Celebrate National Barbecue Week: The Joy of Grilling and Barbecue

As the aroma of sizzling meats and charred vegetables wafts through the air, it can only mean one thing: National Barbecue Week is upon us! 

This beloved annual event is the perfect excuse to fire up the grill, gather loved ones, and indulge in the quintessential summer experience. 

Whether you’re a seasoned pitmaster or a novice griller, there’s something magical about cooking outdoors that brings people together. So, let’s don our aprons, sharpen our tongs, and delve into the delightful world of grilling and barbecue, British style.

The Great British Barbecue: A Tradition of Togetherness

In Britain, barbecuing is more than just a method of cooking; it's a cherished social activity that epitomises the essence of summer. From lush garden parties to beachside cookouts, the barbecue is a staple of our outdoor gatherings. The beauty of barbecuing lies in its simplicity: a warm summer day, good company, and delicious food. It’s an opportunity to unwind, share stories, and create lasting memories.

Grilling vs. Barbecue: What’s the Difference?

Before we get into tips and recipes, let’s clear up a common misconception: the difference between grilling and barbecue. In Britain, the terms are often used interchangeably, but they refer to distinct cooking methods.

Grilling: This involves cooking food quickly at high temperatures directly over the heat source. It’s perfect for sausages, burgers, steaks, and vegetables.

Barbecue: This refers to cooking food slowly over indirect heat, often with the addition of wood smoke for flavour. It’s ideal for larger cuts of meat like ribs, brisket, and pork shoulders, which benefit from the low-and-slow cooking process.

Essential Equipment for a Successful Barbecue

To ensure your barbecue is a roaring success, it’s crucial to have the right equipment. Here’s a checklist of must-have items for any British barbecuer:

Barbecue Grill: Whether you prefer a charcoal grill for that authentic smoky flavour or a gas grill for convenience, make sure it’s sturdy and reliable.

Charcoal or Gas: Charcoal adds a distinct taste to your food, while gas provides better temperature control. Choose based on your preference and experience.

Grill Tools: Invest in a good set of tongs, a spatula, a basting brush, and a meat thermometer. These tools will make your grilling experience smoother and safer.

Fuel and Fire Starters: For charcoal grills, have a bag of high-quality charcoal and some natural fire starters on hand. For gas grills, ensure your propane tank is full.

Cleaning Supplies: A wire brush for cleaning the grill grates, and some soapy water for wiping down surfaces, will keep your barbecue in top shape.

Tips for Perfect Grilling

Preheat Your Grill: Always preheat your grill for 10-15 minutes before cooking. This ensures even cooking and helps prevent food from sticking.

Oil the Grates: Lightly oil the grates to prevent sticking and achieve those beautiful grill marks.

Marinate and Season: Marinate meats for at least a few hours to enhance flavour and tenderness. Season generously with salt and pepper just before grilling.

Monitor the Heat: Use a meat thermometer to check for doneness. Here are some general guidelines:

Beef steaks: Medium-rare at 55°C (130°F), medium at 60°C (140°F)

Chicken: 74°C (165°F)

Pork: 63°C (145°F)

Fish: 60°C (140°F)

Let It Rest: Allow grilled meats to rest for a few minutes before slicing. This helps retain juices and enhances flavour.

Mouth-Watering Recipes to Try

To help you get started, here are a few classic British barbecue recipes:

1. Barbecued Chicken Drumsticks

Ingredients: Chicken drumsticks, olive oil, garlic, lemon juice, paprika, salt, pepper, and fresh rosemary.

Method: Marinate the drumsticks in a mixture of olive oil, minced garlic, lemon juice, paprika, salt, pepper, and chopped rosemary for at least 2 hours. Grill over medium heat, turning occasionally, until the internal temperature reaches 74°C (165°F).

2. Classic Beef Burgers

Ingredients: Minced beef, onion, breadcrumbs, egg, salt, pepper, and Worcestershire sauce.

Method: Mix minced beef with finely chopped onion, breadcrumbs, beaten egg, salt, pepper, and a dash of Worcestershire sauce. Shape into patties and grill over high heat for 5-7 minutes per side, or until cooked to your liking.

3. Grilled Vegetable Skewers

Ingredients: Bell peppers, courgettes, cherry tomatoes, red onion, olive oil, balsamic vinegar, salt, and pepper.

Method: Cut the vegetables into bite-sized pieces and toss with olive oil, balsamic vinegar, salt, and pepper. Thread onto skewers and grill over medium-high heat until tender and slightly charred.

Celebrate Safely

While enjoying your barbecue, remember to follow safety guidelines:

Keep a spray bottle of water nearby to manage flare-ups.

Never leave the grill unattended.

Ensure your grill is placed on a stable, non-flammable surface away from any structures or overhanging branches.

Conclusion

National Barbecue Week is a fantastic opportunity to embrace the joys of outdoor cooking. Whether you’re grilling up a quick weekday meal or embarking on an all-day barbecue adventure, the key is to enjoy the process and savour the flavours. So, gather your friends and family, fire up the grill, and celebrate the great British barbecue tradition. Happy grilling!

And don't forget your Tracklement sauces, mustards and dips! But especially look out for their new Special Edition zingy burger sauce! 

https://www.tracklements.co.uk/product/special-edition-zingy-burger-sauce-290g

How to cook your Valentine the perfect steak

Would you like to learn how to cook your Valentine the perfect steak? Of course you would!

And our friends over at Tropical Sun have asked us to feature this video presentation which will teach you all you need to know.

And you can learn more about the Tropical Sun range of foods, spices, herbs and drinks here:- https://tropicalsunfoods.com.

Swiss Butter's Secret Sauce - The Case Against Franchising

CEO and Founder Eddy Massaad

Swiss Butter's philosophy brings a fresh perspective to an industry where the pursuit of profits often overshadows the customer experience.

Because Swiss Butter Embraces Authenticity and Long-Term Brand Value, Rejects Franchising Model

In the fiercely competitive restaurant industry, franchising has traditionally been considered a surefire strategy for rapid expansion and enhanced visibility of brands. But Swiss Butter, a rising star in the culinary world, is defying conventional norms and is striding ahead, forging its own distinctive and unique pathway.

Rather than choosing the franchising option, Swiss Butter is clearly dedicated to establishing a genuine connection with its customers while upholding its core values.

Under the leadership of CEO and Founder Eddy Massaad, Swiss Butter is committed to delivering the true Swiss Butter experience to every single patron. Massaad states: "Our brand ethos is deeply rooted in providing the Swiss Butter experience, which is an experience that places customer happiness above all else."

This unconventional approach sets Swiss Butter apart from all its competitors and drives its decision to forgo the allure of rapid expansion through franchising.

Franchising, while seemingly enticing for swift growth, can inadvertently dilute a brand's vital essence. 

Massaad explains his thinking on this: "Franchising, while appealing for rapid expansion, comes with its fair share of pitfalls and problems. One significant issue is the potential dilution of brand quality and standards due to decreased overall control.”

He added: “Discrepancies across outlets can begin to surface, tarnishing the brand that the owners worked so hard to create. Another challenge is franchisees often tend to prioritise short-term profits over the brand owner's long-term vision, which could lead to cost-cutting measures which would tend further compromise the customer experience.”

“Moreover, disputes at the franchisee level can significantly damage the brand’s reputation, eroding customer trust and happiness. Whilst franchising might seem an attractive proposition on the surface, it doesn't always serve the best interests of the brand, aka the customers."

Swiss Butter's decision to forgo franchising reflects a broader shift in focus from immediate profits to the cultivation of long-term brand value. Massaad emphasises, "Whilst the prospect of quick profits and rapid expansion is obviously very tempting, we chose to prioritise the long-term value and authenticity of our brand, as we consider ourselves the guardians of our brand. We don't merely operate; we nurture, protect, and preserve the Swiss Butter experience."

However, Swiss Butter's stance doesn't indicate resistance to growth. Rather, their expansion strategy revolves around controlled, sustainable growth.

Massaad reveals, "Instead of franchising, we occasionally partner at the local level. We handpick partners who align with our brand values and who fully understand our Swiss Butter ethos.”

In an industry where many brands prioritise profits over the customer experience, Swiss Butter stands out with its unwavering commitment to its brand and customers. "As we continue to grow, we promise to remain true to our roots and the beloved Swiss Butter experience our customers know and also cherish."

Swiss Butter's philosophy brings a fresh perspective to an industry where the pursuit of profits often overshadows customer experience.

As Massaad aptly states, "We aren't  sprinters; we are marathon runners. We are dedicated to preserving the Swiss Butter experience for the long haul." By eschewing franchising in favour of authenticity and long-term brand value, Swiss Butter is forging its own pathway to success in the restaurant industry.

https://swissbutter.com/

What is Swiss Butter? "Your friendly neighbourhood steakhouse."

Tomahawk steak returns to Waitrose

Waitrose customers can once again get their hands on their British Beef Tomahawk Steak (£19/kg, average weight 1kg). 

Available for a special limited time, this juicy and very tender British Tomahawk Steak is grass and forage fed and is sure to bring the wow-factor to your summer meal times.

A spokesperson said: "With searches on waitrose.com up 54% compared to last year,  we know our customers are ready to bring this exciting steak to their hosting events this summer season, and this particular steak is perfect for those celebrating Father’s Day." 

Senior Development Chef at Waitrose, Paul Gamble, says: “Our Tomahawk steak is ideal for hosting this Father’s Day. The easiest way to ensure the steak is cooked exactly the way you like it to be is to use a temperature probe, medium rare should be 52°C, medium 58°C, and medium well 62°C.  

"During cooking, I recommend you baste the meat with melted butter or with beef dripping, which adds extra flavour, and when finished cooking always slice the meat against the grain. Serve up with a sprinkle of sea salt, our delicious triple-cooked chips and the rich and buttery bearnaise sauce.”

For a step-by-step guide on cooking our Tomahawk Steak please click here https://www.waitrose.com/ecom/content/inspiration/at-home-with-us/more-stories/how-to-cook-the-perfect-tomahawk-steak

All Waitrose beef is from British farmers

Their cattle get more space, some 30% more than the standard set by food standards regulator Red Tractor.

No growth hormones are used at any stage. And Waitrose promises that will never change. It's all part of their commitment to high standards of animal welfare.

The spokesperson went on to say: "We’ve worked exclusively with many of our farmers for more than 10 years – and in some cases, more than 25 years. This long-term partnership offers our farmers the security they need to invest in sustainable farming practices that help to benefit the environment and encourage local wildlife."

www.waitrose.com