We’re well into British barbecue season now. Any excuse, really, but the weather is baking and who knows how long the warmth will last? Who cares. Come rain or shine, we brave cooks dust off our BBQ tongs and prepare locally famous burger patties, source plump sausages from keen butchers and trim hedges in preparation for table tennis and inflatables.
Still, beyond the clutches of suburbia are London’s barbecue joints, primed and ready at any time. A tender brisket is to be savoured year-round. That means Texan smoked meats cooked low and slow, the heat of Middle Eastern charcoal grill, the sizzle of a Korean tabletop ’cue.
