This National BBQ Week (3rd – 9th June), Turner & George – co-founded by BBQ connoisseur Richard Turner – is turning up the heat with its expertly curated BBQ meat boxes, packed with top-quality, British meat that’s bursting with flavour, and their BBQ Sauce.
Richard Turner has also shared a go-to BBQ favourite recipe below.
Each box is filled with hand-selected, high-welfare cuts prepped by their expert butchers. Customers will be treated to a selection of steaks, award-winning sausages, and bold BBQ flavours. Their Original BBQ Box (£90) includes everything needed for an unforgettable cookout:
- 8x Black Label Burgers
- 1x 4pk Brioche Buns
- 6x Le Pig Sausages
- 6x Spicy Pigs
- 2x Pork Loin Ribs
- 1kg Bavette Steak
- 1x T&G Standard Issue BBQ Sauce
- 1x Great Cow Rub
Also available individually, the Standard Issue BBQ Sauce (£6.50), whether used as a marinade or glaze, will become your go to this barbecue season.
Need a recipe? Richard Turner – ex Hawksmoor, ex Blacklock, brought Meatopia to the UK amongst other meaty accolades – has a plethora of delicious recipes including the Philly Cheese Steak recipe below using the bavette steak in The Original BBQ Box.
Philly Cheese Steaks Recipe
Ingredients:
- 1kg Bavette
- 25g Great Cow Rub
- Oil
- 100g onions, sliced
- 100g green pepper, sliced
- 1 garlic clove, crushed and chopped
- 200g American-style provolone cheese, sliced
- Maldon sea salt and freshly ground black pepper
To serve:
- Hot dog rolls
Method:
- First liberally dust the bavette all over with the Great Cow Rub, massage in and leave on a tray covering with cling film for two hours
- When ready to cook, fire up the BBQ and bring the steak out to come up to room temperature
- Once the coals are white, place the whole bavette down onto the grill and sear for about 5 minutes on each side. You really want a fierce heat here and to grill the steak to rare, as you will be cooking it off further during the next stage. Once down, take off to rest and keep warm
- Place your pancha or wide pan over the heat and add a splash of oil followed by the onions, peppers and mushrooms, and cook, stirring for a few minutes until caramelised. Add the garlic, salt, and pepper and cook for another 30 seconds, then push the mixture to one side of the plancha / pan
- Slice the bavette thinly against the grain and then add to the pan, pressing down with a spatula and then mix in with the vegetables, and cook for another 30 seconds
- Divide into portions and top the portions with the cheese and let it melt – you may need to repeat these steps a few times, depending on how much room you have
- Cut the rolls open and hollow out some of the soft white bread part from the inside. Place the top side of each roll down on top of a portion of meat and cheese.
- When the cheese has melted, flip the piles back over, season with pepper, and serve immediately