Celebrate National BBQ Week with Succulent Meats
Celebrate National BBQ Week with Succulent Meat Recipes from IMS of Smithfield

Celebrate National BBQ Week with Succulent Meat Recipes from IMS of Smithfield

The history of BBQ’s in the UK

As you reminisce about lively family gatherings and cosy moments with friends huddled under a single umbrella, the true origins of the barbecue might surprise you. While visions of sun-soaked festivities dance in your mind, the roots of this culinary tradition extend beyond our familiar settings.

Believe it or not, the term “barbecue” is thought to have originated from the Caribbean word “barbacoa.” However, it referred not to a cooking style, but rather to the structure used for cooking the food itself. In the Caribbean, indigenous communities constructed stick-based frameworks, producing tantalisingly charred and smoky meats. Today, our modern equivalent, a pair of tongs and a charcoal BBQ, may sound less exotic, but it undeniably lends a delightful touch to grilling a perfectly succulent sausage or two.

The British BBQ, traditionally abundant with meats and whole animals, has evolved to encompass a remarkable variety of culinary delights. With improved butchery skills and expertise in marinating, we now savour delicacies like Harissa-marinated bavette steaks—a far cry from the fare of 16th-century BBQs. As the plant-based movement gains momentum, grilled vegetables and plant-based alternatives have also found their place at the British BBQ. Embracing the ethos of eating better, not more, we relish the sight of garlic-infused courgettes charring alongside our free-range, sustainably sourced meats.

There may be a cultural divide when it comes to BBQs, but the British spirit is undeniable. We cherish the opportunity to revel in nature’s embrace with loved ones, sharing laughter, delicious food, and refreshing drinks until the sun sets. Although the Great British BBQ may not be ingrained in our heritage, it remains a cherished celebration of food that we aspire to continue for many years to come. So why not explore our extensive range of BBQ meats and sustainable fish, and start planning your next sun-kissed, free-range feast?

The Flavours of National BBQ Week

Summer in the UK is synonymous with barbecues, and what better way to celebrate than during National BBQ Week! This annual event, held in the first week of July, brings together grill enthusiasts from all over the country. At IMS of Smithfield, we are passionate about providing the finest quality meats for your barbecue gatherings. Get ready to tantalise your taste buds with these delicious ideas for cooking succulent meat on the grill.

When it comes to classic British barbecues, no dish can beat the beloved burger. Instead of opting for store-bought patties, why not try making your own? IMS of Smithfield offers a range of prime minced meats, such as beef, lamb, and pork, which are perfect for crafting gourmet burgers. Add your favourite seasonings, herbs, and spices for a personalised touch. Whether you prefer traditional toppings or want to experiment with unique flavours, serving homemade burgers will impress your guests and elevate your barbecue game.

Slow and Smoky Delights

One of the best ways to achieve succulent meat on the BBQ is through slow cooking. This method allows the flavours to develop gradually, resulting in tender and juicy cuts. If you’re a fan of ribs, prepare your taste buds for an unforgettable feast. IMS of Smithfield’s selection of baby back or spare ribs will make your BBQ a hit. Start by marinating the ribs in a smoky barbecue sauce overnight, allowing the flavours to penetrate the meat. On the day of your barbecue, cook the ribs slowly over indirect heat for a few hours until they are tender enough to fall off the bone. Baste them with additional sauce during the cooking process to enhance the smoky flavour.

Another mouth-watering slow-cooked option is pulled pork. IMS of Smithfield offers premium pork shoulder, ideal for creating this delectable dish. Begin by rubbing the meat with a blend of spices, such as paprika, brown sugar, and garlic powder. Let the flavours meld overnight in the fridge. The next day, slow-cook the pork shoulder on the BBQ for several hours until it reaches the perfect level of tenderness. As the meat cooks, it becomes incredibly tender, making it easy to shred. Serve the pulled pork in brioche buns with a side of tangy coleslaw for a satisfying and flavourful meal.

Unleash the Flavours with Skewers and Kebabs

Kebabs are a fantastic way to infuse a variety of flavours into your BBQ dishes. They are not only delicious but also visually appealing. At IMS of Smithfield, we offer a selection of succulent meats and fresh produce to create mouth-watering skewers. Try combining chunks of marinated chicken or lamb with colourful vegetables like bell peppers, cherry tomatoes, and red onions. The vibrant assortment of ingredients will make your skewers a feast for the eyes.

For chicken lovers, shrimp skewers are a must-try. IMS of Smithfield provides premium-quality chicken breasts that are perfect for grilling. Marinate the breast in a zesty blend of lemon juice, olive oil, garlic, and herbs for a burst of flavour. Skewer them alongside juicy pineapple chunks and colourful bell peppers for a tropical twist. The combination of smoky grilled chicken and sweet pineapple is sure to transport your taste buds to paradise.

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Celebrate National BBQ week with IMS of Smithfield

In conclusion, National BBQ Week is the perfect opportunity to indulge in succulent meat dishes and showcase your grilling skills. IMS of Smithfield is proud to offer a wide range of high-quality meats that will take your barbecues to the next level. Whether you’re cooking burgers, slow-cooked ribs, or flavourful skewers, our premium cuts will help you create memorable culinary experiences. Celebrate National BBQ Week in style and savour the delicious flavours of summer.