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The Best BBQ in London?

27 Nov

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Found this blog on WordPress.com.

It’s good to hear a take on American BBQ, Brit Style …

If there’s one thing we know how to do in the U.S., its barbeque. We have as many styles of barbeque as we have states, and we’re all positive that our version is the best. But in London, we all have the same problem: no matter how nice our flats are, they lack space for barbeque pits. Fortunately, we also have Bodean’s BBQ, the best barbeque joint in London.

Why It’s The Best: Because at Bodean’s, you’re spoiled for choice. There’s the expected barbeque fare, cooked to perfection over a wood-burning smoke pit and smothered in Bodean’s good-as-home-made barbeque sauce: baby back ribs, pork spare ribs, and pulled pork sandwiches. But Bodean’s also offers other kinds of authentic American comfort foods. Their all-beef chili hot dog is delicious, and their corn bread muffins have to be tasted to be believed. They also offer slices of surprisingly good key lime pie for dessert, a treat almost unknown outside of the U.S South. On top of the excellent food, Bodean’s also features live feeds of NCAA football games, including the annual meetings of the biggest rivals: Michigan and Ohio State (November 22), Georgia Tech and Georgia, (November 29), and Auburn and Alabama (also November 29). A hint: go on Tuesdays, when all combination dinners are a mere £10; you won’t need to eat for day afterwards.

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The Details: Bodean’s has five branches in London: Soho (Oxford Circus tube), Clapham (Clapham Common), Fulham (Fulham Broadway),Westbourne (Bayswater) and Tower Hill (Tower Hill). All serve the same menu, and take-away is available at each location.

Bodean’s BBQ

Here’s One Use for Leftover Turkey

27 Nov

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COLLARD GREENS WITH SMOKED TURKEY WINGS

SERVES 8 – 10

The lexicon of African-American foodways of the South was created, according to food historian Tracy N. Poe, through the combining of the foodstuffs and methods of African and Anglo-American cuisines. Collard greens boiled with cured meat products, whether turkey wings and necks or pork feet and hocks, is a direct offspring of that merging. This recipe is an adaptation of one in Sylvia’s Family Soul Food Cookbook by Sylvia Woods (William Morrow, 1999).

2 smoked turkey wings (about 2 1⁄2 lbs.)
3 lbs. collard greens (about 3 bunches), stemmed and
   chopped into 1″ pieces
1⁄4 cup vegetable oil
2 tbsp. sugar
1⁄2 tsp. crushed red pepper flakes
Salt and freshly ground black pepper
White distilled vinegar
Tabasco
Corn bread

1. Put turkey wings and 6 cups water into a large tall pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 1 hour. Add collard greens, oil, sugar, pepper flakes, and salt and pepper to taste and stir well. Return to a boil over high heat, reduce heat to medium-low, and simmer, covered, until greens are tender, about 2 1⁄2 hours.
2. Remove turkey wings from pot, pull meat and skin from bones, and chop into small pieces (discard bones). Return meat and skin to the pot of collard greens and season with salt, pepper, vinegar, and Tabasco to taste. Scoop collard greens and their liquid into bowls and serve with corn bread on the side to soak up the “pot likker”, if you like.