We’re now enjoying longer evenings and warmer weekends, so it’s finally time that time we’ve all been waiting for – the moment to dust off the barbecue and take your cooking outdoors. Whether you're catering for a crowd or just looking to enjoy a lazy afternoon in the garden, having a few reliable go-to dishes can make all the difference. And with more than 35 years of experience behind us in supplying the best butchers equipment – including butchers knives, mincer machines and butchers blocks – we’ve got more than a few suggestions for you here at Butchers Equipment Warehouse!

The best barbecue food brings bold flavour, smoky depth and a touch of something fresh or vibrant on the side. These four dishes all deliver exactly that – offering a balance of meat, spice, crunch and colour to suit all appetites.

Sticky ginger and garlic ribs

What you’ll need: boning knife, marinade tub, meat thermometer, basting brush, barbecue with lid

Nothing says summer quite like a rack of ribs slow-cooked to perfection over hot coals. These sticky ginger and garlic ribs are rich, fragrant, and guaranteed to leave fingers deliciously messy. Start with a marinade of soy sauce, fresh ginger, garlic, brown sugar, sesame oil and a dash of rice wine vinegar. Let the ribs soak overnight in the fridge, giving them time to absorb all those deep, savoury flavours.

When you’re ready to cook, give them a gentle steam or oven bake to soften the meat before transferring them to the barbecue. Grill them slowly over indirect heat while basting regularly with the leftover marinade. What will happen is the sugars in the mix will caramelise into a glossy, sticky glaze, while the fat renders down to create that unmistakable barbecue crust. Wedges of lime and a sprinkle of fresh coriander help bring a sharp finish to the dish.

Spiced lamb koftas with cooling yoghurt

What you’ll need: butcher’s mincer, mixing bowl, skewers (metal or wood), meat thermometer, barbecue grill

Lamb takes beautifully to spice and works brilliantly over the barbecue. Plus, one of the reasons why koftas are so popular is because they offer a quicker-cooking alternative to whole joints, and they’re perfect for threading onto skewers. Combine minced lamb with ground cumin, coriander, smoked paprika, cinnamon and garlic, then add chopped parsley and a finely grated onion to help bind the meat and introduce a touch of moisture.

From there, you’ll want to shape the mix around metal or soaked wooden skewers and chill until firm. Grill them over direct heat until they’re nicely charred on the outside and just pink in the centre. Serve with a yoghurt dressing made from Greek yoghurt, cucumber, mint and a squeeze of lemon. You can also wrap them in flatbreads with crunchy lettuce or thinly sliced red onion to create a hand-held feast that feels both rich and refreshing.

Charred sweetcorn with herbed butter

What you’ll need: chef’s knife, basting brush, barbecue tongs, heatproof tray

Sweetcorn is a welcome addition to any barbecue spread, especially when it’s been given the flame-kissed treatment. The natural sugars in the corn caramelise beautifully over the grill, helping to create depth and smokiness. Use whole corn cobs with the husks removed, and brush lightly with oil before cooking.

Turn them regularly until the corn is evenly charred, then roll each cob in a generous helping of herbed butter. For the butter, blend softened unsalted butter with chopped chives, parsley, garlic and a touch of sea salt. You can also try a pinch of chilli flakes or a squeeze of lime juice to give it extra punch. This colourful side offers a lovely contrast to heavier meat dishes and brings that extra bit of energy to your plate.

Smoky pulled pork baps with apple coleslaw

What you’ll need: butcher’s knife, meat thermometer, prep tray, shredder claws or forks, mixing bowl, barbecue or smoker

Slow-cooked pork shoulder is a barbecue classic, and for good reason too! It’s tender, richly flavoured, and incredibly versatile. Start by coating the meat with a dry rub of paprika, mustard powder, garlic salt, brown sugar and black pepper, then cook it low and slow on the barbecue or in a smoker, wrapped in foil to keep in the juices. When the internal temperature hits the sweet spot, let it rest and then shred with forks.

Fill soft white baps or brioche buns with the meat, then top with tangy apple coleslaw. To make the coleslaw, finely slice red and white cabbage, grate in a green apple, and mix with mayonnaise, cider vinegar and a touch of mustard. The ideal scenario is that the sharpness of the coleslaw cuts through the richness of the pork to create this beautiful sense of balance and texture. And of course, a spoonful of barbecue sauce can give the final layer a glossy, indulgent finish.

Those are just our top mouth-watering suggestions – you may well have plenty of culinary plans of your own for the sunnier seasons! Whatever the case, you can always count on us to offer a wide range of butchery equipment and spare parts, to ensure you’re fully prepared for the busy months ahead.

Whether you're looking to upgrade your existing machinery or stock up on spare parts, we have you covered. Here, you can find a wide range of meat mincers, butchers bandsaws, and butchers knives and sharpeners. And of course, if you ever need any help or advice in choosing exactly the right equipment for you, you can always give us a call on 01254 427761. We’re here to help!