YOUR GUIDE TO BBQ SEASON WITH TOM HIXSON #LEITHSTAKEOVERS

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YOUR GUIDE TO BBQ SEASON WITH TOM HIXSON #LEITHSTAKEOVERS

Tom Hixson highlights the lesser known, exciting cuts of meat to enjoy on the BBQ this summer.

George Hixson from Tom Hixson of Smithfield has highlighted some of the meat cuts he is most excited about cooking on the barbecue this summer (once the rain passes)! Tom Hixson www.tomhixson.co.uk is a London-based master butcher and home of wholesale gourmet; sourcing the finest artisan produce from here in the UK and around the world. Once only supplying to restaurant chefs, their exclusive range is now available to home cooks via their nationwide chilled delivery service.

“Our passion for discovering amazing food is fundamental to our procurement philosophy. The world of BBQ is rich and vast. We love to find out how different countries approach all things smoke and fire, so we can uncover exciting new products for our members. I hope I can provide a spark of culinary inspiration to the Leiths community for the (hopefully) sunny months to come!” – George Hixson (Grandson of Tom Hixson)


BEEF PICANHA (RUMP CAP)

A hallmark cut for the asados of Argentina and churrascarias of Brazil. It has built it's reputation in South America as it suits their grill style of cooking. The blanket of fat helps to protect the texture and ultimately, once rendered out, the fat creates a palette of incredible flavours within the beef.

BEEF DENVER STEAK

A relatively unknown cut, except amongst butchers. It is one of our favourites for the fantastic taste profile it has. Carved from the chuck primal. Denver steaks are textured, with nice beefy flavour and feature a good amount of marbling.

LA GALBI BEEF SHORT RIBS

A style of galbi – barbecued beef short ribs – cut thinly (about ¼ inch thick) across the bones. These are a Korean BBQ phenomenon. Packed full of flavour and super easy to grill! We'd recommend leaving in a marinade overnight to further tenderise the meat and enrich the flavours.

SALT AGED HAMPSHIRE PORK PORTERHOUSE STEAK

The black and white Hampshire pig is one of the oldest breeds still in existence today. Our farming partner, Luke Bogan, in Co. Cavan Ireland. Luke on-site, mills and mixes his own blend of grains for feed to develop the predisposed flavours in the meat. Traditional methods of dry ageing and maturation are used to help transform the tenderness and taste of the pork. Visibly impressive with exquisite taste to match.

FRENCH TRIMMED RACK OF LAMB

Ensure the eight rack of ribs are fully French trimmed. The exposed bones that make the rack look so appetising will actually catch on fire while grilling, so it’s important to shield them by wrapping the bones in aluminium foil. Lamb is a delicate flavour, so a simple rub of salt, pepper and fresh herbs like thyme or mint will work perfectly.


You can explore the future dates of our How to Cook the Perfect Steak cooking classes here and our online guides to cooking meat here. If you’re interested in taking your home cooking skills to the next level, our online Essential Certificate course equips you with all the essential skills you need to become a brilliant home cook, or even start a career in food. The course also includes a module in butchery and cooking meat.

Author: George Hixson

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