GUIDES & TIPS

5 tips that will make you a better meat cook, with Whole Beast

Brixton restaurant Whole Beast specialise in nose-to-tail meat cookery over live fire. They shared five valuable tips with us that will change the way you approach cooking meat at home..

GrillOut™ 4-Piece Stainless-Steel BBQ Utensil Set with Storage Case

£85.00

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GrillOut™ 3-Piece Stainless-Steel BBQ Turner, Tongs & Fork Set

£60.00

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1. Get more flavour from your fire

Lighting a fire for a barbecue takes time. Make the most of it once you've done your initial flame-grilling by cooking directly on the embers once the fire has died down. Use oven gloves to take off the grate, then use those embers to slowly cook vegetables like leeks or onions. This imparts tonnes of flavour and uses all the heat.

2. Use a cloche on your burgers

For the perfect melt and the softest bun, using a cloche is a no-brainer. It allows the bun to steam gently and the cheese to melt into the patty for a more satisfying bite.

“This is the one thing nobody does, and it changes the whole burger, allowing the cheese to melt in the aromas of the meat.”

- Sam Bryant, Whole Beast

3. Get the freshest, crunchiest pickles

Meat pairs so well with something acidic and crunchy, which is where making your own pickles comes in: the fresher the pickle, the crunchier it is.

"These get commented on more than anything else on the plate. They take five minutes with a mandoline, and they change everything."

4. The 3-ingredient flavour bomb

Pastes are an easy way to add flavour to your dishes. Good meat has a healthy amount of fat, and needs flavours to cut through it. Enter our GGG paste: this stands for garlic, ginger and green chilli. We don’t use raw garlic, we smoke and confit the cloves, for a sweet garlic hit.

"We've got a slightly unhinged thing about sauces."

5. Get the most tender meat, fast

Submerging meat in salt water or dusting it in a dry salt rub causes a process called protein denaturation begins to take place, which relaxes and loosens the tightly-bound muscle structure in the meat. This makes them more tender when they hit the heat.

"Brine chicken once and you do not go back, simple as that."

Tools designed for the heat of the moment

Cooking meat is all about good tools and patience. Our GrillOut™ range is sharp and precise, for easy turning.

Their durable, stainless-steel construction is built to take the heat, and made to last, year after year.
Retracting handles extend when you need length, and shrink when you don't, for compact storage.