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  • 45 Day Aged Dairy Cow T-Bone Steak

    We also have some Salt Aged Dairy Cow T-Bone Steaks available for a limited amount of time.

    Delicious depth of flavour thanks to many years of grazing fine pastures. These steaks are inspired by Basque Txuleta steaks, but made in Yorkshire. Alongside the long life of the cattle, we have aged these steaks in our Himalayan salt chamber for 45 days adding to the texture and flavour.

    The yellow in the fat is due to Beta-carotene which is a naturally-occurring plant pigment. It is what gives many fruits and vegetables their orange or yellow color (like carrots, squash, pumpkins, and grapefruit).

    Get them whilst you can!

    Steak weighing in around 600-650 grams and are perfect cooked fast on a barbecue!

    £25.00
  • 45 Day Aged Dairy Cow Porterhouse Steak

    We have some delicious Salt Aged Dairy Cow Porterhouse Steaks available for a limited amount of time.

    Delicious depth of flavour thanks to many years of grazing fine pastures. These steaks are inspired by Basque Txuleta steaks, but made in Yorkshire. Alongside the long life of the cattle, we have aged these steaks in our Himalayan salt chamber for 45 days adding to the texture and flavour.

    The yellow in the fat is due to Beta-carotene which is a naturally-occurring plant pigment. It is what gives many fruits and vegetables their orange or yellow color (like carrots, squash, pumpkins, and grapefruit).

    Get them whilst you can!

    Steak weighing in around 600-650 grams.

    £24.00
  • Spatchcocked Yorkshire’s Finest Poulard

    Everyone loves chicken, but more often than not; the wings, or legs you buy for the barbecue are not the best quality. As such we recommend you try and cook a whole chicken on the barbecue guaranteeing the providence and as such the welfare of the bird.

    These large chickens are perfect for 6 of you to share. Our free range slow grown chickens come from fine Yorkshire grass pastures, raised to the best possible standard over 90 plus days.

    We have spatchcocked these chickens for you; enabling you to simply, or extravagantly marinate these pre-cooking on the barbecue.

    • To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it’s cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.

     Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions and enjoy!

    Any left overs make great salads

    Typical weight range 2.5-3kg

    Try next… If you have opted against the BBQ why not Roast Yorkshire’s Finest Poulard

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £20.00
  • Bistecca alla Fiorentina

    Ok this is a real treat, but who doesn’t love a good native breed barbecued steak. On sale for a limited time only.

    This cut is inspired by the Italian cut from Florence aka Bistecca alla Fiorentina. The steak cut became popular in the Medici era and were sought after by the British in the 19th century. We have decided to introduce this amazing steak, offering you a chance to escape on holiday via the miracle of food, wine and good company.

    The beef used comes from one of our Longhorn cattle raised here at Waterford Farm. These native breed produce an amazing Florentine steak, thanks to their fat content and T-bone structure.

    These prime cuts are suited to fast, direct methods of cooking such as, barbecuing, and are best served rare to medium rare, with each steak feeding 2 very hungry folk or 3 less hungry soles.

    Preheat a barbecue or grill to high.

    Place onto the hot grill and cook for 3-5 minutes before turning and cooking for a further 3-5 minutes. You can stand these steaks on the bone for a further 2-3 minutes to cook.

    For a perfect medium rare the steak should be 40°C in the centre. If you prefer your steak a little more cooked, simply move to a cooler part of the grill and cook for a further few minutes.

    Pack weight approximately 1.5kg

    Try next… Our beautiful Salt Aged Two Rib of Beef!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

    £42.00
  • Lamb Merguez

    Lamb Mergeuz – This small but oh so mighty sausage packs a real punch.

    We have been busy working on a new and improved flavouring for this famous North African/ French Sausage. Since the late twentieth century, the Lamb Merguez has been popular in France and England due to the large Algerian Populations.

    Our Lamb Merguez contain Rose Harrisa, Paprika, and many other delicious spices. Perfect on the barbecue served with flat breads and maybe a bit of yoghurt for those who like a little less heat. You can also add it to stews or with warm summer day salads.

    500-550g per packet

    Allergen Information – Contains No Allergens

    Try next…Our incredible our incredible Lamb Arrosticini 

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £7.00
  • 880g Salt Aged Tomahawk (Pack of 1)

    This is the latest in-trend steak which is perfect as a sharing steak or as a single serving for the true meat lover. The steak talks for itself; bone in, heavily marbled and truly delicious!

    Pack weight to range between 850- 900g

    £28.00
  • Butterflied Leg of Lamb

    A butterflied leg of lamb on the barbecue is probably one of the nicest, easiest and generous cuts to barbecue. The lamb legs have been aged in our Salt chamber aiding the texture of this lamb. We have not marinated these cuts, instead we have intrusted you the home cooks to do so as you please!

    To cook this leg of lamb on a barbecue, do so by placing it directly over the hot coals and leave for a few minutes to get some colour. Flip the lamb over to colour the other side. Once browned, move it to the side of the barbecue with no coals and cook for 18-20 minutes, turning often and adding any marinade.

    1.3- 1.5 kg

    Try next… If you still fancy some of Yorkshire’s Finest Lamb why not try our fantastic Yorkshire’s Finest 21 Day Himalayan Salt Aged Carvery Cut Leg of Lamb

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

    £30.00
  • Himalayan Salt Aged Porter House (Pack of 2)

    Melt in the mouth steak!! These are magnificent, tender bone in Sirloin Steaks taken from the loin of the animal.

    Each Porter House has a section of rib bone present meaning you get all the incredible flavour during the cooking. A great outer layer of soft beef fat which will render down during cooking giving incredible beefiness, succulence and pleasure.

    Pack weight ranges between 950 – 1050g.

    £28.00
  • Lamb Arrosticini

    This delicious kebab is made from new season Yorkshire Lamb fillets, suitable for quick cooking over flames and perfect to share as a mid-week dinner.

    Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo within the villages of Castilenti, Civitella Casanova, Carpineto and Villa Celiera.

    Yorkshire’s Finest Arrosticini come unseasoned with a good sprig of Rosemary. Whilst cooking the Arrosticini, dip the Rosemary in Olive Oil and then flamboyantly dress the cooking lamb. Finish with a final flourish and sprinkle with Sea Salt. The focus is on the quality of our New Season Yorkshire Lamb, not on an over powering spice or seasoning!

    Come in a pack of 6 skewers, the traditional beverage accompaniment is a Montepulciano d’Abruzzo wine.

    Try next…Our incredible our incredible Lamb Merguez

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £16.00
  • 680g Salt Aged Cote de Boeuf (Pack of 1)

    This is French terminology for Rib of Beef. A perfect steak choice for those who like to cook their steaks on the bone and enjoy beautiful flavours.

     

    £23.00
  • 480g Salt Aged T-bone (Pack of 1)

    A true hearty steak which gives you the best of both worlds. Not only do you get to cook beef on the bone, giving enhanced flavours but you also get a combination of super tender Fillet nestled on one side of the steak with mouth-watering Sirloin sat adjacent.

    £15.00
  • Yorkshire’s Finest Traditional Old English Sausages (500g Pack)

    Traditionally handmade, containing nothing other than 96% of beautifully selected cuts of lean pork shoulder, a careful blend of seasoning and a splash of water. This really is a super sausage, especially for the health-conscious person.

    Allergen information – contains gluten and sulphites.

    Pack weight to range between 490-510g

    Our Recommended Cooking Instructions:
    Our Sausages can be oven cooked, pan fried or grilled.
    Oven cook 180C for 20-25mins, pan fry on a medium heat for 20-25mins turning regularly, grill on a medium heat for 20-25mins turning regularly.

    £6.00

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