In fact, Ebsworth will probably be here all night. BBQ Lab is a little bit different from almost all of the other barbecue eateries in London though.
It doesn't have the same depth of flavour as the wood fire, which is a wetter heat. However, the difference in the meat I had at the Covent Garden branch was profound and substantial.
The smoked pork cheeks trounce the pulled pork. Serving the brisket sliders at the Howard's Meat Co. With the luxurious fat of the brisket still on my tongue, I conclude it probably was. Ebsworth's brisket, which will smoke throughout the night.
Photo by the author. The pork shoulder is less pulled and more chunky, but still tasty thanks to the slippery, taut and slightly sweet bark. You just can't get this earthy, smoke-filled flavour with tofu.
Howard, I want to have your babies. It doesn't look very basic to me. Like Loading... Just like his pitmaster back in Austin, he makes all his bread in-house, as well as sides like roast potato mash and basil cheddar grits.
The most surprising part of the Taste-o-rama was the chicken. Ah, the wafer thin pickles — layered with depths of sweet and sour flavour that are simply unrivalled. The only way to celebrate US Independence Day is with barbecue.
Ebsworth's nonchalance is surprising, given that tomorrow night, he'll be throwing a party to launch Howard's Meat Co. It's not just the meat that Ebsworth puts in the hours for.
But I guess it's actually the most basic cooking can get. While Texan barbecue isn't necessarily in Ebsworth's blood, it's certainly in his family now. The moist, smoky and milky poultry was also blessed with a taut, fruity sweet skin that slid off the white meat with ease.
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