Scots in need of barbeque inspiration this summer have been given some hints and tips courtesy of renowned Inverurie butcher and barbeque enthusiast, John Davidson.
A self-taught butcher, John is director at Davidsons Specialist Butchers which has won countless awards culminating in UK Butcher Shop of the Year 2011 and now employs 26 people full-time over the three shops.
To celebrate National Barbeque Week (27th May – 2nd June), John has shared some advice on how to wow friends and family by grilling quality meat such as Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork to perfection this summer.
“One of the things that makes people most stressed when barbecuing is lighting the coals and getting it to temperature,” said John.
“To guarantee a good cook every time, I always say to use the best quality lump wood charcoal you can find and avoid using briquettes. A lot of people tend to go for them because they are easy to light but the chemicals and binding agents used in them can impact the flavour of the meat.
“One of the best ways to ensure taste, flavour and tenderness is to make sure you choose the best quality meat.
“As part of the Scotch Butchers Club, run by Quality Meat Scotland (QMS), the Scotch Beef, Scotch Lamb and Specially Selected Pork we sell at Davidsons comes from local producers whose farms meet the highest standards of quality and animal welfare, meaning we can give our customers a product that comes with a guarantee of trust.
“Finally, when it comes to what you’re cooking, keeping it classic with high quality sausages and burgers is always a safe bet, however if you’re looking to impress, the new QMS barbecue recipe booklets are full of inspiration, with loads of delicious and easy recipes that will go down a hit at any summer barbeque.”
John will be showcasing an array of butchery techniques in the BBQ arena using top quality Scotch Beef PGI and Specially Selected Pork at the Taste of Grampian event this coming Saturday (1st June 2019).
To find out more about this year’s Taste of Grampian event, visit: www.tasteofgrampian.co.uk/
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
