3 x CIRCUS Awards Winners Serve Up A Rub-A-Dub-A-Licious FEAST!
One of the things that I have missed the most about lockdown is treating myself to some of my favourite street food. So when Harp Gill of The Rub posted in the Circus Foodie Group on Facebook his new menu for 'The Rub @ Home' Rich and I put our order in before they sold out!
So what had got our mouths watering? Read below:
Baby Back Ribs (1 Rack Each)
Pulled Chicken or Pork
Buffalo Chicken Wings
Mac 'n' Cheese
BBQ Pit Beans
2 Brioche Burger Buns
2 Brioche Hot Dog Buns
And homemade sauces that included:
Mango Scotch Bonnet (My favourite on the pulled chicken)
Blue Cheese Dip
Beer Braised Onions
And all this for just £15 per head!!!!!!!!!!!!!
So, what was it like?
One word - Rub-A-Dub-A-Licious! Ok, so it's my made up word but I think you get the picture. But when it comes to these 3 x CIRCUS Awards Winners I expect nothing less.
Harp himself dropped off our box of delights mid morning. It was great to see him and shoot the breeze after so long but I literally couldn't wait to get started on our lunch.
We laid everything out on the table and couldn't believe how much there was for the price. We settled on Baby Back Ribs with Sweet BBQ Sauce, Mac 'n' Cheese and Buffalo Wings with Buffalo Sauce and we were so pleased to see that it also came with the Blue Cheese Sauce, compulsory for dipping celery sticks in a la New York City style.
The food came with heating instructions and so we revved up the cooker and loaded her up with our selection and in just 10 minutes our lunch was ready.
"Very authentic, very tasty and very moreish!"
The Baby Back Ribs had been smoked for 6 hours previously over sweet and pungent hickory wood and so when we finished it off in the oven it had a beautiful charred bark from the caramelisation. Just gorgeous. The ribs were sooo tender that they literally just fell apart. We were off to a good start.
Next up we had the Mac 'n' Cheese which was the most heady mix of 5 different cheeses including Cheddar, Red Leicester, Emmental, Mozzarella and Parmesan for the crust. Seriously, Richard didn't even get a look in and I just inhaled it straight from the foil tin. Once I started on this I couldn't stop and I'd go so far as to say this is one of the best Mac 'n' Cheeses that I've ever eaten. Oozy, gooey and creamy and with a salty, crunchy topping of parmesan THIS was a cheese lovers delight!
When Rich and I visited NYC a few years ago we spent the last day visiting several Irish pubs on Manhatten and ordered Buffalo Wings in each one to see who made the best. (It was a pub just off Broadway in case anyone wants to know.) Man, they were good! One thing is for sure they all came smothered in Hot Sauce and were served with a stack of celery sticks and ramekin of homemade cheese sauce - just as The Rub's are. (Apart from the celery - we provided that...) Very authentic, very tasty and very moreish. They really are the perfect bar snack to have with an ice cold beer and I wish more places served them in the UK.
After a walk and waiting a few hours for our appetites to return - so satiated were we from our lunch - we were fighting fit and ready for round two. Ding Ding!!
We started with the Hotdogs - a jumbo 140g British pork sausage, smoked over a nutty Beech Wood that came with beautifully caramelised Beer Braised Onions that simply had to be warmed slightly and poured over the dog. I have one criticism! (GASP!) the brioche bun was just a tiny tad too small for the big dog but hey, that wasn't going to get in the way of our enjoyment, and we savoured every mouthful of the superbly seasoned sausage.
I've said it before and I'll say it again, brioche is a match made in heaven with BBQ meats as because of the slightly denser 'cakey-ness' - as opposed to lighter bread - it acts as a sponge and soaks up the juices of the meat so much better. Combine the savoury meat juice with the buttery sweetness of the brioche and it is just divine. I love it!
You can opt for either chicken or pork for your pulled meat, so we had one of each and again, both had been smoked for no less than 12 hours over Hickory wood. They were both so tender and moist. I opted for the Mango Scotch Bonnet sauce with mine and Rich had the Sweet BBQ with his pork. The sauce was lip-smackingly sweet with a back note of chilli heat that really elevated the chicken. I will definitely order this again from The Rub.
Well, I think you can tell that we REALLY enjoyed our feast! It was a real treat and reminded me just what I - as well as so many of YOU - love about the food @ The Rub. So much time and care goes into choosing great quality ingredients, creating mouth-wateringly delicious sauces and patiently smoking their signature meats as well as rustling up authentic sides. We really are very lucky to have them here in Milton Keynes.
What You Should Know
This May Bank Holiday the menu has changed slightly and instead of the BBQ Pit Beans they are serving a Spring Salad and there's a Smash Burger instead of the ribs.
Seriously, all you street food lovers, get your orders in now for the Bank Holiday Weekend and give yourselves a treat. You deserve it!
T - 07921 816010
BBQ Pit Beans & Hickory Smoked Pulled Chicken drenched in The Rub's homemade Mango Scotch Bonnet Sauce
Beech Smoked 140g handmade Hotdog with Beer Braised Onions
Mac 'n' Cheese with Emmental, Red Leicester, Cheddar, Mozzarella and Parmesan
Buffalo Wings with The Rub's own recipe Hot Buffalo Sauce
Hickory Smocked Baby Back Ribs