Spitalfields BBQ specialist HotBox is set to launch a new menu on 10th November, bringing together classic Texan barbecue dishes with the flavours of Central America. With a brand new charcoal grill and a two tonne rotisserie smoker at its centre, the menu draws inspiration from HotBox co-founder Basit Nasim’s travels across the Deep South and Mexico, where he fell in love with traditional BBQ as well as the vibrant local spices and chillies.
A decade spent travelling back and forth to Dallas and Austin allowed Basit to learn from the region’s best BBQ houses, becoming a loyal fan of Pecan Lodge, John Mueller Meat Co, and the legendary Franklin Barbecue where he and Head Chef, Lewis Spencer, spent time in the kitchen leaning the art of smoking from Aaron Franklin and his team.
On a trip to Mexico City, Basit first experienced traditional barbecoa, at El Prof, where the small market restaurant’s speciality is whole pit-roast mutton served with onion, lime and tacos, a version of which is a signature on the new HotBox menu.
“HotBox combines my dual obsession: barbecue and spice. Lewis and I have developed a new menu with a focus on combining traditional smoking with vibrant spices, and in particular chilli which is like salt and pepper for me – I can’t eat without it! I wanted to bring all the wonderful techniques, flavours and spices that I discovered on my travels to London, and the new dishes represent the food that inspires me”, says Basit Nasim.
Custom-built wood and charcoal-fuelled grill
Key to many of the new dishes is the brand new custom-built wood and charcoal-fuelled grill similar to the famous open Osado grills of South America, and the blend of oak, mesquite and applewood used in the meat smoking process.
Starters include Smoked Bone Marrow with spiced red onion chutney; BBQ Jumbo Prawn with mezcal and pasilla chilli butter; and 18 hour smoked Brisket Tacos with chipotle mayo and chimichurri. There’s also mains such as 28oz dry rubbed Beef Short Ribs; Smoked Baby Chicken, chargrilled with a scotch bonnet glaze; and the signature Mutton Barbecoa for two – organic sheep shoulder, slow smoked and finished with beer and tomato gravy, served with blue corn tortillas and cascabel tomatillo salsa.
The smoker and grill are used for many of the sides too which include smoked cheese macaroni, spiced skillet potatoes; chilli lime Mexican corn; and chargrilled pickles. To finish there’s Deep Fried Oreos served with salted caramel ice cream; Barbecue Apricots with pistachio and shortbread crumble; and a Chilli Chocolate Pudding served with banana and cashew ice cream.
HotBox opened in November 2014, after 12 months of festival events, pop-ups and residencies at Street Feast, where Basit and Co-Founder Preeya Khagram-Nasim still appear with their ‘Chuck Burger’ van. Located in a former art gallery in a listed building on Commercial Street, the HotBox interiors have a sleek, industrial design with long communal wooden tables and low lighting.
HotBox, 46 – 48 Commercial Street, London, E1 6LT
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