{"id":5035,"date":"2022-04-28T13:24:22","date_gmt":"2022-04-28T13:24:22","guid":{"rendered":"https:\/\/www.eatmcr.co.uk\/?p=5035"},"modified":"2022-04-28T13:54:24","modified_gmt":"2022-04-28T13:54:24","slug":"burgers-buns-and-sauce-where-to-pick-up-the-best-bbq-essentials-in-manchester","status":"publish","type":"post","link":"https:\/\/www.eatmcr.co.uk\/guides\/burgers-buns-and-sauce-where-to-pick-up-the-best-bbq-essentials-in-manchester\/","title":{"rendered":"Burgers, Buns and SAUCE: Where to Pick up the Best BBQ Essentials in Manchester"},"content":{"rendered":"\n

Barely 10 seconds have lapsed since the words ‘Heatwave set to hit UK shores this week’ have hit your timeline and the manic dash for supplies has begun in all of its blind, chaotic panic. Any of those disposables left over from last summer? How many bags of charcoal are in the garage? What sauces are in the cupboard? WHY DON’T WE HAVE A PADDLING POOL FULL OF LAGER ON HAND AT ALL TIMES?<\/strong><\/p>\n\n\n\n

British BBQ season is officially upon us.<\/p>\n\n\n\n

Given that we in Manchester are blessed with roughly about 14 hours of blistering temperatures spread across six months between April and September, planning for a barbecue often succumbs to legging it into ALDI and loading two baskets (you’ve forgot your quid for the trolley AGAIN) full of basic quarter pounders and chipolatas because all the busy bastards have been down at half eight in the morning to nab those chorizo burgers, Monterey Jack melts, cajun chicken fatties and the ‘Specially Selected’ caramelised onion bangers. <\/p>\n\n\n\n

You might snatch the last pack of unloved sweet chilli chicken drumsticks if you’re lucky. Who knows, some poor sod might have dropped their four pack of minted lamb koftas. You bundle this together with some squashed-to-shite floured baps, trampled and forgotten by the morning mob, a pot of fruity couscous, some over-mayo’d coleslaw and potato salad and some off brand Reggae Reggae sauce. You amble, wounded and weary up the alternate universe that is the middle aisle, wondering if you do in fact need a leaf blower, some off brand Crocs and a half price samosa maker. Seventeen quid down from \u00a335 is a fucking good deal, to be fair.<\/p>\n\n\n\n

Now, there is absolutely nothing wrong with this emergency haul. In fact, it’s nigh on impossible to be dismissive of any al fresco charcoal efforts given that they are always such joyous occasions. The simple act of striking the match with which you intend to transform the briquettes from humble lumps of coal into white hot meat heaters, billowing the intoxicating aroma of charred pork, beef and chicken out of your garden and across the next two streets is a sacred moment of every summer in Manchester and therefore must be cherished.<\/p>\n\n\n\n

Yet, there is also the realisation that, with the proper preparation and research, things could be significantly improved. And said improvement could be achieved without having to endure the misery and frustration of a packed ALDI, ASDA or Tesco. Better yet, it could be achieved by helping a plethora of Manchester’s finest indie meat, bread, booze and SAWCE slingers.<\/p>\n\n\n\n

So where to start?<\/p>\n\n\n\n

MEAT<\/h2>\n\n\n\n

Littlewoods Butchers, Heaton Chapel<\/strong><\/p>\n\n\n\n

A quick glance at Littlewoods’ instagram<\/a> feed and you know you’re in safe hands. This isn’t just a butchers (steady on, M&S voiceover) but a crack team of creative geniuses, specialising in everything from your staple burgers, chops and wings to dry aged Aberdeen Angus and Limousin beef tri-tip steak kebabs. This Stockport stronghold serves up sustainable, whole animal butchery and has been doing since 1964. One minute perusing their counters is enough to convince you that any of the selections in front of you will be mind-bendingly good. The dry aged smash patties (from grass fed native Dexter cows) are unfuckwithable and you cannot leave without at least a dozen of the lamb Merguez sausages, which you need to make an essential part of any BBQ you have for the foreseeable future. <\/p>\n\n\n\n

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Image: Littlewoods Butchers\/instagram<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

The Littlewoods team produce more cuts than 12 rounds with Tyson Fury and each one of them are not only passionately knowledgeable about their craft but also exceedingly affable and helpful with recipe suggestions, many of which are shared across their social media feeds. Oh, and they’re also knocking out their own in-house charcuterie now, so you’re going to want to make sure a generous helping of that leaves the shop with you on your next visit.<\/p>\n\n\n\n

Butcher’s Quarter\/BQ Farm & Fish<\/strong>, Northern Quarter\/Monton<\/strong><\/p>\n\n\n\n

Want to give off some suave, rustic Mediterranean energy when you’re grilling? Have a burning desire to capture the majesty of a sun kissed evening in Lisbon or Porto? Few sardines crisping up their skin above the flames while one of the posh plates you usually reserve for when your mum and dad come round is adorned with crushed ice and half-a-dozen oysters, fresh from Loch Fyne. A bit lavish maybe but also, at the same time, a bit fucking wonderful. Thanks to a collaborative effort between the Northern Quarter’s premiere meat peddlers Butcher’s Quarter<\/a> and Monton’s purveyors of fine wines and indulgences Wandering Palate<\/a>, you can pick up some sensational surf to go with your turf.<\/p>\n\n\n\n

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Image: BQ Farm & Fish\/instagram<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

BQ Farm & Fish<\/a> combines artisan butcher’s offerings with a first class fishmongers. The result is a destination that you ought to make a beeline for the moment you hear even the slightest murmuring about a potential heatwave. BQ’s beef is all sourced from free range, grass fed cattle from farms in Cheshire while their pork and chicken is born and reared outdoors, with an emphasis on low-stress living to ensure their meat is more wholesome and flavoursome. Great House Farm in Helmshore, roughly 20 miles down the road, supply the lamb and eggs, further reiterating the dedication to locality and sustainability. Similarly, F&F’s seafood is sourced from the British coast using day boats, with all products able to be traced back to the fishermen themselves. Just in case you fancy personally thanking the trawlerman who is responsible for the langoustines or rainbow trout that graces your grill this summer. And let’s face it, why wouldn’t you want to do that? Bloke’s gone out into the middle of the actual sea to catch your dinner for you. You should write him a thank you note.<\/p>\n\n\n\n

Grandad’s Sausages, Bury<\/strong><\/p>\n\n\n\n

‘Putting a smile on Grandma’s face for 50 years!’ <\/em>is the tagline of this Bury based banger emporium<\/a>, who have also set up shop at Hatch<\/a>, where they sling the finest hotdogs in the city. Once you’ve allowed yourself a giggle at their mucky motto (and also, if it’s legit, a moment’s appreciation for a couple who can still knock sensual boots after five decades together) you should hit them up for a delivery of their seriously high grade tubes of pork, whether it’s traditional olde English, Lincolnshire and Cumberland or their spicy chilli and Black Pudding sausages. Grandad Bernard’s grandkids have kept his legacy alive in spectacular fashion and their efforts will work wonders on your barbie.<\/p>\n\n\n\n

WH Frost’s Butchers, Chorlton<\/strong><\/p>\n\n\n\n

When somewhere’s been established since 1890 and is still going strong, chances are it’s for a very good reason. Or, indeed, a plethora of very good reasons. Frost’s<\/a> are a south Manchester institution, a Manchester Food and Drink award winner and one of the most well respected butchers not just in the city, but across the whole country. Their produce is supplied to all manner of pubs and a few Michelin starred clients but, most importantly, it can be supplied to your back garden\/balcony\/disposable on the park and enjoyed immensely. <\/p>\n\n\n\n

Frost’s source from around Cheshire and the North West and their beef is hung for 28 days, allowing it to mature properly before it reaches your charcoal flecked embers. All the barbecue basics are available here, obviously, but there’s also all those off piste delicacies that set apart the truly special butchers and if you’re in the market for venison chorizo or some fresh game, you’re in luck.<\/p>\n\n\n\n

BREAD<\/h2>\n\n\n\n

Barbakan Deli, Chorlton<\/strong><\/p>\n\n\n\n

It would be easy to walk into Barbakan<\/a> and instantaneously feel overwhelmed; Polish black bread, German Kaiserbrot, spelt and honey sourdough, Italian Toscana… It’s like a massive, carby pick ‘n’ mix. Over 75 different loaves are on offer at the legendary Chorlton deli, where they knock out a monumental 15,000 a week. And this dedication is evident in every bite you take of one, no matter what variety you opt for.<\/p>\n\n\n\n

But it’s not solely continental carbs that are on offer here. Barbakan’s fresh barms and baguettes, all golden and glowing with just the right amount of bite to accentuate their pillowy innards, are the perfect vessels for your burgers and bangers. Opening in 1964 – the same year as George Best finished up his debut season at Old Trafford – Barbakan’s legacy to baked goods is as mercurial as the iconic Belfast boy’s is to football in the city.<\/p>\n\n\n\n

Companio & Pollen, Ancoats<\/strong><\/p>\n\n\n\n

Yeah, alright, your typical burger buns and hotdog rolls aren’t exactly synonymous with this Ancoats pair, but what is, is baguettes. The best baguettes this side of the channel. I will throw fists over that declaration. It’s genuinely impossible to choose between Companio<\/a> and Pollen’s <\/a>French sticks, such is the beauty of both, so don’t fret over which one to go to when trying to decide who is best equipped to source you with the superior sausage envelope (Note to self: When this writing gig inevitably fails, pitch ‘superior sausage envelope’ to as many condom companies as possible). You cannot miss with either.<\/p>\n\n\n\n

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Either way, you can’t lose. Top: Pollen, Bottom: Companio<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

The sourdough from both bakeries would also be the ideal support (in fairness it’d be the main event) for a couple of chicken thighs that you need to encase in carbs or maybe two of the aforementioned lamb merguez sausages from Littlewoods if you prefer your sausages buttied instead of hotdogged. And make Companio’s ciabattas a regular rotation for all future barbecues while you’re at it. And, obviously, stock up on as many croissants as you can physically carry from both places. Not for a barbie. It’s just simple life advice.<\/p>\n\n\n\n

Sticky Fingers, Stockport<\/strong><\/p>\n\n\n\n

There used to be a Rolling Stones themed restaurant called Sticky Fingers, owned by their old bass player Bill Wyman, just off Deansgate. I had my first ever chilli dog there when I was about eight and a magician came to the table and made a quid appear from his ear. Was a bit weird and my mum seemed a bit fucked off at the magician interrupting our meal. Chilli dog was good though, from what I remember. Not there any more, Sticky Fingers. Long gone, in fact. There is, however, an insanely good Polish bakery of the same name<\/a> that has recently opened in Stockport Market Hall and it’s owned by a couple of magicians, Klaudyna and Adrian, who’s artisanal works of art have been drawing mammoth queues to the hall, leading to them selling out rapidly every day.<\/p>\n\n\n\n

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A post shared by EATMCR \ud83c\udf5c (@eatmcr)<\/a><\/p><\/div><\/blockquote>