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The home of Rhythm ‘n’ Blues in London would not be complete without some good ol’ hearty American fare. To help create our little bit of the deep south on Camden High Street, we have some genuine Deep South classics on our menu at The Blues Kitchen. Our meats are smoked on site, over fruit woods in our very own BBQ pit.
Here is the history behind some of our favorite all-American dishes:
BBQ
Here at The Blues Kitchen, we have installed our very own smoker where we slow roast beef brisket, pork ribs and chicken over fruit woods for eight hours at a time. This method of cooking creates the tenderest meat this side of the Atlantic that is then lavished with our secret recipe BBQ sauce and special spice blends. As usual, we like to stay as true to our favorite American recipes as possible – here is a little about the origins of BBQ food in the States…
After the American South went from a rural-agricultural region to a more urban and industrial area, grocery stores provided pig meat, agricultural fairs replaced festive pig killings, and the barbecue restaurant took over the time-consuming task of slow-cooking pork. Usually, these restaurants grew out of a simple barbecue pit where the owner sold barbecue food to take away. Many of the pit men only opened on weekends, working (usually on a farm) during the week and tending the pit on weekends. The typical barbecue shack consisted of a bare concrete floor surrounded by a corrugated tin roof and walls. Soon, stools and tables were added, and the ubiquitous pig adorned the outside of the building. The BBQ restaurant attracted fans of every colour and class and was an interracial meeting place before the forced integration in the 1950’s / 1960’s.
BUFFALO WINGS
There are a many stories about the way in which they were first prepared, but this is the version that The Blues Kitchen likes best:
“Buffalo wings were first prepared at the Anchor Bar by Teressa Belissimo, who owned the bar along with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce”
Across the States Buffalo Wings are often a feature of eating competitions – a challenge to see who can eat the greatest number or even spiciest wings! A common theme in the US, another example of this is the annual Hot Dog Eating Competition that takes place on Coney Island, New York every 4th July weekend.
NEW ORLEANS GUMBO
It is widely agreed that Gumbo originated in Louisiana in the early 18th century. Essentially, a spicy stew to feed large numbers containing meat and / or shellfish cooked in a stock with peppers, celery and onions.
Gumbo is often used as a metaphor for the mix of cultures that exist in southern Louisiana. The dish combines the culinary practices of French, Spanish, native tribes, African slaves, as well as Italians and Germans. In the 18th and 19th century, people from these cultures lived together within a fairly small geography with minimal mobility. This fostered an environment where cultures could influence each other and meld to create new traditions and cuisine.
