Rub – The return

As some of you may have seen I recently reviewed Birmingham’s new American inspired restaurant on Broad street, Rub smokehouse and bar. In summary, I gave them a good review and said it was a good place to eat with an enjoyable atmosphere with plenty to offer its customers, although my burger was ever so slightly over done as I prefer my beef a little rarer. This was by no means a criticism just an observation made within an overall good experience at Rub.

As it turns turns out they read my review and got in touch. Throughout the review I had plenty of positive things to say about the experience but they paid special attention to the fact that my burger was a touch past my preference and it really mattered to them that it wasn’t a 100%, so I was invited back again to have a look around their kitchen to see how they prep their service, meet the management and have something else to eat. Naturally I accepted their generous offer and went to see them after work on Thursday of last week.

Starter

Starter

I was greeted by a few of the front of house staff and asked for Sean, who came out to meet me and take me to a table he has set aside for us to talk at. We sat for a few minutes and talked about the history of the company, how Rub came about, their philosophy and where they are going next, which was quite an interesting chat. The company is run by three people who all have strengths in different areas but all really care about what Rub smokehouse presents to it’s customers, this trio consists of Sean Singer, Luke Billingham and Jason Rowe who have a combined experience of 45 years in the food industry. All three have come together to successfully create a brand that is stylish, loud, fun and friendly, starting with their branch in Nottingham and as of just under four weeks ago, Birmingham.

Marvin and his pork shouldersInside the kitchen

Sean walked me through their smoking process and showed me the kitchen during service which was an enlightening experience as the kitchen wasn’t nearly as big I thought it would be but they use the space so incredibly well. One side of the kitchen is used for meat preparation and is home to Hank and Marvin. These two guys are very good at what they do and do a minimum shift of 16 hours straight, seven days a week… mainly because Hank and Marvin are the names of the smokers! Hank holds the beef brisket and Marvin is your guy for the pork shoulder. Smoking the meat for 16 hours using Hickory creates a mild and universally appealing flavour and ensures the meat gives up any hope of being anything other than melt in the mouth. They are the stars of the show and are an invaluable asset to the kitchen and it shows in just how much they are used, as Sean informed me they actually get through around 3,500kg of meat a week. Yes guys that is not a typing error… 3,500kg of meat a week, which begs the question:

‘How good is the meat and do they cut any corners to keep up with demand?’

The short answer is; very good and no. All of their meats are sourced from a farm in North Yorkshire called Sykes house farm and they receive 7 daily deliveries per week. Not a single piece of meat is frozen at Rub as it is used at its freshest straight from the farm. There is a large walk in fridge that holds it all until it is used as day one is spent planning for day two, for instance, Monday’s are spent prepping Tuesdays meat in the smoker etc. All other fresh produce such as vegetables, salad and none meat based produce is kept in a separate walk in fridge closer to the main runs of the kitchen, Interestingly enough there are also two microwaves in the building and they are used for two things and two things only, heating babies bottles and warming up porridge. Not a single drop of food that is served on the main menu enters them. Which is fantastic as everything from the burgers, steaks, fries, corn dogs, smoked cheddar mash and all the other fantastic sides are made fresh that day. Not too shabby for a place that can cater for 400 covers at once.

After looking at the kitchen and food storage I took a peak into the ‘cellar’ to look at their keg and cask set up which was also an interesting part of the visit for me as its very much an aspect of my day job working in sales for Marston’s brewery. They have multiple beers on tap at the bar including Blue moon, Brew dog’s Punk IPA, Brooklyn Lager, Samuel Adams and Budweiser to name a few, making their selection predominantly on message with the all American theme with the exception of a few great European beers (I’m looking at you Brew dog). All in all they cater for most beer drinkers and can offer you a decent amount of choice when looking for a drink to go with your ribs.

The cellar

Once this was all said and done we sat down again and talked for a little longer about their POS system and how the staff will take orders as the restaurant develops. The system is used by each member of staff using an Ipad strapped to their wrists making notepads a thing of the past and offering the customer a more interactive experience, for example if I wasn’t sure if I wanted the Rub-dog millionaire or the Rub burger I can ask the member of staff to simply press the option on their screen to reveal a picture of the dish in question. Better yet when it comes to adding my optional extras I can be handed the Ipad to select my own additions such as extra meat, cheeses, onions, pickles and that sort of thing to make each meal a truly unique, customisable experience. A really great idea made even more unqiue by the fact they are the only company to use the system in the UK at the present moment in time, paving the way for the rest of the industry to look and take note. Rub smokehouse and bar are making waves and showing people how its done in more ways than one it seems.

Sean then offered to order me some food using the system so I could see the whole process and get to grips with it, I accepted his offer and ordered the Reuben sandwich, which is a wonderful combination of the slow cooked beef brisket, slaw, Monterrey jack cheese and pickles on a sour dough roll smothered in their Jack Daniels enriched gravy. I was then handed the Ipad to select my additional extras and customise the dish, a very simple and effective way of creating something truly awesome, however I restrained myself and only had a few bits like bacon, extra pickles, extra cheese and switched the standard fries for sweet potato ones. I didn’t want to take anything away from the brisket itself as I wanted to experience it fully and not overload the sandwich so I could judge it on its own merit. Hank had done a stellar job of looking after this one as it just fell to pieces as I attempted to cut it, I gave up any hope of picking anything up with hands the minute it came to table, it was a glorious gravy laden mountain of meat and sour dough bread and I loved it. The fries were delicate and sweet on the inside and had a wonderfully satisfying crunch upon biting into them, they were not in the slightest bit greasy either which was fantastic! A good helping of salt and French’s mustard took them to another level and completed the dish. The rest of the sandwich was a thoroughly enjoyable experience and it all came together to put something really special on my platter! The bacon provided a strong salty hit, the gravy was a rich and silky quilt over the entire sandwich, the extra pickle spiked every bite with a tangy punch that sliced through from the background and left enough room on the palate for the cheese to enter the fray. Fantastic.

The reuben

Funnily enough I really loved my Thursday and Sean kept me entertained for well over an hour, which I cannot convey enough gratitude for as he is a busy man. The Birmingham branch is a perfect representation of everything that makes Rub and their philosophy so great in my eyes as it is a fun and welcoming atmosphere, offering amazing food and an incredible amount of passion. Passion for their customers and the food they serve, passion for the way their staff feel and a passion for making sure everybody leaves with a smile on their face wanting more, while literally being incapable of putting anymore in that is!

Directions anyone?

Directions anyone?

Rub smokehouse and bar is the perfect place to eat and have fun with family or friends. If you want a restaurant that offers more potential in one menu run (which changes around every three months) than some places do in a whole year’s worth of menu development, an atmosphere that is comfortable with itself and happy knowing it doesn’t apologise for being true to their philosophy, produces extraordinarily great food and cares so much about their customers they will spend precious time with somebody to talk about the hard work that do on an everyday basis then this is the place for you. A special mention has to go to Sean for taking the time to see me and looking after me so well, I also feel like this is the start of a great relationship between this blog and Rub and I thoroughly hope they continue to go from strength to strength, making all of their future plans possible so more and more people can share this brilliantly unique dining experience.

Rub is unapologetic in its quest for unique awesomeness …and I love them for it.

10/10

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Simple cod burger with gnocchi sardi salad

So, its now April apparently and it very much seems like March was one of those months that disappeared faster than a horse running at the national. The months seem to fly now that the clocks have changed and even though it is incredible to be having some lighter evenings to relax outside, it just seems like time goes a little bit faster when your enjoying yourself in pub gardens and having barbeques at home.

All the more reason to make the most of all this sunshine were currently having! The bank holiday was an absolute beauty weather wise and there certainly was no shortage of people taking their chance to have a pint by the canal at my local, the Fox and Anchor near Coven.

It is not very often I rave about a chain pub but I do love the Fox as it has a great ambiance in the winter when they light the log fires and even more so when they are buzzing with summer beer garden seekers. I even got a little bit sunburned. Which is not exactly hard as I burn like an ant under a blow torch.

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Now that we have all emerged from our wintery cocoons its time for some lighter food to compliment the bottles of Corona on the lawn (slice of lime optional but advised). White fish comes to mind as its quick, fresh and light on the pallet while being full of protein and really satisfying, paired up with this pasta salad which is the true star of this dish,makes a great meal. Enhanced further by the fact that its full of all the good stuff you can fit in without it becoming unbalanced, you’ll be feeling very pleased with yourself afterwards. No guilt. No hastle.

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Try this recipe on for size next time your feeling lazy on one of these warmer evenings.

Serves 4

For the burger:

  • 2 cod loins. Both halved.
  • 4 wholemeal buns.
  • Tartar sauce.
  • Soy sauce.
  • Pepper.
  • Few salad leaves of your choice.
  • Olive oil.

Pasta salad:

  • 400g gnocchi sardi.
  • 1 small box of cherry or small variety of tomatoes, all halved.
  • 1 courgette, diced.
  • 1 red and 1 orange pepper, diced.
  • 1 small can of sweetcorn.
  • 3 spring onions, finely chopped.
  • handful fresh parsley, finely chopped.
  • 5 tablespoons of zero fat Greek yoghurt.
  • 5 tablespoons light mayonnaise.
  • 1 tablespoons dijon mustard.
  • salt and pepper to taste.

Method:

  1. Cook the pasta to pack instructions.
  2. Add the pasta to a large mixing bowl and stir in all of the other ingredients apart from the courgette.
  3. Preheat a frying pan on a medium heat, add a tiny bit of oil and fry the courgette until it starts to brown a little, then remove and mix into the salad.
  4. Give a good few turns on a salt and pepper mill.
  5. Chill for 20 minutes.
  6. Use the preheated pan and add a little more oil.
  7. Add the cod loin halves and fry on a medium heat for around 4 minutes. Turn over and repeat.
  8. Turn the heat up to high and add a tablespoon of soy sauce, give the pan a shake so it reaches all of the fish, do this for around 30 seconds and repeat on the other side.
  9. Cut the rolls and put around a teaspoon of tartar sauce on both halves. Lay a few leaves on the bottom half, followed by the soy fried fish, along with anything else you want to add. (Go crazy, its a blank canvas).
  10. Finish with one big sprinkle of black pepper, cap it off with the top half of the bread and serve with a big spoon full of the pasta.

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Its another very simple but very effective recipe to fill a void after a hard day at work when the evening is best spent enjoying the sunshine outside!

Peanut butter pie (And the discovery of Brighton)

During the transitional period from the old blog and my change in circumstances that forced me to have some downtime from writing, I visited Brighton to see my fiancés best friend and her partner in Brighton. Id never been there before and thought it would just be the usual sort of British seaside town brimming with rock shops, amusements and novelty gifts, albeit with a more southern twang in the dialect. I usually despise being wrong but I must say I’m quite happy to say that I couldn’t have been more wrong about Brighton.

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Barring London, I genuinely don’t believe I have been to a better melting pot of modern, youthful culture, foreign flavours, gastronomic innovation and classic heritage. It just boggles the mind as to how diverse Brighton is when it comes to the people, the food and the experiences available to you. You can have fish and chips if your looking for the traditional seaside Heron gull enticing flavours or you can go crazy and have chilli and lime fish with sweet potato fries, a plethora of vegetarian restaurants (which were fantastic!), confectionery you have never even thought of before and vendors that push the boundaries of what you think you can buy from a stall. Not forgetting that this is the spiritual and physical home of choccywoccydoodah. Spell check is going mad at me for that but if you haven’t seen the TV show it’s a business that build the most ridiculous chocolate creations you have ever seen. http://www.choccywoccydoodah.com

When we arrived the weather was, in a word, horrific. I have never heard thunder like it and the rain was hitting the window so hard it was like a swarm of furious birds frantically scratching at the window to get at us as we tried to sleep. However we were blessed to wake up to beautiful blue skies and a heat that had the potential to burn my ridiculously sunshine shy skin to a level that can only be compared to a well-done baked potato. The combination of the amazing food that surrounded me during my trip combined with the crisp, blue sky and crystal clear seas left me with a lot of inspiration to come home with. Summer in Brighton had taken me from someone who had a few ideas to someone who was ravenously clamouring to create….with a sweet tooth to satisfy. This recipe is the perfect fit for someone who wants to give their family a treat for a day or give themselves a treat for a few days!

So we made the following recipe. A peanut butter pie sounds a bit rich and chewy doesn’t it? Don’t worry you don’t just tip a jar of peanut butter into a flan case! See below for the recipe for this funky little number.

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What you’ll need:

For the base –

  • 25 oat based biscuits (Finely crushed) but any plain biscuit will do!
  • 70g melted butter

Tip: Preheat your oven at 170 degrees.

For the filling –

  • 225g peanut butter (We used smooth but nothing wrong with using chunky)
  • 225g cream cheese
  • 175g icing sugar
  • 225g double cream (Well whipped)

Method:

  1. In a food processor blitz the biscuits into a fine sandy texture, add the melted butter and whiz into a lumpy consistency. Ensuring all biscuits and butter and mixed together.
  2. Put the mix into a medium pie dish and cover the base and sides well. Bake for 5-7 minutes in the oven.
  3. Mix the peanut butter and cream cheese together until its smooth. Add the icing sugar and mix well until combined.
  4. Once this is done, add the cream to the peanut butter mix and stir through until again, well combined.
  5. Pour the filling into the base (preferably by now it has cooled) and spread evenly.
  6. Chill for at least an hour before serving.

Note – Always mix the ingredients for the filling separately and not at the same time to achieve the best consistency!

Penne in smoked salmon and saffron sauce

As promised this weekend on the Facebook page, here is the rather luxurious recipe for making penne something to right home about. I am aware that penne has become something of a boring choice nowadays when you look at the volume of types of pasta that is now filling the isles of the supermarkets. I do adore this in one respect as I love Italian food, so more choice within everybody’s grasp is great. These days I tend to go for wholemeal pasta’s too as I always make sure that we are eating well throughout the week, with the exception of the odd treat. This is one of those treats.

I will admit its not one for the budget cookbook. Saffron and Smoked salmon are both not cheap ingredients, but it is well worth it!

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What you’ll need:

  • A small pinch of saffron
  • 150ml double cream
  • 150ml white wine
  • 100g smoked salmon, sliced into tiny strips.
  • 250g penne pasta (Cooked to packet instructions, retaining a little of the cooking water)
  • 50g cherry Tomatoes
  • Handful of Spinach
  • 50ml water
  • 50g butter

Method:

  1. Get the water in a glass, and sprinkle in your bit of saffron to the water. Wait for the water to turn golden.
  2. Pour the wine into a pan and simmer on a medium heat. Reduce it right down.
  3. Add the butter and tomatoes to the pan.
  4. Pour in the double cream and add the salmon. Then a quick sprinkle of salt and the saffron/water to the pan, Leaving no saffron strands behind!
  5. Continue to simmer on a medium heat and stir. The sauce will thicken and turn a golden, buttery yellow. This will become more intense as you cook it.
  6. Add the pasta and the spinach and keep on a low heat, stirring to wilt the spinach and get the pasta to bond with the sauce.

Serve with some garlic bread and make sure you serve enough for everybody. Its tempting to keep it all to yourself!

Perfect roast potatoes…everytime!


Roast potatoes. Something that in my opinion makes a roast dinner what it is. They are the quintessential accompaniment to a joint of Beef or a leg of lamb on a Sunday. I mean, can you imagine a Christmas dinner not having them? I genuinely cant. Such a simple idea can turn a relatively run of the mill ingredient into something that the kids argue over at the table.

They are a cornerstone of British cuisine that some people just don’t get right, leaving some underwhelmed family members craving the crunchy shell and fluffy insides that a well cooked roastie provides. Infact, I put so much emphasis on these crunchy little gems being part of a Sunday roast that I think you shouldn’t be legally be aloud to have one without them (This will be enforced when I come into power people). There’s a few do’s and don’ts to remember to get a perfect tatty. So ill give you a few below.

Don’t

  • Cut the potatoes and just whack them in the oven. They will take forever, not crisp up properly and be more like a baked potato. Its mainly preference here. But trust me and try my way just once. You’ll see the difference.
  • Under season them. They need to be well seasoned to perk them up and take them from dud to spud.
  • Use the wrong type of potato. Some just aren’t cut out for the job and need to be mashed into oblivion or used as a jacket potato and drowned in beans and cheese. (My recommended types coming up below…)
  • Be impatient. Preheat your oven properly. Don’t put them in a semi warmed oven, they need to be hugged in real heat!

 

Do’s

  • Parboil. it helps crank up the fluffiness and helps use the oven time for crisping.
  • Leave the skins on. They crisp up really well and adds a different level of texture to them.
  • Oil the baking tray and put it in the oven. It should be screaming hot when you put the potatoes on it so be careful!
  • Sprinkle a little flour on them and rough them u after boiling. Nice and fluffy does the trick and this is the way to do it.
  • Use a suitable potato such as: Apache (when in season), Albert bartlet rooster, Maris piper or king Edward. New potatoes roast well and are genuinely amazing when roasted whole, however they are not suitable for this recipe.

 

 

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So the recipe for my personal perfect crunchy spud. What you’ll need to feed 4:

  • 4 large king Edward potatoes (cut into quarters or slightly smaller if preferred)  or 300g Apache potatoes (Halved).
  • 2 tablespoons of olive oil.
  • salt and pepper.
  • Plain flour.

 

Method:

  1.  Pre-heat your oven at 200 degrees/ 180C/ gas mark 6.
  2. Spread the oil on the baking tray and place in the oven. Bring a large pan of salted water to the boil.
  3. Boil the potatoes for 15 minutes or until they start to slip off a skewer.
  4. Drain the spuds in a colander, drop them back into the pan. (Off the heat) Add a few big pinches of flour, sprinkled evenly and a big helping of salt and pepper. Around a teaspoon of each will do just fine. Put a lid on the pan or cover with the colander and give them a good shake around.
  5. Remove your now incredibly hot oiled tray from the oven and spread them evenly around it.
  6. Place tray back in the oven on the middle shelf for 35-40 minutes. Some ovens differ so keep an eye on them. Your looking for an even, golden crust on all of the edges.
  7. Serve straight away with a meal or just in a bowl with a jar of mayonnaise. I wont judge you.

Enjoy! Oh and one last tip – One of my favourite ways to use them is adding a big handful to a plate of left over gammon ham with a couple of eggs and some peas, it makes for a great midweek dinner. Give it a go!

 

Fisherman’s friend – my ultimate parsley sauce

Today is just one of those average days. I got up, I went to work, came home and got back into the kitchen the first opportunity I had. I fancied a change and figured that I had been going pretty heavy on the calories of late, so fancied something a little lighter. In this case I went for a pair of wonderfully blushing, pink salmon fillets.

I adore fish, when utilized properly it soars above most animal products in my opinion and really does have something special to offer. Sea bass, Tuna, haddock, Pollock, breem, they all have their own qualities to bring to a dish and sometimes just by adding a little something it can drive it up to the next level. Which brings me to the point of this post, my parsley sauce. Its seriously simple but very good!

What you will need:

200ml whole milk
1 tablespoon white flour
1.5 tablespoons butter
1 teaspoon Dijon mustard
Hand full of flat leaf parsley, finely chopped
1 Tablespoon olive oil
Pinch of fine sea salt.

Method:

1. Add the olive oil, butter and flour to a pan on a low heat and mix together as the butter melts. Stir until combined into a paste like consistency.
2. Pour in the milk a little at a time, stirring constantly.
3. Add the mustard, salt and parsley.
4. Keep the sauce on a low heat for around 5 minutes, giving it a stir to make sure it doesn’t burn around the sides.

And that’s it! Just spread over your favorite fish and enjoy. Its tasty and its simple. Not a combination people usually turn their nose up at…oh and the mustard really does make a difference to this one as well so don’t forget it!

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