Smoking Brothers will be at the market this weekend not only with their range of BBQ sauces, but also with a food van, serving Southern American-style BBQ cuisine.
Ben and David Allcock are third generation chefs who gained their passion for food from a young age. With their mother a chef and grandmother a well travelled food critic and magazine editor, they were destined to work with food. They now have a combined experience of 30 years in the industry, winning multiple awards at different venues, including the Sydney Morning Herald Good Pub Food Guide Awards and People’s Choice Awards.
Their goal is to create their own personalised style of low and slow. They use great local produce, native Australian woods and smoking ovens imported from Kansas City to create a unique BBQ style. They strive to source local products and services and to suit the Australian BBQ culture.
Their inspiration comes from being able to use seasonal local produce and putting their South American spin on it so that it suits the Australian palate. They also get inspiration from matching the flavour of the produce with flavour from the woods they use to cook with.
Being brothers, how do you work together? “The best thing about working together is that we both have a real passion for food and what we do. We love working together on recipes as you always have a second opinion you can trust. The worst thing is that sometimes we don’t agree and of course we both like to think think we know better then the other!”
They love Handmade Canberra “as we find that all the stall holders really enjoy what they do and put their heart and soul behind their products. We also find that the Handmade market, even though being a very large market, still has has a sense of community and that is comforting.”
“We find Canberra to be like a large country town really. At the market we find the people very friendly and accommodating which again creates that community feel that is very comforting in a large city.”
And this community welcomes Smoking Brothers to the BBQ.