FEATURES
Introducing the Primo Grill
We are proud to announce that Lishman's is now selling the Primo Grill. A fantastic ceramic barbecue, one which David owns and has thoroughly road-tested, this has to be one of the best ways of cooking your barbecues this summer.
The ceramic construction of the Primo means that it is really well insulated-once you set the temperature with the vents and close the lid, it will stay at that temperature for as long as you need-the temperature will fluctuate by barely more than a couple of degrees! This allows the Primo to be much more versatile than a conventional bbq, giving you the ability to not only cook at searingly hot temperatures for regular grilling and delicious wood-fired Pizzas, and at lower temperatures-ideal for cooking joints and poultry. At the lowest temperatures, it enables a “Low and Slow” method of cooking, meaning you can put your large joint of meat on first thing in the morning (shoulder pork is ideal), let it cook really slowly all day (you won't even have to add extra charcoal!) and by evening you will have the most fantastically moist and tender cut of meat, full of fantastic smoky flavour.
During the sunny intervals that we have had over the last couple of months, you may have seen David's bbq outside the front of the shop. We cooked whole chickens on it to sell to customers-it easily coped with 8 chickens at one time; just showing the true size of the cooking surface. We reckon that the largest grill size, the Oval XL, can easily accommodate a 30lb turkey-ideal for those with many mouths to feed!
We have set up a dedicated website for the Grills, the link is below. If you want any more information, why not check it out, or call David at the shop.
Primo Grills at BGO
The Q Guild represents the finest quality independent meat retailers in Britain. Butchers carrying the Q Brand send out a strong message that they are one of Britain's best butchers shops.
DIRECT FROM DAVID
Posted 19 January 2012General
Ok Children, just for a little light relief in the quiet month of January, we’re going to make ‘Boudain Noir’ – that’s French for black pudding! First of all – kill the pigs and collect the blood. Now, mince the back fat and onion, and add the seasoning to the blood. Next, add double cream, [...]
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Posted 20 October 2011General
This evening myself and many small butchers from the Bradford region were invited to a presentation by our local environmental health authority. It was a meeting in which EHO’s informed us of the new rules and legislation, brought out by the Food Standards Agency, which would be implemented. I know this is boring, but please [...]
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Posted 10 October 2011Recipes
INGREDIENTS Liver from the bird you are cooking 2 eating apples 500g butchers pork sausage meat 1 large onion 120g fresh breadcrumbs 2 tsp dried sage 1 tsp dried thyme 8 dried apricots 1tsp salt (approx) Freshly ground pepper (approx 20 grinds) METHOD 1. Place all the ingredients into a food processor and chop [...]
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