Eating Barbecued Food isn’t all about Back Garden Nosh
When we think about eating barbecued food, more often than not we picture ourselves out in our back gardens with friends on a Saturday night or with family on Sunday afternoons. It’s all very casual and usually involves eating our food from a napkin or paper plate and very often drinking beer straight from the can.
But it can get much fancier than that… In fact, eating barbecued food can get downright posh – especially if you head for one of London’s current cool barbecue restaurants or one of the other of the UK’s top barbecue eateries. And, lucky for us, there’s getting more and more to choose from.
Take Soho’s Pitt Cue & Co for instance. This Newburgh Street restaurant which, incidentally, doesn’t do reservations so don’t even bother, is causing a sensation around town right now thanks to its popular beef brisket offering.
Britain’s favourite home-grown chef Jamie Oliver has got in on the act too (naturally) with his oft-mentioned Barbecoa near St Paul’s – another posh joint, we say.
For barbecued ribs you’d be hard pushed to better those served up at the Big Easy on the King’s Road (push the boat out and try their seafood too).
Meanwhile, Observer foodie Jay Rayner recently gave a big thumbs up to BBQ Shack at the World’s End pub in Brighton’s London Road where he waxed lyrical about the rather strangely-named Armadillo egg (a cream cheese-stuffed jalapeno wrapped in spicy sausage meat and pinched together with bacon.
The generous critic also praised Manchester’s BBQ Chinese Restaurant in Faulkner Street. This time my Raynor’s attention was arrested by the kitchens ‘chewy ovaries’ – chicken hearts, rabbit back leg and quail. The restaurant also has a line in barbecued vegetables – runner beans, lettuce and potatoes – if you so desire. The deep-fried shredded potato mixed with strands of caramelised onion, dried red chillies and a little sugar also made the chef sizzle (we rather fancy it too!)
Meanwhile, this week we bring you a barbecue recipe with a difference. For a start it involves fruit rather than meat or vegetables. And, take our word for it, it’s rather delicious…
Baked strawberries and rhubarb with cream and mint
For this feast (for four) you will need around 400g of strawberries (wash them then cut in two), 150g of rhubarb, a small bunch of mint leaves and 50g of icing sugar. And don’t forget the essential rum or fresh cream.
To prepare get eight sheets of tinfoil squares to make parcels. Distribute the strawberries between four sheets of the tinfoil and lay along one side (you’ll be folding over the other side). Add slices of rhubarb to the squares, squirt in a little rum (or any other liquor of your choice) and dust with icing sugar. Now fold over the empty side of the tinfoil to make a parcel and press the edges together. Place the little parcels on the barbecue and allow to cook for up to five minutes each. Once the cooking time is up open the parcels and add a dollop of cream together with a sprinkling of fresh mint. Enjoy! Got a favourite barbecue recipe of your own? Let us know about it here at www.bbqbarbecues.co.uk. We’ll be happy to try it out and mention it on the blog.