Including The Legendary Franklin Barbecue and Snow’s

Including The Legendary Franklin Barbecue and Snow’s

Tudor spent two years in Texas working for various top places, including the legendary Franklin Barbecue and Snow’s. Texas has a strong beef tradition. Tudor, who is Muslim, concluded there was room for a halal barbecue joint in their corner of northeast London. That’s exactly what they’ve built. Out back is a pellet smoker for the briskets and the lamb shoulders, sold by the 100g. The open kitchen has a magnificent purpose-built live-fire grill, a square, black construction, like something out of Mad Max: Fury Road, belching flame and smoke. There are chains to hang their beef sausages or links, so they cook in the indirect heat, and cages looking like mini medieval whirligigs, for the roasting of chickens.

To one side is a plancha, used for their burgers. It was an Instagram video of those that first drew me in: the dollops of grilled onions on the bun, the addition of the house sauce and, the obviously crunchy homemade dill pickles, and most of all the application of the plancha press, a kind of iron, used to smash balls of roughly minced Black Angus brisket down into patties. Place your order at the counter, take a seat at one of the wooden tables, and wait for your number to be called. Walk-ins only. from the Website page article

The £12 Burger Lives Up To The Video

The £12 burger lives up to the video: a bun just about robust enough to contain its contents, two seared patties with a serious depth of flavour courtesy of a liberal attitude to fat, plus a coating of American burger cheese, the only dairy product properly engineered to melt in the right way. It’s a very good burger. Likewise, the “ribwich”, is a fatly stacked shredded beef sandwich with the crunch of vinegared red cabbage. We also have big melting pieces of the lamb, both crisped and tender, demanding to be pulled apart with already fat-slicked fingers. Burnt really is an eight-napkin-three-shirt-oh-sod-it kind of place.

Make sure to order the Cholula hot sauce, a bright, vinegary foil to the tight-skinned, dense beef links. The menu includes a celeriac sandwich for the non-meat eaters, along with sides of portobello mushrooms, garlic mash and so on, although if a non-meat eater finds themselves here, I can only assume it’s because they love their meat-eating friends very much. There’s one dessert, which right now is a summer berry crumble with vanilla cream. It’s a proper crunchy sweet hit. Burnt is obviously unlicensed, but they have no objection to you bringing your own booze at no extra charge. It has the kind of buzz you get when somewhere no one knew they needed has opened. You sense not just appetite and enthusiasm among the clientele, but also something else: gratitude. We ordered too much and managed a bill of just over £60.