When you pull up to the little BBQ place to the north of the castle housing Pilcher’s and the River Coffeehouse, look for the smoker in the parking lot. Take a deep whiff as it belches amazing smells.
However, the rest of the method is similarly simple – just fry off the patties, coat them in your favourite barbecue sauce, toast your buns and assemble, topping with gherkins and white onions. Nick ...