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Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time.
Don't parboil your ribs! You'll just boil away all the flavour. Instead, cook them low and slow over Indirect heat.
Chops 1-inch or thicker are best for the grill. For the most flavourful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat.
Tenderloin can be safely removed from the grill at 155ºF if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160ºF. Use a meat thermometer to be sure.