Kent Ambient Product of the Year 2021: Ketchup Smoké by Brisket & Barrel
RECIPE: La Barrel goat with spicy asparagus
Hi there, we are Alexandre, Sebastien and Quentin, Brisket & Barrel’s chefs and owners.
Guided by our passion for all things Smoké, we created the company in 2016 as a French barbecue smokehouse doing catering and pop-ups. We then went on and opened the restaurant a year later in Sevenoaks. Our menu celebrates barbecued slow-cook food prepared with a French cuisine twist.
It’s now evolved into a deli as well where we promote a selection of products from Kentish producers and artisans.
We have developed a range of delicious smoky sauces to be the perfect accompaniment to our barbecued meats and veggies. The feedback from customers was so good that we have decided to produce bigger quantities and make them available for everyone to enjoy at home.
Our range currently includes the Ketchup Smoké, The Barbecue Smoké, Barbecue Mango, The Beef Rub and our signature BRK Rub.
The Ketchup Smoké and the Barbecue Mango have each won a star at the 2020 Great Taste Awards.
Smoké is the French twist we’ve added to smoked!
1 goat shoulder
1 jar Brisket & Barrel Ketchup Smoké
20g of chilli purée (if you like it spicy)
Approx. 500g asparagus
20g Brisket & Barrel BRK Rub
2tbsp. Olive oil
Flaked almonds (to serve)
• Score the skin of the goat shoulder surface to allow the marinade to penetrate it properly.
• Mix the Ketchup Smoké with the chilli purée.
• Cover the meat with the Ketchup Smoké and rub it to make sure it’s spread evenly on the surface. Cover your plate/dish containing the meat with cling film and let it marinate overnight in the fridge.
• Take the meat out of the fridge 1h before cooking.
• We cook our meat in the smoker so you can use yours if you have one or you can use the oven.
• Preheat the oven or your smoker at 120°C. Place your meat in a baking tray and place it in the oven.
• Cook it until the surface starts caramelizing and turning brown. It should take 2h30min – 3h depending on the size of your goat shoulder.
• Cover the tray with aluminum foil and continue cooking for another hour – 2 hours if it’s a big goat shoulder. The foil cover will help retain the moisture and keep the meat from being too dry after cooking.
• It’s ready when you can put a knife through it without pushing hard. You should be able to pull the meat effortlessly.
• Turn the heat of the oven up to 200°C.
• Rinse the asparagus spears. If the ends are tough, break them off.
• Line a roasting pan with foil. Arrange the asparagus spears in a single layer on the lined roasting pan.
• Drizzle with olive oil and rub the spears all over with the olive oil to coat.
• Apply the BRK rub and rub over the asparagus spears to make sure it’s evenly distributed.
• Roast at 200°C for 10-12 minutes, until they turn light brown.
You should be able to pierce the asparagus easily with a fork.
• Roast the flaked almonds
• Serve the pulled goat with asparagus on the side laid down on a dash of Ketchup Smoké and sprinkle the flaked almonds on top.