12 hour oak smoked brisket
served in freshly baked brioche bun with
a handful of homemade jalapeño slaw and smoky beans
a passionate smoker
BBQ is more than cremated sausages, writes historian Paul Sturtevant:
it’s about ritual, tradition and a sense of place. It’s a social gathering that has brought people together for centuries.
Born and bred on the Isle of Wight, Andy's versatile skills have taken him to some far-flung destinations across the globe. And with a passion for great food, he often sought to combine his travels with sampling exotic ingredients and exploring different cuisines. But despite enjoying many fine feasts, he found nothing beat the retro way of smoking meat to melting tenderness.