Tickets are now sold out for this event, keep your eyes peeled for new events coming up shortly…
It’s cold and wet so we thought what better way to celebrate than to have a winter BBQ supperclub. On February 8th and 9th 2013 we’ll be giving people a taste of the Carolinas with some of our finest slow smoked BBQ to warm you up at a secret location in Manchester.
We will be asking for a £10 deposit and a further £15 (£25 total) contribution for the event. You are welcome to bring your own drinks and there is no finishing time. Doors open at 19:30.
There is only one kind of BBQ in Carolina – pork. We smoke ours for 18 hours after giving it one of our hand made rubs
A deep south classic; this stew is what happens when small mammals carrying ears of corn fall into BBQ pits.
Jalepeno Hush Puppies
Deep fried cornmeal bites spiced with pickled jalepeno
No Carolina meal is complete without greens cooked with bacon.
Deep fried Okra
Tasty deep fried morsels of Okra
Barbecue Joint Black Eyed Beans
Peppery black eyed beans seasoned with thyme and bay leaves
Krispy Kreme Bread Pudding
Take one of North Carolina’s greatest exports and turn it into a homely dessert served alongside a big dollop of fresh ice cream
We’re gearing up for winter and we’ve packed out our calender for December. Expect Christmas BBQ specials and traditional southern BBQ throughout the month. We’ll be smoking meats in our BBQ pit come rain or snow – take that weather!
Chorlton Irish Club will be transformed into a bustling bazaar for Christmas as every inch is taken over with a whole heap of quality stalls selling second-hand clothes, vintage finds, records, accessories and more, more, more.
Add DJs, gluhwein, cocktails and workshops to the mix for right good Christmassy cheerfulness.
We’ll be there to make sure you meet your daily requirement for meat 1pm - 7pm. Menu coming soon.
17 High Lane Chorlton-cum-Hardy, Manchester, Greater Manchester M21 9DJ
Shebeen Festival is a one day celebration and coming together of Manchester promoters, musicians and artists. A one wristband, multi venue experience across 6 venues in Fallowfield and Withington, celebrating Manchester’s music and art culture. To get your tickets head over here.
We’re at the festival to make sure you don’t go hungry – we’ll be in ‘The Juke Joint’ pop up bar at Indigo Withington to bring you a Pop-Up Winter BBQ and beer celebration. With beverages provided by Wild Beer Co.
455 Wilmslow Road, Manchester M20 4AN
6th December 2012 – Port Street Beer House Pop Up
We’ll be at Port Street Beer House from 6pm serving up:
Slow smoked brisket on Texas toast with slaw and our home made BBQ Sauce
Joining the top notch lineup of traders at Guerrilla Eats Christmas, come and see us at Port Street Car Park – there’s awesome food, competitions and music to keep you warm.
We’ll be there from 4pm – 10pm on Saturday and 11am – 4pm on Sunday.
The menu for the weekend is:
Chopped BBQ roll (pork) with slaw and bbq sauce
Beef rib roll
Mac and Cheese
BBQ box – your choice of shredded beef rib or chopped BBQ with slaw and mac and cheese
Mince pie BBQ sauce
South Carolina Gold
ALERT – We are unleashing ‘The Dish of Unspeakable Firey Torment‘ and it needs to be taken down. Made with our barbecue pork and a spicy salsa of naga and scotch bonnet chilies, then topped with fresh nagas and a burning sour cream, this dish is not for the faint hearted.
If you want to tackle our competition and take down ‘The Dish’, tell us what makes you a chili massacring warrior tough enough to take down this chill. Let us know on Twitter with the hashtag #fireytorment, and you could join us at 8:00pm on Saturday to face your fellow chili fiends and the Dish itself… think hard about it before you enter this contest.
There will be a prize for the quickest eater who can then withstand 3 minutes of waiting after eating.
On October 27th and 28th we’re inviting you down to the Boneyard. Come and embark upon a bonesucking journey through ribs matched with some wicked pies. Fancy dress optional.
3 varieties of ribs will be smoked low and slow on our backyard pit served with BBQ sauce and 4 pies. Come to our backyard pit in a secret location in Manchester and eat, enjoy and explode (it is halloween after all) – reserve your spot now.
Suggested donation for the supper club is £15 in addition to your £10 deposit (£25 total). The location will be sent to you 24 hours before hand and we’ll be ready to seat and feed you when you arrive. You are welcome to bring your own drinks and there is no finishing time.
Menu (or something to this effect):
Liquid Apple Pie
To amuse your bouche
Melt off the (massive) bone beef ribs
Spare ribs sprinkled with our secret meat dust and slow cooked to perfection
Baby backs sweet, sticky and messy. Kitchen roll provided.
Mac and Cheese Pie
Our special Mac and Cheese with a unique crust
Maque Choux Pie
Your RDA of veg amped up with cream
Deadly Pumpkin Pie
Because you gotta have pumpkins in the bone yard
Inspired by our deep south trip, watch this space…
We’ve teamed up with the burger maniacs at Almost Famous Manchester for a one night only pig feast. We’ll be pulling an all nighter and cooking 2 whole pigs for you to feast on. For more info head over here.
Enjoy some hot summer August nights with hot southern style barbecue. Cooked straight from a traditional barbecue pit, we’re bringing you barbecue cooking at its best. For a sample menu for the evening, see below. Slow cooked and smoked meats with a healthy helping of hearty sides and our selection of barbecue sauces on hand to sweeten, spice and smoke up your food.
The location of the event will be sent to you 24 hours before hand and we’ll be ready to seat and feed you when you arrive. Keep checking back here as we will be adding more details as we finalise the menu and may be looking for you to give us some guidance on what we finally end up serving.
So book your ticket, bring your own moonshine and grab a plate of classic barbecue chow!
To celebrate the success of Project PIG and share some of the joys of slow-cooked barbecue. To do this we’re hosting a good old-fashioned cook out somewhere in South Manchester – a bit like a supper club but backyard pit BBQ style. On Saturday 16th June we will be cooking up some barbecue meats and fixings for all those lucky enough to book a place.
Below is a sample of the menu. Some items may change for the event depending on availability of ingredients:
We will be asking for a £25 contribution for the event. You are welcome to bring your own drinks and there is no finishing time. Doors open at 19:00.
To get you in the mood, here are a couple of shots from our other barbecues
I am a big lover of barbecue. And to be a bit of a ponse I mean US style southern barbecue as opposed to the stuff we call barbecue. In the south, what we call barbecue is just called grilling. So whats this all got to do with Project PIG? Well, Project PIG is my endeavour to construct a Southern US style open-pit barbecue and then to use said barbecue to cook an entire pig.
Why do it?
Good question! I’m glad you asked. When you go to a barbecue, 9 times out of 10 you’re not there for the food, its just a way to get fed and an excuse to have a party. You’re there because its an event. So why shouldn’t the food Be the event. So far, everyone I’ve mentioned this project to has been intrigued just to see the thing being cooked. So am I. It is also about the food though and there is also the taste. Based on some calcs (and by that I mean rough estimates) it should take between 20 and 24 hours to cook the thing. Can you imagine what that meat will taste like after 24 hours of slow smoking? I have to know. That’s why I’m doing it.
When is this happening?
The May bank holiday weekend (5th – 7th May) as it will take not only the cooking time but also the setup for the event. Basically, this will take two full days to prep and cook.
In terms of technique and barbecue construction, I’ve looked at several guides and spoken to a few people in the know about size of pig, cooking times and any special technique I should know. As my main guide I will be taking the advise of a man called Tim Russell. To hear Tim’s words of wisdom on the subject, watch the video below. A wise guide through barbecue which I’ve found has an odd re-watch value to it (seen it 4 times now already)
In terms of the work. I’ll be prepping the design over the next two weeks and working out the logistics of pig transport and manoeuvering. I’ll also be looking to draft in some help for the construction and cooking process as well because Remember kids: There’s no ‘I’ in ‘Barbeque’
During the build up to the day, I’ll be putting up the design, construction, planning, prep and everything I end up doing to make this happen. This will by the end, either be a ‘How To’ guide or a warning from history. Sod it, Project PIG is a GO. OINK, OINK!!
23 April 2012 – Drawing up the designs
The last few days have been largely taken up with design. How big does the barbeque need to be? How big will the pig be? How much space will I need? Is there a risk of setting the neighbours shed on fire? These are all pressing questions so I had to break out the sketch book and do some calculations. Here’s how I’m getting on so far.
The plan is to build a two block wall and installed an expanded metal grate to make up the grill. A useful tip I picked up here was to avoid galvanised steel. This will make the food taste wrong and probably have you spewing the best part of your pig into the rose bushes.
(As a side note, the TOP SECRET block here is hiding an idea I came up with as a bit of a special gift for my guests on the day. I can’t really brag about something I haven’t done yet, but I’m fairly excited about whats behind that black square.)
A final layer of block on top with either a sheet metal or timber board on top will then seal it up. As well as the blocks and grate though, I need to work out the base. I’ll be doing this on a paved surface, so to protect the paving, I will either need some sacrificial paving slabs to go under the bbq or a timber sheet covered in tin foil and sand (to protect it from the heat). Whichever option I choose, there are more calculations to be done.
All of this though is just ideas. The next thing I need to determine is the exact size of the pig. I’ve been working on load calculations based on a 20kg pig (gutted), but this may alter depending on what I can get.
On to the fun stuff tomorrow. I’m off to the butchers…