Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“First attempt at brisket on the Kamado Joe. Cooked it hot and fast because of time restraints but it went down very well. A few things for me to improve on but it was a lovely piece of meat.”
“Drenched in olive oil then rubbed with seasoning all the way from Spicy Mike’s BBQ Haven in Amarillo, Texas makes this the perfect smoking joint. Nine hours smoking over oak and hickory, and it melts in your mouth.”
“Made a rub of 2tps of cumin ,garlic powder,onion powder, paprika, smoked paprika, sweet paprika. Rub all over both sides and cling film ,left for 24 hrs in the fridge. Cooked on the bbq for 6 hours at 150 adding hickory wood chips to the hot coals . Was without doubt the best cut of beef I've ever tasted”
“Smoked and slow cooked this wonderful piece of meat for my mums 80th birthday party. I smoked it for approx 5hrs and then fished it off wrapped in foil in a low oven then rested for 3 hrs. Amazing flavour. I got the recipe from a BBQ cook book called Seared by Genevieve Taylor. It was here cook book that I found Swaledale Butchers as they are recommended as a top supplier or meat.”
