UPDATE: The guys behind Pitt Cue Co are starting a restaurant! That's right, from Monday the 16th of January 2012 you can get your pulled pork and beef brisket fixes sitting at a proper table, being served cocktails and picklebacks like there's no tomorrow. I was lucky enough to get invited to the soft opening, and I think this place will be packed with people, queues out the door from the day they open. Check out their website for more information.
As has happened before, I was so blown away by the food (St Louis Ribs are to die for, the deep fried shiitake mushrooms are a must try, and so is the mash with burned ends, genius...) that I entirely forgot to take photos and notes. See my therefore brief review here, with links to reviews by less greedy people.
Back to normal programming. My post about the Pitt Cue Co food truck below. Keep in mind that this was a temporary truck, under Hungerford Bridge on South Bank. If you want to try their food, and you know you do, you need to visit the restaurant in Soho, London.
My friends know that I love barbecued meat. Racks of ribs smothered in tangy, sweet sauce (check these babies from last week out); grilled chicken wings so tender the bones pop out when you pick them up; pork belly with crispy crackling...
While there are restaurants in London dishing up decent barbecue nosh, this is typically food that I would prefer to cook myself (this smokin' hot red eye ribs recipe from @eatlikeagirl is at the top of my "to cook" recipe list right now!) or be served in the back yard at one of my grill master friends'.
Quite often, the home cooked variety far surpasses commercially available options. Besides, Oak Smoked Whisky Injected Chateaubriand is a dish I have never seen on a restaurant menu.
If you like me have this passion, you need to know that since a couple of weeks and for another few months a slice of heaven is parked under Hungerford Bridge on South Bank (map).
Named "Pitt Cue Co." (@PittCueCo), this purpose built food truck is dedicated to slow cooked and grilled meat. With a hint of smoke thrown at even the veg for good measure, you have to try the smoked spring onions and their amazing corn on the cob.
Delicious corn on the cob. Don't know what they do to it, but it works so well...
Originally uploaded by Manne.
The style is decidedly American, deep southern drawl kind of American. Dry rubbed and smoked for hours ribs, pulled pork (from the shoulders of Gloucester Old Spots), salt beef brisket, rotisserie chicken... It is a barbecue lovers dream come true. Brings back memories from when I lived in Orlando, Florida, and the grubby looking barbecue joint we used to go to for the most amazing pulled pork and freezing cold Coronas.
Gloucester Old Spot king ribs barbecued to perfection...
Originally uploaded by Manne.
Having visited Pitt Cue Co. four times (I work right across the road, it's not like I'm a mental stalker or anything, promise) since they opened, each time has been different. What meat and sides are on order varies from day to day, but I can say that so far every single morsel of food I have tried has been utterly delicious.
Fighting Cock whisky makes for fiery pickle backs!
Originally uploaded by Manne.
Their "pickle backs" must get a special mention. A pickle back is the nastiest sounding shot you can imagine: one glass of rye whisky (their FIghting Cock is a good recommendation), one glass of pickle juice (they have several on offer), gulped down in quick succession. Sounds ick? It's delicious. Heat from the whisky spreading throughout your body while the flavour punching pickle surprises your taste buds. So good. Get drunk AND nourished! I can only assume this was "invented" somewhere (the docks in New York, allegedly) with kerosene like moon shine as the pickle completely removes the alcohol hit in your mouth.
Jar of crackling, crispy as.
Originally uploaded by Manne.
Served with "skin", crackling from the roast pork, a few pickle backs really are great enjoyed in the setting sun on South Bank.
Tom Adams, previously at Blueprint Cafe.
Originally uploaded by Manne.
Tom Adams, a chef who has previously done time at The Ledbury and Blueprint Cafe, and Jamie Berger, UK's first importer of Cobra beer, clearly have a deep love for all things barbecue, meat and pickles. Through skilled experimentation Tom concocts things like smoked spring onion and chilli cucumber pickles, which combined with home made smokey baked beans and fresh slaw create perfect food marriages in their brown cardboard boxes used for plates.
Jamie Berger, UK's first importer of Cobra beers.
Originally uploaded by Manne.
With many of their ingredients coming in from sellers at Maltby Street, you know that as much care goes into the procurement as in the cooking.
From a perspective of low carbing, and consuming healthy levels of animal fat, barbecue obviously and easily can be consumed on the right side of the spectrum.
The pulled pork with pickles, or the lovely fatty king ribs, served with a good serving of slaw and perhaps some of the baked beans will fill you up and keep you going for hours. Just stay away from the (delicious) bread, the (amazing) corn on the cob, and the (slow roasted in dripping) "confit" potatoes...
But do so keeping in mind that temptations are there to sometimes give in to. ;)
Thanks to Pitt Cue Co. for lending me some photos as every time I go I find myself too busy stuffing my face with food (and too greasy fingers) to take any myself...
Also see eye witness accounts from:
