Foodie Chap With Chef David Lawrence of Black Bark BBQ
SAN FRANCISCO (CBS SF) - Black Bark has been more than FOUR years in the making, the time that Executive Chef David Lawrence has spent cooking and visiting the kitchens of barbecue institutions across the country; experiences which helped him learn the history of the culinary genre and allowed him to sample the best that each style of barbecue has to offer. Lawrence has been working to shape the backbone of the restaurant and ensure a measure of authenticity.
Black Bark's namesake is that of the deep, dark, rich crust that forms around a piece of meat after hours under smoke—a staple in creating the signature flavors of our meats, like mounds of Brisket, Ribs, Chicken, and Hotlinks.
Black Bark specializes in "San Francisco style" barbecue— meshing a bit of Texas style, utilizing dry rubs and sides typical to the region, with specific techniques from Carolina and Kansas City.
At Black Bark you can grab a bite while watching a game or before a live show or movie in The Fillmore District. The best seat in the house for me personally is at the bar where local brews on tap are served alongside some of the best BBQ I have ever devoured. The portions are a plenty so expect to have a little left over to take home.
It's fitting that Chef David Lawrence is going back to his roots at Black Bark. Raised in London with a Jamaican father - BBQ was often a go to for dinner with his Dad at the grill cooking spice fueled Jerk BBQ. It's a far cry from the Michelin starred restaurants in London that Kickstarter his career but says David "there is a commonality though, using the best ingredients".
Enjoy my tasty talk with DAVID LAWRENCE the brilliant Chef behind Black Bark BBQ & 1300 Fillmore.
Cheers, Liam!
Chef David Lawrence's
Black Bark BBQ Chicken
Ingredients:
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 tablespoon sugar
- 1 whole chicken, halved
- Hickory wood chips
Directions:
- In a bowl mix all dry ingredients together.
- Rub the seasoning over the chicken half's. be heavy with the seasoning. Cover with plastic wrap and place in fridge for 2hrs.
- Place wood chips in the smoking tray of the grill, or you can make a packet out of aluminum foil and poke a few holes in the top of it and place on top of your hot coals. Place the chicken on to the grill skin side up and cook for 1hr and 25 minutes or until its done.
- Tips. If you can find pecan wood chips. Add a little, pecan wood gives the chicken a very brown mahogany colour to you chicken.
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