National BBQ Week

Our Butchery teams at both Little Budworth and Lower Stretton always have a wide range of tasty ideas for your BBQ so hopefully this Summer there will be plenty of opportunities to get your BBQ’s out and fired up! Towards the end of May we celebrate National BBQ Week (27^th May – 2^nd June) and we have lots of tasty ideas to tantalise your tastebuds!

Our skilled Butchers hand-make our range of award-winning sausages and burgers. Popular choices are the Sticky Onion Sausages, the Lamb & Mint Grill and the Ultimate Steak Burger.  If kebabs are more your thing, have you tried the Salt & Pepper Chicken Kebabs, King Beef Kebabs or the Hawaiian Pork & Pineapple Kebabs?

The prime steaks you see in the counter are cut and aged in-house for at least 28 days in our Dry Ager. Dry Aging is the traditional way of aging meat to produce an extraordinary tender and intensive flavour. Dry aging is a technique that is many decades old, through which beef reaches the highest possible grade. Our steaks come up a treat on the BBQ!

Spice up your life with the range of Traeger spice mixes for your meat; Beef Rub, Blackened Saskatchewan Rub, Jerky Rub, Prime Rib Rub and more! Imagine a rack of prime beef ribs coated in Prime Rib Rub, bursting with rosemary and garlic flavours! Delicious!

Accompany your meal with one of the fabulous tasty sauces from Tracklements. Their Sticky BBQ Sauce is a smoky-sweet rich concoction of chipotle chillies and Mexican honey. Perfect for marinating and works wonderfully on barbequed ribs! Tracklements Sweet Mustard Ketchup makes for a delicious baste for steaks, sausages and chops and is also great to brighten up coleslaw or potato salads!

The fish counter at Little Budworth brings a multitude of new options for your BBQ. Most of our fresh fish can be cooked on a BBQ and you can ask our skilled team for advice on how to cook it. Look out for our tasty fish kebabs which can also be made to order with your chosen fish and marinated in various flavours.