4th July at Meat and Shake

4th July is next week and how better to celebrate Americas independence than with a BBQ?

BBQ is what we do at Meat and Shake and although we love burgers and sausages aren’t you bored of cooking the same thing every time you light your coals?

This is a recipe for a very simple spatchcock BBQ chicken with a naturally creamy slaw filled with flavour.


INGREDIENTS (serves 4)


BBQ Chicken


1 x BBQ

1 x large whole Chicken

8 x tbsp your favourite dry rub (alternatively equal parts salt, pepper, sugar and smoked paprika works)

500ml your favourite BBQ sauce




1 x avocado

4 tbsp olive oil

1 tbsp agave nectar/honey

1 x limes

50g grated courgette

50g grated red cabbage

50g grated raw beetroot

1 x granny smith apple

1 x tbsp chopped coriander

1x tbsp chopped parsley

50g toasted almonds (optional)

S&P to taste





To spatchcock your chicken first Place it breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.

I use apple juice as a lubricant to get the rub to stick because I like the sweetness but a little olive oil will work just as well. The more time you can marinate your chicken for the better. If you can leave the rub on over night then do it. If not then 2 hours minimum is fine.

Once the coals are ready I like to start breast side down. A lot of heat on the skin will dry it out a little so when you baste with BBQ sauce it will absorb into the skin better and give you a grat colour. 4/5 minutes breast down should do it. Then turn the bird and baste with bbq sauce. The bones on the underside will give quite a bit of protection so you can leave the chicken exposed for maybe 15 to 20 mins. Keep basting. Then give it another turn and let the skin dry again, just a minute or so this time. Lay out enough foil to wrap the bird and turn it as you place it on there again so you can give it one more almighty baste before before wrapping. Once it wrapped I place it directly onto the coals bone side down. Again the bones should protect it from burning and having the chicken wrapped in foil will keep the moisture in. It will work just as welll to put in on the gril,l it’ll just take a little longer and take up space if you’ve got anything else to cook. 25/30 mins on those hot coals is enough to cook your whole bird. I’d advise using digital meat probe to be sure that sucker has reached 75 degrees but you can also use the ‘juices run clear’ test. Add 10 mins if you left it on the grill.

While the bird is wrapped and cooking grab your slaw ingredients. Now, this slaw can have as many or few different types of veg as you like. You can exchange the ones I’ve suggested for your favourites. But I know these go great together. In a food processor mix together the avocado, olive oil, lime juice and agave nectar. This is gonna be the creamy element of your slaw to give a more natural flavour than mayo. When it’s blended it should be loose and creamy. Add a little more oil if you feel it’s too stiff. In a bowl mix together all your veg and herbs. Then all that’s left is to mix in your avocado cream until evenly coated and season to your taste.

When the chicken is done let it rest for 5 minutes and then you’re ready to serve. You can eat these guys as they are or they make a great taco/wrap/sandwich filling.



National Doughnut Day

The 3rd of June is National Doughnut Day in the U.S and to celebrate we are cooking up something to strike fear into the fittest of policemen. Our Doughnut Burger has taken the lives of some of the toughest, most hardened beat walkers in the U.S and now it’s coming for you.

However this is not the first sighting of this guy.  First seen in Mulligans, a suburban bar in Decatur, Georgia. It was originally named after singer and all round burger lover Luther Vandross. Maybe he invented them, maybe he didn’t, but the ‘Luther’ gained a name for itself and has become a staple in burger joints and baseball fields alike all across America.

Our version of this diet destroyer boasts two four oz. patties, covered in American cheese and our bespoke cherry BBQ sauce, topped with a fried egg and turkey bacon and is available from the 3rd to the 5th June. Come hungry or don’t come at all.