Summer is the perfect time to get the barbeque out and invite everyone round. With evenings spent with friends, beers, and the smell of meat as it hits the coals, you can make memories you’ll never forget. However, while choosing the right cut of meat is important, it can help to make sure you have the necessary butcher’s knives so you can prepare everything beforehand. While sausages and burgers are some of the most popular meats to barbeque, here are five cuts to keep a look out for this summer.

1. Tomahawk Steak

Steak is a popular cut of meat to cook, especially Tomahawk steak. It’s essentially a large cut of meat with the bone still in, and its size is great for cooking on the barbeque. It’s best to cook it slowly to get the meat up to temperature, so you can then make sure that it’s cooked to perfection; rare, medium rare, or well-done.

2. Pork Chops

Pork chops are the perfect cut of meat to grill and barbeque, especially if they have that lovely thin ring of fat around the edge. The bone inside, with the ring of fat, enhances the flavour of the meat, and added with the smokiness of the open flame, your guests will be in for a treat.

Pork Chops

3. Chicken Thighs

Chicken thighs have got to be the best part of the chicken; tender when cooked correctly and packed with flavour. Therefore, it is no surprise that chicken thighs with the bone in and skin on are amazing on the barbeque. If you season with a little lemon and herbs, they will make a delicious summertime meal.

4. Lamb Chops

Perfect for people who are new when it comes to using a barbeque, lamb chops are one of the easiest cuts of meat to cook. To get the perfect result, make sure the barbeque is nice and hot, allowing them a few minutes on each side over the coals. They are excellent alongside a nice salad, making a simple meal taste great.

5. Ribs

Pork ribs

Baby back ribs are generally cooked hot and fast on the barbeque, tasting great. However, an alternate way to cook them which takes a lot longer involves 3 hours spent on the barbeque, 2 hours wrapped up in tin foil, and one hour spent cooking with a glaze on. They may take longer, but they’ll all your guests talking about them for months after.

Beef ribs

An alternative to pork is beef ribs, which are the perfect cut to be cooked slowly, with the fat and bone making for an excellent meal. It’s ideal to spend 3 hours smoking the ribs, and 3 hours wrapped in foil, tipping in some stout or red wine for added flavour.

If it’s your first time cooking a full barbeque, you might find that a food thermometer comes in handy – it’s the perfect way to ensure that your food is cooked all the way through before it’s served. With a range of butcher’s equipment to hand, we will make sure your kitchen is fully stocked to make sure the barbeque goes without a hitch! If you need any advice, you can always give us a call on 01254 427761 and we will do what we can to help.