Like a back rub

We rubbed our barbecue ribs with a black beef seasoning, along with the usual ingredients such as salt, pepper, garlic, brown sugar, onion and hot chilli. There was also charcoal in that rub. While waiting for our ribs to cook, we also barbecued smoked bacon lardons, cured meat and venison backstrap in a Worcester sauce marinade. Water added more complexity with aromas of caramelised honey figs, but we soon came back for more meat. This time it was breast of partridge rubbed with a little butter and with a rasher of streaky bacon over the top, all washed down with a salted caramel espresso martini. Following four years in an ex-bourbon hogshead, we transferred this whisky into a first fill oloroso hogshead.