We all see summer and BBQ going hand-in-hand. And it goes with out saying that we've been throwing some damn good Sailor Jerry BBQ's for years. This summer, we've noticed a major boom. From the best-selling book on Amazon last month being a British BBQ book by DJ BBQ to meat-heavy food festivals popping up across the country like Grillstock and Meatopia, the nation has gone buck-wild for BBQ.
This is why we're stoked to be partnering with Danny Cheetham, chef and owner of East London’s Psychic Burger and White Rabbit, for a handful of awesome summer events. We worked together to create a series of mouth-watering BBQ recipes that complimented our bold spiced rum.
Being covered in tattoos himself, Danny found heaps of inspiration in Norman ‘Sailor Jerry’ Collins’ original flash artwork which really got his creative cogs going - then he got his chef apron on and got in the kitchen. Our collaboration was kick ass, and out of it we birthed a variety of dishes from the Sailor Jerry Rib ‘O Beef (beef ribs flambéed in Sailor Jerry rum) to the Ring Of Fire (chargrilled sweet and spicy pineapple drizzled with Sailor Jerry caramel sauce).
If you didn’t already know, this month is National Grilling month, so make the most of what’s left and try your hand at making some of our recipes in the comfort of your own home. You never know, your mates just might be impressed next time you fire up that oil drum in your backyard.
If you’re too scared to get elbow deep in the heat of the flames, then pop over to Meatopia on 6th and 7th September. Meatopia is a two day festival held at Tobacco Dock, Wapping featuring meat eating, drinking, live bands and butchery demos. Over 20 chefs each serve guests bespoke tasting dishes cooked fresh, over fire in return for Meatbucks. Sailor Jerry will be there, firing up our BBQ and serving up a meat lovers feastThe team will be cooking up an unforgettable storm alongside spiced rum cocktails to get your fuel up for the stellar line up – are you stoked yet?
DANNY'S TOP 5 TIPS FOR BBQ
1. Research is Key
Whether you’re thinking of cooking up a simple sausage , beer-infused chicken breast or a 24-hour slow cooked hearty piece of pork shoulder, make sure to do your research!
Don’t just go on a Google hunt and pick the first recipe you see. Make sure you compare recipes and get a sense of what the general process is. This way you can make sure your recipes are adjusted depending on your taste buds Get down your local bookstore and geek out!
2. Long and Slow Barbecuing
As Brits, we are used to using the traditional BBQ mechanic to cook a burger or a juicy bit of chicken These are ingredients that cook fairly quickly and we simply enjoy them with a flame grilled lick of flavour.
What you didn’t know is that there is a whole other realm of barbecuing that is out there to explore. A simple trick is cooking your meat at a very low temperature for a longer duration of time, sometimes even days. The flavour that is achieved through this method is out of this world and is well worth the patience and effort.
Look into using cuts like beef brisket, pork shoulder (with the bone kept in) and pork ribs for an authentic American BBQ experience.
3. The More Smoke the Better
Smoke equals flavour. It’s that simple. The longer your meat is engulfed in smoke throughout the smoking process, the better it’s going to taste.
Using different types of wood and charcoal can really give your meat that kick it deserves. Experiment with oak, apple and cherry wood chips for less traditional BBQ flavours
4. Be Adventurous, it's Only a BBQ
Get stuck in! At the end of the day, you are cooking with a technique that is as old as the time that man learnt how to start a fire.
If a cave man can pull it off then you definitely can. No one is going to complain about a bit of charcoal reminisce on their brisket. In fact, this is how the term ‘burnt ends’ came about which is coined as a delicacy in the world of barbecuing.
5. Think Fresh not Fat
We’ve talked about the all American classic BBQ with ingredients like ribs, pulled pork and brisket. Traditionally, these ingredients are accompanied by sugar laden BBQ sauces, ketchups and hot sauce. But this doesn’t have to be the case.
Barbecuing over charcoal is a technique used by a tremendous amount of cultures all over the world. Think Turkish Shish kebabs, Moroccan slow cooked lamb, Indian Tandoori dishes and you’ll start to get a better picture.
Get creative and introduce these into your barbecuing process. Accompanied by a jeweled rice salad or some fresh Quinoa, you’ve quickly turned your carby BBQ meal into an exceptionally tasty and healthy feast.