We don’t eat turkey for Christmas, not sure why not but it’s probably because it gives us an excuse for a discussion each Autumn about whether to have goose or duck or beef and to throw the food budget to the wind.
This year we went for beef knowing that our local farm, Townhead Farm, were planning to get one of their Shetland stirks ready in time for Christmas and working with K. Walkers to get it ready.
We’re huge fans of our local butcher K. Walkers of Kilcreggan. They are strong advocates for locally sourced and Scottish meat and work closely with Townhead Farm. We’ve had both Townhead lamb and pork from K. Walkers (and direct from Townhead) and it definitely adds to the flavour knowing exactly where your food has come from, who raised it and who has got it “plate ready”.
Kevin ages his meat for 35 - 45 days for best tenderness and colour in his “salt chamber”, a chiller with one wall lined with Himalayan salt blocks and the results are consistently excellent.
We bought 5 ribs.
I’m pretty lazy and keep things as easy as possible, I buy great produce and cook it without fuss and wherever possible I try to convince J to break out the BBQ, yes even on Christmas Day!
J’s KISS method for perfect BBQ’d beef. 2 ribs.
Take 1 Weber BBQ (any kettle bbq will do)
Get it as hot as you can - J couldn’t fit any more briquettes on.
Cook the beef with the briquettes to either side of the beef, not under it.
1 hour is all you need
Take the beef off the grill and rest under foil for at least 30 minutes.
We like our meat on the rare side, so leave it on the BBQ for another 20 minutes for medium rare plus the resting time
We had it with goose fat roasted potatoes, parsnip purée, pickled red cabbage, Brussel sprouts, carrots, pigs in blankets (weird addition I know but I love them!), Yorkshire puddings and gravy - no fancy plate of food to show you, just supper.
As for throwing the food budget to the wind......it worked out cheaper than the local supermarket for top drawer, stunning, stunning meat that you would normally expect to pay through the nose for. Often your local butcher is comparable in price or cheaper than the supermarket for high quality meat with traceability, something which is certainly true for us