Have you ever heard of a Yoder smoker? Well, it’s a 1.4-tonne purveyor of all-things-delicious, and it now has a permanent home at Garden Kitchen & Bar. Every Sunday afternoon, the Garden’s lawn will be filled with the mouth-watering aroma of delicious meats, like ribs and brisket, all cooked ‘low and slow’ over Australian Ironbark (for heat) plus apple and pecan woods (for flavour). Garden Kitchen & Bar’s executive chef Dustin Osuch and chef de cuisine Chris Stanley, both of whom hail from Chicago, have developed the new menu, which creates unbelievable tastes and texture from slow-cooking tougher cuts of meat. Now, this is not just a matter of throwing some meat on the barbecue – a lot of attention and dedication is required to get the juicy end result just right. Like we said, sit back (with a beer) and leave it to the experts.

What’s on the menu, you ask? We’ll tell you – but take a seat first. Okay, so the meaty line-up highlights the differing barbecue traditions of Carolina, Texas, Memphis and Kansas – a tasty collection of American cities known as the ‘barbecue belt’. There’s the Kansas City pork ribs, which are marinated overnight in a brown sugar-based rub before being slow-cooked for four hours and paired with a sweet barbecue dipping sauce. The traditional Texas-style brisket, smoked for up to 14 hours, is sandwiched between milk buns with cheese and spicy pickles. Or, you can have the brisket sliced and served as part of the all-you-can-meat platter. There’s a pulled-pork Carolina-style burger, which is marinated overnight and paired with a vinegar and mustard-based sauce and tangy slaw. The sides are just as slow and saucy – there’s potato salad, plenty of American-style sauces and even smoky baked beans made with spices and the fat drippings from the smoked meats. Now you know why we told you to sit down before reading. Sundays in the Garden just got tastier – make sure you arrive hungry.