BBQ Shack at the World's End

Meat fiends on a mission to sample authentic pit-barbecued ribs & burgers often have to double-check the address when they arrive at the World End's pub. A nondescript boozer on a scruffy stretch of London Road seems an unlikely venue for John Hargate (aka Chicago Jack) to flaunt the smoky skills he acquired working in Texas. But it's pleasant enough inside with chesterfields & book-lined snugs providing refuge from the big screens & pool table. Using stainless steel equipment to mimic the traditional enclosed ‘pits’, Hargate cooks meat for up to 18 hours over hickory, oak & apple wood until it is meltingly soft. Burgers, ribs & whole chickens are all given the treatment, but don’t miss the ‘armadillo egg’ – a jalapeño stuffed with cream cheese, topped with onions & wrapped in spicy s