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Anyone who knows anything about barbecuing knows that one sixty Farenheit is the golden temperature for cooking and smoking meat – it’s when the connective tissue breaks down to give that unctuous melting sensation that the best slow cooking can create. However if they don’t, they’ll quickly get into the swing of the idea at this Cityside American-style barbecue house. Set up by David Moore, of Pied à Terre and L’Autre Pied fame, you can expect slow-cooked ribs and rumps, prepared and served as best they can be, but replacing the ubiquitous sticky sauces in the American equivalents are herb- and spice-led sauces that complement rather than mask the awesome flavours of the meat. Publican Sean Martin is partner in the business and his list of 50 craft beers has something for all comers, though the cocktails, made by people who know how to do them properly, may be some people’s first choice of tipple.
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