Pitt Cue Co
Caramel Chicken Thighs Recipe
What could be better than tender chicken thighs with crispy skin, glazed with a spicy chipotle-ginger caramel sauce? This recipe will make plenty of caramel, so there will be some left over for the next time around.
Win a Copy of Action Bronson’s New Book and Dinner for Two at Pitt Cue Co.
Enter our giveaway to celebrate the publication of 'F*ck, That’s Delicious: An Annotated Guide to Eating Well.'
The Best Food Moments from This Week's Episode of 'Fuck, That's Delicious'
Let's revisit some of the best meals from this week's FTD, from fried chicken in Amsterdam to delectable barbecue in London to classic bodega deli sandwiches in East New York.
This Suffolk Farm Holds the Secret to Perfect Barbecue
Kenton Hall Estate Farm is home to a herd of rare Longhorn cows, a breed London chef Neil Rankin has chosen for the grilled beef dishes at his new restaurant. “I look for that pure, beefy flavour,” he says, as we take a tour of the farm.
How I Learned to Un-Cook Meat and Make Better Steaks
I’ve worked for some of the best chefs in the world—Marco Pierre White, Alain Ducasse, the Roux brothers—but since cooking on charcoal and live fire, I’ve had to learn to un-cook, to keep things really simple.
Flies Made From Pig Hair Catch the Best Trout
“I like being near small, wild rivers in the middle of nowhere, preferably without phone signal,” Tom Adams, founder of London’s Pitt Cue Co., tells me as we embark on a Hampshire fishing trip.
Screw the Puritans and Eat More Mince Pies
Supermarket pies are the bearers of gloom rather than culinary joy. Don’t buy your pies—make them yourself, because it ain’t that hard. And the classic mince pie, frowned upon by the Puritans, is as good a place to start as any.
The Artful Slaughter Begins with a Rub Behind the Ears
Last weekend, I joined a bunch of chefs in Cornwall, England, at the behest of Tom Adams, Pitt Cue Co.'s owner and Mangalitsa lover to learn how to kill the Rolls Royce of pigs from the Austrian porcine authority, Christoph Wiesner.
Chef's Night Out: Pitt Cue Co.
Chef and co-owner of London's magnificent barbecue restaurant, Pitt Cue Co., took us on a boozy, boisterous night out that involved burning chopping boards and the appearance of some incredibly questionable late-night television.
Hairy, Feral Pigs Produce the Most Delicious Meat
I became a bit of a pig geek a few years ago and fell in love with Mangalitsas—the hairy, semi-feral kind that are tough as nails and produce red meat similar to beef. After I built them a woodland "pigtopia," I quickly realized that they're the most...
We Need to Quit Our Obsession with Meat
Everyone from chefs to food bloggers loves artisanal meat, but maybe we should be paying a bit more attention to just how bad stuffing our stomachs full of animal flesh is.
We Need to Quit Our Obsession with Meat
Everyone from chefs to food bloggers loves artisanal meat, but maybe we should be paying a bit more attention to just how bad stuffing our stomachs full of animal flesh is.