Raising the Steaks with Low N Slow
Where there’s smoke, there’s flavour, and in the Whitsundays, one butcher is turning up the heat with low and slow barbecue. As the region’s only caterer specialising in this style, Whitsunday Low N Slow BBQ Catering serves up smoky treats you won’t find anywhere else in paradise.
Alex Wordsworth and Danielle Carr, the owners, are on a mission to make barbecue as accessible as possible. Their fully self-sufficient setup allows them to arrive with their smoker trailer and cater events anywhere, from backyards and paddocks to sheds, regardless of size. “We wanted to offer something that’s convenient and reasonably priced, something that makes catering easy for everyone,” they explain, highlighting their focus on making every event stress-free.
The aroma of smouldering wood, the rich sizzle as meat hits the smoker, and the slow infusion of flavour create a dining experience that is as much about the show as it is about the food. “It’s all about the showmanship. We pull a whole brisket out of the smoker and slice it in front of our guests so they can see just how fresh it is,” the team says, emphasising that every event is part theatre, part feast.
Fast becoming a go-to name for event catering in the region, the team offers two catering options tailored to suit different event styles and guest numbers. For more intimate gatherings, their hot BBQ delivery catering option provides a no-fuss solution, bringing smoked meats and fresh sides straight to your table. For larger-scale functions, the full smoker experience is where the magic happens, with the team cooking and serving on site from the smoker trailer, creating a feast that’s as impressive to watch as it is to eat. While the focus is on their expertly prepared meats, the menu also features a range of sides and extras designed to complement a complete, crowd-pleasing meal.
Alongside catering, the team hosts Smoker Nights at Master Butcher’s Whitsunday, where locals can enjoy platters of perfectly smoked meat accompanied by all the sides. They also package and sell a selection of smoked meats and sides through all 3 Master Butchers retail stores, bringing the Low N Slow experience straight to dinner tables across the Whitsundays.
Their highly skilled chef, Daniel O’Brien, who has been behind the stove for 25 years, explains how the smoker transforms the meat: “Smoked meat like this will last 10 to 12 weeks when stored properly.” He adds, “The flavour is incredible, and we use our own range of rubs on top to make it even better.” The range of Whitsunday Low N Slow BBQ rubs is also available to purchase exclusively from Master Butchers retail stores.
Every cut is a treat, infused with smoke, layered with spices, and cooked to perfection. But the team agree that the beef ribs are their standout favourite. With tender, juicy meat that falls off the bone and a smoky crust bursting with flavour, it is easy to see why these ribs steal the show. From small backyard gatherings to full-blown weddings, Danielle says, “It’s amazing to see it grow from a casual Friday afternoon feed to a full wedding buffet, and we’ve only had great feedback.” Combining expert technique, high-quality ingredients, and a sense of fun, Whitsunday Low N Slow BBQ Catering brings both flavour and theatre to every table, making it a true highlight of the Whitsundays food scene.
With this year already nearly fully booked, Alex and Danielle are turning their attention to 2026, opening their calendar for bookings. Fans of the Whitsundays’ most flavour-packed barbecue would be wise to keep an eye on their socials and secure their spot early because with demand this high, the seats at the smoker’s table are sure to fill fast.
