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The Crombies of Edinburgh BBQ Guide

With BBQ season well underway, it’s the perfect time of the year to visit Crombies and pick up some of our award winning meat to cook at home.

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In order to get the best out of the BBQ season we have brought together some of the best tips in conjunction with the Scotch Beef.

1. What To Buy For The BBQ

The secret to the perfect BBQ is the preparation of the meat – this doesn’t necessarily mean you need to buy the best cuts, you can have a fantastic BBQ with cheaper cuts of meat too.

The best cuts of meat for this type of cooking are ones that work well being cooked quickly, the key ones being steak, chops, cubed meats are perfect for kebabs, mince for burgers and sausages.

2. Marinating

If you want to introduce more complex flavours to your meat then marinating it before cooking is key and it will keep your meat succulent and tender too.

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The opportunities to create different marinates are as limitless as your imagination, but if you are starting out then these are three tried and tested ones that everyone will love.

Garlic and Thyme Marinade for Beef (serves 4)

6 garlic cloves
2 tbsp olive oil
2 tbsp fresh thyme leaves
½ cup red wine
Salt and pepper

Smash and coarsely chop the garlic cloves, combine the garlic, oil, red wine and thyme in a bowl add the steaks and turn to coat. Cover the dish and refrigerate for 2-4 hours, turning the steaks.

Chilli and Honey for Lamb (serves 4)

2 Garlic cloves
1 tbsp seeded mustard
1 tsp grated lemon rind
2 tbsp lemon or lime juice
2 tbs honey
2 tsp curry powder
1 tsp chilli paste
1 tsp turmeric

In a bowl stir everything together then rub it into the lamb and marinate for 3 hours

Mustard & Herb for Pork (serves 4)

8 garlic cloves
4 tsp Dijon mustard
6 tbsp brown sugar
120 ml vinegar
120 ml olive oil
4 tsp dried basil
4 tsp dried oregano
4 tbsp Worchestershire sauce
Salt and pepper to taste

Combine all the ingredients and mix well. Place the pork in the marinade for 2 hours turning occasionally.

To marinade meat is very simple, mix your marinade ingredients together, place the meat and marinade in a plastic bag and refrigerate until you are ready to cook. Prior to cooking, the meat should be drained of excess marinade, which will allow the meat to brown.

The key to marinating is to plan in advance and make sure you give the meat a minimum of two hours marinating, if you are marinating for longer make sure the marinade does not include any acidic juices (lemon, lime, vinegar) as this will start to cure the meat.

Basting your meat with extra marinade during cooking will add instant flavour and keep the meat tender and moist Just make sure you do not use marinade that has been in contact with raw meat so make extra instead.

Not all marinades are wet marinades you can also make dry ones too, which help bring out the flavours and the natural flavours of the meat will help the marinade stick.

3. Cooking Guidelines

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Cooking times on a BBQ vary depending on the heat of the coals, height of the grill as well as size and thickness of the cuts of meat. The best time to cook meat is when the coals have changed colour from black to grey and are glowing red hot.

We have put together a handy illustrative guide to cooking meat, which you can access here.

4. BBQ Safety

Whilst BBQ’ing is lots of fun, you should make sure you apply the following safety tips to be safe when you cook.

• Always wash your hands thoroughly before preparing food, and especially after touching raw meat
• Ensure all meat is cooked completely through and that it is piping hot
• Keep hot food hot and cold food cold until you are ready to eat them
• Use separate utensils for raw meat and cooked meat and don’t put cooked food on a surface or plate that has previously had raw meat on it
• Don’t add marinade or sauce to cooked food if it has already been used with raw meat
• Remember BBQ’s can be dangerous so apply common sense when using them.

For more food hygiene tips visit food.gov.uk

5. Top Tips

Use the oven – if barbequing lots of meat at once it can be cooked on the over first them finished off on the BBQ to give it that BBQ flavour.
Charred does not mean cooked through – Even if meat has been burnt on the BBQ it does not always mean that it has been completely cooked through. Cook food over a steady heat and always check it is cooked in the middle.
Soak skewers – If you are cooking kebabs then soak your skewers in water first which will stop them burning. Add some additional flavour to your meat by soaking them in wine, cider, beer or juice first.
Keep food cool – Keep food out of the fridge for the shortest length of time possible in warm weather.

6. BBQ Toolsspatulas

Spatula and Tongs – these key tools will flip anything
Basting Brush – the perfect tool for keeping your meat moist
Water Spray – keep your fires grease free with a water spray
Over Mitts – essential when the heat is on
Wire Brush – don’ t let your gril build up with residue, clean it while it is still warm
Apron – stop any splashes of food getting on your clothes

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You can currently buy our BBQ pack for £49.50 normal retail price is £75 

http://www.sausages.co.uk/offers/bbqpack

This special offer pack contains :

  • 2 x 500g (100g larger style) Rum & Ale sausages
  • 2 x 500g (100g larger style) Caramelised Onion pork sausages
  • 2 x 3 Jumbo Beef burgers (140g each)
  • 2 x 3 Pork, cheese & chive burgers (110g each)
  • 3 x Fruity Plum pork steaks (140g each)
  • 3 x Garlic & herb chicken steaks (165g each)
  • 3 x Hot chilli Mexican chicken steaks (165g each)
  • 10 x Alabama Steak skewers (45g each)
  • 2 x 3 Beef rump steaks (preoiled) (120g each)
Posted in Top Tips.

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