BBQ Pork, Lamb & Chicken ideas

Not Just ‘Low and Slow’ - Pork

Our butchers’ first recommendation may surprise you; pork shoulder is often associated with pulled pork and other ‘low and slow’ recipes, but in fact the fillet from the top of the shoulder is tender enough to be cut into steaks, which are perfect for cooking relatively quickly on the barbecue. Let the steaks come up to room temperature before they hit the grill, so that they cook through evenly; just take them out of the fridge when you light the charcoal, and set them aside until the charcoal is ready (for more info on charcoal grilling, see our handy guide, Getting the Most from a Charcoal Barbecue). You can marinate pork shoulder steaks prior to cooking if you like (we’ve seen beer used for this, to delicious effect!), or you could make or buy a rub. You can also of course cook the steaks just as they are, brushed lightly all over with a little oil, and seasoned with salt and pepper. Pork shoulder steaks are not quite as speedy to cook as burgers, but they’re pretty ‘hands-off’; when the charcoal is ready, put the steaks over low-medium heat and cook for about 20 minutes per side with the cover on the BBQ (they will take a little longer without a cover). You can baste occasionally with a good BBQ sauce while they cook, if you like. When the steaks are done and any juices are running clear, wrap them in foil and leave to rest for at least 10 mins before serving.

Small But Perfectly Formed - Lamb

Next up, we have lamb riblets. Greendale lamb is pastured in nearby Aylesbeare and prepared on site here at the Farm Shop, and our Butchers are justly proud of it; they’re also keen to champion the lesser-known cuts, which is where riblets come in! Taken from the lamb’s breast, riblets are made by cutting the ribcage into slender, individual ribs. Despite their small size, riblets offer plenty of tender meat, with a generous amount of fat – in fact, this is what makes them so tasty, because the fat renders down during cooking to leave behind delicious, moist meat. We think riblets make great finger food, especially as you can cook several on a grill at once, and they also make a nice introduction to lamb for small children. Again, you can pop riblets in a marinade for anything from one to 12 hours prior to cooking (just pat them dry before they hit the grill); sprinkle over a rub or glaze; or just season and brush with a little oil. To cook riblets on a charcoal BBQ, light the charcoal, then take the meat out of the fridge so that it comes up to room temperature, and wait until the charcoal reaches cooking temperature. Place the ribs on the grill and close the lid, if there is one. Grill for about five minutes per side, until the meat is cooked through and has taken on a nice char, with any juices running clear; if the barbecue doesn’t have a lid, the cooking time will be slightly longer. Wrap the riblets in foil and let them rest for 5-10 minutes before you dish up.

Winging It - Chicken

Our butchers’ final recommendation is perhaps less surprising; we think it’s an oldie-but-goodie, but chicken wings are not always the first choice for many when it comes to barbecuing. This might be because they’re slightly less ‘meaty’ than other options, but we’d point out that this is more than compensated for by the superb flavour and tenderness of the meat, thanks to the fact that it’s cooked on the bone. Easy to make, BBQ chicken wings are great for eating with your fingers, and ideally suited to the outdoors – there’s no polite, mess-free way to eat them, so just get stuck in!
To cook chicken wings on a charcoal BBQ, light the charcoal, then take the meat out of the fridge so that it comes up to room temperature, and wait until the charcoal reaches cooking temperature. You may wish to marinade your wings before cooking, or buy or make a glaze or rub for your chicken; you can also just brush them lightly with oil and season to taste with salt and pepper. When the charcoal is ready, put the wings on the barbecue and close the lid. Grill for about 25 minutes, turning every 5-10 minutes, until browned, nicely crispy on the outsides, and cooked through (any juices should run clear). If the barbecue doesn’t have a lid, the wings will take a little longer to cook.

Flavourful Friends

Our lamb riblets, pork shoulder steaks and chicken wings are undoubtedly delicious just as they are, but if you want to experiment with new flavours, try using a marinade, rub or glaze. For example, you can whip up a punchy marinade for your pork steaks by whisking together soy sauce, honey, crushed garlic and grated fresh ginger or diced red chilli with a little oil, then letting the steaks sit in it (covered, in the fridge) for a minimum of 15 minutes, and up to 12 hours. Just shake off any excess before the steaks go on the grill – delicious! If time is of the essence, why not try a dry rub? Simply mix together your favourite herbs and/or spices (for chicken wings we especially like smoked paprika, garlic salt and a pinch of cayenne pepper), then lightly brush the meat with oil and pat the rub all over it. Let the wings sit for a few minutes before barbecuing, then cook as usual and enjoy; all that tasty crispiness is well worth a few minutes’ extra effort!

For the ultimate low-effort, high-flavour BBQ experience, may we suggest our very own Greendale Glazes? These ingenious little pots of magic are available in five different blends; just dust over meat prior to grilling, and the heat will turn the mixture into a delicious glaze.

Last but not least, don’t forget the sauce! Happily, you’ll find all you need here at Greendale, from Ketchup, mayo and mustard to smoky barbecue sauce, chilli sauce and even artisanal hot sauces from local legends Yamza and Daddy D’s.