When it comes to our recipe for barbecue success, we believe you can’t beat our holy trinity for a good time:

Fantastic food, awesome music, fab friends – cooking in the great outdoors and sitting right in the middle of it all. This formula may seem like a basic principle, but it's one that continues to guide through our adventures.

It’s all about the Slaws

In honour of Veganuary and a healthy start to the year, we’ve put together a couple of our favourite slaw recipes. For us, the key to a good slaw comes from balancing the vegetables and acidity to find that perfect balance of flavours. It needn’t be all about the mayo!

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Turkey Crown & Whole Turkey

At Christmas time, we sell a lot of smoked turkey crowns, as well as smoking turkey throughout the year for our turkey cubanos or smokehouse club sandwiches. If you’re not a fan of turkey due to memories of feather spitting, dry, festive dinners, please give one of these options a go – it’ll change your mind, we promise!

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California Dreaming – where it all started…

We get asked a lot if we knew we wanted to make barbecue our business before we left for America. The truth is we didn’t. Not for certain anyway. Although we were falling in love with American barbecue, we even made a little ourselves, and were a fan of the emerging slow and low scene in London, we hadn’t settled on that one idea for our future.

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Maple Bacon Weaved Pork Tenderloin

This is a decadent little dish that uses a fillet of pork or pork tenderloin, and is almost a more refined version of the barbecue classic, bacon explosion. The bacon weave still makes an appearance, mainly because the more reasons you have to make a mat out of bacon in your life, frankly, the better.

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