Meat to the beat


Dave Lee Roth of Van Halen insists on M&Ms with the brown ones taken out and Axl Rose of Guns ‘n’ Roses will only eat square melons (they do exist, apparently).

Rock star riders are the stuff of legend, but Newcastle-based BBQ smokehouse Longhorns is taking a no-nonsense approach at the Run, Rock n Raise gig in Newcastle on September 11.

Catering on the night for Kaiser Chiefs, Kodaline and Lisbon, who will play at the gig in aid of the Graham Wylie Foundation for underprivileged children in the North East, the Teenage Cancer Trust and music therapy charity Nordoff Robbins, Longhorns is serving up its best grills and burgers. One hungry diner will be Peanut, Kaiser Chief’s keyboard player, who will be performing immediately after running the Great North Run. So what do you feed a rock star who’s just done a half marathon? Try this from John “Big Poppa” Nellist (pictured), head chef at Longhorns and tell us what you think!

Run, Rock n Raise, September 11, Metro Radio Arena, £25/£35 tel 0844 493 6666,

The Governor of El Paso
Serves: 1
  • 1 sausage (Longhorns uses its own Andouille sausage; we suggest a good-sized spiced sausage from your butcher)
  • 1 slice Monterrey Jack cheese
  • 50g chorizo chunks
  • 50g diced pepper
  • 1tbsp onion chutney
  • drizzle of a spicy sauce (Longhorns uses its secret Snake Oil Sauce)
  • 1 brioche bun
  1. Remove the sausage meat from the skins (discard skins) and shape into a burger patty. In a hot pan with a little oil, seal the patty for 2 mins each side. Place on an oven tray and cook for 15 mins at 200C/Gas6, adding a slice of Monterey Jack cheese on top a couple of mins before the end of cooking (use a temperature probe to ensure the meat is cooked to 80C).
  2. While you wait for the burger, cook the chorizo and diced pepper in a frying pan, stirring occasionally, until they're heated through (check the core temperature of the chorizo is above 80C).
  3. Set aside. Cut the brioche in half and lightly toast. Spread 1tbsp of chutney on the bottom half. Add the burger, heap chorizo and peppers on top, drizzle some spicy sauce and add the top of the bun to complete.

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