we kicked the ashes around and discussed possibilities. We thought—with good food, good people and good service, anything is possible.
Weeks later, we started to realise that many people this side of the pond are seriously missing out, not having a clue what true low and slow American barbecue is/tastes like; and that included decorated Michelin star chefs not just your average Joe, or Jane.
So we decided to bring this otherworldly flavour to Malmo, and to your home, literally. Over the years I’ve worked with various types of smoke pits. And frankly, like grandma’s cooking, everything tastes better with a bit of love. Instead of fancy commercial smokers fitted with electric thermostats, timers and processed wood chips, we smoke our products with seasoned logs, pair of gloves, a shovel, and hours of tending the fires.
Be it hot or cold, rainy or windy, it’s Betty against the elements: air goes in, smoke comes out, everything in between cooked low and slow. No compromises. When the stuff looks and feels right, we pull it out of the pit. The rest is history.
“People need to taste this, man. Real barbecue without having to go to a smokehouse? Are you kidding me?!”
– Robin, co-owner and business director