Rub me up the right way… visiting Rub smokehouse and bar: Birmingham

Living in Wolverhampton and loving food provides you with a bit of a problem. With the odd exception of a few gastro-pubs there aren’t really any stand out places to eat out and have the option to order something out of the ordinary, just the usual chains and a few knock offs of those chains. This doesn’t apply universally as there are a few cafes and things that are pretty good but Wolverhampton does have a habit of leaving you stuck for places to go. That is however unless you hop on the train to Birmingham.

Birmingham city center is luckily only a 20 minute trip down the line and offers a lot more choice when it comes to food and drink, so this week my friends invited us out for a wander and a bite to eat at the new ‘Rub’ restaurant on broad street. To give you a bit of background, Rub is a small chain of American style diners that seem to be very much focused on bringing an authentic experience to the high street with their huge portions, sweet/savory combinations, slow cooked meats, burgers and fried chicken that US cuisine is famous for. It looks like a recipe for success doesn’t it? the question is does it deliver?

We got there at around 6:50pm and walked into the foyer where we were greeted by two staff members and shown to the lift that takes you into the restaurant, the decor as you enter the building is modern and interesting, with artificial grass style carpeting and chip board walls that lead you into the elevator. The lift (which also has artificial grass in it) took us up to the top floor and opened its doors to reveal a booming hive of activity that graced my senses and notified me that I had most certainly arrived!

First impressions were that the place was buzzing with activity and it had a real fun factor without feeling too juvenile. the intriguing decor from downstairs was continued with tables and chairs that looked like they were made from pallets and painted intermittently, yellow and blue. The place has a great aesthetic and I really liked it. Sitting down and looking at the menu was a little bit of a task as the menu is so huge, this combined with my large appetite creates a bit of an issue, as being so spoiled for choice can be frustrating at times. The contents of the menu however did offer a good range of everything you would want from an American inspired restaurant including things like corn dogs, ribs, mac and cheese, hush puppies and slaw.

After much deliberation we decided upon a large sharing starter called ‘Born in the USA’ to begin with that we could share between the four of us, which consisted of a bowl of pulled pork nachos in the center of a platter that held four chicken wings, onion rings, pork crackling, garlic bread, mozzarella sticks and a selection of dips, finished off with four potato skins filled with bacon and cheese. Needless to say that if you were to order a few drinks this could easily sustain you all night on its own between two people, between four it was just enough. The potato skins were good, not too filling and not overdone as I cannot stand skin on potatoes that have shriveled up and dried out due to waiting to be thrown lazily out to a customer for hours upon hours in an oven. Everything else was pretty textbook really although the nacho’s stood out as the party piece. At first you don’t actually realise they have any pulled pork anywhere near them as it is buried deep within a cheesy, guacamole smeared corn chip crust. Only upon digging do you strike gold, or in this case, low and slow pulled BBQ pork that melted in the mouth and really set everybody up for the next part of the meal, which seemed to bode well so far.

It took me the entire time we sat eating our starter for me to choose my main and I still changed my mind when the waitress took my order! I ordered the ‘Rub burger’ which is the bog standard house beefburger but added a few extras to turn it into something a little bit more special and interesting. The beef burger came in a brioche bun branded with the Rub smokehouse logo and was filled with the following extras: beef brisket, caramalised red onions, bacon and blue cheese and I switched the fries for sweet potato fries, this turned it into a little bit of a mouthful to say the least. Upon receiving it everything looked great and it delivered in terms of its aesthetic, however the actual burger itself wasn’t by any means the best burger I have ever had. I ordered the beef medium rare but it was fairly dry and the texture wasn’t as good as I would have hoped, but it wasn’t a bad burger, just a few minutes past how I like it. The brisket was the star though as it redeemed the meal some points that the burger had lost, very much like the pulled pork it just wilted away when it was given the slightest tug and almost completely gave up on having any sort of resistance the moment you started to chew it. Finishing the burger off nicely was the blue cheese and bacon which gave it a much needed salty richness that elevated it a few levels and gave it the extra dimension that it needed, paired with the crunchy sweet potato fries it was a very enjoyable experience indeed.

Given all that I am sure you can understand dessert was not really an option this time but the menu looked interesting enough, including an item called the ‘Kitchen sink’ which you guessed it… come out in a small aluminium kitchen sink. extra points for having a sense of humour! speaking of which Rub doe not seem to take itself too seriously which is nice, the atmosphere is relaxed throughout even if it can get a little bit loud sometimes, you never feel overwhelmed or claustrophobic. There are little quirks to found like the sign to find the toilets that reads “for those that tinkle and for those that sprinkle” with the corresponding arrows to men’s and ladies bathrooms, the quirky cocktails and desserts that come out of the kitchen with what can only be described as fireworks hanging out of them (literally). The only downside is that it’s the type of place where the staff seemingly maul people on their birthday with the raucous rendition  of ‘Happy birthday to you’ while serving their dessert, and I kind of hate that. But that is more down to me being a miserable old fart at the ripe old age of 26.

So in summary the staff treated us well and were attentive to our needs, the food was not by any means perfect but it was a thoroughly enjoyable meal on the whole. The time that we spent in there on a busy Saturday night didn’t feel like we were being rushed out of the door while the food was hearty and satisfying, it was pretty good value for money at the same time too as including drinks between four of us it came to around £90, which, in Birmingham city center is pretty much about average. It was a restaurant that needs to be visited really to see if it is your type of thing but it is certainly mine. This place is a must visit in a big city with lots of really good restaurants that provide great food, and that is high praise in itself.

Ratings:

  • Aesthetics and feel – 4/5
  • Service – 4/5
  • Foods ‘wow’ factor – 5/5
  • Food quality – 3.8/5
  • overall satisfaction -4/5

Total = 20.8/25

Birmingham’s new rising star is a must visit and I encourage anybody to give it a go

Advertisements

2013 recap: The burgathon recipe sheets

2013 has been a crazy year and the blog has gone from strength to strength over the months, I can only thank everybody who reads the blog for helping it get up an running. Its been a fun start to a life of online food writing.

The highlight of the year for me food wise was battle of the burgers in London, which triggered the Burgathon series. A trio of recipes aimed at getting people to make their own, homemade burgers to enjoy rather than buying shop bought ones, while satisfying my perverse adoration for burgery goodness. So below find all of the Burgathon recipes together in one place! Thanks again for reading. 2014 is going to be huge!

The Mardi Gras burger

Ingredients:

The Mardi Gras burger sauce

  • 1 White onion, Diced.
  • 2 Tbspn Olive oil.
  • 2 garlic cloves, minced.
  • 125ml Southern comfort/ Spirit of Louisiana liquor.
  • 1 tin of chopped tomatoes.
  • 2 tbspn brown sugar.
  • 3 Tbspn Worcester sauce.
  • 1 heaped tbspn good tomato ketchup.
  • Large pinch of sea salt.
  • 1 Tspn white pepper.

The burger

  • 600g lean steak mince.
  • 1 1/2 tbspn Cayenne pepper.
  • 1 tbspn Smoked paprika.
  • Large pinch sea salt.
  • Large pinch black pepper.
  • 2 Tbspn olive oil.
  • 4 slices of smoked cheddar.
  • 4 Good quality seeded buns.
  • Handful of mixed salad leaves.

Method:

Firstly you will want to get cracking with the sauce.

  1. Put the oil into a large frying pan and bring to a medium heat and spread the oil out evenly.
  2. Add the onions and garlic and cook until the garlic starts to soften and becomes fragrant.
  3. Add the Southern comfort and simmer for 5 minutes until it reduces to half its volume, cooking out the majority of the alcohol.
  4. Add the tomatoes, sugar, Worcester sauce, ketchup, salt and pepper. Cook on the medium heat for an additional 10 minutes, stirring regularly until the sauce thickens and the tomato juices reduce and begin to emulsify.
  5. Take off the heat and leave to cool, then drop the contents of the pan into a food processor and pulse a few times. This will give it a thicker consistency and thicken it up a little.
  6. Empty into a small container and put to one side to await its meaty vehicle.
Before and after... Father and son.

Before and after… Father and son.

For the burger…

  1. Combine the meat, cayenne, paprika, salt and pepper in a large bowl and mix well with clean hands.
  2. Split and roll into 4 evenly sized balls.
  3. Pat the balls down into approximately 2 cm thickness and lay on a plate, cover the plate with cling film.
  4. Refrigerate patties for 20 minutes.
  5. Preheat a griddle pan on a medium heat. Pre-heat your grill too.
  6. add a dash of oil to both sides of each burger and gently rub it in.
  7. Place 2 patties at a time on the griddle and cook for around 6-7 minutes on each side.
  8. At the end of the second sides cooking period, add the cheese to the top of the burger and leave to melt for a further 2 minutes.
  9. Take the Burgers off the heat and leave to rest in a warm place for 3 minutes.
  10. Cut the buns in half and grill each side until slightly browned.
  11. Add the mixed leaves to the bottom part of the bun, followed by the burger, top it with the sauce and cap it off with the top half of the bun.
This sucker got soul!

This sucker got soul!

——

the big pig burger

  • 500g of pork mince
  • 5-6 well sized fresh sage leaves, finely sliced
  • 2 tspn minced fresh garlic
  • large pinch fine sea salt
  • 2-3 grinds of black pepper
  • 2 Portobello mushrooms
  • Handful of baby leaf spinach
  • 2 thick slices of Claxton mild blue cheese
  • 2 burger buns of your choice, halved
  • Dijon mustard
  • 2 tbsp Olive oil

method:

  1. In a large bowl, combine the pork mince, sage, garlic, salt and pepper and mix with clean hands until you can make one large ball with the mixture.
  2. Split the mixture into 2 evenly shaped balls and pat down into large discs.
  3. Cover with cling film and pop in the fridge for 20 minutes.
  4. Place a griddle pan on a medium heat, and apply a little oil to each side of each burger. Preheat your grill on medium/high.
  5. Place the burger on the griddle and cook for 6-7 minutes on each side. then remove from the heat to rest in a warm place, check the middle of the burger by pressing it with your thumb, it should be as firm as the outside if it is cooked all the way through.
  6. Place the mushrooms under the grill and cook for a few minutes on each side until it starts to flatten. remove from grill.
  7. place your bread rolls under the grill until browned, repeat for both sides.
  8. place a teaspoon of Dijon on the bottom of the bun, followed by some spinach, rest the burger on the spinach and place a slice of the blue cheese over the burger, followed by a mushroom and cap it with the remaining side of the toasted bun.

image

——

The maple bagel burger

For the burger

600g lean steak mince
3 tablespoons maple syrup
large pinch cracked black pepper
1 tablespoon mild chili flakes
pinch fine sea salt
4 fresh white bagels
8 slices pastrami
8 slices good Swiss cheese
chopped salad leaves of your choice, sliced tomato and a splash of olive oil.

For the dressing

1 tablespoon sour cream
1 tablespoon good quality mayonnaise
1 teaspoon Worcester sauce
1 teaspoon English mustard
pinch white pepper.

Method:

  1. Combine the mince, chili flakes, maple syrup, salt and pepper in a bowl. With clean hands mix well until all seasoning and the maple syrup is evenly distributed.
  2. split into 4 evenly sized balls and pat down into discs around an inch thick.
  3. Cover and leave in the fridge for 10-20 minutes to firm up.
  4. preheat a griddle pan on a medium heat and add a little oil to each side of the burgers.
  5. Add the burgers to the griddle 2 at a time and cook for 7 minutes on each side. Preheat your grill on high.
  6. Grill the bagels on both sides until they start to brown.
  7. cut up 2 pieces of pastrami per burger, top with a few pieces of cheese and slide under the grill for a few minutes. then remove and rest for a few moments.
  8. Mix all of the dressing ingredients together and add it right the way around the base of the bagels, followed by the salad, the burger with the pastrami and now soft Swiss cheese, capped off with the top half of the bagel and press down a little to push it all together.
  9. Then enjoy it! it really is a show stopper!
image

Maple steak burger

So that’s it, 2013 is over and 2014 has begun, I wish you all the very best and hope it is a truly great year for all of you.

Phil

Ed’s hotdog stand, meadowhall shopping center.

image

When out on a day of shopping, especially post Christmas,  it’s always vital, for your own sanity, to break up the repetitive jumps from packed clothing shops teaming with January sale hunters to toy shops full of kids with their freshly full little pockets brimming with Nana’s Christmas money.  This year we decided to hit the shops early so we could get in and out quickly, but this also meant the need to quench mid shopping hunger pangs struck early.

To find somewhere to replenish our quickly depleting fuel tanks we wandered into the food court of the meadowhall shopping center and ambled around wondering what we could really justify eating at 10:30 in the morning, as let’s be fair, tapas or pizza just isn’t usually a plausible option to me before the sun is past the yardarm. This brought us to Ed’s. Situated in the central part of the food court it is bright and stands out. Ed’s brings what you would expect from a place playing on the ‘American style’ experience that is becoming increasingly more popular in the UK at the moment, offering hot dogs, milkshakes and malts as a quick option rather than the full ‘USA’ grill or restaurant experience offer by its other branch located just upstairs.

The menu – As mentioned the menu offered a selection of milkshakes, soda’s, malts and hot dogs as an alternative offering to the constantly busy vendors surrounding you in the food court, while also giving them a presence on both floors. The menu doesn’t offer a lot but it serves its purpose, giving you the choice of around 4 hotdogs. A normal hotdog, a cheese dog, a BBQ dog and a chili dog which are all available in regular or large sizes. The milkshakes are quite extensive but cover most of the usual flavors you would expect to find. 3\5

image

Service – Polite but quite slow. Not going to lie it was a little poor given the fact its sole purpose is for a quick bite to eat while on the go. Being left waiting for 15 minutes for a large chili dog, one regular and one large milkshake doesn’t sound like much, but if you added a few more orders to the queue you could be there a fair while longer. I’ll give them the benefit of the doubt though it was 10:30 and we were probably among their first customers, nether the less, if you’re not 100% ready for service it will always reflect badly. The staff on the whole were friendly and couldn’t apologise enough when the card machine was not working correctly and losing signal. Credit to her for her patience and her manners whoever she is. 3\5

Taste- The milkshakes were very tasty, I had a peanut butter and banana deluxe and my partner had a straight banana one. They had a good thick consistency and weren’t too sweet, which is a pet peeve for me with milkshakes. The chili dog, a hot dog topped with a layer of chili beef served on a soft white roll, was OK but really benefitted from the addition of the tangy cheese sauce for a small supplement but didn’t justify the total fee paid as it tasted like something I could throw together at home for a fraction of the price. 3\5

Value for money – In total the visit to Ed’s cost me around £14. For 2 milkshakes and a hotdog this is pretty poor. The hotdog alone cost nearly £6, and then I was asked to pay an extra £1 for the cheese sauce. For that kind of money I would expect at the very least a meal deal or a small helping of fries. Ridiculous pricing when you can get 2 meals of similar quality at any chain pub. Not great. 1\5

Overall not an amazing experience and not somewhere I would recommend or go out of my way to return too. next time I go to Meadowhall I will probably try somewhere else. Sorry Ed, not bad but there’s some definite room for improvement.

3 out of 5.

Burgathon edition #3 The maple steak burger

This week brings a whole different kind of animal to the burgathon table to finish the series. It brings together two sides of the spectrum and mashes them together to create something so moreish, I struggle to not eat it every day. This is easily my favourite burger so far. The Maple bagel burger is a congregation of sweet and savoury flavours joining forces to excite the taste buds and whip your senses into frenzy.

This one is inspired, just like the mardi gras burger, by the cultural melting pot that is the USA. The blend of flavours and culinary diversity that comes together to create some truly unique food. The soft bagel, the sweet, warm, spiced burger and the mellow, mustardy undertones of the dressing complete the package and create something truly fantastic.

 

So to get us started youll need:

For the burger

600g lean steak mince
3 tablespoons maple syrup
large pinch cracked black pepper
1 tablespoon mild chili flakes
pinch fine sea salt
4 fresh white bagels
8 slices pastrami
8 slices good Swiss cheese
chopped salad leaves of your choice, sliced tomato and a splash of olive oil.

For the dressing

1 tablespoon sour cream
1 tablespoon good quality mayonnaise
1 teaspoon Worcester sauce
1 teaspoon English mustard
pinch white pepper.

Method:

  1. Combine the mince, chili flakes, maple syrup, salt and pepper in a bowl. With clean hands mix well until all seasoning and the maple syrup is evenly distributed.
  2. split into 4 evenly sized balls and pat down into discs around an inch thick.
  3. Cover and leave in the fridge for 10-20 minutes to firm up.
  4. preheat a griddle pan on a medium heat and add a little oil to each side of the burgers.
  5. Add the burgers to the griddle 2 at a time and cook for 7 minutes on each side. Preheat your grill on high.
  6. Grill the bagels on both sides until they start to brown.
  7. cut up 2 pieces of pastrami per burger, top with a few pieces of cheese and slide under the grill for a few minutes. then remove and rest for a few moments.
  8. Mix all of the dressing ingredients together and add it right the way around the base of the bagels, followed by the salad, the burger with the pastrami and now soft Swiss cheese, capped off with the top half of the bagel and press down a little to push it all together.
  9. Then enjoy it! it really is a show stopper!

that completes my trio of simple but effective burger recipes for you to try, I hope you enjoyed them! Keep your eyes peeled for new burger recipes and more on food gecko!

1422430_344284455716166_1337511368_n

Burgathon edition #1: Southern american soul meets british beef

Hi everybody,

This post marks the beginning of a series of 3 recipes in celebration of the Burger, be it lamb, beef, pork or chicken as long as it is tucked up nicely in a bun of your choosing with a few tasty accompaniments it can really make your day tucking into a wholesome, home made burger.

The reason for this trio of meaty creations is my truly amazing experience in September competing in the grand final of the battle of the burgers competition… What more would somebody need to inspire them to carry on making something than to do what you love with some really great people. The smells, the taste and the textures always get me exited when it comes to any food but nothing brings out my inner child like a big, juicy burger.

1185667_321723314638947_831378927_n

My experience in London was bordering on life changing, I met some fantastic people and felt like I came away a better cook. I took my A game and I came away proud of how well I had done, now having cooked for JB Gill from the boy band JLS, also wasn’t too shabby to put on my culinary CV. I made two appearances on local radio, one of which was back to back with an interview with JB, so that was interesting to listen to! My 15 minutes of fame did not go to my head though I promise.

So really quickly here is a picture of the final Bengal Burger, I was incredibly proud of it and will be back next year for sure to try and take the top prize.

Battle_of_the_Burgers (97)

That brings us to the new recipe I have written for the first recipe of the burgathon. I call it the Mardi Gras burger and it is a tip of the hat to the bustling streets of New Orleans and the zingy kick of the Cajun and Creole styles of cooking that give southern America its soul and heart. I have combined the warmth of Louisiana style liquor with the zap of tangy tomatoes to create a sauce that is the perfect blanket for the spiced up beef burger. I hope every bite takes you straight into bourbon street, the trombones and whistles ringing in the background of your mind while the Cayenne crackles away, warming your inner Cajun!

The Mardi Gras burger

Ingredients:

The Mardi Gras burger sauce

  • 1 White onion, Diced.
  • 2 Tbspn Olive oil.
  • 2 garlic cloves, minced.
  • 125ml Southern comfort/ Spirit of Louisiana liquor.
  • 1 tin of chopped tomatoes.
  • 2 tbspn brown sugar.
  • 3 Tbspn Worcester sauce.
  • 1 heaped tbspn good tomato ketchup.
  • Large pinch of sea salt.
  • 1 Tspn white pepper.

The burger

  • 600g lean steak mince.
  • 1 1/2 tbspn Cayenne pepper.
  • 1 tbspn Smoked paprika.
  • Large pinch sea salt.
  • Large pinch black pepper.
  • 2 Tbspn olive oil.
  • 4 slices of smoked cheddar.
  • 4 Good quality seeded buns.
  • Handful of mixed salad leaves.

Method:

Firstly you will want to get cracking with the sauce.

  1. Put the oil into a large frying pan and bring to a medium heat and spread the oil out evenly.
  2. Add the onions and garlic and cook until the garlic starts to soften and becomes fragrant.
  3. Add the Southern comfort and simmer for 5 minutes until it reduces to half its volume, cooking out the majority of the alcohol.
  4. Add the tomatoes, sugar, Worcester sauce, ketchup, salt and pepper. Cook on the medium heat for an additional 10 minutes, stirring regularly until the sauce thickens and the tomato juices reduce and begin to emulsify.
  5. Take off the heat and leave to cool, then drop the contents of the pan into a food processor and pulse a few times. This will give it a thicker consistency and thicken it up a little.
  6. Empty into a small container and put to one side to await its meaty vehicle.
Before and after... Father and son.

Before and after… Father and son.

For the burger…

  1. Combine the meat, cayenne, paprika, salt and pepper in a large bowl and mix well with clean hands.
  2. Split and roll into 4 evenly sized balls.
  3. Pat the balls down into approximately 2 cm thickness and lay on a plate, cover the plate with cling film.
  4. Refrigerate patties for 20 minutes.
  5. Preheat a griddle pan on a medium heat. Pre-heat your grill too.
  6. add a dash of oil to both sides of each burger and gently rub it in.
  7. Place 2 patties at a time on the griddle and cook for around 6-7 minutes on each side.
  8. At the end of the second sides cooking period, add the cheese to the top of the burger and leave to melt for a further 2 minutes.
  9. Take the Burgers off the heat and leave to rest in a warm place for 3 minutes.
  10. Cut the buns in half and grill each side until slightly browned.
  11. Add the mixed leaves to the bottom part of the bun, followed by the burger, top it with the sauce and cap it off with the top half of the bun.
This sucker got soul!

This sucker got soul!

Now tuck into the zingy little beast and enjoy with your friends and family. This baby has real soul!!… Can anybody hear a brass band!? I look forward to next week as number #2 is certainly a porky little number!

Phil