God Bless Kerb

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God Bless Kerb

Postby ConorD » 27 Mar 2014, 10:56

Figured I plan to eat here at least when they turn up at the Gherkin on a Thursday and given that they are now rotating the fare (Miss P's BBQ was the last 2-3 weeks) a new thread was required.

BBQ Lab are sat outside today and I am planning an early dash there to beat the crowds (which from experience are similar to a biblical plague of locusts in their ability to comsume all in front of them). I will post the results shortly;

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So before I go on about the pulled pork I need to state the following - the price for everything was extremely good. The slaw was ok but the "texas caviar" was very nice. The flank steak was awesome and what I will order next time on it's own (finished with a blow torch for every order) and the sauces (sweet and hot) were good as well.

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That said the pulled pork is listed as "cooked for 53 hours" 5 of these are in a smoker and then it is vacuum packed and cooked in a water bath for the remaining at 161f. This leads to no smoke ring, little smoke flavour and no bark at all. WATERBATHS HAVE NO PLACE IN BBQ.

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It tasted of pork and was "nice" but not bbq'd pulled pork and should not be billed as such.
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Re: God Bless Kerb

Postby keith157 » 28 Mar 2014, 08:17

If it saw a smoker, regardless of how long for, technically I suppose it is bbq'd how it's finished doesn't affect that :(
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Re: God Bless Kerb

Postby ConorD » 28 Mar 2014, 08:23

keith157 wrote:If it saw a smoker, regardless of how long for, technically I suppose it is bbq'd how it's finished doesn't affect that :(


Except any firmness and bark are completely lost by, in essence, stewing it.
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Re: God Bless Kerb

Postby quietwatersfarm » 28 Mar 2014, 10:45

We sous vide a lot of things but never BBQ.

Having said that if they are going to, I would have thought doing it the other way round would be better - finishing on the smoker.
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Re: God Bless Kerb

Postby aris » 28 Mar 2014, 11:14

To be fair, they call themselves "BBQ Lab" - which implies they do alot of experimentation? Sous vide BBQ does sound interesting :lol:
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