Barbosa's - BBQ & Grill

31/05/2024

Not sure about the instructions for using our new Kitchen Aid meat grinder.

27/05/2024

We're back!!! It's been a while, house move, work and life in general has meant it's hard to find the time. But now the temp has settled to a steady 225f get ready for some more amazing cooks. And follow the build of my new bbq area being created.

29/05/2023

Its been far too long since we posted anything, the joys of work and moving house.
Well we are back with a bang. Leg of lamb, focatcia and a mint and lemon yoghurt.
A bank holiday feast that was well earned.

28/09/2020

29/05/2020

I'll just leave this here.

21/05/2020

Barbosas on the pizzas tonight.

21/05/2020

How many of you make your own stock from beef bones?
If only you could smell our kitchen now.

21/05/2020

Barbosas been to the butcher again. Check out this Sirloin on the bone. Dry aged but not for too long this time as Mrs Barbosa wants to share. I suppose there is enough to go around.

16/05/2020

We are pleased to announce the latest addition to our ever growing family. A baby Smokey Joe to keep it's big brothers company.
Truth be told, it has been purchased so we can add a mini side table for it to our range to complement the 57cm grill version seen in the picture here. But did we really need an excuse.

Barbosa's - BBQ & Grill
Captain's Craftworks

10/05/2020

Big chunk of well aged rump reverse seared. Salt and pepper only, no wood chunks this time. An hour to slowly bring it up to 115f them rested to 125f. With the center grate dropped down on the coals a fast sear to finish.

08/05/2020

A quick dessert knocked up on the Weber kettle, grilled tinned pears with the Barbosa's twist. The juice from the can reduced down by half, a spoon full of nutella, drop of vanilla extract, a spoonful of creme freiche, the zest of an orange and a nob of butter for a store cupboard sauce of real decadence.

Even the most basic ingredients can be turned into something a little bit special.

07/05/2020

I see a lot of posts of people showing 'dry aged' beef. Being told its 40, 50, 60 or more days aged bit it's still looking fresh and bright red. Well here is what it should look like. This is the end of a rump joint. Probably around the 40 to 45 day mark.
Dont let bad Butchers rob you with words know what you're looking for.
This is pre shaving and how it should look at point of sale and the 3rd picture is the meat on the inside once shaved. Notice the deep dark red.

25/04/2020

Beautiful beef flat rib ready for the grill.
Rubbed lightly with mustard and a generous seasoning of salt and black pepper.
Going low and slow over maple chunks.

24/04/2020

20/04/2020

A lockdown lesson over the phone and messenger resulted in Barbosa Juniors first ever belly burnt ends. Looks like a cracking job done, only wish we could be there to share it.

Stay home, stay safe and keep eating.

04/04/2020

The finished product, oozing sweet spicy juicy sticky tastyness.
Barbosa's - BBQ & Grill pork belly burnt ends.

04/04/2020

Why take photos of every stage of a cook???
Easy, as the beer flows your sure to forget what time you started what time you turned it, what time it should be ready.
The time stamp on the photo is a great reference point to keep track and good for referring to on future cooks aswell.

04/04/2020

Stage 2.
Apple juice, more dry rub, brown sugar and butter all in a tray, wrap tightly with foil and back on for another hour or so until the pork is soft and tender.

04/04/2020

2 hours in, really taking on the smoke.
Now time to make a sweet hot sticky sauce

04/04/2020

Barbosa's - BBQ & Grill favourite burnt ends hitting the grill (again). We just can't get enough of them.
Some great free range local pork belly from Stoppards Butchers rubbed with A&O's Hot & Hostile dry rub from Creative Outdoor Living with added black pepper and brown sugar.
Smoking low and slow at 225f over apple wood chunks for 2-3 hours.
Check back later for stage 2.

28/03/2020

9 hours to perfection.

28/03/2020

Sweet spicy rub on this bone in pork shoulder going over olive wood smoke, low and slow for several hours until it falls apart all tender and juicy.

19/03/2020

Beef flat rib, 8 hours slow smoked over oak whiskey barrel chunks, maple and olive wood with a smokey single malt to wash it down, match made in heaven.

Talisker Stoppards Butchers

19/03/2020

5 hours in.... beef flat rib smothered in wholegrain and English mustard, sea salt, black pepper and garlic powder. Smoked low and slow over oak whiskey barrel, maple and olive wood chunks. Spritzed with apple cider vinegar and wos sauce mix.
Couple more hours to go.

10/03/2020

BARBOSA'S plant 'based' burger?
(Lettuce is on the bottom, we are sure that counts)

10/03/2020

Flame grilled on the kettle.

10/03/2020

1lb rump steak
1lb brisket
1/2lb beef fat
Coarsely minced
Seasoned with onion salt, garlic powder and black pepper.

BARBOSA'S BIG BEEFY BURGERS coming up

08/03/2020

Pure heaven.