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Godfrey's Guide to BBQ Cuts

Godfrey's Guide to BBQ Cuts

Godfreys Guide to Sizzling Barbecue Cuts

With the Covid-19 virus repercussions vastly increasing the demand for cooking at home every day - maintaining our usual constant availability is proving difficult - but rest assured we are  working tirelessly with our Farmers to quickly replenish availability as soon is possible on a Daily basis - so you can continue to enjoy eating seasonally  
 

We continue to strive to offer full service normality - and availability - but hope you understand if some Cuts periodically run out for a short period of time

This year however Barbecues will be adversely affected by the Government Social constraints currently in place to combat the Covid-19 pandemic - therefore it looks like we will have to restrict ourselves to enjoying the season at home - with those staying with us during Lockdown
 
So those sultry al fresco Summer afternoons and balmy evenings where the tang of meat cooking on smouldering charcoal wafts tantalisingly past and intermingles with the buzz of conversation and laughter of friends and families eating, drinking and relaxing - may have less people - but the food  will still be just as good - if not better - and at least a new pleasure - much needed during these testing times


Sacred fire pit 
The word Barbecue is widely thought to derive from the word “barabicu” found in the language of the Taino people of the Caribbean - and entered European languages as “barbacoa”- which translates as “sacred fire pit.”

Traditionally barbecuing was a very slow way to cook primarily Pork in the Southern States of America - but today we now barbecue almost all species of meat.


Distinct regional variations 
In the US, there are now several distinct regional variations of Barbecue, which include styles from Memphis, Carolina, Kansas City and Texas
 

Memphis is renowned for its Ribs and Pulled Pork Shoulder, which come both wet and dry. For wet Ribs, sauce is brushed on both before and after cooking, while dry Ribs are seasoned with a dry rub.
 

Carolina barbecue on the other hand is known for their Pork (they smoke the entire Hog), which they serve with a tangy, vinegar-based sauce.
 

Kansas City barbecue uses a wide variety of meat which is served with a thick and sweet sauce made of Tomatoes and Molasses.
 
Last but certainly not least, is the 
Texas barbecue, which is known for Beef that they smoke over Mesquite for hours. Slow barbecued Brisket Cowboy-style is mouth wateringly delicious!

Choosing the right cuts
Choosing the right cuts and quality of meat is paramount. There is no substitute for slow-grown, impeccably reared and correctly Dry-aged, additive-free Meat. 

Mouth-watering tastes and textures 
Only that Premium Quality of meat will cook through and provide the mouth-watering tastes and textures that can only come from the subtle seasoning of glowing embers of charcoal - and the searing effect of hot grill bars - producing that irresistible combination of caramelized meat sugars - and gentle smokiness - that make Barbecued food always taste so special.

Three Golden Rules
To avoid the unpleasant tastes of over zealous charring either from overheating or excessive dripping fat - Hugh Fearnley-Whittingstall in his excellent book “The River Cottage Meat Book” - outlines his three Golden Rules to successfully barbecuing your Meats 

1 Don’t cook over flames - cook over embers
 
2 Remove any excessive fat - especially around Chops - as the excess fat just flares up sending plumes of soot to taint the meat flavours

Also wipe off any excess oil from Marinades - as that has the same effect

Intramuscular fat or fat lined edges - or a thin film of Marinade - are essential to create and enhance meat flavours - it’s the excessive fat or oil that leads to that awful burnt charring

 
3 Use generous amounts of Charcoal or Wood to avoid refueling whilst the Meat is already cooking - as you want enough fuel to provide an even temperature for however long the cooking takes


So fully armed with all these facts - here are some Barbecue recipes for you to start smouldering over:



•  Cumin and Onion Marinated Beef - by Jennifer Joyce 
Based on the revered Brazilian dish Churrasco, the Steak is flavoured with tangy Worcester Sauce, Spices, Citrus and Garlic for an absolute treat. 
Gluten-free 
Preparation time 10 mins - plus up to 1 day marinating and resting : Cooking time  10 mins. 
Click here for
 Bavette Steak - but Onglet Steak and Flat Iron Steaks will work just as well. 
(Click title for recipe)



•  Beer-braised Short Ribs - by Tom Kerridge
Sticky, tender Thrifty Beef Short Ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue. Freezable
Preparation time 15 mins - plus overnight marinating : Cooking time 6 hrs.
Click here for Short Ribs (Jacobs Ladders), Fresh Chicken Stock
(Click title for recipe)



•  Texas Barbecue Brisket
Take your Barbecue beyond the Burger with this brilliant Beef Brisket - Thrifty too!
Preparation time 30 mins : Cooking time 6 hrs. 
Click here for Rolled Brisket, Fresh Beef Stock, Dijon Mustard
(Click title for recipe)



•  Aussie Burgers with the lot - by John Torode
Stack your grilled Beef Burgers with Cheese, Bacon, Pineapple, Beetroot, Tomato and Lettuce - the Australian way
Preparation time 40 mins - plus chilling : Cooking time 30 mins.
Click here for Steak Mince, Smoked Back Bacon 
(Click title for recipe)



•  Barbecued Greek Lamb with Tzatziki - by Barney Desmazery
We expertly butterfly the Leg of Lamb, so you only have to prepare with Greek flavours and BBQ - then enjoy!
Preparation time 40 mins - plus marinating : Cooking time 30-40 mins. 
Click here for Leg of Lamb - Butterflied
(Click title for recipe)



•  Barbecued Lamb Breast with Malt Vinegar Sauce - by Helen Graves
This recipe sees the meat covered in an aromatic spice rub and cooked low and slow over hot coals, though if the weather isn't playing ball feel free to slow-cook in the oven. The Ribs are served with a Malt Vinegar Sauce, based on the famous recipe from Alabama, but with a smattering of fresh herbs.
Preparation/Cooking time 20 mins - plus 3 hrs to slow-cook. 
Click here for Breast of Lamb - or try Lamb Roulade
(Click title for recipe)



•  Spatchcock Piri-Piri Chicken - by James Martin
Butterfly a whole Chicken by removing the backbone to keep it juicy during grilling, and flavour with a Chilli Pepper marinade
Preparation time 15 mins - plus marinating : Cooking time 35 mins. 
Click here for Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken - ask us to butterfly your Chicken
(Click title for recipe)



•  Chicken Tikka Skewers
This breezy dish is perfect for the grill or barbecue - and it's low-calorie too. Healthy
Preparation time 20 mins : Cooking time 20 mins. 
Click here for Chicken Breasts - ask us to skin them for you.
(Click title for recipe)



• Dukkah-spiced BBQ Chicken Wings
Thrifty Cuts Chicken Wings make a perfect platter of finger food to share at a barbecue or party - this nutty spice mix gives a crispy golden coating.
Gluten-free
Preparation time 15 mins plus marinating : Cooking time 50 mins.
 Click here for Chicken Wings
(Click title for recipe)



•  Tangdi Kabab - by Alfred Prasad
A marinade of Garlic, Ginger, Garam Masala, Turmeric and Chilli gives Chicken Drumsticks a dose of sub-continental spice. Making incisions in the Drumsticks will help to permeate the marinade deep into the flesh and allow the Chicken to cook quickly and evenly. 
Preparation/Cooking time 45 mins - plus marinating time. 
Click here for Chicken Drumsticks
(Click title for recipe)



• Barbecued Miso Poussin with Lemon, Garlic & Chilli Dip - by Scott Hallsworth
Packed with bold Japanese flavours the birds are marinated in a sweet Miso and Chilli Sauce before grilling over a hot barbecue, though you can just as easily cook them in the oven if the weather is not looking good. 
Preparation/Cooking time 60 mins - plus 6 -12 hrs to marinate and time to stoke up the barbecue. 
Click here for Poussin
(Click title for recipe)



•  Barbecued Pork with Sage, Lemon & Prosciutto
If the sun's out and the barbie's on - try this super-tasty Pork dish with zesty Lemon.
Preparation/Cooking time - ready in 40-50 minutes. 
Click here for Pork Tenderloin
(Click title for recipe)



•  Char Siu (BBQ Pork) - by Jeremy Pang
Marinate Rindless Pork Belly in a sticky Hoisin barbecue Sauce, then roast until tender - perfect to fill steamed Bao Buns 
Preparation time 15 mins - plus overnight marinating : Cooking time 4 hrs 30 mins. 
Click here for Pork Belly - ask us to take the Rind off 
(Click title for recipe)



•  Chilli-glazed Sticky Ribs - by James Martin
This easy recipe for Sticky Ribs with fluffy Jacket Potatoes is American comfort food at its best! Serve with Coleslaw, Green Salad and Onion Rings. 
Preparation time Less than 30 mins : Cooking time 1-2hrs. 
Click here for Rack of Pork Ribs
(Click title for recipe)



Pulled Pork - by Emma Freud
The easiest Pulled Pork recipe you'll ever use. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result
Preparation 15 mins : Cooking time 4 - 8 hrs.
 Click here for Shoulder of Pork Boneless
(Click title for recipe)



Pork Souvlaki - by Helen Graves
This recipe comes straight from the balmy climes of Greece, where people have eaten barbecued Pork alongside fried Potatoes, Tzatziki and Flatbreads for centuries. Don't skimp on the Lemon, Oregano and Garlic - they provide an important punch that really brings this dish to life.
Preparation/Cooking time 30 mins - plus 1 hr marinating time. 
Click here for Hand Diced Pork - or ask us to cut larger chunks if you prefer
(Click title for recipe)



Black Pudding & Scallop Skewers, Samphire & Pink Grapefruit
These Black Pudding and Scallop Skewers are a real treat on the barbecue; the delicate flavour of the Scallops is elevated with salty Samphire, zesty Grapefruit and earthy Black Pudding. 
Preparation/Cooking time 15 mins. 
Click here for Ramsays Black Pudding Slices
(Click title for recipe)



Mexican Chipotle Wings with Creamed Corn - by Leyla Kazim 
We might not all be lucky enough to experience hot-blooded Mexican cuisine first-hand, but we can certainly do our bit to help bring a little Mexican sunshine into our lives. Leyla brings us some heat with her delicious recipe for barbecued Chicken Wings and a wonderful side of creamed Sweetcorn.
Cooking/Preparation time 45 mins - plus marinating time. 
Click here for Chicken Wings
(Click title for recipe)



Barbecued Duck Breast with White Coleslaw - by Josh Eggleton
This quick and flavoursome barbecued Duck recipe is ideal for the summer months. Kohlrabi is an earthy, crunchy and refreshing addition to Coleslaw. For a gluten-free option, replace Soy with Tamari sauce. 
Preparation/Cooking time 50 mins. 
Click here for Barbary Duck Breasts
(Click title for recipe)

If you looking for something even more different for your Barbecue do try our discussion provoking Boerewors Sausages - South Africa’s favourite Beef Barbecue Sausage - the full story is on the www.godfreys.co Sausage page 

No one misses out!
Or you could just throw some of our Premium Quality Handmade Sausages or freshly prepared Koftas or Kebabs on to the coals for a sizzlingly simple treat - with Gluten-free varieties also available - so no one misses out!

Our favourite Barbecue Cuts  
For a full list of all our favourite Barbecue Cuts and ideas visit the special Barbecue Cuts tab on our web site at www.godfreys.co to help you select the quality ingredients and best Cuts that make for a successful, enjoyable and brilliantly tasting Barbecue.



Why not give it a click
So why not give it a click - and experience a whole new way to enjoy Godfreys Free Range Premium Meats and Poultry by ordering from the comfort of your own home - or place of work - at a time that is convenient to you.

We do the rest - be it if you would prefer delivery to you door Nationwide - or to personally collect from our Highbury Shop or Finsbury Park Collection Points.

Enjoy!




 
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