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Trying out the bourbon & ribs at Barbecoa

Carnivorous American whiskey fans will be pleased to hear of a new monthly ‘Bourbon & Ribs’ night, which has just launched at Barbecoa, Jamie Oliver’s BBQ steakhouse near St. Paul’s. Running on the third Monday of every month, the special menu pairs all manner of meaty ribs with matched bourbons from the restaurant’s huge collection of small batch American whiskeys, with both head chef and bar manager on hand throughout the night to introduce each pairing.

Trying out the bourbon & ribs at BarbecoaHeading down to the launch evening last week, we took our place in a sweltering Barbecoa (those smokers really turn out the heat) and gnawed our way through the menu, beginning with a snack of homemade pork scratchings and plum sauce. The first course was a seriously meaty and tender St Louis pork rib paired with the lightest Bourbon of the night, Rebel Yell from the Bernheim distillery in Kentucky.

The next bourbon – Tincup from the MGPI Distillery – was served as a ‘boilermaker’, with a cold beer chaser. This was paired with succulent lamb belly ribs, with lovely caramelised fat and a pomegranate gremolata. Next up was Barbecoa’s pride and joy: a 12 year old single barrel whiskey that the team had personally selected from the Heaven Hill distillery in Kentucky and paired with baby back ribs, which were smothered in too much sauce. The final rib dish, bourbon-glazed beef ribs could have done with more of a bourbon kick but the Old Fashioned it was served with certainly held a pleasing punch.

Priced at £35 the evening is excellent value when you consider some of the rare and unique bourbons on offer alone. The ribs were decent, but it was a bit strange not to have any side dishes or vegetables the whole night – it really was just ‘Bourbon and Ribs’.

All in all it's a great way to spend a Monday night, particularly for whiskey fans.

The next Bourbon and Ribs night at Barbecoa is on 18 August 2014. When you book for the night, request the special menu. Find out more about Barbecoa.

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