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For me, the USDA Chuck Short Ribs are the dream BBQ cut. Originating from the heart of Kansas, the Angus cattle has the ideal environment to develop. In combination with the farming expertise there, the result is a product that carries all the exceptional qualities associated with American beef. Foremost is the phenomenal marbling that is seen throughout the cut. And this explains why it works so well on a BBQ. The perfect coverage of fat helps to ignite the flavours, while protecting the texture from becoming too tough. A real taste of BBQ heaven!
Slow cooking is essential, but the chosen marinade really depends on personal preference and the type of cut you’re using. On the whole, I experiment more with rubs that have a bit of a spice kick. I think this only helps to enrich the flavours and they go really nicely with a slaw on the side. I have tried a few cookers, but my favourite at the moment is an Ole Hickory Smoker. Saying that, I’ve got a Big Green Egg on the way so can’t wait to try that out.
I just love trying out different methods to work out the best way of cooking each cut. I actually learnt a lot from my grandad, who I was named after. He was our founder back in the early 60s. His passion for food was the spark for the creation of the company and was evident every time you were cooking with him.
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Tom Hixson of Smithfield have provided fresh meat to London's wholesale butchers and the City's top restaurants since 1935. Now you can buy premium cuts of beef, pork, sausages, lamb, poultry, bacon and many other specialised products from across the world. They are an award winning meat supplier so why not try their mouth-watering Wagyu beef, Argentinean fillet steak or good old English Cumberland sausages.
Meat the Butcher
Tom Hixson