Wild & Smoky is a mobile restaurant, cooking and serving the best of Scottish ingredients in a “Low ‘n’ Slow” barbecue method which is particular to the Deep South of the USA.
We dry rub locally-grown Scotch Aberdeen Angus Brisket, Shoulder of Pork, Pork Ribs, Beef Ribs, Belly of Pork and Shoulder of Lamb, which are slow cooked over Scottish sustainable hardwood. We also cook free-range chicken, home-made burgers and kebabs over charcoal and wood smoke.
We also cure and smoke our own pastrami, and local game.
Our dishes are served with our own sauces, 'slaws and sides in compostable packaging.
Owners, Walter (Pit Master) and Ariane (Pit Boss) MacAulay have had many years of experience of catering. They decided to import a custom-built barbecue smoker from Texas as a unique way of cooking in Scotland. Wild & Smoky take the Low 'n' slow barbecue method of cooking transforming the finest Scottish ingredients into the most delicious meal experience.
We cook on the impressive Big Bertha; Scotland’s largest mobile barbecue.
We have catered at both Dundee and St Andrews University Unions, Taste Angus Festival at Glamis and the British University skiing championships at the ski centre in Midlothian. Our dishes are a hit at Food Festivals – Edinburgh, Carlisle and Crail!
We are also available to cater at private parties and corporate events.