Circa two years ago, it seemed that the lid blew on the old low ‘n’ slow meat movement. Now, there’s a new kid in on the Ponsonby block, reigniting our slow-burning desire for a bona fide American BBQ experience. Morepork, it’s called, and it’s opening its doors on Jervois Road today, only to offer a casual and carnivorous experience — just as its name might suggest.

Having worked in kitchens all over the world, chef Clint Davies finally found his calling amongst the BBQ smoke pits of the United States after which he was compelled to bring his ‘gift’ back home. We won’t lie, an American experience it truly is, complete with tater tots, hush puppies and deviled eggs topped with bacon jam. When it comes to the smokey, pull-apart meat, however, Davies is said to be an expert, combining homemade rubs and sauces with hand-picked premium cuts, smoking them low and slow over his custom built smoker.

Here, all the meat is 100% wood fired which means it must be checked at least every 20 minutes. Given that all the meats are cooked between 4-14 hours, sleepless nights are therefore a regular occurrence. The resulting slow-cooked fare, is displayed on a hanging chalkboard menu. A selection of smoked meat plates are mixed in with chopped brisket sandwiches, smoked sausage hot dogs with kimchi relish and spicy mayo, and smoked chicken cheesesteaks stacked with house-made American cheese and housemade onions. Lest we forget, the ribs. Sides include cornbread, coleslaw, mac ‘n’ cheese, smoked ham hock and collard greens — just in case you had forgotten, we’re Stateside now people.

So if you’re after a messy, finger-licking, smoky, carnivorous, Southern American BBQ fix, to sit-in or takeaway, Morepork is your ticket. It might not be glamorous, but it definitely has its place.

Open from 11:30am till 9pm daily.