The Salt Slab BBQ
Authentic central Texas BBQ but make it Midlands.
Pitmaster Mike Ross doesn't do things by halves. A dual citizen, he has been immersed in central Texas BBQ culture since 2006, learning from the people who shaped the tradition before bringing the real thing to the KZN Midlands. The smokers at The Salt Slab are fired up before dawn, with meat cooking low and slow for up to 16 hours over wood coals. Seasoned with salt, pepper and a secret spice blend, the meat does the talking: Wagyu brisket and ribs, juicy sausages, racks of lamb and pulled pork – all carved by Mike himself, often sporting a 10-gallon hat. This is not "inspired by" Texas pit culture. It's the real thing. A selection of carbalicious sides (mac 'n' cheese, cheesy potatoes, cowboy beans, pap 'n' relish and more) round out the feast.
Don't leave without trying:
The smoked brisket and beef ribs are firm favourites, or order the Texan Platter for the table: with five slices of brisket, five pork ribs, three sausages, half a chicken and two double servings of sides, it’s more than enough to feed three or four people.
The views expressed reflect the independent opinions of the person who nominated the establishment and not those of Eat Out, and are correct at the time of nomination. Menu items and prices are subject to change.
