Slabs of meat, Texan style
The Salt Slab BBQ
Where:
Open: Sat and Sun 11.30am to 5.30pm
Call: 063 450 5147
Over the Christmas period, food writer Ingrid Shevlin and I went on a little adventure - an authentic Texan barbecue set up in the lush farmland of the KZN Midlands. Open Saturdays and Sundays only, we had been trying to get here for some time, but always something got in the way. We finally made the trek to Currys Post.
Salt Slab boasts of traditional smoking of meats Texan style. You can’t book. It’s open from 11.30 until the meat runs out. It’s a smokehouse with a restaurant and bar to the side. There’s a large covered terrace and a smaller open terrace overlooking rolling farmlands. It’s a relaxing setting. The local dogs are friendly and come to say hello.
Naturally we arrive early, Ingrid with brother Pierre, daughter Rosie and son-in-law Jono and two young kids. Me with Mom. It was already packing out and on a sweltering day friendly staff helped us move a wooden table into the last spot of shade. Seeing that Mom was battling with the fixed wooden benches, they kindly brought out a chair and we sat her at the head of the table. We soon had ice-cold drinks in hand. The kids were soon playing in the park in front of us.
While drinks are served at the table, you queue to place your food order and then pay and go to the service counter where it is put together on huge boards. Fortunately for us, Jono was prepared to be the man in the queue. He arrived with a platter loaded with meat, although by no means as loaded as some we had seen coming out on the next door tables. This really is a carnivore haven. There was also an array of sides, and paper plates and napkins. I’m not sure how he managed to carry it all.
The meat was excellent. The wagyu brisket (R525 for 500g) is succulent and meltingly tender. Young Charlie was in his element as his mom offered him a second slice of “steak”. The wagyu prime rib (R525 for 500g) just fell from the bone and had a lovely depth of flavour. We also enjoyed the pulled lamb (R450 for 500g) which had been cooked low and slow and was packed with flavour. Ingrid even enthused about her half chicken (R95) - it was the only thing she could eat - which was moist and drizzled with a lemon butter sauce.
The only criticism was the cheese and jalapeno sausage which had an unusual texture and the cheese hadn’t properly melted. I also question the use of wagyu beef. When you’re cooking slowly over a long period of time, regular beef would significantly reduce the cost factor.
Then there were the sides (R30 per side if I remember correctly) and I think Jono doubled up on them. The green salad and the slaw were enjoyable but sadly the potato salad was completely forgettable and tasteless (tip: add the mayo to the potatoes when they are hot). The hot sides too had cooled considerably by the time they got to the table. The mac and cheese was pleasant, the potato and cheese bake enjoyable, but the corn in white sauce really needed to be hot. And I was the one who asked for it, enjoying corn with my barbecue. Although cooked on the cob with butter, salt and pepper is always first prize.
Desserts weren’t exciting and came served in little pie slice plastic containers. The Cheesecake (R70) was topped with some sort of sour cream or icing topping and was enjoyable. The key lime pie (R65) was sadly a let down, its signature ingredient lime somehow sorely lacking, and its usual meringue topping replaced with some sort of cream frosting. But then I suspect desserts are not the focus here.
We enjoyed our adventure. Would we do the trek from Durban again, probably not, but I’m sure many meat lovers will be hooked.
Food: 3
Service: Difficult as the main meal was self service, but staff were friendly and helpful 3 ½
Ambience: 3
The Bill: Jono insisted on picking up the bill. I got the drinks which was R651 for 8