Collection
Low and Slow
The long cooks. Brisket, pulled pork, short ribs — weekend projects that fill the garden with smoke and the house with anticipation.
Grilled Beef Brisket with Horseradish
A whole brisket smoked low and slow over charcoal until tender and deeply flavoured, served with fresh horseradish cream. The long cook that rewards patience.
BBQ Pulled Pork
Pork shoulder rubbed with a simple spice mix and cooked low and slow over charcoal and wood chunks until it pulls apart effortlessly. This is a weekend project that rewards patience with extraordinary results.
Argentinian Asado Short Ribs (Tira de Asado)
Beef short ribs cut across the bone into thin strips, cooked Argentinian-style low and slow over gentle charcoal heat until the fat has rendered and the meat is tender and deeply charred. Seasoned with nothing but salt. Served with chimichurri.
Pork Belly Strips
Pork belly strips seasoned with a simple spice rub and grilled over two-zone fire — indirect to render the fat, direct to char and caramelise. Served in brioche rolls with apple and fennel slaw. One of the most satisfying things you can cook on a mid-week BBQ.
Jerk Chicken
Bone-in chicken pieces marinated in a proper Scotch bonnet and allspice jerk paste, cooked over two-zone fire with wood smoke. The real thing is worth the effort of making the paste from scratch.
Smoked Brisket with Coffee Rub
A whole brisket coated in a coffee, chilli, and pepper rub, smoked low and slow over charcoal and wood for 10-12 hours. Dark bark, pink smoke ring, and butter-tender meat.
Smoked Pork Ribs with Mustard Glaze
A rack of ribs smoked low and slow until tender, finished with a mustard and brown sugar glaze. The classic rib cook with a sharp British twist.