Whatever the weather, there’s nothing better than barbecued slabs of delicious meat. Keep your fish and chips. Forget about that Sunday roasts. And salads? Don’t even talk to us about salads.
The problem, with BBQ food’s increasing popularity though, is that it can be difficult to tell the good places from the not-s-so-good if you feel like eating out. With new restaurants opening daily across the country, who’s going to really, fully satisfy your meat cravings?
If you’re in the capital One Sixty (in the heart of the financial district) will more than do the job. Upgrading the traditions of American smokehouses, Michelin-starred restaurateur David Moore has put his own spin on dishes from world-beating pork ribs with just a hint of chilli, pull-apart smoked ox cheek and 14hour slow-cooked pulled pork pattys.
If you don’t live in the capital, never fear, as David’s put together an exclusive recipe for FHM readers to follow at home, so grab your chef's apron and get stuck in. No licking your fingers.
“This recipe might seem a little intimidating but trust me it's a dream. Start cooking it the day before a party and you’ll be the most popular host around.”
700g piece of Pork shoulder
The only real necessity is salt, so don’t worry if you don’t have all the ingredients.
2 tbsp. salt
2 tbsp. white sugar
2 tbsp. brown sugar
2 tbsp. ground Cumin
2 tbsp. chilli powder
2 tbsp. ground black pepper
2 tbsp. garlic puree
2 tbsp. onion powder
1 tbsp. cayenne pepper
3 tbsp. paprika
3 sticks of celery roughly chopped
1 lg onions roughly chopped
2 lg carrots roughly chopped
1 head garlic halved
2 Bay leafs
100ml chicken stock
Apple cider Vinegar
01 Take a plastic container and cover the meat with the rub. Set aside for 3 hours, at room temperature. Unused rub can be kept for next time.
02 Place the braising ingredients in a large roasting tin and put the meat on top of the veggies. Cover and Cook for approx. 7 to 8 hours at 100C. A good idea might be to do this overnight.
03 After 7/8 hours remove from oven, set aside to cool, strain and collect the juices. When cooled, break up the meat and shred with 2 forks. When completely shredded add back the cooking juices
04 Drizzle the pork with cider vinegar and BBQ sauce until you are happy with the flavour.
05 To make applesauce, chop two large apples and add to a pan with a dash of water and cinnamon. Simmer for 3 minutes then whiz in a blender.
06 If you fancy some coleslaw, finely slice red cabbage and red onion, then combine in a bowl with lemon zest and a squeeze of lemon juice.
07 Toast the bread buns, then add a dollop of apple sauce, a handful of pulled pork, coleslaw and a sliced gherkin. Perfection.
Visit One-sixty.co.uk for more recipes