Bryan Tyrell of Bodeans tells us what works and what doesn’t in his restaurant

By BigHospitality Writer

- Last updated on GMT

Related tags: Barbecue

QUARTER CHICKEN COMBO This is always on all three of our menus (in Soho, Clapham and Fulham). It's got spare ribs, smoked chicken (bone-in) and pulled pork so it gives people a chance to try three of the most popular things on the menu. The ribs ..

QUARTER CHICKEN COMBO This is always on all three of our menus (in Soho, Clapham and Fulham). It's got spare ribs, smoked chicken (bone-in) and pulled pork so it gives people a chance to try three of the most popular things on the menu.

The ribs are the most popular ribs that we do, they're a little bit meatier than ribs usually are. They're also one of the dishes we did when we won the World BBQ Championships. The chicken is slowsmoked and then glazed with a barbecue sauce and the pork is pork shoulder cooked overnight so you get chunks of pork so tender you can just pull it apart with your fingers.

GRILLED PORK TENDERLOIN I absolutely loved this. We put it on in the Clapham branch. It was fantastic so I blame it on the waiting staff for the fact it didn't sell. It was marinated in puréed chipotle peppers and green apple juice sauce with onions that were reduced so it was really sweet and cut through the heat of the peppers but still had lots of flavour. We kept it on for a month and only sold five or six portions a week. It just wouldn't sell, which was a shame because it was fantastic.

bodeansbbq.com

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