We’re resting up today after an very very busy night at “tarte” restaurant in Brasted. A huge success with well over 100 customers satisfied by our food and the ministrations of the wonderful “tarte” wait staff. A great evening. we set up outside the restaurant on the High Street and first orders started at 6.30pm.
The Deli Truck set up outside “tarte” in Brasted about an hour before the crowds turned up all at the same time. Crazy first hour of service.
The Deli Truck at the end of service -a very successful first night at Taste
We had started preparing for our one night only appearance at tarte 4 days before the evening – as we rested our pork shoulders (for our pulled pork) on our secret Texas rub for 48 hours before they went into our smoker for ten hours over oak and apple woods.
Our special rub is used to flavour the pork for 48 hours before cooking . Made up of paprika, cayenne pepper, garlic powder, cumin, oregano and a few other things…
The burgers we made came from one large piece of Black Angus top side.
We cut the topside from a 10 kilo lump into a five 2 kilo strips so we can hang them in our commercial fridge in the Deli truck. This dries the meat out and ages it for a couple more days. The dryer meat means a much better texture to the burger – it holds together better – and great flavour.
The topside has been minced and formed into largish 7oz burgers. Thie went well with our other menu items for our night at “tarte” in Brasted – We served our famous spicy pulled pork sandwich and our cajun blackened Sea Bass.
Still recipe testing for our public appearance @tarteofbrasted. Have upped the flavour in our cajun rub – with more chilli and a little more cumin. Tried it tonight on sea bass, with our own organic salad and a fabo valpolicella from Italy. Great summer supper in the country.