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BBQ time, new meat ideas and Rose time

So, the sun came out at last. There was definitely a collective sigh of relief over North London, and that wonderful odour that only a BBQ can offer was all around. Of course, as the thermostat rose, so our fridges decided to have a bit of fun with us. The deli counters at both NW5 and N16 stopped working and the air-con at N16 also had a little wobble. Enter stage right the wonderful James, laden with his tool belt, pumps, gas bottles, blow torches, batteries, bits of string and an elastic band. Our fantastic fridge engineer has looked after us for many years and is one of the best in the business. James also comes with a ready smile and an assurance that we are worrying over nothing (providing we pay on time!). We’re up and running again, and everything is cold. Good old James.

BBQ coal

Now, by the way, do you know the difference between ‘Lumpwood Charcoal’ and ‘Briquettes? No, it’s not a joke, but if you want a ‘dad joke punchline’, you can have “about £4.50”. Lumpwood is pretty much the standard charcoal that can be bought everywhere. It burns hotter and faster, which is great for the quick cooks, such as steaks, chicken legs and sausages. Briqettes are a greatly compressed form of the same, with the advantage being that they burn for about three times as long, maintaining a good heat. This allows for longer, slower cooking, such as joints or bigger pieces. Briskets, pork shoulders or a butterflied leg of lamb, for example. Due to their longevity, briquettes are also the right product if guests are arriving at different intervals during your event. At Meat London, we use Weber fuels, because they are produced with no added chemicals, thus alleviating unpleasant smells and tastes.

We carry a full range of charcoal, briquettes, wood chips and wood chunks, in varying sizes. We also have fire lighters and starter chimneys. If you need it for your BBQ, we probably have it. And, possibly a glimpse to the future, we have the more sustainable and eco friendly, Coconut Shell briquettes.

New delicious meat ideas

I obviously write this newsletter at the end of the previous month. So we can only hope that England go further in the Euros, and, dare we even hope to win some silverware (apologies to visitors to our shores, but you know…. Come on England! ). Then July is going to bring a General Election. Popular opinion suggests that we are going to have a new government, and by the end of the third week of July we will also have a couple of Wimbledon Champions. The fun never stops. It begs the question, “when do we get time to eat?” The butchers have been very inventive recently. There is lots of stuff appearing. Our new butcher at N16, another Paul, came up with Pork Chops in Breadcrumbs, Parmesan and Curly Parsley, Conroy produced a Curry Goat Sausage (sensational), Lee got excited at N6 with Veal Loin Steaks in Garlic and Rosemary. Lee has clearly had too much Red Bull, he also came up with a fantastic Kofta Stack at NW5. We have Pork Steaks with an Oriental Rub, Jerk Chicken Thighs, Chimichurri Minute Steaks and a vast selection of Skewers and Spatchcock Chickens that all lend themselves to easier cooking, making it easier to fit in around the exciting activities of the day.

Time for Rosé

We are continuing with our seasonal wine promotions. Gessica, aided by Matt and Alexia, have picked some great wines for the promo. We are showcasing two wines each week, discounted if you buy them both together. The heat got Gessica over excited last week, and she came up with three ‘Funkstille’ wines from Austria, again discounted for two, with an extra discount for the three. She was right, they have been very well received, and there is still time to take advantage. My own choice at the moment are the Rosé’s. I don’t mind banging the drum. I think we have some fantastic rosé wines in the fridge, including my two favourites, ‘La Vie en Rose’ and the range from ‘Chatueau L’Escarelle’. Come and join us at the weekends for our regular tastings.

I remember in May writing about the youngsters doing their exams. While I’m trying to concentrate here, Molly is jumping up and down, and bouncing off the walls, having just received the news that she passed her own exams with a 2:1. Well done Molly, and fingers crossed for all of you who have taken exams, as the results come in.