How to barbecue meat to perfection

Selection of meats and vegetables cooking on barbecue grill

Summer is the time to get out into the garden and enjoy a barbecue with family and friends. To help you make the most of this barbecue season, we’ve put together some tips on how to barbecue meat to perfection, and secure your position as the star of the grill.

Follow our barbecue guidelines for an al fresco dinner that won’t fail to impress.
 
Prepare and preheat your barbecue grill
If you didn’t clean the barbecue after you last used it, you should do so now. No one really wants a succulent fillet steak contaminated by old burnt bits of food.

An electric or gas barbecue will take around 10 or 20 minutes to get up to cooking temperature. On the other hand, if you’re using charcoal, allow about 45 minutes from ignition. You want the flames to have died down and the charcoal should be covered in an even layer of ash.

About 20 minutes before you’re ready to cook, remove the meat from the refrigerator. This will give it plenty of time to reach room temperature. You really want to avoid barbecuing meat straight from the fridge. If you’re using a marinade and haven’t already applied it, now is the time to do so.
 
Cook
It is advisable to brush meat with oil as this will help with cooking and will stop it from sticking to the grill. Use an oil with a high smoke point such as peanut oil or vegetable oil.

Lay the meat on the barbecue and cook gently until brown. You should only need to turn it once.

If possible, cover the barbecue during cooking. Food cooks more evenly this way and you will end up with a more authentic barbecue flavour and less possibility of flare-ups. In addition, it is a more efficient way of cooking larger items such as whole chickens and meat joints.
 
Be vigilant
Flames jumping up and licking at your steaks and burgers may look tantalising but it is best avoided. If anything looks in danger of burning, remove it from the grill or place it on a higher shelf.
 
Rest
Most meats, whether steaks, burgers, chicken, and so on, benefit from a short resting period prior to being served. It gives the meat time to relax, making it juicier and more tender. So, having removed the meat from the barbecue, transfer to a plate and serve after ten minutes or so.

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How to cook the perfect steak

Two sirloin steaks in frying pan with rosemary sprigs

Whether you prefer a luscious, melt-in-the mouth fillet steak, or are more partial to the fuller-flavoured sirloin or ribeye, you need to know how to cook the perfect steak.

The method is simple, but with only a few minutes leeway between rare and well-done, perfect timing and constant attention are critical. Follow our advice to ensure that your steaks have all the hallmarks of a top-quality restaurant.

 

Step 1
You want your steak to be at room temperature. So, if it has been in the fridge, remove it about twenty minutes before you’re ready to start cooking.

Step 2
Season the steak with salt up to two hours before cooking, then with pepper just before putting it on the heat.

Step 3
Heat a heavy-based frying pan until very hot but not smoking. To test the heat, sprinkle cold water with your fingers into the heated pan. If the droplets dance about, the temperature is about right.

Step 4
Drizzle some oil into the pan and leave for a moment.

Step 5
Add the steak, a knob of butter, some garlic and robust herbs, if you want.

Step 6
Sear evenly on each side for our recommended cooking time, turning every minute for the best caramelised crust.

Step 7
Leave to rest on a board or warm plate for about 5 mins. This will make the meat juicier.

Step 8
Serve the steak whole or carved into slices with the resting juices poured over.

Step 9
Enjoy!

Recommended cooking times

Blue
Rare
Medium rare
Medium
Well-done
Fillet steak (3.5 cm thick)

 

1 ½ mins each side 2 ¼ mins each side 3 ¼ mins each side 4 ½ mins each side 6 mins each side
Sirloin steak and ribeye steak (2 cm thick)
1 min each side 1 ½ mins each side 2 mins each side 2 ¼ mins each side 4 mins each side

 

Now that you know how to cook the perfect steak, take a look at all the other fresh meat we have available for home-delivery.

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BBC Radio

Our Business Development Manager, Paul Buckley, was asked to represent the meat industry in a number of panel discussion shows for BBC Radio Essex and BBC Radio 5 Live.

With all of the sensationalist headlines and dubious statistics that are thrown around, meat is often wrongly portrayed as the villain in the diet.

Anti- meat campaigns often ignore the role that grazing animals play in genuinely sustainable agriculture.

We work with local producers who maintain the highest levels of animal welfare and sustainable farming, producing some of the best tasting meat you will find anywhere.

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New Vans

We took receipt of the new additions to our expanding fleet last week.   The advanced Ford Transit EcoBlue 2.0L TDCi diesel engines comply with the stringent Euro6 emissions standard.  Along with our up to the minute new refrigeration equipment in our new premises we are continuing with our goal of reducing our carbon footprint.

Many thanks to Toomeys leasing toomeylease.com for their assistance and for Sign-it of Chelmsford  sign-it.co.uk  for the new distinctive signage.

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We’ve moved

After much searching we have moved to our new purpose-built premises near in White Roding near to the M11.

The increased space and up to the minute equipment will allow us to improve on the service we already provide to our customer as well as the maintaining the continued growth and welcoming new customers.

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2016 – A Lucky Year!

The most unusual request we had this year was from Sky Television to consult on an episode of their hit series ‘Stan Lee’s Lucky Man’ starring James Nesbitt.  We were originally asked to consult on authenticity and to help dress the set for a scene which was set in a meat cutting plant.  However, on the day our Managing Director, Andrew Hyde, was called on set to act in a scene with James Nesbitt himself.

A new career beckons?….

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Essex Life Fine Food and Drink Awards 2016

food-and-drink

We attended the annual awards held at Down Hall on 29 September as proud sponsors on the Best Family Dining Category.  A number of worthy venues were nominated and it was the Rose and Crown Pub in Stansted that won the award.  Congratulations to them and to all of the winners on the night.

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25 Years

2016 sees Traymoor celebrating 25 years as an unrivalled supplier of superior quality meats and poultry to the catering trade.

Thanks to recent exponential growth in business, Traymoor will soon be moving to bigger and better premises, which will enable us to offer our customers better service than ever!

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