SIZZLING HOT…
Barbecue expert and butcher Callum Gillies shares a favourite recipe and explains how to get the best out of your barbecue this summer with delicious cuts of meat and flavour-packed marinades
Bowland Food Hall butcher and barbecue expert Callum Gillies has been constantly busy over the past few months with the food hall’s hugely popular ‘click and collect’ service during lockdown.
He was delighted to see just how popular ‘click and collect’ was, but he is equally thrilled to be now up and running and welcoming back loyal customers: “It was really nice to see Ribble Valley people appreciating quality meat from the food hall, especially when they weren’t able to eat out. It was extremely successful and with the sunny weather I think everyone was barbecuing!”
Callum, who recently created an outdoor dining area in his own garden, adds: “I am a massive fan of barbecuing. I have a gas grill and a charcoal smoker and use woodchips to get a really good, smoky flavour on the meat. That’s a favourite with me.
“Here in the UK what is known as barbecuing is known as grilling in the US while smoking here is known as barbecuing over there. Luckily, I have both options – with smoking it’s a longer cooking time – it’s a combination of steaming and smoking. Any large cut of meat is good as it tenderises it. Brisket is good or, my personal favourite, rib-eye.”
“You can use a dry rub to add flavour – use a base of salt, sugar, pepper and cayenne – then you can add, for example, peppercorns or fennel seed.”
“Alternatively, you can brine meat for one or two days with a base of sugar and salt – then add any infusion.”
It’s the time of year when Bowland Food Hall introduces its hugely popular barbecue range, which includes a classic burger that is made in-house.
“People travel from far and wide for our burgers,” adds Callum.
“All our marinades for our meat are low salt and not your usual flavours. My favourite at the moment is a sriracha and maple, we also do a fantastic jerk chicken kebab!”
If you fancy making your own home-made kebabs or burgers Callum has this advice: “Choose the best quality mince for burgers and consider the fat content, it’s essential – go for too much rather than too little. If you use the best mince you don’t really need any other ingredients apart from seasoning.”
And, once you’ve got your meat sizzling on the grill or gently smoking – what about accompaniments?
“A home-made slaw is essential – you don’t necessarily need mayo, just add a vinaigrette dressing or some lovely fresh citrus juices”
“I also like parmesan and garlic Hasselback potatoes, nice fresh salads with wild rice or pasta work well too.”
BBQ SEARED STEAK WITH CHIMICHURRI DIP
INGREDIENTS
STEAK
2 x one-inch thick dry aged steaks (preferably rib eye)
2 tsp olive oil
Sea salt and cracked black pepper
CHIMICHURRI DIP
8 tbsp olive oil • 2 tbsp red wine vinegar
1/2 cup fine chopped fresh parsley • tsp oregano (dried or fresh)
tbsp fresh dill (optional) • 4 cloves garlic
tsp sea salt flakes • pinch cracked black pepper
First make the dip. Using a pestle and mortar grind the garlic and salt together to create a course pulp.
Add all other ingredients and mix well.
Set aside to infuse flavours whilst preparing steaks.
Remove the steaks from fridge at least 30 mins before cooking (allowing them to reach room temp). Brush with olive oil and season generously with salt and pepper.
Sear on hottest part of the BBQ for 3-4 minutes each side (medium finish).
A rare steak is soft to touch toughening as they cook further.
Remove from BBQ and place on a warm plate covering with foil for 5-10 minutes to rest.
Slice into thick strips and drizzle chimichurri over the top.
This dish pairs well with flat breads toasted on the BBQ.
