We don’t know about you, but for us there’s something carnal about cooking food on a barbecue. Maybe it’s the sight of the flames licking between the smoky coals? Or perhaps it is the sound of sizzling bangers and burgers being chargrilled to perfection as we sip an ice-cold beer or glass of rose?
Whatever it is, the experience of eating food cooked on a barbecue elevates an everyday meal to an exciting gastronomic ‘event’. And, with the first of the May bank holidays falling on Monday 3 May, now is a great time to start planning your menu for the long weekend. Barbecuing has been growing in popularity over the last few years, even more so since the start of the pandemic, with people spending more time in their homes and gardens. And, as our passion for al fresco dining has grown, barbecuing equipment has become more sophisticated.
Gone are the days of the throwaway barbie that stays hot just long enough to rustle up a dozen chipolatas. Now, we can cook using gas (or electricity) which means better heat control and more reliable results – bye, bye cremated pork chops.
The mainstay of any family barbecue has to be ‘bangers’ and burgers. Here at Lakings, we offer a delicious selection of both. Our traditional Lincolnshire sausages are made to a secret family recipe using only the finest locally sourced Lincolnshire pork, bread, English sage, salt, and pepper. Perfect in a freshly sliced bun, topped with caramelised onions and a dollop of ketchup, there is nothing simpler to make… or more satisfying to eat. Unless, of course, you are a burger fan.
Lakings new Burger pack includes the latest additions to our burger range. Handmade by our butchers in time for barbecue season, each pack contains enough for six to eight people and includes two Steak Burgers, two Pepper Steak Burgers, two Pork & Apple Burgers and two Lamb & Mint Burgers – so diners can easily sample our full offering of fresh meat patties.
The more adventurous chef can choose from a range of cuts of meat available from our butchers’ counter. Why not impress guests with a rack of Pork Spareribs marinated in a Chinese plum sauce? Or try our ready-made skewers that are quick to cook and easy to serve while you wait for everything else to be ready.
Choose from Jamaican Jerk Chicken Kebabs, Lamb Grillsticks, Indian Mystery Chicken Kebabs, Beef and Halloumi Kebabs and to really liven things up – our Argentinian Fire Chicken Kebabs – made from chicken covered in a medium heat spicy marinade.
Variety is the spice of life
Not sure what to order? Let us do the thinking for you. Our barbecue packs come in two offerings – Small, £35, and Family size, £55. The Small pack is ideal for intimate gatherings and contains a selection of some of our most popular products, including; two Lincolnshire Pork Loin Steaks, two Rib Eye Steaks, four Steak Burgers, four of our award-winning Jumbo Lincolnshire Sausages and one pack of Lincolnshire Pork Spare Ribs (3 – 4 spare Ribs).
Our Family Barbecue pack includes a selection of everything listed above, as well as four Lamb Koftas. For a more detailed list, please click on the ‘BBQ Specials’ tab on our homepage. Don’t forget, if you can’t get to our shop in Louth, we offer nationwide next day delivery (Monday to Friday) on orders over £50.
There are a few things to bear in mind when cooking on a barbecue. First – hygiene is key. Never put raw and cooked meat on the same plate and use separate plates, tongs, and containers for raw and cooked products.
Secondly, damp down flames using a water spray. If the flames are too ferocious, meat will quickly burn on the outside but may not be ready in the centre. Always check food is thoroughly cooked (chicken and pork, especially) before eating. A meat thermometer can come in handy, too.
Lastly, pay careful attention to cooking times. If in any doubt, you can always start food off in the oven and then pop it onto the barbecue to impart the smoky flavour.
So, we have all the ingredients covered for the perfect weekend of al fresco dining, all we need now is for the sun to shine. But then, when has the weather ever stopped the Great British Barbecue going ahead?