THE BIZARREBQ WORLD TOUR: BUFFALO
It’s the first stop on our peat-smoked pilgrimage and we’re in Buffalo, New York with Ryan Fernandez, BBQ legend famed for his unique combinations of Texas BBQ with South Indian flavours. It’s Tex-ish!
BEASTIE BIRYANI COCKTAIL
INGREDIENTS
60ml Coconut spiced, fat-washed
Ardbeg Wee Beastie
15ml Lime juice
15ml Orgeat
15ml Orange curaçao
Garnish
Ancho Chile powder + Powdered sugar mix
TOOLS AND GLASSWARE NEEDED
Jigger
Large Rocks glass
Crushed ice
Bar spoon
Swizzle stick
Powdered sugar shaker
Quart containers
Clear bottles for ingredients if needed
Method
Add all liquid ingredients to Rocks glass with crushed ice.
Swizzle ingredients for dilution.
Coconut Spiced Wee Beastie:
Heat 90ml coconut oil until liquid, then add it to 300ml Ardbeg Wee Beastie, plus 1 tablespoon cumin and 1 ancho pepper.
Store at room temperature for 36 hours, then place in freezer until coconut oil freezes.
Taste and strain.
Ancho + Sugar mix:
3/4 cup sugar + 3 tablespoons
Ancho chile powder.
CHAPTER 2
AN ALTERNATIVE TAKE IN ATLANTA
We’re in Atlanta, Georgia, with Terry Sargent, top vegan BBQ chef, cooking up an alternative take on the holy grail of BBQ: “Veef” brisket. Plant-based protein seasoned all the way to heaven and back, served with an Ardbeg Ten sour. Sensational!
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CHAPTER 3
SAM AND SHAUNA SHARE SMOKY SECRETS
Kentucky-style BBQ meets unique Welsh ingredients, complimented by an Ardbeg Espress-Oa Martini. All brought to us by British BBQ Chefs Samantha Evans and Shauna Guinn from the rugged landscape of wild West Wales. Salty samphire, rich coffee, and the smokiest Scotch of them all – what’s not to love?!
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