BBQ beef ideas from our farm near Oundle - It's not just steaks and burgers

Isn't this weather glorious? Obviously, Sam is now complaining because he wants some rain, but I am happy for the sunshine to stay, if for no other reason than because we can BBQ and eat outside!

The Obvious Choices

As soon as BBQ season begins, our sale of steaks and mince (for burgers... although our burger press is being delivered any day now) rapidly increase. They're quick, easy and taste delicious on a hot grill.

Why Roasting Joints Still Work In Summer

We tend to think of roasting joints as something for autumn and winter. And I agree that there are few things better than a plate of roast beef with all the trimming on a cold Sunday in November.

But cooking them on a BBQ changes them completely, and has the added bonus of typically needing to just be left to cook (no more standing by the BBQ turning sausages whilst everyone chats and drinks Pimms).

What We Actually Cook

Weber have an amazing Spiced Silverside recipe on their website. It has rapidly come a firm favourite of ours.

We also use chuck for pulled beef if we're feeding a crowd. It's a forgiving cut, full of flavour and doesn't need constant attention.

BBQ Brisket and Slow-Cooked Cuts

These slower cooking cuts are ideal for BBQs, especially if you’ve got time and want something a bit different.

Cuts like brisket or chuck can be cooked low and slow, giving you something that’s full of flavour and works well for feeding a group, especially as they tend to be more cost effective cuts.

We’re based just outside Oundle, supplying beef locally across Thrapston, Stamford and Peterborough, as well as offering wider delivery.