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Pitt Cue Co.: The Cookbook: Barbecue Recipes and Slow Cooked Meat from the Acclaimed London Restaurant by Tom Adams and Jamie Berger and Simon Anderson and Richard H. Turner

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Habanero pigs' ears

    • tekobo on January 13, 2017

      Be careful! Even after a day of drying in the fridge, the hot oil spat quite violently when I put the strips in to fry. Very delicious with the habanero rub and, for those who are squeamish, the tasty strips don't look anything like a pig's ear!

  • Smoked livers

    • tekobo on July 14, 2018

      Yum!

  • House rub

    • tekobo on March 18, 2018

      Versatile go-to rub. I don't know if it helps but I store it in the fridge in a sealed container and it seems to keep the flavour for a long time.

  • Pitt Cue smoked brisket

    • tekobo on March 18, 2018

      A revelation. I now love smoked brisket. Great to have a recipe with UK measures and which recognises the challenges of getting good brisket for smoking.

  • Chipotle & confit garlic slaw

    • tekobo on January 13, 2017

      Nice slaw - the sweetcorn gives it a little twist. Use habanero rub to sprinkle on.

  • Green slaw

    • tekobo on March 11, 2017

      Simple to make, tasty slaw. Stayed nice and fresh for a few days in the fridge - I made up the dressing and added in the apple to stop it browning and only mixed in the dressing when I portioned the slaw out each day.

  • Vinegar slaw

    • tekobo on March 18, 2018

      This makes a lot so I cut the recipe in half. Delicious, the fennel seeds were a hit.

  • Kimchi

    • tekobo on April 14, 2017

      Tastes authentic and, according to research, home made pickles such as this are better for your gut than (pasteurised) shop bought versions. The book advises to eat within two weeks I think. My last tub kept for eight weeks and just kept getting better and better.

    • tekobo on March 18, 2018

      This is my go to recipe for kimchi. It keeps for months and my friends love it. Found the salted shrimps online and all good.

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Reviews about this book

  • Publishers Weekly

    Pitt Cue Co.: The Cookbook is a winner. Plan your menu ahead of time and you’ll be fine. The recipes in here beg for a crowd, so invite a bunch of people over and enjoy that moment of glory...

    Full review
  • Great British Chefs

    The Pitt Cue Co. cookbook is an excellent definitive guide to sourcing, cooking and serving barbecue food, with recipes that should be in every host’s repertoire. A meat lovers dream.

    Full review
  • ISBN 10 1845337565
  • ISBN 13 9781845337568
  • Linked ISBNs
  • Published Jun 03 2013
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text

With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding, and so much more, it's all irresistibly delicious food to savour and share.

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