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Had a nice lunch yesterday at Adam Perry Lang's place in London, Barbacoa. The "duck fat chips", or fries, cooked in duck fat and finished with fleur de sel, were from another taste planet. Seeing as it was Sunday in England, of course I had the lamb, which was also delicious. Skewers in a bed of polenta and mushrooms.
The kitchen is a fire freak's paradise, with texas grill, argentian wood-fired grill, tandoor, a major wood-fired smoker, and other wood energized playthings. It must have the most amazing axhaust system ever invented. Its on the second floor of an office building overlooking St Paul's Cathedral. Well worth a stop.
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