2014 Participants

Neil Rankin (Smokehouse)
Texas Joe’s BBQ
Howards Meat Co.

Miss P’s BBQ
Prairie Fire BBQ
Social Meat Club
The Joint

… and more to come! (One participant announced daily from Sept 18)

Neil Rankin (Smokehouse)

Neil Rankin is a BBQ legend in the making. He has built the reputation of other kitchens but now has stepped from the line and into the spotlight. He was the man in the truck when Pitt Cue set London into a BBQ frenzy. He brought his wide range of influences to the kitchen of John Salt. He has redefined BBQ at his Smokehouse. His ambitions are bigger than BBQ, but his heart rests firmly in the realm of smoke. The Great British Menu labeled him unconventional and thats a classic case of over simplifying. He refuses to be classified and for that we are thankful.



Texas Joe’s BBQ

Joe Walters is a born Texan. He lived and breathed BBQ from an early age. When the Dragon’s Den got behind his beef jerky he took the time between its filming and its airing to inspire his good friend chef Tom Humphries to join him on a quest to bring authentic Texas BBQ to London. Together they launched a summer of BBQ called Camden TX at Camden Town Brewery. They both smoked all night in their offset smokers and brought their offerings to the people. The brisket gained a reputation and at the end of summer they opened the first of three pop up residencies across London. You can catch their Texan faire at the BrewDog bars in Shoreditch and Shepherds Bush and also at the Grafton in Kentish Town.



HowardsMeatCoHoward’s Meat Co.

An Englishman doing Texas BBQ in London. Josh Ebworth studied and worked with the legendary Micklethwait’s Craft Meats in Austin, TX. Coming from the BBQ capital of the world he knows his stuff. Unsatisfied with the smokers available in the UK he had a monster fabricated to his Texas specs. He does it the Texan way, lots of smoke, long hours and a simple rub. His BBQ would have folks queuing in Austin. Catch him before the queue catches him here.




Smokestaks David Carter didn’t ease into the world of smoked meat. He jumped into a 4.5 tonne smoker built by Texan legend David Klose. “Bertha” is now a fixture in the street food world. Bertha is powered by aged oak and served up fresh and hot. Smokestak have plans for the future that are bigger than their smoker and they bring a fine dining background to their approach without diluting the honesty that is good BBQ. Catch them at Street Feast, Meatopia or any where else the smoke flows.



Miss P’s BBQ

Miss P’s brings London Atlanta GA style BBQ. Pitmaster G.. Gianluca Ivaldi.. talks up a mean street. He is serious about BBQ and has strong opinions on the current BBQ scene and it’s upsurge in popularity. His BBQ backs it all up. His Bad Boy Beef Ribs were the start of a BBQ street food revolution. He believes firmly in the art of smoke and the flavour of real wood. His angus brisket has proven so popular that it always sells out at his market appearances at KERB and other across the city.



Prairie Fire BBQ

Billing itself as “London’s only traditional Kansas City BBQ” Michael Gratz in one of the rare Americans spreading the word of the food he grew up with. His flavour profile is that of Kansas City, sweet and sticky with a smokey kick. He makes his own BBQ sauces and even has his own Smoked Peanut Bacon Brittle. He has a loyal following that call themselves the Brisket Army. You can catch him at markets city wide including KERB.

Social sites:

FB: prairiefirebbq

Social Meat Club

IMG_4575Social Meat Club

With an oozing scent of beef fat dripping onto smoking embers of sweet chestnut while juniper berries and all spice pop and crackle Social Meat Club Brings a Nordic influenced touch to a bit of BBQ smoking. Set up by Chef Matt Young, a cheeky Brummie with over 12 years experience as a chef in various restaurants around the world from France to New Zealand. He has stepped out of the fine dining world to create a cooking club and street food brand to get people physically socialising with others (not just socialising digitally) with one key interest, MEAT! Good quality meat too. #Jointheclub