Top picks: The Pitmasters Team

Top picks: The Pitmasters Team

Lovingly smoked, slow-cooked, super tender meat delights are what you can expect frompopular food truckers, PitMasters. This week we chat to Deleen Lindeque about her meat-smoking passions.

Deleen Lindeque is passionate about the smoking process. “This form of cooking adds a distinctive, smoky taste to the meat. Most of our meats are smoked for up to 20 hours over grape vines and oak wood until super tender. These smoked meat delights are served from our food cubes at markets and major events across the Western Cape.”

Tell us how the PitMasters dream was born.
“It all started in 2003 when we as a young couple moved to Saudi Arabia. There we had three beautiful boys and spent a decade sampling cuisine from all over the world. This lead to our discovery of smoked meat from the star-spangled country; a delight rarely experienced in South Africa. Our love for good meat, combined with a deep passion to prepare food and entertain resulted in us mastering the art of low&slow smoked meat (BBQ), thus PitMasters was born.”

PitMasters Market

What would your 10-year-old self say about the job you do right now?
“Making fire all day and playing with huge pieces of meat is not a real job, that is what cavemen do. People with real jobs work on computers in offices and stuff like that.”

What’s the absolute best thing and the absolute pits about your job?
“Taking a typically tough cut of meat, like beef brisket or chuck and transforming it into the most tender and smoky flavoured cut after many hours of low and slow smoking never gets old, the pits would be the 10 to 20 hours of smoking it takes.”

PitMasters Ribs Dragon

What is a food aroma you love?
“Oak Smoked. There is nothing that beats the smell of throwing a hard piece of oak in the smokers fire box and smelling the aroma that comes out the smokers stack – love it!”

What’s the worst thing you’ve ever eaten?
“Cow tong – but maybe we must try and smoke it and give it another try!”

Is there is food trend that you wish would go away?
“Burgers.”

Favourite spot for lunch?
“With us being at markets in and around Cape Town all the time, just sampling from fellow traders leaves us spoilt for choice. As for restaurants we love Primi Table View, great views, excellent service and always good food.”

PitMaster Trailer crowd

Where is your go-to place to shop for food or ingredients?
“Spices make up a big part of our smoking process and I like to go out to Atlas Trading on Wale to get them.”

Photo: Crush Mag

Photo: Crush Mag

Favourite ingredient to cook with right now?
“Smoked paprika, just love the smoky taste it adds.”

Favourite food or wine hero?
Guy Fieri, just love his passion and energy

Guy Fieri

If you were a flavour of ice cream, you would be… (and why?)
“Grape Vine Smoked. The sweet but smoky taste that is imparted on produce smoked over slow burning vines.”

If you had R1000 to spend, where would you go or what would you cook? (and drink)
“Buy and smoke a whole brisket and enjoy it with a magnum bottle of the Old Man’s Blend Red from our favourite winery, Groote Post.”

If you had to eat one food for the rest of your life it would be?
“Anything meat – beef, lamb and pork – my husband ever so often reminds me that chicken is not meat it is in fact a vegetable!”

Your last supper would be (don’t forget the drinks!)
“A PitMasters Platter that has smoked brisket, smoked ribs and some smoked pulled pork on with coleslaw and beans, washed down with a Fiery alcoholic ginger beer from Dragon Brewing Co.”

PitMasters Pork Shoulder Dragon

You can reach PitMasters at www.pitmastersrsa.com or on Facebook.