Thursday, 23 October 2014

It’s all about the chili cheese dawg!

Kansas City Baby Back Ribs with homemade pickles
Kansas City Baby Back Ribs with homemade pickles
The BBQ Collective is back this Sunday and is delighted to announce that we’ll also be serving #whampers at the West Hampstead @foodandflea night market during the week from 28th to 31st October. With a full week ahead, we’ve been planning and testing some new recipes no doubt and here’s what we’ve got in store for you …

Saturday, 11 October 2014

Sundays at West Hampstead Food & Flea Market, Pt 2

#Whamper straight from the Prince's Trust charity cycle
What a perfect Sunday to the start our four-week residency at the West Hampstead Food and Flea Market. The sunny skies made it a perfect day out especially for family with kids. Our friends came out in full force to show their support. Kids enjoyed having their face painted while parents chomped away on their ribs. Whilst we were happy feeding our friends who have been staunch believers of our barbecue for so many years, we were equally thrilled to be serving new faces and making new friends with fellow #Whampers (West Hampstead locals). Our Memphis pork ribs and Kansas City beef ribs, which were served with Thai coleslaw and homemade pickles, went down so well we sold out by 2:30pm!

Wednesday, 1 October 2014

Sundays at West Hampstead Food & Flea Market

West Hampstead Food & Flea
The BBQ Collective is excited to announce our four-weeks residency in our very own neighbourhood at the West Hampstead Sunday Food and Flea, on West Hampstead Thameslink Forecourt, off Iverson Road, NW6 1PF.

Come see us on any Sundays of the 5th, 12th, 26th October and 2nd November for our version of American barbecue, from 12 to 4pm. 

This Sunday 5th October, we will be offering smoked Memphis pork ribs and Kansas City beef ribs. Both are served with our chipotle BBQ sauce, Thai Slaw and homemade garlic pickles.

We'll be smoking pork ribs from Hillman Butchers on Kilburn and beef short ribs from Turner and George, all smoked for at least eight hours over oak and cherry wood from our friends at SmokeWood Shack.

Over the coming weeks, expect more new dishes incorporating Mexican, Japanese and Thai ingredients – but don’t worry, we will always have ribs on the go.

Follow and tweet us @bbqcollective to find out what we'll be making each week and let us know what you think of our dishes! #JoinTheCollective