What is Real BBQ

Seriously BBQ do not merely turn up and grill bangers and burgers as a pretence in alfresco cookery, we specialise in what internationally is called slow smoking techniques using particular equipment that has been imported from the United States where slow smoking and 'off set cooking' is the norm and where both professionals and amateurs have honed their skills to produce remarkable products with very innovative flavours and textures.

What is 'Off set smoking' and 'slow smoking' ?

This can be undertaken by both hot and cold smoking methods, yet generally involves taking a cut of meat that would not normally be associated with the easily recognised leaner cuts used in the classical roasting or grilling of steaks etc. A Pork shoulder or section of such known as a 'Pork Butt' for example can be trimmed and injected with apple juice and dressed with a particular dry rub before cooking very slowly at low temperatures in one of our cookers, this is done over many hours before producing the most succulent product you could ever wish to experience.

Smoking and barbecuing does not always mean that you are eating products that are heavily scented or overly smoky, we are able to control this effect by using differing woods and quality lumpwood charcoal effected by controlled cooking methods using dampers and flues rather than mere on/off dials. The heat source is not direct heat (under the meats like a grill) they are generally off set fires (slow smoking) which are actually remote from the cooking chamber and thus enabling much lower temperatures to be used initiating the breakdown of fat in the meat far more effectively,
The results of our cooking process is where a quality product can be recognised by what is called a smoke ring permeating the outer portion of the meat and a savoury golden or dark brown crust (known as a bark).