Take away Menu including a Roast Pork Special on Friday – download your own handy copy
Treat youself to breakfast, lunch or an afternoon snack from our new take away menu.
For breakfast try our double ended sausage sandwich or a bacon sandwich.
A selection of freshly made cold sandwiches are available all day, as well as hot pie and peas, sausage rolls and other savoury pastries.
If it’s something sweet your after try our freshly baked flapjacks and muffins.
We are also serving hot and cold drinks.
This is one of my favourite recipes; the good value beef used contains fat which goes succulent and tender through the low and slow cooking method. Although it takes time, the ribs almost look after themselves, producing something lip stickingly sumptuous. This recipe takes barbecuing to the next level so you can forget the burnt sausage and burgers in favour of something much more delicious.
You can use any kettle barbecue but the ceramic barbecues, such as the Primogrill, will give you the best results as you can set it going with proper charcoal rather than gas. This method smokes the product well, and produces fantastic flavour. You don’t even need to reload the barbecue with charcoal as the cooking method means the charcoal lasts for at least twenty hours.
For this recipe, you’ll be using short ribs, which is great because they are cheap. Although they are quite a tough cut of meat, the low and slow cooking method means that the gristle and connective tissue disintegrates into lip sticking, juicy meat.
Marinade – 1 beef stock cube dissolved in a 150ml water with 1 tbsp Dijon mustard
Dry Rub – 2tbsp Black pepper
1 ½ tbsp Garlic Salt
2 tbsp hot chilli powder
1 tbsp light brown sugar
1 tsp smoked paprika
Foil Mix – 2 tbsp finely chopped onion
2 tbsp light brown sugar
2 tbsp Apple juice
Final glaze – 300ml your favourite bbq sauce
2 tbsp light brown sugar
2 tbsp sherry or wine vinegar
1 tsp fresh thyme
1 tsp Dijon mustard
- Brush the ribs with the marinade and season the short ribs with the dry rub.
5. Remove from foil and brush with a BBQ sauce, then place back on BBQ for thirty minutes.
6. Remove from BBQ and serve with sauté potatoes & BBQ beans.
You’ve got your barbecue, you’ve got your raw materials, and you’ve got lots of enthusiasm – but you don’t want burnt, tasteless food. As Adam states in this book, you can ‘embrace simple ingredients and make them into something spectacular’. BBQ 25 is a great book for eager outdoor cooks wishing to learn more and develop hands on skills that will help them produce incredible results.
The layout of the book is one of its main triumphs, as it simplifies the whole process into straightforward and easy steps. In the contents, the meats are separated into their own categories, and then they are separated further into quick, medium and long cook methods. This is great as it allows you to pick something not only based on flavour, but how long you will need to spend cooking it. The glossary of techniques over the page is a great addition too, as it helps you to get to know, and conquer, the grill – giving you the basic knowledge that you will need.
The book start with steaks, detailing the process of marinade, seasoning, tools, techniques, prep and cooking method through a series of bright and inspiring photographs, illustrations and simple notes. The images are great, as they not only motivate you to recreate that particular recipe, but they also have scribbled notes, such as ‘butcher over supermarket, local over outsourced, organic over other’. In this case, it appears that Perry Lang doesn’t see barbequing as a process of burning and ruining meats. Instead, he sees barbecuing as a process of cooking that improves and brings the best out of all types of meat. This is not only encouraging for people will all types of budget, but it also gives you the confidence to try the ‘tougher’ meats and still enjoy them as much as the more tender ones.
Adam Perry Lang uses a low and slow cooking method, which is usually spilt into two or three stages. The first can involve a seasoning, or a rub, then the meat is wrapped in foil with more ingredients, and then a final step is sometimes added. This multilayered cooking process of adding brines and bastes not only adds excitement to the cooking process, but it adds layer upon layer of flavour to the meat. These steps are easy to follow, and also allow for interpretation – a chance to add your own personal spin.
Perry Lang’s book streamlines the barbecue process, encouraging hands on experience to bring out the maximum flavours of the food you are cooking. An essential guide for any barbecuer, with its windproof and wipe clean pages, you’ll wonder how you ever barbecued without it.
About the Author
Adam Perry Lang is a classically French-trained chef turned bona fide BBQ expert. He’s the founder and co-owner of the nationally acclaimed restaurant Daisy May’s BBQ and has serious competition credibility. With his awards and reputation it is obvious Adam knows his BBQ.
Interested in reading it yourself? Order the book here from Amazon
Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
Adam Perry Lang’s book would be a welcome addition to your bookshelf. Whether you’re experienced or a complete novice, this book has a wealth of knowledge that is both interesting and helpful. He started out in the western most reaches of midtown Manhattan with his restaurant Daisy May’s BBQ USA, which was famous for its no thrills approach. He is now partnered with Jamie Oliver at their Barbecoa, the BBQ restaurant by St Pauls in London.
The initial background story only graces a few pages which I quite preferred as whilst it is good to find out a bit more about the author, I personally would use this book for its knowledge and recipes rather than the author’s life story. It is safe to say that Perry Lang has enough bragging rights to substantiate a thoroughly well researched book and his passion for barbecuing is evident.
The best part of this book was definitely the ‘basics’ section, which gets down to the nitty gritty of barbecuing. Not only does it include the minimum number of tools that you will need, but it tells you why you need them, which is really helpful for someone who doesn’t want to fork out a fortune. For people who are just starting up, the basic equipment section is great as it explains that often the less fancy (and ergo less expensive) tools are often better.
The basic section also covers fundamental terms and style of cooking, as well as discussion of the benefits. For example, it describes the central structures of natural fuel and gas cooking, whilst exploring the pros and cons of each. The brief discussion of different types of natural fuels is great as it allows you to make informed choices, as well as increasing your knowledge of what is available.
It also includes all the necessary details that you will need to get set up, from calibrating your grill to maintenance, as well as resolutions to potential problems. These factors are covered in a very conversational style which makes it easier to understand, and the step by step guides to basic counterparts for marinades and brines add a sense of experiment to the book. Rather than telling you what to do at these basic stages, Perry Lang concentrates on ‘experimentation’ and preference as a guide, suggesting that when learning to barbecue the ‘class is never over’.
The detailed ‘basic’ section makes this book a go-to guide for all the necessary basics, regardless of skill level. Due to his focus on barbecuing as an art that is continually learnt, the basic section provides just that: the minimum factors that any potential outdoor cooker will require. As a result, it is a great guide for people of all skill levels.
After the ‘basics’ section, the book moves forward to recipes – which are grouped into different meats and then followed by recipes for sides and sauces. Whilst the recipes are varied and easy to follow, this book was let down by the lack of photography. Serious Barbecue contains photography, but I felt that it would have been improved with images of each recipe. Instead, recipe pictures are sporadic and do not grace the side of each recipe. This may be fine for you, but my personal preference is that I like to see the food I’m trying to recreate. As far as the recipes go though, the sides and sauces look just as exciting to make and appetising as the mains – and the steps are manageable and easy to understand.
I would recommend this book to anyone who is interested in gaining or increasing barbecue skills as this book is much more than a recipe book. Rather than just a collection of recipes, this book is a textbook for outdoor cooking as it is full of valuable information and helpful hints. Even if you only have a slight interest in barbecues, this book will make you want to experiment and learn more. Adam Perry Lang’s book is written in a great conversational style, and his passion for the topic is evident. Consequently, the book is easy to understand, and is a great entertaining read too.