Whilst chatting with the team this week in the butchery, we talked lots about barbecue’s, from what makes a good BBQ – to all the essential things we firmly believe helps create that special outdoor feast.
Naturally the number one essential for any BBQ is to order our meat! Joking* aside, here is a short list of areas we believe help make your planning and execution on the day more of a success. (Should you have any further tips, bbq ideas or suggestions that I can later add to this blog, please drop me an email as I would be delighted to hear from you).
Light the barbecue before the guests arrive!
When guests arrive or the rest of the family are called over to the bbq, maybe have some grilling under way – maybe just offering a few bites to wet their appetite for what feast is to follow shortly. At the very least, your guests will arrive to the tantalising smell of the debris burning off the barbecue grills. This really sets the scene for everyone.
Take the meat out of the fridge!
Always give enough time out of the fridge, at least 20 minutes, for raw barbecue dishes to lose their chill and to be approaching room temperature. If the meat, chicken, fish or vegetable is too cold in the centre, the outside may well burn before the inside is cooked.
Preparation is key!
Plan and put together everything you need in one place and ready to go. Get marinating the day before and prepare everything to as advanced a state as you can. This will leave you with less washing-up and more time to set up drinks and create the party atmosphere on the day.
Stay with your BBQ!
Stay with your actual BBQ for as long as you are grilling, for the best results and for safety’s sake. Trust me, you won’t get lonely. The BBQ chefs never do! There are always a handful of guests (probably mates with a beer in hand!) who will huddle around giving their advice throughout. Barbecuing is theatre, enjoy the centre stage.
Rest the meat!
Resting meats after barbecuing is as essential a part of the barbecuing process as any other. If you were to eat a steak directly off the barbecue, it would be tough and juices would flow out the moment you prodded it with your steak knife. Leaving it to rest for a few minutes allows the meat sinews to reabsorb the juices. Rest the meat on a warmed tray on the top rack or away from the direct heat covered with perforated foil.
I hope some of these tips are helpful and useful in delivering the best results. Remember, Monday to Friday every week we have two incredibly skilled butchers who can help you with any meat related questions you may have. Just call or email our sales team.
Enjoy your BBQ!
With best wishes,