As soon as the British weather offers up some sunny weather, you can guarantee the enticing smell of grilled meats will be wafting through the air as you step outside.
It’s a smell that makes you think, “I really need to get the Barbecue lit tonight”, and that point, you realise you don’t even have one.
To guarantee the succulent, smoky flavours of the grill you need proper equipment. No one wants a half cooked sausage off a disposal tray barbecue that you’ve ruined your back leaning over to attend to.
Luckily for you, the Outdoor Living range here at Direct Stoves has a bounty of BBQs, Grills and Smokers ready to transform the tasty meaty treats you serve up to family and friends.
Not only do we take you through some favourite BBQs & Grills from our range, in this blog post we have the pleasure of introducing The Meat Box Company as a guest contributor to offer up some mouth-wateringly meaty recipe tips.
The Meat Box Company are on hand to answer questions such as ; “What meats are good for BBQ?” or “How do I make BBQ meat tender?” , by offering up a couple of mouth watering recipe ideas and grilling tips for a perfect BBQ.
Which beef cut is best for BBQ?
“Cooked on a hot bbq our cote de boeuf is full flavoured and can be enjoyed simply as it is. If you are looking for something to serve along side this premium cut why not try some grilled vegetables and field mushrooms drizzled with salsa verde.”
BBQ Cote De Beouf
Ingredients: 1 cote de boeuf Sea salt Freshly cracked black pepper 1 tsp vegetable oil
Method: Remove the cote de boeuf from the refrigerator 30 minutes before cooking to allow it to get to room temperature and season generously with sea salt, cracked black pepper and a little oil rubbed all over the steak. You can at this stage add your favourite bbq rub.
Prepare your bbq by letting it reach a steady high temperature.
Place the cote de boeuf onto the bbq and sear on both sides for 3 minutes each side. Move to a cooler area of the bbq, close the lid and cook for 7-8 minutes on each side for a medium rare finish.
Remove the steak from the bbq and rest for 10 minutes before slicing.
What is the healthiest BBQ meat?
“Venison has a delicate yet unique flavour and makes delicious kebabs and is one of the healthier meats with half the fat content of beef.”
BBQ Venison Loin Kebabs with Sweet Chilli Marinade
Ingredients: 500g venison loin, cut into cubes 60ml, sweet chilli marinade, 2 tbsp rapeseed oil, 8 mushrooms cleaned, 1 yellow pepper, washed and cut into bite size chunks, 1 red pepper, washed and cut into bite size chunks ,1 red onion, peeled and cut into wedges, salt and pepper to taste.
Method: Place the venison cubes into a large mixing bowl and mix with the sweet chilli marinade. Leave to marinade for at least 1 hour.
Thread the meat and vegetables onto the wooden skewers.
Grill the kebabs for about 5 minutes on each side or cooked to your liking.
Sweet Chilli Marinade Ingredients: 2 cloves garlic, chopped fine, 60ml sweet chilli sauce, 2 tbsp soy sauce, 1 tsp sesame oil, optional
Method: Whisk all the ingredients together, pour over the venison loin cubes and marinade for at least 1 hour.
“It is important not to over cook the venison as it will become dry and tough if cooked well done. Aim for medium which will render a rosy pink colour inside after cooking.
Soak your wooden skewers in water for 1 hour first to prevent them from burning on the bbq.
Grilled tomatoes and saffron rice or char grilled courgettes are great to serve with this dish.”
BBQs and Grills
The Morso Forno Gas Grande is a handy grill with a minimalist design. The outer shell of the Forno is made from moulded aluminium and features a solid cast iron grilling grid, while the handle of the Forno completes the grill not just in terms of design but also ergonomics. The four legged design of the grill offers fantastic stability but without doubt, it is the sleek and stylish nature of this model that makes it such a winner.
In Spanish cooking, a la plancha means “grilled on a metal plate”. Food that is cooked a “la plancha style” are traditionally cooked on a round, flat metal plate. The circular shape of the Buschbeck Yurok’s 4mm thick cooking ring changes the way heat is distributed by allowing it to spread out in a radial manner. The result is a very hot cooking surface that sears the meat, fish or vegetables better than any other cooking surface can. It creates a browned, slightly crispy exterior while sealing in the juices. At the same time, it leaves the interior of the meat or fish moist, tender, and juicy.
The Firenze is a wonderful outdoor barbecue that’s body is constructed from Natural Limestone with a reinforced concrete chimney and re firebrick cooking area. The construction of this barbecue allows it to withstand the heat from charcoal or wood, allowing for cooking or even for keeping warm outside.
The firebox of the Firenze allows for easy ash removal and is supplied with a chrome-plated cooking grill which is both easy to clean and adjustable on four levels allowing for perfectly cooked food. The body of the Firenze has a large storage area allowing for the storage of fuel, utensils or other barbecue accessories.
The Garden gourmet has a modern sleek design, highly durable and powerful heat output, the garden gourmet offers luxurious outdoor cooking. The Garden Gourmet is for born entertainers.
The Garden Gourmet is large enough to cook for around 10-12 people it can be used to slow cook a huge 4-rib roast at low temperatures as the lid is fully sealed, alternatively bring it up to temperature to bake some perfectly fudgy brownies.
If you’re looking to give your summer some extra sizzle, head to Outdoor Living on Direct Stoves.com here
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