Our Made by Farmdrop Kitchen Manager Neil and Recipe Developer Gemma have rounded up their top picks for show stopping barbecue mains.
Visit our one stop BBQ shop for everything you need for the ultimate barbecue feast with meat, vegetarian and vegan options, sides, sauces and much more. And Before you unwrap the firelighters and dust off the grill, read our guide to avoid the most common barbecue mistakes and guarantee perfection every time.
In the UK barbecue food often means burgers, sausages and other quick cook cuts, but in the Southern US it’s all about low and slow cooking with a smoky flavour.
This recipe follows the US route by marinating bone in pork belly overnight in a smoky coffee paprika rub, before slow cooking in the oven or in a BBQ with indirect heat. The result is a delicious flavourful piece of pork ready for slicing – enjoy as it is or served in a soft bread bun with slaw and your favourite sauce.
For those with an interest in nose to fin eating, salmon collars are a must try.
These can be thought of as the ‘ham-hock of the sea’. They’re a rich cut of salmon, complete with flavour enhancing bone and a higher fat content that is delicious when barbecued (and more forgiving if overcooked than a fillet). They also often include the pectoral fin of the fish which becomes deliciously crispy when grilled.
This summer try miso marinated salmon collars from Made by Farmdrop – simply heat up a BBQ or grill and cook for a few minutes each side until the skin is charred and the fish flaky.
For more seafood inspiration this summer, check out our pescatarian BBQ recipes including whole BBQ fish with Nước Chấm & herbs, chilli & lemon langoustines or a simple salmon with miso, ginger and sesame.
Prized for its flavour, this longer, thinner cut of steak from the diaphragm area of the cow has a looser texture than a sirloin or rump. It benefits from marinating and cooking quickly over a hot BBQ – this is a steak best served rare or medium rare or it can become tough and chewy.
This Argentinian inspired recipe uses a citrusy marinade to tenderise the beef and is finished with a punchy fresh chimichurri from the Made by Farmdrop range. You can also try this recipe with bavette steak.
Beef short ribs are quite different looking to a rack of ribs – they are individual pieces of short bone with a chunky piece of meat attached. They’re best slow cooked and braised in a little liquid, then finished on the barbecue for a smoky flavour.
Our recipe uses a sweet-sour marinade with pomegranate molasses and sumac, which gives delicious flavour and cooks down to a sticky glaze that caramelises on the grill. Serve with roasted potatoes tossed in sumac and a citrusy slaw.
Visit www.farmdrop.com/recipes for more tasty BBQ and seasonal recipes and share your creations on social with #farmdropfoodies