Eat well with the best of Brum.
Andy Low 'N' Slow
Perhaps Brum's most passionate street food trader, Andy hauled himself out of a factory job that he loathed, a little over a year ago, to launch his, by now, booming barbecue business. From pulled pork, to beef brisket, to racks of ribs, Andy is a meat-smoking superstar whose skills have caught the eye of Scottish craft beer specialists BrewDog, who have invited him to do twice-monthly, in-bar pop-ups. Try his beef cheek for tear-inducing happiness.
Facebook: Low N Slow / Via Facebook: LowNSlowStreetFood
Buddha Belly
Multi-award-winning Buddha Belly is run by owner Sai Deethwa who's from a family of successful street food traders from rural Thailand. The former Masterchef contestant's food is produced from scratch and she reckons her fishcakes and her five-spice pork with jasmine rice are among her best creations. We're still hopelessly in love with her green chicken curry (pictured), while her vegetarian options are also glorious.
Twitter: Sai "Buddha Belly" / Via Twitter: @SaiBuddhaBelly
The Hungry Toad
Question: How do you cook 25 racks of ribs in one go, consistently?
Answer: In a filing cabinet.
Craig Foster, who's massively into recycling, has spent hundreds of pounds converting three regular office cabinets into his own rib ovens, one of which travels with him to events for the ultimate in street food theatre. He smokes and cooks his spectacular ribs for up to six hours, rotating the ribs once an hour, every hour. He uses 100% free range pork baby back ribs which he serves by the pint, direct from the cabinet. His fried chicken is also spectacular.
The Meat Shack
The original burger men of Brum, these guys galvinsed a cult following incredibly quickly. What you see here is their candied bacon burger and they're forever inventing wonderful one-off meaty miracles with ingredients like green bullet chillies, chipotle ketchup, black pudding, and always, always, their 28-day dry-aged Herefordshire beef. Dripping, filthy goodness of the highest calibre. Get in line.
Facebook: The Meat Shack / Via Facebook: 150926771709511
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