Soweto’s BBQ scene just got serious – why this spot is worth the trip

By Lynda Ingham-Brown

Mpho Nkomo calls himself a “BBQ nerd”, which isn’t a term you hear every day on the streets of Soweto. The former boilermaker has taught himself the art of Texan BBQ and has got the process down pat, thanks to many hours of practice and experimentation.

Mpho first tasted BBQ when a former colleague brought some home-smoked brisket to a braai at work – the flavour was unlike anything he’d experienced and soon had him researching the process to understand how this method could transform often tougher cuts of meat, like brisket, into something so tender and flavourful.

“We take our time to make sure it’s perfect”

When he was retrenched in 2019, Mpho used his metalwork skills to build his own smoker and was soon enveloped in smoke on a regular basis as he mastered the technique. After a lot of trial and error, he’s now the proud founder and pitmaster of Something Smoked Roadhouse BBQ, which operates from his grandmother’s house in Chiawelo, Soweto.

Come Saturday, there are queues of people waiting to get a taste of smoked brisket, pork ribs, jerk chicken, home-made pork sausages and sides including mac and cheese, Mexican-style corn, bean salad, salsa and garlic bread.

Preparation starts early in the week to make sure that everything is ready for Saturday. Mpho sources the best-quality meat he can, and on Wednesdays he and his assistants start making the pork sausages, which are smoked on Thursdays. The brisket is seasoned and rested on Thursday night to develop its signature flavour, and then the smoking process starts early on Friday morning, which takes 12 to 16 hours.

Mpho’s grandmother helps him keep an eye on proceedings overnight and he values this time spent with her. Saturday morning is devoted to the ribs and chicken, and the sausages get a second round in the smoker. Nothing is rushed here; time and the right level of smoke are crucial to achieve that Texan-style crusted meat and red, smoky centre.

“We take our time to make sure it’s perfect,” says Mpho.

Once the meat comes out of the smoker, it’s quickly wrapped in foil to lock in flavour and moisture to keep it juicy and succulent. The sides are freshly prepped on the day, with the help of both Mpho’s grandmothers and his mom – it’s a real family affair.

Mpho’s dedication and care for his craft shine through in both his approach to cooking the meat he serves, and in the care he takes in serving his customers, who appreciate his dedication. “We prioritise quality over quantity,” he says, a philosophy that’s definitely paying off, judging by Something Smoked’s popularity and the people patiently waiting in his grandmother’s driveway every Saturday at 12.30pm.

But that also means that once it’s sold out, that’s it. There’s no reheating here – people just have to patiently wait until the following Saturday to get their fix, much like Mpho waits for the perfect smoke before he starts cooking.

Watch: Abigail Donnelly visits the restaurant to learn more…

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Whether you’re looking for your next local favourite, a new café to try or a destination-worthy meal, Eat Out Neighbourhood Gems, in partnership with Woolworths, is your guide to South Africa’s best chef-endorsed spots.