SPIRIT OF SUMMER
Barbecue isn't just a once-a-summer treat in Texas, it's a way of life, which is why it was the perfect place for us to visit on our quest for authentic food for our Spirit of Summer range. From the cut of meat and the rub to the wood used to smoke it while it slow cooks, real barbecue hasn't changed for hundreds of years and that's why we've employed the same techniques for all the products in our smokehouse range.
Watch The Secrets of Texas Style Barbecue video to find out more about the tried-and-tested methods used by the smokehouse masters themselves and head in store to hunt them out and experience a slice of true Texan-style barbecue.
Grated zest and juice of 1 orange
2cm fresh root ginger, peeled and grated
Pinch of soft brown sugar
1 tbsp olive oil
175g carrots, shredded
1 x 281g pack sea bass in a corn husk
½ x 25g pack fresh coriander, leaves only, roughly chopped
½ x 50g pack rocket leaves
The heat is on and another barbecue season has landed. Make it your best ever with spicy southern chicken ready to grill, or tender Texan ribs from our brand-new in-store smokehouse range.
Your guide to smokehouse from M&S Smokehouse expert Nicola Swift
"Texas is the home of barbecue, and the small town of Lockhart is its birthplace," says Nicola. "Although tiny – with only 13,000 people – Lockhart has three enormous barbecue restaurants, serving thousands of locals and tourists every week. This is where we found our inspiration for the Smokehouse range.
"The firepit is where the magic happens. A smouldering fire creates heat and wood smoke – usually oak – which is drawn into the barbecue chamber to flavour, caramelise and slow cook the meat. This technique of charring, smoking and long, leisurely cooking is exactly what we’ve done with the Smokehouse range, to create an authentic taste of Central Texas."
"Central Texan barbecueing is all about smoke and simple seasoning, rather than sticky sauces and complicated marinades. We use a rub of salt, cracked black pepper and nothing else – letting the meat do the talking."
400g stonebake pavé loaf
225g barbecue leftovers, such as meat, vegetables or halloumi (we used chicken), finely shredded
4 tbsp barbecue sauce
200g grated cheese, such as mozzarella or Monterey Jack
1 tsp dried oregano
½ tsp smoked paprika
2 salad tomatoes, deseeded and diced
½ small red onion, thinly sliced
Handful fresh coriander leaves, roughly chopped
Lime wedges, to serve (optional)
20g pot smoked garlic and parsley butter, to serve (optional)
Grilled meat and fish can be transformed by the right accompaniment. Our favourite new in store sauces, which have
handy squeezy bottles, will make your barbecue food sizzle
Sharp and sticky BBQ sauce: A lively barbecue sauce to pair with pork and sausages. Tamarind and Worcestershire sauce give it sweet and sour flavours.
Hot and mean chilli garlic sauce: A red chilli sauce flavoured with a little roasted garlic, and goes well with grilled chicken or fish, particularly salmon.
Sweet and tangy Carolina-style mustard sauce: If you like American mustard you should try this sweet and mildly spicy version – it’s great with Pastrami Posh Dogs™.
Dark and rich BBQ sauce: Made with a hint of espresso to add depth and complexity, this tomato sauce is good with beef ribs or brisket.
Every cut of beef has its own characteristics and flavour profile. Let us help you find your favourite cut with this handy guide.
This lean fillet, with its delicate flavour and melt-in-the-mouth texture is taken from the centre of the loin where the muscle does no work, giving a tender cut. Enjoy it rare or medium rare.
2. Flat iron
Taken from the shoulder and trimmed into a neat portion, this full-flavoured cut is at its best served rare and sliced across the grain.
This flavoursome cut from the fore rib has a good marbling of fat that melts to baste the steak as it cooks. Best served medium, rather than rare, to render the fat for maximum taste.
Firm in texture, great value and full of flavour, a rump is a big, lean cut from the back that can be beautifully succulent if you cook it rare and rest it well.
A thin layer of fat runs along the edge of this faintly marbled cut from the middle back. Serve medium to rare and rest well to give it a deliciously tender texture.
There’s an art to constructing the perfect burger – here's how we make ours.
It must be big and sturdy enough so your burger and extras don’t slip out, but not so large you fill up on bread. Toast the bun so it holds the ingredients better.
Add some bite
Crisp lettuce, red onion and pickles bring freshness and texture. Put the lettuce on top of the onions to stop them slipping when you bite into your burger.
Cheese can make your meat taste even better. Sliced, firm cheese like cheddar or gouda is best for keeping that burger tower intact. Lay it on top of the hot meat so it melts slightly.
A sauce or chutney adds texture and can enhance the flavours of the cheese underneath it. Opt for relish with sweet and tangy favours to complement your meat.
The main event
Purists opt for a quality beef patty, where the fat content results in a juicy burger. Whatever you choose, just remember that first-class meat and ingredients are key.
Top it off
Be bold with your choice of sauce and layer it over the bottom bun, but don’t use too much or you’ll end up with a sloppy burger.
1kg sweet potatoes, peeled and cut into 4cm chunks
1 tbsp olive oil
75g fresh white breadcrumbs
¼ tsp cayenne pepper
4 spring onions, finely chopped
1 tbsp tbsp chopped fresh coriander
Sunflower oil, for frying
Plain flour, for dusting
4 paprika and chilli buns for burgers
4 tbsp guava ketchup
Sliced tomatoes and lettuce, to serve
Instead of making them an afterthought, make vegetables and fish your main event with our fresh ideas
Give yourself a kickstart with the power of protein. Our handy tips will help give your diet a boost