Meat to please you it’s all stacking up for city BBQ firm
ACOUPLE from Bristol believe they’ve spotted a gap in Bristol’s busy culinary scene – and are hoping to dispel the myth that a barbecue is just for summer.
London has long tapped into the US barbecue scene through restaurants like Bodeans and Smoke Stack. Although Bristol has a handful of spitfire and low-and-slow food outlets, it’s yet to take off on a grander scale than in the capital.
Launching earlier this year, Payne’s BBQ focuses on a homecooked style you’d typically find in the US, specialising in whole ribs, pulled pork and brisket.
Owners Ben and Ree Payne use a smoker to recreate the outdoor cooking that is a common way of life in regions across the US.
“When you cook meat slowly and you give it time to rest it’s an absolute game changer,” Ben, 30, said.
“What we do as a barbecue over here is so far behind. Burgers and sausages are so far away from what it could be. That’s what I fell in love with, the American lifestyle of how they do it. It’s an event and people queue up for this sort of stuff in America.”
Sourcing meat from Woods family butchers in Shirehampton, ribs and pulled pork tend to be the most popular items on Ben’s menu as people recognise them, with an option to purchase a whole rack of ribs for family meals or events. Brisket is one of Ben’s specialities, which is cooked and rested for 16 to 20 hours.
“Use your butcher! We’re going to lose them if we don’t keep using them for these kinds of things.”
Ben added that there are so many benefits to buying meat locally where it’s often cheaper and you can source exactly the right amount of meat.
The couple hopes Payne’s BBQ will encourage people to change their mentality in Bristol. “A lot of people haven’t eaten great ribs. I love seeing people try my food for the first time, they often say they’ve never eaten anything like that before,” Ben said.
Payne’s BBQ is open just for preorders for Saturday takeaway – collection only – currently where customers must book in advance so Ben knows exactly what to prepare for the weekend. Orders tend to close two days before service, with last orders for Saturday falling on Thursday each week.
For pre-orders, head to the Payne’s BBQ page. Follow on Facebook, TikTok and Instagram for updates. The next dates for takeaway are: Friday, April 28, and Friday, May 5.