To help chefs and caterers make the most of the summer months, BPEX has produced a collection of short films featuring a range of pork cuts which are ideal for the barbecue.

Chef, Andy Annat.

Top barbecue specialist and three times UK barbecue champion, Andy Annat.

Top barbecue specialist and three times UK barbecue champion, Andy Annat provides helpful advice on delivering succulent barbecued pork meat which can be pulled and served in fresh baps or dished up with a range of accompaniments. Featured cuts include whole pork shoulder, pork collar steaks, pork loin steaks and pork belly blocks.

BPEX BBQ Booklet

BPEX foodservice trade manager, Tony Goodger, said: “The short films are packed full of ideas on how to make the most of pork on the barbecue; from injecting large pork cuts with fruit juice to help tenderise the meat and add flavour, to spraying the pork regularly to keep the meat moist – the films are full of tips and techniques to help chefs and caterers make the most of the barbecue occasion.”

Top Tips for the Ultimate Barbecue!

  • Always oil the grill before cooking, not the food; this prevents the food from sticking.
  • Injecting large cuts of pork with fruit juice will help to tenderise, add flavour and keep the meat moist. Use an acidic juice like apple juice, or you could try cider or beer – experiment!
  • Use a herb brush to glaze the meat. Making your own herb brush is easy; choose woody herbs like rosemary and thyme.
  • If you’re struggling to fit several racks of ribs on your barbecue simply roll the ribs and skewer in place – that way, you’ll be able to fit eight racks on the grill, instead of only three.
  • Keep a lid on it! Don’t be tempted to keep lifting the lid of your barbecue, you’ll only lose heat, smoke, moisture and flavour.

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.