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Anyone who loves a BBQ must have a good relationship with their butcher. Whether that be an independent with his own shop in the village high street or tucked away somewhere on a side road, or at the neighborhood supermarket, one ought to get to know and rely on him.
Very often you can get great recommendations about how best, how long or which marinades to use to cook a piece of meat. He can also recommend as to which cut of meat might be best or have an alternative if he has something interesting in stock.
Even if one has the very best Weber gas grills or Weber bbq available, getting the very best fresh meats can make a massive difference. And from the viewpoint of the chef, it should be simpler to cook correctly and earn better praise. For it is well known that the lady of the house will make the salads, blend the marinades, lay the table, coordinate the sauces, get the crockery scrubbed and ready, peel and cook the vegetables. And the man of the house will put the meat on the BBQ, move it about it a bit and will wallow in the adoration of those fed.
As well as getting fresh chops, steaks and sausages (always take the home made if using an independent butcher), one should get the best fresh mince and use it to make your own burgers. In Australia you can’t buy ready made burgers because it’s a source of pride for an Aussie to make his own. And they are so simple to do – put some bread in a blender and render them down to crumbs and blend with the meat along with an egg, some olive oil, finely chopped mushrooms plus whatever choices of herbs, seasonings and spices are desire. That’s a simple recipe of course, subsequent to that one gets used to it, it’s a case of trial and error. Mixing together combinations of mincemeats is fun as is including or taking out other things. And so goes the expedition for the perfect burger.
Part of the enjoyment of cooking on a BBQ, whether it is on a charcoal burner or something like Weber gas grills, the fat or oils spilling onto the flames will cause a very pleasing flash of flame as it ignites. These flares are useful in themselves as they will seal the surface of the meat and keep in the juices that give the flavour to the inside of the meat which is why the fire and grills must be as hot as possible, while the marinades and sauces improve the taste of the outside.
We are very privileged here in that we have a maginifcent butcher in one of the villages and their knowledge is unmatched as are their sausages. And their ribs. Ooh, and the pork chops. Put any of those on a Weber bbq and serve them up to your friendsmates and they will adore you forever.
Related articles
- Don’t go for the burn: the fine art of the barbecue (independent.co.uk)
- BBQ Smokers, Some Things To Be Aware Of (mydecorarticles.com)
- Fred the Butcher dies (timesunion.com)
- Best BBQs (moneysupermarket.com)
- Easy Peasy Barbeque Sauce (cookingwithkatie.wordpress.com)
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