Barbecoa

We went to Barbecoa a few months ago just after it launched. This new venture (apparently costing £3m to put together!) is a joint venture between the enthusiastic and likeable Jamie Oliver and some dude in the US who apparently is a bit of a legend when it comes to proper American BBQ meats. I have been dying to get some proper BBQ in the UK having been disappointed on more than one occasion with Bodean's. Where can I get pit beef, burnt ends, smoky brisket cooked long and slow over open coal and all those other mouth watering goodies that Adam Richmond of Man v.s. food schooled us on?

It makes me weep, it makes me yearn. I need a BBQ pit that puts down massive smoke rings on ribs, smoked sausages and pulled pork that has been lovingly prepared by people who baste on a secret blend of spices with mops for hours on end. Where do I get this stuff in the UK????

Needless to say I was excited at the thought of getting something resembling proper BBQ at Jamie's new joint.

I started with the Baby Back Ribs (£9.00). Fail. They were cold, hard, and just not juicy and succulent. They had clearly been sitting on the side for a while under a heat lamp. There was also too much black pepper me which overpowered the rest of the flavours. I preferred Bodean's rendition.

Ordering the mains was a bit of a fuss. I originally wanted the Pulled Pork Shoulder. No cigar. They were out. OK, how about the Bone in Strip Steak? Guess again. The Rump Steak? Nope. What! I had to settle on the Pork Belly which to be fair was pretty good, it's just not what I come to a BBQ joint for, and at £16 is pretty pricey for a piece of meat that cost no more than a few pounds.Chips were good but rich at £4.

PJ also wanted the pulled pork, but had to settle with the short rib. The picture looks great I agree, but it really did lack flavour. Where's the smoke?

I think we skipped dessert and went back to the lounge and had some more drinks. The restaurant looks fantastic and the bar is a really nice place to hang out on the big couches with a spectacular view. Sorry Jamie, but I can't help but think that we should have skipped dinner and stayed in the bar.

p.s. the best bit about Barbecoa is the butchers that is attached to it. Open 6 days a week, it is really convenient and sells great quality meat. It's really quite a spectacle seeing whole sides of beef hanging up and whole ribs roasts air drying. I recommend you go down and pick something up.

Monster Munch Rating: 60%

http://www.barbecoa.com