R&S Pride APRIL 225.qxp 02/03/2021 14:04 Page 52
BARBECUE FOOD TO YOUR DOOR
WHOLLY
SMOKE
This month we revisited Highway 61, or at least the A606, to visit a local restauranteur providing phenomenal authentic barbecue products. Thanks to Yummy – which now provides fresh local food, delivered right to the door in Stamford – the scent of hickory-smoked deliciousness is blowin’ in the wind… Words: Rob Davis.
FREEWHEELIN’ DAVID BEEVER is cooking up a treat, in his HQ in the beating heart of the local countryside. You’ll know when you’re there… if the scent of slow-cooked, hickory-infused meat, drifting across the misty fields doesn’t give it away, the sound of Bob Dylan playing at full volume will. So loud is the sound of folk rock that David doesn’t hear me knock, knock, knocking on heaven’s door – or at least the door of his development kitchen – so I decide to take a liberty and just walk in. The poor guy nearly jumped out of his skin in surprise. “Sorry, it’s his new album…” David replied. “I didn’t know he had one out. What’s it like?” I ask. “It’s pretty good. Here, try this,” he says and hands me a slice of the slow-cooked brisket that, along with Bob Dylan, was commanding his attention prior to my arrival. “What’s it like? “It’s pretty good too,” I reply. Actually, that was a thoroughly indecent understatement. It was one of the best things I’ve ever tasted, which is great news for the good folk of Stamford (Rutland too, soon) who are now able to avail themselves of David’s authentic, 52
slow-cooked, barbecue-smoked brisket, ribs, pulled pork and chicken for themselves… all from the comfort of our homes. Alas, the term barbecue has, in the UK, been disgraced to express undercooked sausages with burned exteriors, or fatty mass-market burgers dripping with grease and tainted by the whiff of white spirit or some other nefarious accelerant. The good old US-of-A, meanwhile, has a more devout adherence to barbecue conventions, as David himself knows, having embarked, in his youth, on a coast-to-coast road trip where he fell in love with barbecue food all the way from Texas to Tennessee, Memphis to Mississippi and from Oklahoma to Arcansas... ‘yee-haw!’ “Barbecue meat is much maligned,” he says. “Forget cloying sauces or overly sweet flavours. Our products adhere to proper barbecue practices. Namely the cooking of good-quality meat, slowly, over a long, low, consistent heat to break down the collagen and fats whilst infusing a sweet hickory smokiness.” A different ‘rub’ is applied to each product post-butchery; a process which happens on site, prior to smoking. >>
