I was reading a story today entitled “With the barbecue season in full swing, I go in search of the great British rib” you can read the full article here if you would like! Tom is an avid BBQer that talks about his trip to London “For a start, I’m here for the ribs, rather than quelling any great competitive urge. I worship good ribs and spend hours hunched over my Bradley smoker, making tiny adjustments to quantities of wet and dry rubs until I reach piggy perfection”PS, thanks for the shout out for the Bradley Smoker and we’re glad you love your food smoker!
Food Smoked Ribs photo courtesy of Tom Parker Bowles
It is a truly daunting task to find the best food smoked meat in the world. When you’re visiting locations across the world and Tom is in search of it. The Big Easy BarBQ and Crabshack is a Chelsea institution, and it has been holding its rib-eating competition on America’s July 4 holiday since 1992. Tom is there and trying to break the record of 10 Slabs of Ribs. He talks all about what makes a top food smoked rib the best.
I know sometimes smoked food is a little different in the UK from in the USA, but in case there are lots of folk over this side of the Atlantic that want to learn more about the gentle art of smoking food at home we are here to help! Smoky Jo’s run fun and interesting and very tasty courses – and one of our top students from our early days is SHelley Ridell who now smokes commercially on her Bradley Smoker at Bessy Beck Trout Fishery.
We still get asked why people travel all the way to Cumbria “to give up smoking”. No! people travel to Cumbria, UK from all over the world to learn to smoke salmon, cheese, sausages and a whole heap more!
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