British BBQ scene - video

TheToast

Thought I'd share this video I just found about BBQ in London. Thought some of you Americans might enjoy it!

https://youtu.be/QFhjlth5sR4

BBQ has always been popular in Britain but normally synonymous with burnt sausages and burgers. I now know more people getting smokers and restaurants are generally getting a lot better - I occasionally see big green eggs as part of a restaurant's aresenal - particularly Michelin star places that have some grill on the menu. Still loads of places that do mediocre pulled pork, but the restaurant featured in the video I love - inventive dishes and they make use of every part of the animal, which leads to some weird dishes like pig tails. 

Wolfpack

Think there will be some guys drooling over the pig farm.


@20stone
@caliking

Foghorn

Mangalitsa pork chop.  Mmmmmmmm.

We butchered a mangalitsa last summer. The chops were special - right @The Cen-Tex Smoker

Carolina Q

Cool! Love the cooker!


Seemed as though the pulled pork and especially the chop were more than a little fatty. I'm not familiar with the mangalica breed, but apparently, "...this Old World breed pig is indigenous to Hungary. Its name means “hog with a lot of lard”..." http://www.dartagnan.com/mangalica-pig-heritage-pork.html

Reading that makes me wonder if I've ever tasted pork.

Foghorn

Reading that makes me wonder if I've ever tasted pork.

@Carolina Q, I helped @20stone, @caliking, and @pigfisher butcher a Texas grown Mangalitsa last summer. And I just finished reading the book "Pig Perfect".  According to that book most people haven't tasted great pork. The factory grown pigs in the US are not set up to select for great pigs and the diets are not those that produce great pork. The great pork of the old south in the US was based on fattier pigs raised on peanut plants - just as the great Iberian hams of Spain come from fatty black footed ("pata negra") pigs raised on acorns. 

The mangalitsa is actually too fatty for some purposes. The one we butchered had almost no discernible protein in the belly (about 1 mm of meat) so bacon was not an option.  That's why we went with a cross between the manga and another breed (Swabian Hall I think) for the pigs we're raising. 

Hans61

I want a taste of that fatty pork! 

Liked the the video thanks for sharing!

TheToast

@Foghorn That's fascinating. Thanks for sharing

JohnInCarolina

Awesome video - thanks for sharing that!  Man those ribs sound good - chipotle caramel sauce whoa!

bhedges1987

That rib.... my oh my looks good

Eoin

Heritage pig pork is big business here, very tasty too.

caliking

I know this sounds (just a bit) wrong, but I got a half chub when I first saw the hairy piggy in the vid. All I could see was **** delicious chops, bacon, sausage, and other tasty bits. 

As @Foghorn mentioned , the belly off the most recent butchering adventure was definitely better than the mangalitsa we had butchered last year. Going for a But the marbling (yes , marbling) on the chops from the manga was unreal .

TheToast

@caliking Do share photos if you have any

JohnInCarolina

Beef ribs with a caramel chipotle sauce.  I think I know what I'm doing next weekend...

Foghorn

@TheToast, here's some chops from the pure mangalitsa. 

thetrim

I'm not sure the caramel chipotle sauce sounds all that appetizing for BBQ.  Ice cream, maybe, meat, I'm not so sure.  

JohnInCarolina

thetrim said:

I'm not sure the caramel chipotle sauce sounds all that appetizing for BBQ.  Ice cream, maybe, meat, I'm not so sure.  

I'm thinking of it mixed with something else - sort of a sweet heat type deal.

Focker

Foghorn said:

Reading that makes me wonder if I've ever tasted pork.

@Carolina Q, I helped @20stone, @caliking, and @pigfisher butcher a Texas grown Mangalitsa last summer. And I just finished reading the book "Pig Perfect".  According to that book most people haven't tasted great pork. The factory grown pigs in the US are not set up to select for great pigs and the diets are not those that produce great pork. The great pork of the old south in the US was based on fattier pigs raised on peanut plants - just as the great Iberian hams of Spain come from fatty black footed ("pata negra") pigs raised on acorns. 

The mangalitsa is actually too fatty for some purposes. The one we butchered had almost no discernible protein in the belly (about 1 mm of meat) so bacon was not an option.  That's why we went with a cross between the manga and another breed (Swabian Hall I think) for the pigs we're raising. 

I recall Carl Blake using Swabian Halls and Chinese Meishans for his pork.  La Quercia, out of Des Moines, IA tried using his hogs for their prosciutto, and had trouble due to the fat, they went with another breed.

lousubcap

@JohnInCarolina - I need to get off my lawn but I'm not messing with a simple Montreal steak seasoning on the beef ribs and no sauce for the finish.  Worcestershire for the binder.  (That's as close to that UK recipe as I will get.)  However, that chop did look incredible. 
You must be spending too much time with the serious gurus in ALB doing some sort of stress analysis etc for those who make the big boom toys...  
Safe travels.  

JohnInCarolina

lousubcap said:

@JohnInCarolina - I need to get off my lawn but I'm not messing with a simple Montreal steak seasoning on the beef ribs and no sauce for the finish.  Worcestershire for the binder.  (That's as close to that UK recipe as I will get.)  However, that chop did look incredible. 
You must be spending too much time with the serious gurus in ALB doing some sort of stress analysis etc for those who make the big boom toys...  
Safe travels.  

Lol.  A week in ABQ blowing stuff up (even virtually) does tend to sharpen one's attention, yeah.

Last set of beef ribs I did basically the same and they were incredible.  Why mess with a good thing, right?  All good scientists experiment

The Cen-Tex Smoker

Foghorn said:

Mangalitsa pork chop.  Mmmmmmmm.

We butchered a mangalitsa last summer. The chops were special - right @The Cen-Tex Smoker

They were indeed. 

TheToast

Foghorn said:

@TheToast, here's some chops from the pure mangalitsa. 

That looks terrific