We are very lucky at Stones Events to work with an exceptional group of culinary talent, all of whom are working diligently this summer under the guidance and watchful eye of our Head Chef, Ben Jones.

During the BBQ season and as a help ahead of your Father’s Day celebrations, Ben has been putting together some words of wisdom for you all on how you should be prepping your meat, cooking it to perfection and (for those of you lucky to have them) tips on how to get the most out of your leftovers!

Cheers Ben!

  1. Before you even think about cooking, you need to allow your meat to “temper”. This is a cheffy term for allowing your meat to come up in temperature slightly so you aren’t cooking fridge-cold meats. This will enable you to get better caramelisation on the outside and a more even cook on the inside.
  2. SEASON IT!!! From good old fashioned salt & pepper to more adventurous rubs and spice mixes. This will be your base layer for a great tasting meal, so don’t be shy with it! You’d be surprised at how much seasoning a piece of meat can take and most amateur cooks tend to be a little tentative when seasoning.
  3. Resting is probably, along with the top two, the final piece in the “holy trinity” of meat cookery. Resting allows the muscle fibres to relax after cooking and again ensures an even cook. The best way I can describe this is when you get into a very hot bath, your muscles tense up as the water is too hot, after a while you start to relax and so do your muscles. Give your roasts and steaks the same treatment.
  4. Choosing the right cut of meat is also very important – don’t fall into the trap of just going for for the most expensive cut of meat. More often than not, you get the most flavour from the lesser well-known cuts of meat or those that require slightly longer cooking times and you’ll save some money in the process! Speak to your local butcher and they would be more than happy to help direct you towards your ideal cut of meat for your occasion.
  5. My final tip would be to invest in a temperature probe. When cooking meat at home it gives you a great deal more confidence when you know what the temperature is inside the joint/steak and you are cooking. These temperatures vary from cut to cut however with a bit of practise you’ll find your ideal cooking temperature for you and all your diners.