I have a hunch that we are going to have a hot summer in Norfolk this summer so it’s time to scrub down your BBQ bars and head down to your local butcher for your spare ribs, burgers, sausages and rump steak.
We have got a cunning plan this year and are running a popup restaurant in the courtyard of our house in West Bilney. We are going to cook alfresco on our two BBQ’s, our authentic tandoori oven and maybe our hot smoker.
We did one in June in conjunction with Harry Cory- Wright of Smokesilver. He had got a posse of people together for “an evening with moths” in the woods at Holkham with kind permission from the estate. Harry supplied an old army surplus dining shelter and I cooked a curry in my supremely heavy tandoor, which we used to have when we owned fishes in Burnham Market. The only form of transport could put this machine in was my 1971 VW camper. It did the job perfectly and it was a pleasure to be able to cook for the locals of North Norfolk again.
We are very lucky in Norfolk to have such a wonder number of very good butchers who often have their own abattoir and local herd. I remember when we moved up to Norfolk over nine years ago from London and buying a chicken from Howells in Burnham Market. It tasted of chicken, not the bland nameless vac-packed stuff off the supermarket shelves.
Our butcher, Howards’ in Gayton displays what breed of beef he has slaughtered that week and from which farm it came from. We, as customers, are becoming far more concerned with good provenance and your butcher will be able to give you an honest answer that a supermarket just can’t.
Top tip though: Meat is expensive so why not try
an alternative cut. I have bought some skirt, which comes from right down below the sirloin near the belly. No need to slow cook this joint or mince it. Season your skirt steak well with salt and pepper and cook it very quickly on the hottest part of the BBQ for about 1-2 minutes each side and then let it rest for about 5 minutes before offering to your guests. It is spectacularly full-flavoured, juicy and sort of chewy almost without being at all tough. The best thing is it costs way less than sirloin.
I was having a chat with a BBQing dad a few weeks ago who has built himself the coolest BBQ out of and old oil drum and a disused pram. He was asking why the charcoal doesn’t seem to get quite hot enough and doesn’t last too long. The answer is use a really good quality charcoal. It is usually labeled restaurant charcoal and comes in big bag from your local coal merchant or if you have a cash and carry card, Bookers is a good place to get it. I use it in my tandoor, but on a BBQ it really kicks out the heat and will stay hot for about four hours.
Happy cooking!
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An events catering and catering school company based in West Bilney, near King’s Lynn.
Conkers, Common Road, West Bilney, King’s Lynn PE32 1JX
Tel: 01553 840190 Email: info@owsley-brown.com www.owsley-brown.com
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