The Bite Magazine - Autmn/Winter 2020 - Issue 28

bitecuisine I n the bustling shopping and entertainment hub of Covent Garden in central London, you will find Bodean’s latest barbecue smokehouse located on the former site of Russell Norman’s Miskin’s deli on Catherine Street. The seventh Bodean’s restaurant to be opened in the capital embraces founder Andre Blais’ concept of bringing the taste, style and soul of his beloved Kansas City barbecue to the United Kingdom in 2002 through his family restaurants; all of which have gone from strength to strength. This meat lovers’ paradise often touted as London’s best barbecue restaurant offers the ‘best ribs this side of the Atlantic’ and puts significant emphasis on home-smoking using authentic American smokehouse methods and barbecue. Bodean’s Covent Garden pre- sents diners with delicious meat, beautifully cooked, and gently smoked over English oak on a custom-built smoke pit including tender dry-rub beef ribs, melt-in- the-mouth brisket, perfectly prepared pulled pork and their famous burnt ends. Like all their restaurants, the decor is fun, laid-back and all-American which transports the diner from the grey London streets to the cowboy packed barbecue joints of the Midwest. The interior design created by Quentin Reynolds and the team at Reyco features dis- tressed wood wall cladding, leather-backed seats and cosy booths to provide a bar-style atmosphere to the 60-cover dining room. There is even an animated im- age of Western films actor John Wayne and a few skel- eton stag heads on the wall. With an extensive menu, diners are spoilt for choice at Bodean’s. Why not kick-start your BBQ experience with Flame Kissed Shrimp Skewers in hot sauce, or Memphis Style Pulled Pork Nachos with corn chips, chilli con queso, sour cream, and jalapeños? The Buf- falo Chicken Wings served wet or dry has a variety of sauces including hickory barbecue, hot, diablo, and Bourbon. For something lighter, try the Pulled Pork, Boston Butt, BBQ Jackfruit, Soho Special, or Tri-Tip Prime Smoked Beef Sirloin sandwiches. From Beef Burnt Ends (slow-smoked chunks of beef brisket) and Baby Back Ribs to a selection of Chicken Thighs with Burnt Ends, Ribs, Pulled Pork, or Texas Sausage, Bodean’s collection of oak-smoked meats is one not to be challenged. Take on the Boss Hog Platter of spare and baby back ribs, burnt ends, pulled pork, Bodean’s Covent Garden Smoke Them Out, Harry! Jada Brookes admires one of London’s iconic smokehouses at Bodean’s Covent Garden and their delicious menu of succulent meat dishes. Images courtesy of Roche PR