- July 10, 2017
A Coveya barbeque to celebrate a record month
With summer upon us, we wanted to take a moment to enjoy these brief days of sunshine. And since June was the best sales month our company has ever had, what better way to have a bit of fun than with a company-wide Friday afternoon barbecue?
We all recently gathered on the back porch in our yard so our resident master chefs, Ron Farr, Gavin Osman, and Richard Herbert could grill us up some burgers and wraps. With a few cans of Thatchers and Stella, our fabrication team, fitting team, office team, and operations team all sat down together for a bit of fun in the sun.
Thank you to our customers for making 2017 a record-breaking year for Coveya.
Check out our time-lapse video of the company barbeque below…
I took a moment with Coveya’s grilling machine Ron Farr to ask him a few questions about his secret to a perfect burger. Here’s what he had to say:
“The secret to a great burger has of course to be a great burger patty – the centrepiece is worth definitely spending your time on.The old adage “you get what you pay for” is undoubtedly true in the case of burgers – it’s always worth buying a quality one. Then beginning with the end in mind, we are looking for a nice caramelised sear on the outside and the inside should be cooked but not so cooked that it has lost its “juice”. So ideally you need to set up your bbq so that you have 2 heat zones, one hot where you can begin searing the burger and one where the burger can continue to cook but not so fierce that it cremates it.
“The Coveya favourite is the “Stud Bar Burger” named after the tensioning component of our Easikit conveyors. Here’s how we make it: starting with a soft brioche bun, begin “layering” up your ingredients. We generously coat the bottom half of the bun with caramelised red onion jam, then top the jam with crispy streaky bacon rashers. The top half of the bun needs some creamy blue cheese applied, again don’t be sparing with this, and then some rocket leaves.
“Now we are ready for the business part of it – carefully place the burger direct from the grill on to the bottom half of the bun and top with a slice of mature cheddar, pop the lid on and here’s a secret tip: Wrap the burger in foil and leave it for 2 minutes before eating this lets the juices in the burger redistribute, the cheeses to melt and the flavours to “meld”. Then it’s a case of eating the thing – forget trying to keep clean, just get it down the hatch any old how!”
Thanks to Ron and the team’s expertise, we were able to have a cracking company barbecue.
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