It is officially barbecue season! The sun is finally shining and temperatures are starting to rise. Most of us love a barbecue, and the Gog Magog Butchery team are no exception. Ollie has selected his favourite cuts to put on the barbecue – we do make award winning sausages and burgers here on the farm after all – but there is so much more to barbecue with. He’s also given us his top barbecue tips and a recipe for Beer Can Chicken.
Brisket: One of my favourite cuts to slow cook on the BBQ. This fantastic piece of meat can be cooked on or off the bone. Cover it with your favourite rub or just leave it naked. This piece of meat with its layers of meat and creamy white fat is a winner in my book.
Cote de boeuf: These single ribs of beef with their amazing marbling, make an incredible cut to chuck on the barbie. Cooked it medium to rare with a minimal amount of seasoning and nice fresh green salad. That’s all it needs.
Butterflied Leg of Lamb: This cut is great if you have 6-8 people to feed and want to cook a single piece of meat. The tender new-season lambs we have at the moment make this a super quick cook and perfect if you like your lamb blushing. Flavour it with the classic rosemary and garlic or try a more exotic marinade.
Lamb Cutlets: New season lamb cutlets take no time at all on a hot BBQ. Best with the simplest of seasoning. Small but perfectly formed, these are definitely worth it.
Pork ‘Tomahawk’ Steak: The Coute de boeuf of the pork world. We are very proud at the Gog’s Butchers to be working with Mark Hayward and his team at Dingley Dell to bring you their very exclusive Dingley Dell ‘Black’ Pork. This Iberico crossed pork has some of the most amazing marbeling we have ever seen, which gives this pork a taste that is really in a league of its own! This is a must have for any serious food lover.
Whole Chicken: The days of boring old chicken thighs burnt to a crisp on the BBQ are over! Long live the whole chicken! Whether spatchcocked or cooked stood upright a la ‘Beer Can Chicken‘ – covered in your favourite marinade or rub the humble whole chicken is a great way cooking on the Barbie.
Gog Magog House Rub
100g soft brown suger
10g garlic powder
1tsp cracked black pepper
1tsp ground coriander
1tsp ground cumin
1tsp cayenne (optional)
HOW TO MAKE OUR BEERCAN CHICKEN
- 3lb – 4lb Whole Chicken
- 1 Can of Lager
- Magog House Rub
1: Preheat your barbecue or oven to 200°C/400°F. Take your chicken out of the fridge. In a bowl mix some of the Magog House Rub with 3 tablespoons of olive oil until you get a nice paste. Rub the chicken all over with the paste, inside and out, using your hands to make sure you get it into all the nooks and crannies!
2: Crack your beer open, have a couple of good swigs so your can is just about half full, then lower the chicken on to the top of the can so it looks like the chicken is sitting on the can.
3: If you’re using the barbecue, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it. The same principle applies to roasting.
4: Carefully sit the chicken on the bars of your bbq. Cook for around 1 hour 10 minutes to 1 hour 30 minutes or until it’s golden and delicious and the meat pulls away from the bone and the juices run clear. If this isn’t the case (all barbecues and ovens are slightly different) just cook for a bit longer.
5: Once done, remove the can and loosely cover your chicken with foil and a tea towel while you get some grilled veg, salad or slaw together. Enjoy!
Leave a reply
You must be logged in to post a comment.