Catering Meat supplier Danish Crown has joined forces with chef, Neil Rankin in a new venture that aims to disrupt the American BBQ scene.
The catering butcher has partnered with Rankin to combine high quality meat with traditional techniques and global influences in a bid to ‘gentrify' the world of BBQ. The six new recipes are anything but tame though with ‘Smashed Entrecôte with Jerk Cauliflower & Grilled Pineapple', ‘Beef Rib Butter Masala with Flaky Roti', ‘Beef & Bone Marrow Burger with Grilled Pepper Salsa and Crispy Provolone Cheese' and ‘Chopped Pork Shoulder Larb Taco'.
"I'm really happy about these recipes," said Rankin. "I tasted some of their beef and pork and it was great. My whole philosophy is not just about whole animal butchery; it's about quality and provenance. I know if it tastes good, it's been treated well and you can taste that in Danish Crown's meat.
Rankin has developed the recipes using a selection of the catering butcher's premium cuts including beef rib (Jacob's Ladder), 40 day-aged Entrecote, Boston Butt, Gourmet Sausages, and Beef and Bone Marrow Patties.
Allan Hansen, foodservice director, for Danish Crown UK, added: "Neil is one of the most exciting chefs in the industry and his passion for BBQ and international cuisine made him a natural choice when it came to showing chefs not only a premium side to BBQ but how a cut of meat can influence a flavour - from the meat-fat ratio, to the impact of dry-aging - all these factors will an add extra layer to a dish. Neil's core value is about quality and taste and this really comes through in the recipes he's created."
The recipes are available to download from www.danishcrownfoodservice.co.uk along with an exclusive interview with chef Ranin and his inspiration behind the recipes on the blog.