BBQ Tips from The Gower Butcher, Portland Street
Jul 8, 2021
To celebrate summer, we’ve spoken to Al at The Gower Butcher, Portland Street, to give us the lowdown on the best BBQ meats to WOW your friends and family with this summer.
Put down your basic burgers and sausages, and let Al explain how it’s really done.
Baby Back Ribs
“These have grown in popularity over the last few years and for good reason. They taste incredible on the BBQ, especially when cooked for hours and the meat just falls off the bone. The best marinade we make is a BBQ and Chinese marinade mix. Leave it on your ribs for between 2-24hours before BBQing.”
Caramelised Red Onion sausages
“While you can’t go wrong with a standard pork sausage, if you want to impress, you’ll need to explore something new. We create a variety of specialised sausages in-house from beef and chilli to honey and mustard. However, our most popular
are the caramelised red onion sausages. Just cook them exactly as you would a normal sausage on the BBQ but get ready for an explosion of great flavours when you bite in.”
Butterflied Shoulder / Leg of Lamb
“This is something extra special for the BBQ. Our butterflied legs of lamb, we’d suggest you making a simple marinade of honey (or sugar), lemon and basil. For a butterflied shoulder of lamb, I’d suggest bringing it back to basics – I’d just add salt, pepper, oil and a pinch of rosemary.
“Cooking steak on a BBQ is something else. I would always recommend either a ribeye rump steak or if you really want to impress, a T-bone. The fattier the steak, the better. The fat keeps the steak extra moist and extra tasty. Avoid BBQing a fillet or sirloin, it would be a waste.”
“Flat ribs are the beef version of pork ribs. They’re hugely popular in America and they’re quickly growing in popularity over here. They’re packed with flavour. You could leave them as they are or marinate them in a variety of marinades from Chinese, BBQ and salt and pepper to garlic butter. A lot of customers are opting to do cook them as American’s would and that’s in a smoker for 8 hours. Flat ribs with ‘slaw is perfect combination.”
“Our brisket burgers are perfect as they are. They don’t need any marinades. The fact that brisket beef is used to create the burger, means that already, your burger is packed with beefy flavour and is extra rich, compared with normal beef burgers. They’re the best burgers you can get for a BBQ and enjoying them with cheese and salad in the bap of your choice is ideal.”
“Chicken thighs, drumsticks and legs are best for a BBQ. There’s more fat on these cuts, which make them juicier. I would always recommend cooking them in the oven before finishing off on the BBQ, just to be safe. We have a huge variety of dry marinades and we love working up marinades for4 our customers too – so just let us know what flavours you’d like us to make up for you, and we’ll do it!”
“If you’re not marinating your meat but would like to add subtle flavour, add a hard herb such as rosemary, thyme or oregano to your charcoal. The smoke will lift the herbs and your meat will be enveloped in incredible, subtle flavours, adding something extra special to your BBQ.”
Visit The Gower Butcher on Portland Street for more information or visit the website directly if you would like to organise a delivery https://thegowerbutcher.co.uk/