FOOD + DRINK Low‘ n’ Slow cont... smoky flavour? That was a happy accident. Along rivers, lakes and coastal regions, fish was a key food source and smoking became one of the most reliable ways to keep it edible for weeks, even months. Think salmon, herring, trout- fish that are still smoked today in cultures all over the world. That rich, salty, smoky flavour we love was all a delicious side effect of an ancient method.
Fast-forward to the 1600s and hop across the Atlantic, and Europeans were doing something similar. As explorers and migrants made their way to the New World, they brought along techniques of salting and smoking meats; perfect for long voyages and for surviving tough winters. Over time, these Old World methods mingled with indigenous practices, especially in the American South, where agriculture was booming and the climate was perfect for outdoor cooking.
The BBQ is Born
When we think of smoked meats today, we often think of America, which isn’ t a misplaced thought. The style of cooking meat low and slow over indirect heat originally took off in the southern states, particularly in places like Virginia and deepest Tennessee. This primarily began in the 17th and 18th centuries, with pork being the go-to meat mainly because pigs were plentiful and easy to raise at that time, and today pulled pork is still a huge hit with meat lovers.
So, where did the word barbecue come from you may ask? Great question. It actually originates from the sunny Caribbean and the Taíno people, who used the word barbacoa to describe what we know as a wooden structure used for cooking meat over a fire. Spanish colonists later cottoned onto the term and it eventually evolved into what we now call the BBQ( or barbie if you’ re Aussie, of course, and enjoy cooking shrimp on the grill for Christmas lunch).
The Art of the Smoke
Smoking meat goes beyond just cooking – it’ s a craft and takes a lot of time and practice to achieve that intense, flavourful, melt-in-the-mouth experience. Essentially, it isn’ t something that’ s achieved or learnt overnight. It takes passion and a gradual, taste-building ritual that blends fire, wood, coal and other burning materials with technique to achieve mouthwatering magic. Generally, smoking means starting with a low temperature, often between 95 ° C and 120 ° C, over an extended period; sometimes 24 to 48 hours. Why? Because this method doesn’ t just cook, it breaks down the connective tissue, renders the fat and infuses the meat with deep smoky flavour. And, as is evident, it’ s all about the smoke. On top of that, experts experiment with different ways of smoking and different materials to take these unmatched flavour profiles to an even higher level.
The Wood Fire
We may be taking a moment for the clever art of smoking, but we can’ t and wouldn’ t forget wood fires, which widely contribute to some of the best pizzas around and also to some beautiful BBQ dishes.
Is your mouth watering yet? Are you itching to get to somewhere serving rich, deep, smoky, flame-kissed, wood-fired barbecue? Then please read on. This is our roundup of favourite spots to delve into all of that deliciousness across Kent. Follow the flavour- and the fire or smoke- because these joints are calling your name...
SMOKY / GRILLED FLAVOURS
The Korean Cowgirl, Cave Hotel, Canterbury & Ashford, koreancowgirl. com
The BBQ kings have arrived- and we’ re talking the deep, smoky flavours of Texas, perfected by cooking meat low‘ n’ slow overnight. The Korean Cowgirl is positively storming the Kent BBQ scene, recently opening their third location. They’ ve already made waves with spots at Canterbury’ s Riverside complex and the iconic Cave Hotel in Boughton, and now they’ re bringing the heat to Ashford’ s Eureka Park. Here, the pitmasters work overtime to deliver some of the best brisket around along with their incredible Korean BBQ sausage, smoked for 15 hours in their on-site smoker. Other must-try dishes include the award-winning cherry baby back ribs, Texas-style smoked turkey and the ultimate sharing experience: the Smokehouse BBQ Board, which comes loaded with a little bit of everything. You definitely won’ t be leaving hungry.
The Bull Hotel, Sevenoaks, thebullhotel. com
The kitchen team here are dedicated to flavour and have curated a menu that reflects seasonal ingredients, a lot of which are sourced from local Kentish producers. But their speciality- or at least the one that’ s got customers coming back for more- is their meat! Cooked in their Ole Hickory Pits wood-burning smoker( the first of its kind in Kent, imported directly from BBQ
KOREAN COWGIRL
120 • www. insidekent. co. uk