Category: Barbecue


Georgian BBQ Pork and Plum Sauce

June 8th, 2012 — 12:27pm

You may remember the frankly THRILLING post I wrote about the food markets in Georgia. There was also a post about the wine, for which I am sorry. If you’re particularly on the ball, you may have picked up on the fact that the post on Georgian food a whole 2 months ago was appended with the words ‘Part 1′. Ahem. Tum ti tum…

Of course you’ve all been e-mailing saying, ‘Helen, where is part two? We’re hanging on your every word oh wise one.’ Or not. One of the two. Anyway. So. Right. Georgian food, Part 2, plus, plus some recipes. Gawd, I’m good to you. You’ve no idea what Georgian food is like? Of course you don’t. No-one does until they visit or come into contact with someone who has lived there or is like, properly Georgian and really, how often does that happen?

So when I was in Georgia I went to a lot of meals called supras which are basically big feasts. There are lots of toasts during these feasts because the Georgians are well into toasting; I’m talking raising a glass and saying nice words here rather than burning pieces of bread. So they toast their ancestors and their friends but most of all they toast you because they consider guests to be ‘gifts from God’. It’s all rather overwhelming. Then they do this polyphonic singing thing which is rather moving too and before you know it you’ve made 10 new best friends and then 15 minutes later you decide they are actually your new family and you’re welling up and no it isn’t anything at all to do with the wine (little bit).

So I’ve been thinking a lot about Georgian food since my visit. I’ve cooked a Georgian meal with Kirstin Rodgers and I’ve visited a Georgian restaurant. The latter was very disappointing; they tried to make the food sort of ‘posh Georgian’, which totally misses the point. It’s like trying to do Caribbean fine dining or something (I had a heated discussion with someone about that once – different story). Anyway, there are a few recipes I’ve been meaning to lock down at home, like the BBQ pork and plum sauce I’m going to bang on about shortly. First though I’m going to tell you about some other things I ate and enjoyed and want to cook.

Kachapuri, or to give it its proper name ‘salty cheese bread’ (possibly the other way around). My salt tolerance soared in Georgia, which is truly saying something. I bought 3 slabs of this bread back with me and feasted on it, cold, for a couple of days until I started to feel sick and thought I might get food poisoning. Then I went to intensive care and was put on a drip due to dehydration (possible lie).

These ball thingies are called phkali and are made from ground walnuts (walnuts grow in Georgia so feature heavily), puréed veg such as spinach or beetroot, garlic and loads of herbs like coriander and dill. These would not be out of place at an Iranian meal; Georgian food has a lot in common with Iranian food actually, in that they use loads of fresh herbs, ground nuts, pomegranates, aubergine, yoghurt…

Behold! The buffalo milk yoghurt that brought me back from the brink of a hangover; I mean, I was actually at the crossroads, staring down the road of no return and then a shining white light started calling from a distance, ‘Helen? Heelleeeeeeen?’ The voice of soothing, stomach settling buffalo milk yoghurt. The Georgian mineral water has the same healing properties, FYI, drinkers, but it does taste pretty funky. Go with the yoghurt.

These meat dumplings are called khinkali; you hold them by the top nipply bit and eat them very carefully because they are filled with hot stock. I found this out the hard way, surprise surprise. Greedy. Impatient. Predictable. Then there’s some minced meat to enjoy, which is flavoured strongly with black pepper. I really enjoyed the fact that pepper was the main flavouring actually.

And so we arrive at the BBQ pork, which is grilled on mahoosive skewers as per the top photo and garnished with chopped shallots. The marinade I made is basically a load of this awesome chilli powder mix I bought in the market in Tbilisi (I think substitute with really good quality chilli flakes, mild chilli powder and salt) mixed with ground coriander, onion, garlic and a load of oil and vinegar. I actually didn’t mean to use as much vinegar as I did but I had a little jib out when pouring and sloshed a load in by mistake. This turned out to be quite the happy accident as it really tenderised the meat to silly levels and tasted rather awesome. Here’s my batch…

I served it with the plum sauce (tkemali); there are red and green versions, with the former being sweeter. Mine turned out kind of orange. Hey ho. Obviously I had to use whatever plums I could find which was okay because recipes online all advised ‘just use unripe plums’. In June in the UK? No problemo. I grabbed the nearest supermarket punnet.

The finished sauce tastes quite tart and sort of musty in a good way, down to the ground coriander and heavy use of dill. It goes really well with grilled meat, particularly pork, which loves a bit of tangy fruit action. I was pretty chuffed with how well this turned out to be honest. It tasted almost identical to the stuff we had in Georgia.

So there’s the story of how I threw some stuff in a pot and it came out really well by accident. Ta-da!

Georgian BBQ Pork 

1kg pork fillet, cubed
1 onion, grated (if you can bear doing this..otherwise very finely chop)
3 cloves garlic, crushed
3 tablespoons Georgian chilli spice mix (sub with chilli flakes, mild chilli powder and some extra salt)
2 teaspoons ground coriander
4 tablespoons oil (any, really, apart from extra virgin)
4 tablespoons vinegar (I used red wine vinegar)
Salt (loads)
Black pepper

Shallots, to serve

Mix all the marinade ingredients together. Mix the marinade with the pork. Leave to marinate for a couple of hours (not sure what would happen overnight to be honest, the vinegar does tenderise the meat a lot in just a couple of hours). Skewer the meat and BBQ it. Garnish with chopped shallots.

Georgian Plum Sauce (I used this recipe from the New York Times but messed about with it and subbed things in because I was in someone else’s house and they didn’t have the right stuff)

500g random unripe plums (supermarket ideal for this)
Juice 1/2 lemon
2 tablespoons olive oil
1 teaspoon red wine vinegar (not sure this makes any difference but put it in anyway)
3 cloves garlic, crushed
1 teaspoon ground coriander
1/2 teaspoon chilli flakes (think I used chilli powder or paprika or something)
1/4 teaspoon ground cumin (I used a bit more)
2 tablespoons each finely chopped coriander and dill (I upped the dill)
Salt and pepper
Sugar (it will need some sugar to balance it but the sauce should still be quite sour)

Plunge plums into boiling water then drain, get as much skin off as you can and attempt to remove the stones. I had to randomly hack the flesh off as best I could because trying to get stones out of unripe plums is pretty impossible.

Chuck everything apart from the fresh herbs in a pot with a mug full of water and cook it until the plums are all mushy. You’re supposed to blend it but I couldn’t find a blender in my mate’s house so I just kind of mashed them up with a fork and actually it was rather nice with a few chunks. Adjust sugar, lemon juice, seasoning balance, add the fresh herbs and voila! Georgian plum sauce. Let it cool down to room temperature before serving.

50 comments » | Barbecue, Meat, Sauces, Travel

Smoked Chicken Wings with Honey & Chipotle

March 19th, 2012 — 1:20pm

Last weekend I decided on a whim that it was, without a doubt, the official start of BBQ season. It was a beautiful day and we flung open the doors on to the balcony, letting sun stream into the flat, fired up the grill and had a bunch of mates over to devour what I rather modestly titled a ‘Mexican Feast’. We ripped through a mountain of tacos, piled with slow-cooked pork with blood orange and chipotle plus about seven different salsas, guac and sour cream (got carried away) followed by chocolate mousse sprinkled with honeycomb. To start, it was a big pile of these wings, which we set upon like a bunch of feral animals.

When cooking wings on the BBQ, there’s always the question of how to get the skin nice and crisp (i.e you’re not deep-frying them). I spent a lot of time last year cooking chicken wings, a LOT of time, and I found that even 40 minutes over indirect heat can sometimes leave them a little flabby of skin. Recently however, I discovered a new method via Serious Eats. A new method! Joy! The meat is treated in a mixture of salt and baking powder, then suspended on a wire rack over a dish in the fridge. This needs to happen for at least 8 hours, preferably overnight. I also added dried oregano (on the Mexican vibe) and some Old Bay Seasoning.

The wings don’t really look that different in the morning, but when they’re cooked over indirect heat on the BBQ for about 45 minutes, they go all sort of dry and weird looking. I was a little worried at that point.

They’re then doused in the sauce and flashed over direct heat to caramelise and char. It turned out I needn’t have worried, as the result was the crispest skin I’ve ever achieved on a BBQ and some juicy meat within; the wings are so fatty that they can be cooked for ages without ever drying out inside. The sauce is a mixture of smoky spiced chipotles in adobo (that’s smoked jalapeño chillies in a sweet sauce) which I was kindly sent by the Cool Chilli Co. but have also made at home with much success. They’re incredible and will add smoky intensity to many dishes. I used quite a lot in this recipe which gave the wings a good kick of heat. Balanced with plenty of honey they were super sticky too, cut with the tropical astringency of lime juice.

They’re so good I just made another batch yesterday and I’m making a third next week for a mate’s birthday. The buzzing heat of the chipotles builds with every wing, yet is numbed by the sweet honey, making for an addictive cycle which makes you go back for another and another and another. Have plenty of kitchen roll handy.

Smoked Chicken Wings with Honey & Chipotle

Makes enough for 15-20 wings (depends on their size really)

For the rub

1 heaped teaspoon salt
1 tablespoon dried oregano
1 tablespoon chilli powder
1 tablespoon baking powder
1 tablespoon Old Bay Seasoning

For the sauce

3 heaped tablespoons canned chipotles in adobo (the ones I had were from Cool Chilli Co. and were chopped up in the sauce, in contrast to the ones I’ve made at home/bought before)
1 tablespoon chipotle ketchup (optional)
50g melted butter
Juice 2 limes
5 tablespoons honey

You will also need a handful of hickory wood chips, for smoking.

Start this the day before you want to eat. Mix all the ingredients for the rub together. Pat the wings dry then cover them with the rub, making sure to massage it in to each wing. Spread the wings out on a rack (I used a cake cooling rack) and suspend this over a baking dish or other large flat dish, so that the dish can catch any drips and the air can circulate around the wings. Refrigerate the wings but don’t cling film them, as they need exposure to air.

The next day, make the sauce. Melt the butter then add it to a blender with all the other ingredients and whizz until well combined.

Fire up your BBQ and set up the coals for indirect cooking (by which I mean wait for them to turn white then move them across to one side of the BBQ). Place the wings skin side down on the side of the grill that is NOT over the coals, throw your soaked chips into the coals, then put the lid on and cook for 20 minutes. After this time, turn the wings and cook for another 20 minutes or so (with the lid on).

After this time, douse each wing in sauce then return to the grill, this time OVER the coals; this is to get some char on each wing and caramelise that sauce. This takes about 15-20 minutes.

Once the wings are good and caramelised, you may want to douse them in any remaining sauce.

31 comments » | Barbecue, Hot Sauce, Meat

My Favourite Recipes (& Guilty Pleasures) of 2011

December 31st, 2011 — 12:00pm

Food Stories has been predominantly recipe (not restaurant) focused this year. Creating is what makes me feel happiest inside, it turns out. So here are my favourite recipes of 2011, followed by the most memorable guilty pleasures; it would be terribly neglectful to exclude the latter, I think, as it’s surely clear by now that I’m quite partial to a filthy (probably pork-based, definitely artery-shuddering) snackette, or four.

1. Egg Yolk Ravioli (top photo)

It took three attempts, but I eventually nailed this recipe and was rewarded with some of the most decadent pasta I’ve ever eaten; a quivering yolk coddled by a ring of spinach and ricotta, ready to ooze headlong into a sauce that is made almost entirely from melted butter. Crushed pink peppercorns and purple basil made it one of my prettiest plates of 2011, too.

2. Piri Piri Chicken

2011 was the year I got even more into BBQ. Come drizzle, hail or sunshine, I was out there guarding that Weber, tongs in hand, bucket of meat on standby. We worked our way through jerk; brisket; brats cooked in beer; pulled pork and an obscene amount of wings (more on those later) but one of my favourite recipes was this piri piri chicken, inspired by a local takeaway. The combination of charred chicken (for piri piri must be charred), feisty chilli and tangy vinegar sauce made this one of my hits of the summer.

3. Boston Baked Beans

These rich and smoky Boston baked beans are thick with molasses and packed with nubs of smoked pork belly. They’re about as different to regular baked beans as you can imagine and they rocked my world.

4. Baghdad Eggs

I first came across Baghdad eggs in Jake Tilson’s brilliant cook book, ‘A Tale of 12 Kitchens’. This combination of  onions, sharp yoghurt and spiced butter on eggs is now my favourite weekend brunch.

5. Daim Bar Ice Cream

I visited Sweden this year and re-discovered Daim Bars. They went straight into ice cream. I watched my boyfriend devour the remains of this, straight from the tub with a spoon, after which he lay back, clutching his stomach, moaning “I feel siiiiiiick”. In a good way, you understand.

6. Ham Cooked in Coca Cola with a Rum and Molasses Glaze

The only way to make this sticky-sweet ham any better would be to pull great big hunks off it, stick it in a sandwich with some deep fried pickles and…oh, wait a minute.

7. Hickory Smoked Hot Wings 

After my first batch of home made hot wings, I wanted to do a variation and decided to smoke them using hickory wood chips, before dousing them as usual in Frank’s Hot Sauce and melted butter. Come to mama.

8. Smoky Aubergine and Lamb Pide

Pide are like a pointy Middle Eastern version of pizza. I based the recipe on my ‘Peckham Pizza’ (based on lahmacun). The topping is an intense paste made from spiced, minced lamb and the flesh from a charred aubergine. Garnished with chopped pickles and herbs, they’re lovely eaten as is, or wrapped around some salad.

 9. Pork Pibil Tacos

This pibil was made with pork knuckles and smothered in achiote paste – a wonderful ingredient which simply has no substitute. The tacos were spicy, drizzled as they were with a sauce made from orange juice, onion and scotch bonnet chillies.

10. Sausage Rolls with Apricots and Whisky-Caramelised Onions

And finally, a seasonal entry at number 10, my new favourite sausage roll recipe. Onions were slowly, slowly caramelised then bubbled furiously with whisky before going into these sausage rolls along with some dried apricots. The sweetness worked so well with the sausage meat and I’ve had great feedback from people who’ve made them this Christmas.

For the guilty pleasures, I’ve exercised some restraint (most uncharacteristic) and narrowed it down to five:

1. Baked Gnocchi with Gorgonzola and Spinach

Sneaking in on 3rd Jan was this rather naughty dish I made for my boyfriend’s birthday dinner. Home-made gnocchi baked in a sauce of Gorgonzola and cream, with a little spinach thrown in to ease the guilt. The gnocchi goes crispy on top while remaining gooey and soft underneath. A cardiologist’s nightmare.

2. Wedge Salad with Blue Cheese Dressing and Candied Bacon

Candied bacon is definitely one of my top guilty pleasures of the year, so much so I wrote a whole post about making it and using it. I have fond memories though of this ‘salad’ garnish, chopped candied bacon sprinkled over a river of blue cheese dressing and crunchy iceberg.

3. Deep Fried Pickles

Everyone went mad for these in 2011. I stuffed mine into a sandwich with coca cola ham and hot sauce. Then I had a lie down.

4. Meatwagon Burgers

I’ve followed Yianni’s journey from his van in Peckham, through #Meateasy in New Cross and now to Meat Liquor via The Rye. The latter has to be the most convenient and dangerous burger vending situation ever in existence if the state of my waistline is anything to go by. The Rye pub is opposite my house you see and for a few glorious months I needed to do little more than hop over the road to get my fix. Now they’re gone and Meat Liquor is in central London. I could cry.

5. Eggy Bread and Candied Bacon Sandwich

In at number 5: the sandwich of shame. I had candied bacon to hand and I’d just made eggy bread. It had to be done, see? We felt the guilt after eating this but damn, it was good. Sick, but good. If you’re into sandwiches, I’ve written a post about my top 5 here.

Phew. No wonder I need to lose weight. The diet inevitably starts er, tomorrow but until then I’ve got a Ginger Pig rib eye with my name on it. Happy New Year everyone. Thank you for reading and here’s to a tasty 2012. Cheers!

 

36 comments » | Barbecue, Brunch, Burgers, Christmas, Desserts, Dressings, Eggs, Gnocchi, Guilty Pleasures, Ice Cream, Main Dishes, Meat, Peckham, Round-ups, Salads, Salsa, Sandwiches, Sauces, Condiments and Spreads, Vegetables

Hickory smoked corn with chilli and lime

August 23rd, 2011 — 8:58am

I was privy to an e-mail recently that said all I ever talk about is pork. Well, Mr. Anti-Swine, stick this in your judgement pipe and smoke it.* Corn! A vegetable! Serious!

Defensive? Moi?

The golden cobs were 5 for a pound in Peckham last week, which is obviously an offer only a stupid woman would refuse. I decided to smoke them using hickory chips, considering I’d had such success with the hot wings (that’s chicken, right? Pigs don’t have wings, silly!) The Gods of Confidence were there to teach me a lesson however and the first time I was way too enthusiastic with the chips. It is definitely possible to over-smoke things, which seems really obvious now that I’ve done it.

My default topping for corn is usually butter mixed with chipotle and lime but I didn’t want to confuse things with smoky chipotle and smoky corn so I just gave them a thorough butter-bath followed by a scattering of my best (unsmoked) paprika, the zest of a lime and a good squeeze of its juice.

I can see myself using these in some sort of relish, or maybe serving them frittered with bacon. Oh no wait…

*Okay FINE, so it has been a little pork heavy around here lately. Ahem.

Hickory smoked corn

Butter
Paprika, cayenne or fresh chilli (whatever takes your fancy)
Lime juice and zest
Salt and pepper

Hickory wood chips for smoking (1 handful. Do not be tempted to add any more for 4 cobs).

Light your BBQ for indirect cooking (with the coals to one side). The corn doesn’t necessarily need indirect cooking but you’re using wood chips and (apparently) should never cook food directly over the smoke. Soak a handful of chips in cold water while the BBQ is lighting.

When it is hot, put your corns on the side that is without coals, throw your chips into the coals then put the lid on your BBQ. Cook until the corn cobs are tender and juicy – about 20 minutes. Adorn with butter, lime, chilli, salt and pepper.

17 comments » | Barbecue, Vegetables

Queens of ‘Cue, Peckham

August 14th, 2011 — 12:59pm

Last night, I went to check out the Queens of ‘Cue supper club/underground restaurant/whatever you want to call it, in Peckham. At 6.30pm, we found ourselves wandering around what seemed like a derelict yard off the Old Kent Road, BYO booze in hands, lost and slightly confused. The signs, they are small.

Eventually though we came across a precarious metal staircase and ascended to a vast, bright studio (one of the hosts is an artist), stopped briefly to wallow in envy and then followed our noses outside to find 3 BBQ’s on the go, one stuffed with beef ribs, the other grilling steak, various pots and pans bubbling on top. An excellent (spiky and tart) caipirinha was thrust into our hands and we munched on ‘giobada and queijo toasts’, which were in fact little chewy, cheesy buns, kind of like savoury scones, with home-made cheese and a guava paste exactly like membrillo, but obviously made with guava. The theme of the evening was Brazilian you see, and they’d gone to town on making things ‘authentic’.

The steak had come from a Brazilian butcher in Brixton; they’d intended to buy it from the East London Steak Co. but felt a pang of local loyalty post-riots and decided to support a local business instead. Good on them I say. We helped ourselves to salad from the table and demolished slices of perfectly cooked, butter-tender steak. The flavour of the meat was excellent (I’d been a bit dubious for some reason) with a moreish, properly seasoned crust.

The ribs had come from the East London Steak Co. after all and were huge; a peek under the BBQ hood on arrival had got me very excited. In the end they could have done with a bit more cooking to be honest; I’m not against a chewy rib believe me but they were very large and a bit hard to eat. That said, great flavour, great rub and fantastic sides of feijoada (a rich stew of beans with beef and chorizo), rice with sweetcorn and peas and a healthy serving of kale. Oh how I love the iron intensity of kale.

An unexpected watermelon granita filled a gap and preceded a creme caramel made with condensed milk because, according to our hosts, “almost everything in Brazil is made with condensed milk.” There was coffee to finish, served with obscenely good chocolate truffles which we wolfed before staggering out into the night to our taxi.

So, I would recommend Queens of ‘Cue to locals and non-locals alike. One guy said he “hated South London” after he’d had a hard time travelling from Dalston. Did he go via the moon? “You’re talking to the wrong woman mate” I hissed through gritted teeth.

The evenings each have a different theme; ours was a ‘cow feast’ and the next is ‘fish’ (3rd September) followed by ‘game and venison’ (17th September). It’s £25 and BYO booze. There’s a lot of food for your money (seconds were offered too), the hosts are charming and interesting, the studio space is great and you get to wander around a ramshackle yard in the dark, pissed, looking for a questionably plumbed toilet in an outhouse. That last bit doesn’t sound appealing? Oh come on, where’s your sense of adventure…

Queens of ‘Cue, Peckham
£25 pp, BYO booze
Address available after booking, see blog for details

11 comments » | Barbecue, Food From The Rye, Peckham, Underground Restaurants

Hickory smoked hot wings with sour cream slaw

August 8th, 2011 — 11:34am

The first time I made hot wings they were good, but not hot enough. I wanted try again using the authentic, not very secret ingredient, Frank’s Original Hot Sauce. I also wanted to try my hand at smoking them so I sensed the opportunity for an Amazon binge and bought: 3 bottles of Frank’s, a tub of Old Bay Seasoning, a Weber chimney starter and a pack of hickory wood chips.

I would encourage anyone who owns a half decent BBQ with a lid to buy some wood chips for smoking immediately, if you haven’t already. There were almost tears of joy when we lifted the lid to find a rack of wings turned orange with hickory smoke; I was amazed at the results you can achieve with just a regular home kettle BBQ.

I’d marinated the wings overnight in herbs and seasonings, then smoked them for 25 minutes a side over indirect heat with the hickory chips thrown in. They emerged crisp and burnished brown, ready for a good plunge into a combo of Frank’s Original and melted butter before going back on the grill, over direct heat for another 20 minutes. To finish, a final lick of that sauce and straight onto the plate.

The smoking, together with the sweet, vinegar-chilli punch of Frank’s (it’s like a thick Tabasco) cut with velvety butter, makes the flavour incredibly intense – not to mention sticky. A mound of discarded kitchen paper stained orange with sauce rose before us as we worked our way, just the 2 of us, through 24 wings.

It seemed appropriate to cut the heat and umami with something a little sharp, a little creamy; a cool, crunchy pit stop between wings. Slaw. This is a classic mix of carrot, white cabbage and red onion; the sauce a mix of sour cream, natural yoghurt, a smidge of American mustard and my secret ingredient – a slosh of juice from a jar of dill cucumbers, which adds a lovely spiced-sweet pickled note.

Later on, we deep-fried more pickles and shoved them into a sandwich with shredded wing meat and slaw. So gluttonous. So unhealthy. So. Good.

Hickory Smoked Hot Wings

26-30 chicken wings

For the marinade

2 cloves garlic
1 white onion
3 teaspoons thyme leaves
3 teaspoons dried oregano
1 teaspoon Old Bay Seasoning
1 tablespoon salt
1 teaspoon paprika
1.5 teaspoons ground black pepper

For the sauce

1 bottle plus 2 tablespoons Frank’s Original Hot Sauce (that’s about 12 tablespoons in total)
125g butter

You will also need hickory chips for smoking the meat.

Begin the day before by marinating the wings. Put the onion in a blender with the garlic and 1-2 tablespoons water and blend to a paste. Put into a large bowl (the one you will use to hold the wings) and add all the other marinade ingredients. Mix well. Add the wings and mix really well to make sure they are all evenly coated. Refrigerate overnight.

When you’re ready to cook the wings, remove them from the fridge to bring the temperature up and set up your BBQ for indirect cooking; this means lighting the coals to one side (you will cook the meat on the other side). Take a couple of handfuls of hickory chips and soak them in cold water for at least 30 minutes.

When the BBQ is ready, sprinkle a handful of chips directly onto the coals and put your wings on the other side in a single layer (you may need to do 2 batches as I did). Put the lid on (leave the holes half open) and smoke for 25 minutes. After this time, turn the wings and sprinkle on a few more chips.

Melt the butter and hot sauce together in a pan (don’t be alarmed at the strength of it, this will be tamed somewhat once on the wings). Remove half of it to a bowl and dunk the wings in it, then return to the grill, this time directly over the coals for about 10 minutes each side, until well charred. Dunk again in the sauce before serving. Get the kitchen paper ready.

Sour cream slaw

1/4 white cabbage, very finely shredded
1 medium sized carrot, grated, julienned or shredded in a processor
1/2 red onion, finely sliced
3 heaped tablespoons sour cream
3 tablespoons natural yoghurt
1 teaspoon American mustard
1 tablespoon snipped chives
2 tablespoons juice from a jar of dill pickled cucumbers
Salt and pepper

If you can use a food processor to finely shred the vegetables, do. I used a julienne peeler for the carrot and just finely sliced the onion and cabbage by hand. Put the veg in a large bowl. In another bowl, make the dressing by mixing together all the remaining ingredients. Mix this well with the vegetables. Season with salt and pepper.

42 comments » | Barbecue, Beer, Meat, Pickles, Salads, Sauces, Condiments and Spreads, Side Dishes, Snacks, Starters, Street Food

Bourbon & Rye at The Rye, Peckham

July 28th, 2011 — 12:45pm

Git yerselves down to my local, The Rye pub in Peckham this Sunday for a humdinger of an opening party. The Meatwagon in association with Carnal Chef presents ‘Bourbon and Rye’: live music, meatwagon burgers, drinks from Soulshakers plus some serious American ‘que. Bourbon! BBQ! Cornhole! My liver quivers at the memory of Meateasy but my mind and heart say TAKE ME BACK AND HIT ME ONE MORE TIME. Let the fun begin…

The Rye
31 Peckham Rye
SE15 3NX

3 comments » | Barbecue, Bars/Pubs, Street Food

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