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Godfreys Guide to Barbecue Recipes

Welcome to Godfreys Guide to Barbecuing and Barbecue Recipes

A Guide designed just as much for beginner Cooks as seasoned old hands - which offers you a whole range of Recipes for all the Joints and Cuts of Meats and Poultry -most suitable for all the various Methods of Cooking - all in one place - and in just one click 

Every Recipe in the Index shows the appropriate Joints or Cuts of Meat which you can go back to in one click to order - or alternatively click on the Recipe title - to whizz straight to the fully detailed recipe

No more time-consuming, painstaking trolling multiple Recipe Books - or individual Websites

All the Recipes you need - by Method of Cooking - with one click - simple!

After featuring Roasting, Sauté/Pan Frying, Grilling, Griddle, Stewing, Pressure Cooker, Sous Vide, Microwave, Slow Cooker Recipes and Air fryer recipes - we continue with Barbecue Recipes

Barbecue

Nothing beats the deep, rich flavour of good barbecue. 

In barbecuing, Cuts of Meat are slow cooked over indirect heat, distinguishing it from grilling, which is quick cooking over a hot fire. By cooking the Meat slowly, sometimes for hours, over Wood, Charcoal or Gas flame.


Even tougher Cuts are rendered meltingly tender and become infused with the deep, rich, smoky flavour of the fire.

Unique Flavours

When it comes to flavour, what you get on a BBQ, you tend not to get anywhere else. 

Intense heat and flames will cook your food differently than it would on a stovetop or in the oven, even if you use liquid smoke. 

Tasty, natural smoky flavours. 

They caramelise the surface while keeping juices in, giving a different taste and texture. If you choose to use a charcoal or woodfired BBQ, then you also get those tasty, natural smoky flavours. 

Certain woods will create different distinctive flavours too, like Hickory or Mesquite. 

You can BBQ using very little ingredients and still get flavour coming through. 

Retain Nutrients

The food you cook on a grill is not only tasty, but it’s often healthier versions of dishes you would cook in a pan. 

Food tends to retain its nutrients on the BBQ better than on a pan or in the oven. Essential nutrients like Riboflavin and Thiamine are better preserved in grilled Meats. 

The same goes for grilled Vegetables, where vitamins and minerals are better kept by grilling rather than any other cooking method, especially with those with low water content like broccoli and asparagus. 

Less Fat

When cooking meats in a pan, it may release some fat, but it just sits in the juices since it can’t go anywhere, and the Meat ends up absorbing it up again. 

On a BBQ, fats drip off, but keeps juices in, leaving you with a succulent piece of Meat that is healthier to eat. Just remember to clean off that excess fat after using your BBQ.

No Butter or Oil is Needed

You won’t need to put on any added Butter or Oils when cooking alfresco. Many people use this to keep the food from sticking to the pan for easier cooking and for flavour, but that is unnecessary when you have a BBQ. This means you’re not needing to put any unnecessary fats into your body!

Best Meats for Barbecuing

Almost all Chops, Steaks, and Poultry Cuts. Larger Joints will also benefit from a low and slow BBQ - and you will see lots of Recipes below - including some for the irresistible Pork Boston Butt and historic Tomahawk Steak

Just to whet your appetite here are a few of the most popular Barbecue Recipes to start you thinking:

• Flat Iron Steaks with Olive Tapenade 
Cooked with fresh Rosemary or Thyme Leaves and served with a delicious Tapenade made with Olives, Garlic, Anchovies, Lemon Juice and sun-dried Tomatoes.
Perfect for the Barbecue - or under the Grill. 
Preparation time 15 mins : Cooking time 10 mins. Click here for Flat Iron Steak 
(Click here for recipe)

• Picanha Chimichurri with Sweet & Sour Peppers 
Using skewered Steaks cut from the Picanha this is an oven prepared Classic Brazilian pairing - but with a fresh Pepper twist!
Preparation time 40 mins : Cooking time 10 - 15 mins. Click here for Beef Picanha 
(Click here for recipe) 

• Barbecued Tomahawk Steak, Miso & Tarragon Salsa Verde
The Tomahawk Steak is the king of show-off Steaks, and what better way to cook it than on a blazing-hot barbecue? The Steak is the star here, but the accompaniments are important – a gentle brush of Miso Butter, blistered Cherry Tomatoes and Tarragon Salsa Verde elevate this wonderful Cut into a bona fide show-stopper.
Preparation/Cooking time 45 mins. Click here for Tomahawk Rib-Eye Steak 
(Click here for recipe)

• Korean-style Beef Short Ribs - by Jane Curran
Korean-style Beef Short Ribs are sweet, sticky and totally irresistible. Marinating before cooking makes the meat so tender and infuses it with so much flavour. Serve with a homemade Slaw.
Preparation time 20mins : Cooking time 2hrs 30 mins. Click here for Beef Short Ribs 
(Click here for recipe)

• Redcurrant and Herb Barnsley Chops 
These tasty Chops can be cooked in foil on a barbecue and served with a seasonal Salad and fresh Bread for a delicious summer meal. 
Preparation time10 mins : Cooking time 25-30 mins. Click here for Barnsley Chops 
(Click here for recipe)

• Chinese BBQ Hoisin Lamb Ribs
Very tasty marinade for any type of Ribs. Lamb is the nicest for a spring dish served with any seasonal Vegetables and a side of Rice. Preparation time 15 mins
Cooking time 1 hr 10 mins. Click here for Lamb Riblets
(Click here for recipe)

• Barbecued Lamb Breast with Malt Vinegar Sauce - by Robert Thompson
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 here for recipe)

• Barbecued Spatchcock Chicken - by Josh Eggleton
Barbecued Spatchcock Chicken is the ultimate summer treat. Brining the Chicken beforehand will ensure the meat is packed with flavour, while a side serving of Coleslaw just adds to the fun. If you've never made a brine before, follow Josh's handy video guide for full instructions 
Preparation/Cooking time 40 mins - plus brining time. Click here for Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken - ask us to Spatchcock the Chicken for you
(Click here for recipe)

• Barbecue marinated Chicken Thighs - by Selina Periampillai
It’s that time of year when barbecues are being lit in gardens, parks and family gatherings. Making the most of this time Selina decided to host a barbecue at her home and used it as a great opportunity to experiment with recipes and marinades for succulent, thrifty Chicken Thighs.
Preparation / Cooking time 60 mins. Click here for Chicken Thighs
(Click here for recipe)

• Middle Eastern-Style Grilled Chicken Kabobs - by Jenn Segal
These grilled Chicken Kabobs marinated in a Yogurt, Lemon, Garlic, and Spices are a huge crowd pleaser.
Preparation time 8 hrs 35 mins : Cooking time 15 mins. Click here for Chicken Thighs Boneless Skinless 
(Click here for recipe)

• BBQ Chicken & Sausages with Carolina Mustard BBQ Sauce - by Adam Bush
Fiery, piquant, and less sweet than other varieties, Carolina BBQ Sauce complements caramelised, smoky Meat perfectly. 
Preparation / Cooking time 1 hr 15 mins. Click here for Chicken Thighs
(Click here for recipe)

• Boerewors with Chakalaka & Polenta - by Adam Liaw
Boerewors (Beef Sausage) with Chakalaka and Polenta. Chakalaka is a quick South African side dish that works perfectly with grilled Meats or even on its own. It's usually served with Pap, a local Cornmeal, but Polenta is tastier.
Preparation/Cooking time 30 mins - 1 hr. Click here for Boerewors Sauasage 
(Click here for recipe)

• Merguez Sausage with Harissa Sauce - by Adam Liaw
It's easy to grill spicy Lamb Merguez Sausage and serve with a cooling Yogurt Dip spiked with Harissa. Tuck the Sausages into Pita Bread or a Baguette. 
Preparation/Cooking time 25 mins. Click here for Fiery Merguez Sausages
(Click here for recipe)

• BBQ Honey Sausages
Transform your Bangers into gourmet foods with this barbecue Sausage recipe. 
Preparation time 5 mins : Cooking time 13 mins Click here for Godfreys Original Lincolnshire Sausages, Lincolnshire Sausages
(Click here for recipe)

• Gochujang Pork Shoulder Steaks
Garlic Cloves, peeled, crushed, Ginger, Dry Saké, Gochujang (Korean Hot Pepper Paste), Mirin and succulent Pork Collar Steaks combine beautifully for a spicy, oriental feast.
Preparation/Cooking time 30 mins. Click here for Pork Collar Steaks
(Click here for recipe)

• Barbecued Sticky Ribs
Hot, sticky Ribs are always a real treat and this is a recipe that delivers. Josh Eggleton marinates the Pork Ribs using Soy Sauce, Ketchup and Black Treacle among other ingredients.
Preparation / Cooking time 2 hrs. Click here for Rack of Pork Ribs
(Click here for recipe)

• Simple Pulled Pork with Potato Wedges
When cooked - this fall-apart Pork has a delicious deep brown colour ready to be shredded using two forks - and then served with Roasted Sweet Potato Wedges and a simple Green Salad
Preparation time 15 mins : Cooking time 6 hrs. Click here for Free Range Boston Butt
(Click here for recipe)


The full list of Barbecue Recipes for Beef, Lamb, Poultry, Handmade Sausages, PorkBacon & GammonVeal and Game are now Live – and available by clicking here

We hope you find this new Godfrey service useful and a great help in finding more ways to enjoy your Godfreys Premium Quality Meats and Poultry

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