Pitt Cue Co. The Cookbook

Sublime, smoky and slow-cooked meats and more from one of the most celebrated London restaurant openings of 2012.

With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round.


From Pitt Cue’s legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it’s all irresistibly delicious food to savour and share.

Simon Anderson, Tom Adams, Jamie Berger and Richard H. Turner brought together their experience from Hawksmoor, The Albion, The Blueprint Caf? and Brunswick House to create a fabulously finger-licking, bourbon-drinking paradise that’s taken the London restaurant scene by storm.


April Bloomfield – who wrote the foreword – has spent most of her life in the kitchen. Her NYC restaurants The Spotted Pig and The Breslin Bar & Dining Room have each been awarded a Michelin star, and her latest – The John Dory Oyster Bar – has received rave reviews. April’s first book, A Girl and Her Pig, was published in 2012.

lemonade SYRUP

Deviled eggs with 
ROAST chicken skin


lemonade SYRUP



Makes about 2 cups


unwaxed lemons 10

sugar (we use soft light brown) 2 cups

water 1½ cups



Zest the lemons, then juice them, placing all the zest and juice in a pan.


Add the sugar and the water and heat slowly, stirring all the time, until the sugar has dissolved. The liquid should approach boiling point, but not boil.


Pass the liquid through a sieve to strain off the zest and lemon seeds.


Bottle, while still warm, in sterilized bottles (see page 78). The syrup can be kept in the fridge for several weeks.


For homemade lemonade, dilute to taste: 
3 or 4 parts water to 1 part syrup.


For a more unusual syrup, you can also try adding a tiny amount of fresh chile.


Deviled eggs with 
ROAST chicken skin


Deviled eggs originate from Rome and were first found all over central Europe in the nineteenth century. Toppings would vary, depending on the cuisine and produce of the country: The Russians topped a mayonnaise and egg mixture with caviar and potato, the Swedish used pickled herring and dill, and so on. We believe that deviled eggs are great in many guises—This is our favorite, and makes for some devilishly good eggs. This recipe makes more chicken skin than you will need—everyone needs extra chicken skin.


Makes 12, enough for 4


large free-range hen’s eggs 6

Anchovy Salad Cream (see page 205) 3 tablespoons

Kimchi Hot Sauce (see page 124) 3 tablespoons


Roast chicken skin

sprigs of thyme 3

chicken skins 9 ounces

chicken stock 3 tablespoons

Maldon sea salt, to taste


First, make the roast chicken skin. Heat the oven to 340°F.


Put the sprigs of thyme into a medium-sized roasting pan and lay the chicken skins on top. Add the chicken stock, then put the 
pan into the oven and cook, uncovered, for 
40 minutes, stirring every 10 minutes.


When the 40 minutes are up, drain off the fat and return the pan to the oven for a further 20 minutes to crisp up. The skins will not have the crunch of pork scratchings but will be like roast chicken skin. Season to taste.


Next, make the deviled eggs. Fill a pan large enough for 6 eggs with water and 
bring to a boil. Gently lower the eggs into the water and cook for 8 minutes. Remove the eggs, refresh under cold running water, and peel off the shells.


Halve the eggs lengthwise and transfer the yolks to a bowl. Mix the yolks with the anchovy salad cream and pass through a
fine sieve.


Arrange the halved eggs on a serving dish. Put 
½ teaspoon of kimchi hot sauce into the cavity of each egg, then place the yolk mixture in a pastry bag and pipe neatly into the egg cavities, on top of the sauce. Refrigerate for at least 20 minutes, then crumble the crispy chicken skin on top and serve.

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