Barbecoa London - Inspired by Adam Perry Lang
When I first read last year that Jamie Oliver and Adam Perry Lang had opened a specialist barbecue restaurant and butchers in London, I knew instantly that I needed to pay them a visit.
As an English BBQ fanatic, I of course knew of Jamie, but it was Adam Perry Lang that inspired me most.
Having seen Adam cook on American BBQ shows such as the Kingsford Competition Series as well as Jamie’s Christmas special, I was extremely excited to see a place like this open in the UK.
Then, to my surprise, my wonderful God Mother, gave me a birthday card which contained a promise to take me to Barbecoa to enjoy a birthday meal.
Barbecoa is located in an indoor shopping precinct, right next door to St Pauls Cathedral in London, England, and I could smell the sweet smell of smoke as I approached.
This post is not aiming to act as a review of the food or restaurant (both of which were exceptional), but actually tell the story of what happened to me, once I had tasted it.
I already knew what I was having, having studied the menu for several days before my visit.
We started with bread, and I knew as it was brought out this was going to be a unforgettable meal.
I then ordered the Baby Back Ribs, with chilli and coriander.
These ribs were the best thing I ate that day and were also the reason I ordered Adam’s book, Serious Barbecue as soon as I got home - more on that shortly.
Main courses were Pulled Pork and Beef Short Rib
The biggest mistake I made that day was not getting the name of my Waitress, as she was the the single best hostess I ever had. We chatted about Adam’s restaurant, Daisy Mays in New York and how much she enjoyed working at Barbecoa, nothing was too much trouble. If you read this, Thank You.
Adam and Jamie have created something special and the butchers down the street is a great addition to the business.
I knew as I left that day, something had changed in me, I needed to learn how to cook food like that.
Adam’s book, of course, teaches the basics but also more advanced techniques on how to layer unique flavours, with various steps, that include herb basting brushes, mustard moisturisers and wrapping your meats.
Here is what I have learned so far.
Mustard Moisturiser
This allows the dry rub to adhere to the meats and improves the bark
Wrapping allows the meat to tenderise
One of the best techniques used by Adam, is board dressings. This technique encourages you to season your chopping board with sauces and herbs as you prepare the meat for serving.
I already feel like a better cook having invested some time in Adam’s teachings and can only get better with practice.
Thanks Adam
