Review: Bar-B-Q Shack @ Worlds End Pub, Brighton

Bar-B-Q Shack Bacon Burrito

Sometime last year (I run a tight ship, me!) I happened to post this on Twitter. To my absolute, unadulterated glee Bar-B-Q Shack picked up the Tweet and got in touch to say that they would make one for me. Yep, my very own bacon burrito; the dream! Everyone who knows me on or offline is all too aware of my obsession with all things porcine (I have pork and piggie tattoos and EVERYTHING…it’s borderline pathological, and I’m probably downplaying it a touch).

So off I popped to Worlds End with the lovely Street Diner ladies for a jolly good night, set to the backdrop of the famous pub quiz, which even I daren’t enter. I barely knew a single answer..and I’m pretty smart! I’ve always been somewhat dubious about the venue, as it always seemed to be a den of drunks (it’s a pub you silly bint, I hear you scoff!), but it’s really rather lovely inside. A large space that manages to give off cosy, Brooklyn-esque vibe, full of colourful Brighton types without pretention.

I scuttled up to the bar behind my companions (I’ve always found the Twitter-”real life” crossover rather awkward despite having previously run a Tweetup for some time) and met John, the mind, body and soul behind Bar-B-Q Shack. WHAT. A. GUY. John is the guy you WANT cooking your meaty treats. A big hunk of culinary love, he instantly endeared himself to me (though he didn’t need to try, he’d already won me over on Twitter!). He regaled us with tales of his *incredibly* colourful life and his upcoming Berlin adventure (check his Twitter for details) as well as providing insightful information about how he runs his kitchen.

And then the magic happened. In my mouth. Oh yes (stop it you filthmongers!). Soft, squidgy, salty…I said stop it! The bacon weave burrito is truly magnificent. Housing egg, potato, sausage and cheese it was a blissful match, accompanied by a trio of mouth-watering dips (guacamole, sour cream and of course, BBQ sauce). It took A LOT of willpower to take a photo before devouring it. As a bonus, John also brought out some pulled pork spring rolls. I die. Seriously. Writing this, I’m actually getting the shakes. MUST. GO. BACK. 

Bar-B-Q Shack Pulled Pork Spring Rolls

If you don’t believe me, check out this review by Jay Rayner, he’s a big fan too. And of course, head down to The World’s End and thank me later. Preferably with some Bar-B-Q Shack treats…

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“Cure a Cold” Squash and Honey Soup

Last week I suffered the harshest cold I’ve had since my teens. You know – the sort that has you feeling like the invisible man is crushing your head and chest and poking you in the ear all at once…a real beast…in fact I am still a bit of a snot monster this week! Dosed up on cold and flu remedy last week I hit an energetic five minutes, so what better time to make some warming, healing soup?

I can’t take full credit for this one; I poached the recipe from a colleague, thanks KateHealing soup!

Ingredients

1 medium butternut squash
4 smashed garlic cloves
2 small sweet potatoes
2 tsp ground cumin
2 tsp paprika
1 tsp onion powder
2 tsp turmeric
Oil for roasting
1 pint chicken stock
1 tbsp honey Greek yoghurt
Pinch coriander to garnish

Method

  • Roughly chop the squash and sweet potato into chunks and in a bowl toss with a couple of slugs of the oil of your choice, before adding the spices and garlic.
  • Turn out into a roasting tin, ensuring there is only one layer and space between each chunk so they don’t steam.
  • Cook at 180°C / 350°F / gas mark 4 for 40 minutes, remove and let cool. Once cooled peel the skin off and discard. If you have a food processor you can whizz up the vegetables at this point, or alternatively use a hand blender at the next stage.
  • Make up the stock and meanwhile, mash the vegetables in a large saucepan over a medium heat, gradually adding half of the stock. Blend with a hand blender and add the remaining stock until you reach your preferred consistency.
  • Fill a bowl with the soup and stir in the yoghurt, add salt and pepper to taste and garnish with some torn coriander.
  • Enjoy!

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