WHILE the fine weather might not be good for some businesses in the town centre, as everyone heads to the beach, butchers are doing a roaring trade.

We visited some of them to ask how sales have gone since the heatwave started and for any barbecue tips.

“It’s very busy in the barbecue section alright,” said Mike Lynch of Waddings Butchers over in Manor.

“Burgers, chicken, sausages…anything you can put on a barbecue people will buy in the past week. It’s going really well so we’ll make hay while the sun shines,” he said.

Any tips for a good barbecue?

“Always put the burgers on first because the little bit of fat drops down and gives you your flame and that’ll give extra flavour to the rest of your meats,” said Mike.

Over in Seamus O’Sullivan’s Butchers in Manor West the story was similar.

“Barbecue sales are definitely flying. People make the most of the fine weather we have because it’s so unpredictable,” said Seamus.

“We’re well stocked up to give people what they want, from burgers to marinated chicken and kebabs. I suppose the value items like the burgers and sausages are the best sellers,” said Seamus.

So what’s the key to a good barbecue sausage?

“Timing is everything. Make sure the barbecue is well heated and on 10-15 minutes before you put anything on to it.

“But really it’s a matter of giving them a prod with the fork, keep an eye on them and keep turning them to make sure they’re evenly cooked,” said Seamus.

Maguire’s Butchers in Caherslee are also benefitting from the fine weather.

“It’s going very good. Since the middle of last week things have been excellent,” said Enda Gee at the shop.

“People are coming into the shop in better form too. They’re smiling and it’s a pleasure to serve them. There’s a great range of barbecue meats now so you’re not restricted to just the burger and sausage anymore, but they’re still the biggest sellers,” said Enda.

And the master tip?

“If I was in a rush I’d put the meat in a hot oven for 15 minutes before throwing it on the barbecue. You’re not worried then that you’ll undercook it,” said Enda.

Over in Oakpark, Terry’s Butchers were also

“It’s crazy, the barbecue stuff is flying out the door, we’re only trying to keep up with the demand,” said Donnacha Galvin. “The lamb kebabs especially are big sellers, we can’t keep up with them,” he said.

So with the weather set to continue like this until the end of the week, Donnacha and Co. can expect to be kept on their toes.