Here's a link to an interesting story from today's NY Times about some
new barbecue joints in London:
http://www.nytimes.com/2004/02/29/fashion/29LOND.html

ID-texasbbq
p/w-brisket

Frank in Austin

"Frank Mancuso" wrote in message
...
Here's a link to an interesting story from today's NY Times about some
new barbecue joints in London:
http://www.nytimes.com/2004/02/29/fashion/29LOND.html

ID-texasbbq
p/w-brisket

Frank in Austin

Frank,

Thanks for the link. The overriding tone of the article seems to be how
ignorant the British are towards real BBQ. It is a sad proclamation, but I
have to agree completely. Indeed I only stumbled across the real taste of
true smoked food while on a visit to Japan, where the meal was cooked on a
traditional Kamado. From that point on, it has become an addiction.

I will pay the restaurant a visit in the near future and report back.

Graeme

Louis Cohen wrote:
British and Canadian grocery stores are always well supplied with a
variety of smoked fish that we don't see here. You wouldn't think it
would be such a leap to smoked meat. Hams are of course popular in
the UK but perhaps they are cured without smoking. The British love
sausages as well (bangers and mash!), but perhaps they are accustomed
to boiling rather than grilling or smoking them.

I believe that beef is never sold on the bone in the UK, as a result
of BSE, but I can't imagine it would be hard to get pork ribs and
shoulders. Collards might be tough to find, but certainly there would
be kale, chard, turnip greens, and others, for soul food.

Imagine a fusion cuisine with smoked brisket, Irish or Scottish
potatoes, and Spotted Dick for pudding.



Keep your spotted dick out of this !!!

Subject: BBQ & Soul Food in London

HAHHAHAHAHAHAHAHAHAAAAAAAAA

HHHAAHAHAHAHAHAHAHAAAAA

Oh lawdy, that wuz funny, tell me anuther good one like that!!!!

Here I got one fer ya:

Country music from France

Ohio Tequila Farm

Mexican Mint Julip

ohhh, gawd, I gotta stop!!!
I'm laughin' too hard!!!! ;-)

SBW

Maybe Warren St. John is a BBQ 'expert' from New York(cough,cough,cough).
Anyway Graeme, glad to see some smoking going on in the UK! If you ever
make it to Austin, TX...lots of good bbq here.
And beer too:
http://www.saintarnold.com


Graeme... in London wrote:
"Frank Mancuso" wrote in message
...

Here's a link to an interesting story from today's NY Times about some
new barbecue joints in London:
http://www.nytimes.com/2004/02/29/fashion/29LOND.html

ID-texasbbq
p/w-brisket

Frank in Austin


Frank,

Thanks for the link. The overriding tone of the article seems to be how
ignorant the British are towards real BBQ. It is a sad proclamation, but I
have to agree completely. Indeed I only stumbled across the real taste of
true smoked food while on a visit to Japan, where the meal was cooked on a
traditional Kamado. From that point on, it has become an addiction.

I will pay the restaurant a visit in the near future and report back.

Graeme

"Louis Cohen" wrote in message
...
British and Canadian grocery stores are always well supplied with a
variety
of smoked fish that we don't see here. You wouldn't think it would be
such
a leap to smoked meat. Hams are of course popular in the UK but perhaps
they are cured without smoking. The British love sausages as well
(bangers
and mash!), but perhaps they are accustomed to boiling rather than
grilling
or smoking them.

I believe that beef is never sold on the bone in the UK, as a result of
BSE,
but I can't imagine it would be hard to get pork ribs and shoulders.
Collards might be tough to find, but certainly there would be kale, chard,
turnip greens, and others, for soul food.

Imagine a fusion cuisine with smoked brisket, Irish or Scottish potatoes,
and Spotted Dick for pudding.
--
--------------------------------------------------------------------------
--
----
Louis Cohen
Living la vida loca at N37$B!(B 43' 7.9" W122$B!(B 8' 42.8"


Louis,

We do have a wide range of smoked fish available, all cold smoked. Same with
the hams, a lot are Bavarian, there ok, but nowhere near as good as the
Spanish or Portuguese cured hams.

Re your point on beef. We have beef on the bone again after the BSE
outbreak. In fact, I'll go as far to say, that the UK now probably has the
safest and most stringent regulations regarding beef farming than any other
country in the world (yet for some strange unknown reason, the *******
French still don't import it!). From conception through to birth and then to
the slaughterhouse, every step of the way is catalogued and monitored. When
I buy beef, I know which farm has raised the cow, who has slaughtered the
cow and the cows identification number within the herd. The pork in the UK
is mostly Dutch or Danish. Its relatively cheap compared to the British
pork.

Graeme