Big preparation day for special food event at BMW Tunbridge Wells tomorrow. Started prep on pulled pork, Salt Beef, hamburgers and our very special Easter brownies. The Pork shoulder has been encased in our special rub for three days and has just hot the smoker for 8 hours. Our salt beef has come out it’s brine after 8 days and is now simmering in a special selection of spices and herbs to make the perfect salt beef sandwich. And our very large 8oz burgers have just been made and we snuck a little taste for lunch – fabo fabo.

Our free range Pork Shoulder from Batchelors the Butcher – covered in its Rub. It will sit on this rub for three days before cooking

The smoker below is ready for business – The fire box on the right is filled with charcoal and then topped with the wetted apple and oakwood. The wood chunks are beside the meat. The darker wood on the left is the Oak which adds real depth of flavour but has to be used sparingly and the lighter wood is apple which gives a sweetness to the pork that is unrivalled. In 8 hours this will be finally cooked and be ready for pulling.

The smoker about to start work for the next 8 hours of so.

Below our burger meat is taking shape. Our very large 8oz burgers being formed. We make them round for easier transportation, and then flatten them on the grill when we cook them. Like all our burgers these will served with two different cheeses and two rashers of bacon with salad and our home made Russian dressing.

Hamburgers being made. This meat is a mixture of various meats including skirt, re-eye and brisket. We find this gives the best flavour. Being formed into 8 ounce balls

Below is the Brisket (for salt beef) after 8 days in a brine curing mix. This is about to go into a pan of fresh water with a selection of classic spices for the final 4 hour simmering. Spices which really give the brisket it’s final instantly recognisable flavour are onion, carrots, bay leaf, all-spice berries, bouquet garnis, black peppercorns and a few other wonder spices.

After around 8 days of curing, the Brisket is rinsed off and simmered for 4 hours in a broth made up essentially of pickling spices, like bay and all spice berry. This gives it its final distinctive flavour.