Hard to believe as it is, not everybody likes Turkey, or needs such a large bird. So what are the alternatives?
At Barbecoa we start with the best birds available, bone and roll them, and if you want to choose your stuffing we’ll put that in too.
Stephen West of Barbecoa writes about the impact that dry aging has on the quality and taste of the steak that makes it onto your plate.
Our newest guest blogger, butcher Stephen West, talks about what mouthwatering meat he prepares in the summer months.