In the Kitchen With Chefs Nicole and Joel Smith
Search
Share This Page

In the Kitchen With Chefs Nicole and Joel Smith

Slow & Low Bar-B-Que
Slow-cooked and made from scratch

Most days, simply driving past Slow & Low Bar-B-Que with the windows down is all it takes to entice visitors through the doors. The smoky, sweet smell of slow-cooking meat carried by a gentle breeze alerts everyone within sniffing distance that it’s time to come to the table.

Southern style, down-home cooking is often the jewel of the comfort food crown, and for good reason. Slow smoked meats, fresh-from-the-garden side dishes and made-from-scratch desserts serve as a reminder of simpler times.

This simplicity was at the heart of owners Nicole and Joel Smith’s focus on barbecue basics when they opened the restaurant’s original Cocoa Beach location in 2004. In the 13 years since, Slow & Low has become a local gathering point known for its savory barbecue, cold drinks and laid-back vibes. Jan. 20 marks the third anniversary of Slow & Low’s Viera location, where on occasion, they’ll celebrate with a party and live music by local rock band Hot Pink.

From the beginning, Slow & Low has featured a menu packed with freshly made southern favorites.

“Ninety-five percent of what comes out of our kitchen is made from scratch,” Nicole Smith said. “Preparation might take a bit longer, but it’s worth it. Things taste better when you make them yourself. It makes a big difference. Doing it right is really important to us.”

In barbecue, doing it right often means taking your time, a concept Slow & Low embraces. They prepare everything on their menu the old-school way — fresh ingredients and tried-and-true techniques. From the mashed potatoes and hand-shredded coleslaw to the crust in the key lime pie, it’s all handmade.

“Cooking the pork, brisket and turkey usually takes 12-15 hours,” Nicole said. “While you’re sleeping, our smokers are working their magic.”

This magic combined with a welcoming atmosphere, great food and solid management has helped build a strong, local following.

Sailing hasn’t always been so smooth, however. Just two weeks after Joel, a Merritt Island native, and Nicole purchased the property in Cocoa Beach to open their new restaurant, Nicole found out she was pregnant. The birth of their daughter, Haley, postponed the grand opening by nearly a month, pushing the opening back into September 2004, when it was delayed again — by Hurricane Frances.

“That first month, we were closed more than we were open,” Nicole recalled.

The following year, as the restaurant prepared to celebrate its first anniversary, Hurricane Katrina made landfall in Louisiana and Mississippi. Inspired by the coincidence, the Smiths decided to switch gears, turning their anniversary party into a fundraiser for those in Katrina’s path.

“Luckily, the community was really supportive through the storms and everything else,” Nicole said, “so we decided to pay it forward.”

Commitment to community is not just what Slow & Low does, it’s part of who they are. From the fundraising events and kids-eat-free family nights to the slow-smoked goodness of a hand-prepared meal — Slow & Low Bar-B-Que has established themselves as a staple of Space Coast dining, one fresh plate at a time.

Slow and Low Bar B Que

Read more stories like this

« Back

Buena Vida Estates Salon Madeleine Violets in Bloom Florist Palm Shores Bistro L.H. Tanner Construction Richard's Paint