The Six Nations wouldn’t be the Six Nations without a Dutch oven. It is essential kit.
There’s always a scrum around a BBQ. No banger remains uncontested. Whether it’s the pre-contest around the booze-laden SUV tailgate in the car park at Twickers or in the back garden, a BBQ is a must for rugby spectatorship. Even if it’s a sausage in some folded over bread. The BBQ is the place to be with fans waiting for a turnover and for the protein to be offloaded.
Last year, iconic ceramic grill company, Kamado Joe, developed six “scrum-ptuous recipes” paired with Wild Beer Co ales. England was represented by roast beef brisket, horseradish, Yorkshire pudding burrito, miso, Marmite, garlic, Cavolo Nero and Madness IPA.
Ireland by a Gammon, Maris potatoes boxty & fried egg bap with a can of Wild Beer Co. Millionaire stout. The French recipe on the still relevant Six Nations BBQ menu was Bavette frites baguette and the Italian, porchetta focaccia made from, 1kg boneless pork belly 1 tsp fennel seeds , sprigs of thyme (chopped), 2 sprigs of rosemary (chopped),2 cloves of garlic (finely diced) and 1/2 tsp chilli flakes.
The recipes went down so well that this year, to bring the best out of Kamado Joe’s slide-out ash drawer, game changing ‘divide and conquer’ flexible cooking system, airtight grilling chamber with a fiberglass gasket and stainless steel latch and breakthrough piston-assisted articulating dome hinge, a line up of famous rugby players have been invited to pass on their own favourite BBQ recipes.
In the first half of the campaign, England’s Anthony Watson has provided a quick roast pork recipe complete with his own special scrub, former Scotland captain John Barclay has divulged the secret of his popular venison flatbreads and Wales’s George North has revealed what goes into his steak sandwich and what he can do with some Golden Cenarth cheese and Halen Mon salt. There are video masterclasses with the players demonstrating their meat handling and meat massaging techniques and happily sharing what they can do with their prime musculature.
The videos are available on @kamadojoeuk Instagram.
And to drink ?
Welsh ex-rugby Grand Slam players Mike Phillips, Shane Williams, Lee Byrne and James Hook have launched Perthyn Low Alcohol Spirit.
Williams said: ““Perthyn is perfect for health-focused individuals who want to feel included without having to compromise on taste or wellbeing. Perthyn is a constant reminder of how you want to live, so you can try to embody that happiness and bring it with you every day.”
The bottling has been launched in the UK today (22 February) ahead of the third round of the Six Nations Championships, which sees Wales play England at Twickers.
Perthyn means belonging in Welsh. The glass bottle is bevelled, with four lines of the grey logo representing belonging, friendship, emotion and inclusivity. The 10% £21.95 liquid has been crafted with botanicals local to Cardiff Distillery, where it was produced.
In December 2021, the Rugby Football Union appointed English brand Samuel Gulliver & Co as the official whisky of English Rugby. The £69 launch expression is a single malt distilled at the St George’s Distillery in Norfolk. Aged for six years and finished in ex-rum casks, it celebrates “ great” English No 6s like Mickey Skinner and Richard
Pro 14 Rugby has a a three year partnership with whisky producer Loch Lomond. Ireland are fuelled by Guinness and Glenisk yoghurt.
But who provides the brawn?
Ex-Basingstoke Rugby Club player, Oliver Woolnough runs “Meat Matters” in south Wales.
The Gower-based, Reading-born 41-year-old deals in elite meat, suppling top chefs in and out of Wales. He is also a BBQ guru on Facebook’s Countrysmoke and is a member Kamado Joe Owners Club founded by Bill Gardner & Dave Clarke. On May 28th, the club will be holding a Food & Fire Party to raise funds for Maggie’s cancer charity.
After working as IT gopher for Merril Lynch, Woolnough worked in telecoms and as a recruitment/HR specialist live before moving down to Wales, his wife Jo’s birthplace.
“I found myself surrounded by the most sensational produce and sought out the best producers with the highest welfare, love and dedication. My family were more than willing guinea pigs to select the best!
Every Wednesday, Meat Matters sends out weekly boxes of top quality produce in sustainable ‘wool-cool’ with ice packs. He has a regular customer on the Isle of Skye. The average household spend is £70-100. Aged mince and burgers are best-sellers. Oliver’s mantra is “ Buy less meat but buy better meat. Buy the best.”
Cuts available are rib-eye, sirloin rib eye on the bone, sirloin on the bone, rump, bavette, onglet, hanger, shin , short ribs, brisket, cheek, oxtail and featherblade which is excellent for slow cooking.
“ In short, if it’s on the animal we will sell it. The beef is aged in our own specialist environment in south Wales. Everyone who has ordered from us agrees supermarket bought meat is incomparable to ours. You can cook Michelin grade steaks at home.”
Meat Matters uses Carmarthenshire & Pembrokeshire dairy Holstein/Holstein Friesian/Guernsey cattle and works with farmers who practise regenerative agricultural grazing. Cattle welfare is a serious part of seriously good meat which includes GI status Welsh salt marsh lamb. Fat marbling ratio is vital.
Woolnough believes that the meat retail business idelivers varying degrees of quality and consistency. Pricing, hygiene, quality and provenance can often lack credibility and transparency.
“We believe you get better value for a more consistent and superior product which has been lovingly nurtured through every step of the process. We exist to bring honesty and integrity to meat retail, because real meat really matters.”
Despite veganism , vegetarianism and too much red meat hysteria the meat community is alive and well. “We’ve spent about £20 on advertising in three years. It’s recommendation from one good meaty lover to another. Our customer range is huge and from all backgrounds. Not just leading restaurants but people wanting to elevate their weekends.
“It’s a bespoke beef service. We know what it’s like waiting for something you are so excited about to arrive and we strive to deliver that every single time.”
“We wanted to bring the experience to the consumer and get them personally involved. We even ask them to suggest music for us to listen while prepping their order! Like ‘Let’s Pushing Things Forward” by The Streets. And cutting chuck to Thunderstruck!”
These days in top-class rugby size matters more than ever. Today, rugby players judge each other on the size of their barbecuing tools.The barbecue has become a celebrity. And a status symbol warranting celebrity endorsement.
Now you can charcoal, smoke, sear, griddle, char broil, bake and marinade as well as drizzle with the stars. Use what the rugby stars use. A big money ceramic Classic 1 Komedo Kamado or a stunning Kettle Joe Junior which starts at £499.
Make your Six Nations BBQ party a socially-impactful occasion. Impress your neighbours with wafts of restaurant-grade charcoal and hickory wood. Also available from Kamado.