BBQ Blog - barbecue butcher

Choosing the Perfect Barbecue: A Guide to Finding Your Grill Match

When the sun’s out and the garden beckons, nothing beats the sizzle of a barbecue. If you’re looking to invest in a new grill but feel overwhelmed by the choices—pellet [...]

How we select cuts for Low and Slow BBQ

Selecting quality cuts for low and slow barbecue involves a careful balance of meat characteristics to ensure flavorful, tender, and juicy results after long cooking hours. Here’s a guide to [...]

What is West Country PGI Beef?

As butchr. is based in the very heart of the West Country it makes logical sense that we should source from within our geographical area, it also helps that due [...]

Fire & Water: Combining Sous Vide with BBQ Smoking

Brisket is a popular cut of meat that is known for its rich flavor and tenderness when cooked correctly. Traditionally, smoking a brisket involves slow cooking it over low heat [...]

Sous Vide Cookery: A Modern Approach to Cooking

Sous vide cookery is a modern cooking technique that has gained popularity in recent years. The term “sous vide” is French for “under vacuum,” which refers to the process of [...]

Low n’ Slow Smoked Brisket

Barbecuing a brisket low and slow is a time-honored tradition that results in tender, flavorful meat. Whether you’re a seasoned pitmaster or a beginner, here are some tips to help [...]

Super succulent Pulled Pork, BBQ & Sous-Vide

Creating pulled pork using a combination of BBQ and sous vide techniques results in meat that’s exceptionally tender, flavorful, and perfectly cooked. Here’s a step-by-step recipe to achieve that perfect [...]

Cooking a steak on the BBQ

Steak lovers know that there’s something special about cooking a steak on a barbecue. The smoky flavor and charred exterior add a unique touch to the meat. If you’re looking [...]

Wet-Aged vs Dry-Aged Beef

Why do we sell both Wet Aged & Dry Aged Beef? When it comes to meat maturation we pride ourselves on our Black Label Dry Aged Steaks, for us they [...]

The Science and Art of Dry Aging Beef

Dry aging beef, a technique revered by butchers, chefs and connoisseurs alike, is an intricate process that enhances the flavor and tenderness of beef. This culinary practice, which involves aging [...]

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butchr. barbecue blog

Choosing the Perfect Barbecue: A Guide to Finding Your Grill Match

How we select cuts for Low and Slow BBQ

What is West Country PGI Beef?

Fire & Water: Combining Sous Vide with BBQ Smoking

Sous Vide Cookery: A Modern Approach to Cooking

Low n’ Slow Smoked Brisket

Super succulent Pulled Pork, BBQ & Sous-Vide

Cooking a steak on the BBQ

Wet-Aged vs Dry-Aged Beef

The Science and Art of Dry Aging Beef

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butchr. barbecue blog

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choosing your steak size

Fillet

Sirloin or Ribeye

Rump