Take your BBQ to the next level this summer
To celebrate BBQ season, we’ve teamed up with some of the UK’s top chefs, John Chantarasak of AngloThai, Nicholas Fitzgerald of Tacos Padre, Lee Westcott and Andrew Clarke, to bring you a show-stopping selection of incredible barbecue flavours from around the world, featuring grass-fed Irish beef.
Each of our chefs have taken inspiration from their international culinary background to create their own unique take on a BBQ dish, from low and slow grass-fed beef short ribs to quick grill bone-in rib-eye, onglet, fillet and bavette, bringing you the ultimate feast for your barbecues all summer long. So, dust of those barbecues, grab your utensils and get cooking away to enjoy a mouth-watering feast at home.
Classic BBQ Cuts
The right cut makes all the difference but then so too does the right butchery skills. So, it’s always good to chat to the butcher at your local meat counter. In the meantime, here are some of the classic and most delicious steak cuts…
Get inspired this BBQ season with these delicious recipes
John Chantarasak's wood smoked grass-fed Irish beef short-rib, peanut butter panang curry, roasted peanuts and Thai basil
John draws from his Thai and British heritage to create his BBQ recipe of a Thai inspired wood smoked grass-fed Irish beef short-rib, served with a peanut butter panang curry, roasted peanuts and Thai basil. Perfect for slow cooking and smoking, the grass-fed Irish short-rib is slow cooked on the BBQ for four hours to develop an unbelievable melt-in-the-mouth smoky flavour.
Nick Fitzgerald's 28 day aged grass-fed Irish rib-eye carne asada tacos, black aguachile, soft herbs and aged beef fat flour tortillas
Inspired by his love and passion for Mexican foods and flavours, Nick brings a spicy twist to your summer BBQ cooking inspiration with grass-fed rib-eye carne asada tacos served with black aguachile, soft herbs and aged beef fat flour tortillas, for a match made in heaven!
Lee Westcott's grass-fed Irish beef onglet, Sichuan pepper, ember grilled peas, sorrel and mint
Lee’s seasonal and modern style of cooking shines through in his grass-fed Irish onglet dish served with Sichuan pepper, ember grilled peas, sorrel and mint, bursting with fresh, summery flavours to make the perfect addition to any BBQ feast this season.
Andrew Clarke's grilled grass-fed Irish Irish bavette and fillet steaks on beef dripping toast, green peppercorn sauce, mussels, tomato and seaweed
Andrew has channelled his passion for live fire cooking and pushing the boundaries of culinary innovation to create this recipe of grilled grass-fed Irish bavette and fillet steaks over hot coals, served on beef dripping toast with a green peppercorn sauce, mussels, tomato and seaweed.