Tuesday, 29 May 2012
Date: 14/15th July 2012
The International BBQ Network have announced that Harry Soo from 'Slap Yo Daddy' is going to be putting on 2 BBQ courses on the 14th & 15th July, the very first time he has run his course outside of North America!
Harry Soo is one of the US's most successful pitmasters with 22 Grand Champions (ie wins) in 4 years, making him and his team one of the most prolific winners in recent history (he was a firm favourite in the 'BBQ Pitmasters Series' on the Discovery channel. In a no holds barred session, Harry will be imparting his BBQ techniques and tricks to the class. BBQ Fanatics have already registered their interest and cannot wait for this session!!
Verdict: BOOK NOW! (Link to IBQN Details)
Monday, 28 May 2012
Thursday, 17 May 2012
Location - Kings Boulevard, NC1, near Kings Cross St Pancrass
The challenge - A massive pulled rib pork bun called "The Rib Man Roll"
I met Mark (aka @TheRibman) around 12 on a gloomy Thursday lunchtime, he was very spritely for a man that had been cooking since 4am, over 100 racks of prime pork baby back ribs. He was surrounded by black camouflaged Weber Q200 (or Q300)'s that have seen some serious action, they seemed to glare back at me. Twitter has been alight with the behemoth of a bun selling for the princely sum of five of her majesty's English pounds - I had to try it as I was in the area.(Check out Eat.St for a host of other awesome street foods)
I was greeted by Mark and his team and had the option of having the pulled ribs on a bun or on a wrap, whilst the wrap option may be a healthy option, I doubt it would have survived from the onslaught of the massive handful of pulled ribs placed on it. The meat is slow cooked over many hours and then pulled off the bone, similar to pulled pork, the same process, alot more love, and as a result, a magnificent end product.You have 2 more options, Marks homemade BBQ sauce or his HolyF&ck sauce, made from Devonshire grown Scotch Bonnets and Naga Jolokia (aka The Ghost Chili).
Monday, 7 May 2012
- WD40 to make a clean cut with the drill
(A note on drilling into the enamelled WSM steel, if you constantly drip WD40 as you're drilling, the filings cleanly grind away the coating so you get a clean(ish) hole with little chipping)
Friday, 4 May 2012
Wednesday, 2 May 2012
Date: April 28, 2012
Location: Leighton Buzzard
Activity: Download of Dr BBQs Competition BBQ techniques into my brain.
Dr BBQ (not a real doctor; real name, Ray) is a veteran of the competition BBQ scene in the US, and a judge at Grillstock where we’re competing this year (King of the Grill), so when we heard that he was giving a competition BBQ class in the UK, we pre-ordered a ticket.
Tuesday, 1 May 2012
Eng - Upstart "Patty n Bun" aka PnB, No address (yet), London, UK
PnB got off to a flyer with some crispy, smoky tomato covered chicken wings. Delicately spiced, fall off the bone chicken and smothered in sticky sauce. A 2 portion double tap, leaving SnW a bit rattled.