It’s been a long time in the planning, but all our sourcing and design efforts to bring real barbecue to these shores has finally paid off. We don’t take barbecue lightly and, as such, importing real wood smokers designed and manufactured in Oklahoma, USA is the first step in making sure we bring the best authentic style of barbecue to our flock of meat lovers.
So, back to my initial point. Our 300 pound capacity smokers (2 of them!) have arrived in the UK and have cleared customs without any glitches. The restaurant space we are building near the Corn Exchange in Leeds for our first site calls for a more industrial look and feel, so we felt compelled to add some custom elements to our smokers, including a checker-plate finish which you won’t find anywhere else, including the US! Our hickory and apple wood, which are indigenous to the US, will be on the next transatlantic shipment and should arrive in the UK towards the end of August, just in time for our soft launch period beginning Monday 3 September 2012. A truly divine week, and one that our followers are already making some noise about. Let’s hope we actually have a soft start, don’t want to be breaking a new kitchen in with massive queues of meat fanatics down Call Lane!
The team is also installing a custom wood burning BBQ PIT which is where our pork and beef ribs, smoked chicken, brisket, pork butts, handmade burgers, huge sirloin steaks and even bigger housemade Texas Links are finished off right in front of our diners. You just don’t get that from your usual UK grill restaurants. Although we’re not a grill. We’re a BBQ joint. And we make all our own sauces, onsite, everyday, fresh.
Let there be MEAT! For the last 2 years, we’ve been working with local farms in Yorkshire to create a menu that has quality meat at it’s centre. We’ve even managed to source a pork spare rib cut called the St Louis which you just can’t source here in the UK. It’s a huge 1.5KG rack and it’s thick with succulence, especially after being dry-rubbed for 24 hours and smoked in our unique Oklahoma smokers for up to 8 hours, then finished over the pit for a crisp yet massively juicy finish. Just had a sudden pang of hunger writing that! Mouth is watering slightly too. Ribs are key for us at Red’s because we do them right. It’s not rocket science. Passion usually prevails in these circumstances, and we are more than passionate! In fact, we’re almost geeky about BBQ!
I think we’ll leave it there for now, but next time we’ll update you on the wings we’ve sourced and how we prepare them as Red’s. Safe to say we call them “jumbo” for a reason!!!