UK BBQ Mag Spring 2017 - Page 89

89

Please tell us a little more about what you do?

I’m a butcher, chef, writer and festival operator. One half of Turner & George, Director of Meatopia and Pitt Cue Co. and Group Executive Chef of Hawksmoor. Currently I’m working on the latest Hawksmoor restaurant in Borough and the next Hawksmoor Book.

What's your favourite cut of meat to BBQ and how you cook it?

My favourite cut of meat to barbecue changes constantly but given I’ve just published a book about beef right now it’s steak, rump perhaps, cooked simply over smouldering fruit wood and clinched at the end for a bit of difference.

Any advice for those new to BBQ?

Take it slowly, we all burnt stuff in the early days and trying ambitious barbecue early on can end in tears and destroy confidence. Bear in mind a recipe written by an American will be with American meat in mind, which is different to our meat.

Start really simply and look at barbecue as a lifetimes project, plenty of time to get it right. Pitt Masters I’ve spoken to in Texas and the Carolinas all seem to be still learning after a lifetimes cooking, and that is how it should be.

Please tell us a little more about your book?

Prime is the story of great beef, why it’s so hard to find but also what to look for and what to ask for. And when you’ve got your hands on beef you love, what to do with it. Beef is the star of many people's all-time favourite meals - from steak or a cheeseburger to roast beef with all the trimmings. In Prime, I impart my recipes for these timeless classics, as well as sharing new ways in which to enjoy this fantastic ingredient in all it's forms. Covering every cut, every style of preparation and with recipes from the world over - not to mention features on bovine breeds, butchering, buying your meat and more.

You can pre-order Prime through Amazon by clicking on the cover below, out March 9th. Full review in the next issue...

Follow Richard on Twitter @RichardHTurner

Meatopia @MeatopiaUK

www.meatopia.co.uk

Meat the Butcher

Richard H Turner

Photo: Paul Winch-Furness