Top barbecue specialist and three times UK barbecue champion, Andy Annat, took to the road on a nationwide tour with BPEX to demonstrate how to deliver succulent barbecued pork. Joined by catering suppliers and butchers at five destinations across the country, Andy shared his top tips on how to make the most of pork on the barbecue.
From injecting large pork joints with fruit juice to help tenderise the meat and add flavour, to spraying the pork regularly to keep the meat moist – Andy shared his expert knowledge on delivering great tasting, succulent pork cooked on the barbecue.
Slow cooking
He was particularly keen to demonstrate how well added value cuts perform when slow cooked on the barbecue. Featured cuts included whole pork shoulder, cooked for 12 hours to produce succulent ‘Barbecued Pulled Pork Shoulder’ and served simply in a fresh bap; pork collar and loin steaks, cooked directly on glowing coals, to create delicious ‘Dirty Pork Steaks’ and tender ‘Glazed Pork Ribs’, barbecued slowly until they fall apart.
Great tasting starts with good quality
Andy also stressed the importance of sourcing quality assured pork. He said: “Great tasting pork starts with good quality pork meat from a source you know and trust. Work with your butcher, get to know where his pork comes from and how it has been reared. If you can, find out who the farmer is. The Red Tractor symbol will assure you of high welfare standards and good quality pork. It will also reassure your customers, so make sure you use it on your website and on the menu.”
BPEX foodservice trade manager, Tony Goodger, said: “The BPEX Barbecue Roadshows have been a great success so far. It’s great to see so many butchers and catering suppliers inspired to make the most of quality assured Red Tractor pork during the barbecue season. Assured pork taken from the forequarter, such as collar and shoulder, are cost-effective cuts which can be cooked on the barbecue to produce competitively priced dishes, which are perfect for the summer months and ideal for adding interest to menus.”
BPEX has produced a collection of five films and ‘The Expert’s Guide to Barbecuing Pork’, highlighting simple ways to make the most of pork on the barbecue. They are available to view here
BPEX represents pig levy payers in England and works to improve the competitiveness and efficiency of the English pig industry. BPEX is a division of the Agriculture and Horticulture Development Board.
The Red Tractor Pork logo indicates the quality and country of origin of the pork, that it has been produced to high animal welfare standards, is traceable back to Red Tractor farms and independently inspected at every stage of production.