Preparing for a summer BBQ? Here are some great tips from Somerset based butcher Jon Thorner’s.
Preparation – light the barbecue in advance, so it is at the right temperature when you’re ready to start cooking. Prepare your ingredients; make the salad and side dishes as early as you can to spend more time with your guests.
Cooking – take the meat out of the fridge to get it to room temperature before barbecuing, to avoid the outside of the meat burning before the inside is cooked. A steak needs a hot grill and cooked quickly each side, whereas chicken needs a lower heat and cooked slowly. It is so important to rest the meat; a steak eaten directly from the grill can be tough, let it rest for a few minutes to relax and reabsorb the juices.
Quality ingredients – a barbecue is all about the meat, so make an effort. At your local Jon Thorner’s butcher you will find a great selection of interesting meat. Our West Country beef and lamb and English pork and chicken, come in a variety of marinades, with flavours from across the globe from spicy sauces to herby rubs.
We offer classic choices such as our award winning sausages and gourmet burgers, or spare ribs and kebabs. Or why not ask a butcher to butterfly a leg of lamb, then marinate in garlic and rosemary or cook up some thickly cut rib-eye steaks.