your a restaurateur, you’ve always been in restaurants. Why BBQ? I think the term BBQ is very general Is Thai BBQ, Japanese BBQ, Amercian BBQ? For me what I was always inspired by was charring meat I grew up with a grill, a BBQ Was very much about finishing meat on the grill Fat drips on the coals, the coals smoke, that infuses the meat and its charred. So when ever we did ribs…..like we do now. We finish them on the grill In Texas you get shot for that. Their purists they it smoke, straight to table and there nothing wrong with that approach, I just find… I prefer Finished over coals? Finished over coals, completely! and thats a Barbadon thing? Would you say that Smokestak is a fusion of those two styles Yes. I’d say its an evolution of what I grew up with. Forget what were trying to do here. You do, what represents you. a restaurant is a reflection of the creativity the person has Cooking and working in restaurants is so emotional It’s particularly hard work! Isnt it, its like real graft and so theres go to be a strong emotional pay off, in why do you do it? Yea, I love it, you know what I mean! For some sickening reason, god knows why! i LOVE it Where do you get the beef from? Its all based down in Cornwall Hereford and Galloway. Yep! so its cooked for, 6 – 7 hours at what temperature ? around 250 round 250 and the its got another hour to go, you take it out so you get the bark not the crust Yes the smoke penetrates the meat…taste that. You see its cooked through, but its not soft any further more and you’d get the bark would become a crust what we’ll do, is we always lay it the fat side down and we just wanna leave that one to do its thing theres a lot of fat in the meat and when that hits the charcoal, smoke comes back on top of it and it caramelises, the fat caramelises the meat its a bit angry now, thats because, fats dripping, thats coming up Ribs we actually, slice, beef fat, on the grill caramelise maybe four or five times praise be! yes! IDIOT No its not !