Perfect BBQ Food

Fri, 3 June 2016

SLOW COOKED AND BBQED BEEF BRISKET

INGREDIENTS:

3kg Beef Brisket

200ml Beer

Marinade

200g Tomato Paste

150ml Treacle

1850ml Maple Syrup

50g Crushed Garlic

10g picked Thyme

250ml Sherry or Cider Vinegar

50g Cajun Spice
 
METHOD:

1. Combine all the ingredients for the marinade in a bowl and mix well.

2. Rub the marinade well into the brisket, cover, and refrigerate for 24-48 hours.

3. Cut the meat into manageable pieces 1- 1.5kg should be good.

4. Place the meat in a roasting tray with the beer, cover well with grease proof paper and aluminium foil, ensuring there is nowhere for moisture to escape during cooking.

5. Cook in the oven for 6 hours at 110 degrees, until wonderfully tender

6. Set aside and rest for at least 5-10 minutes.

7. Keep all the juices.

8. At this stage you can refrigerate till the next day or you can go straight to BBQ.

9. Make sure the BBQ is not too hot. Because of the treacle and maple syrup it will caramelise quickly. A little caramelisation is nice but too much is just bitter.

10. Smoke is recommended.  Check your local Speciality BBQ agent for 'non-treated, hard wood chips) and follow the instructions.

11. It is also important not to move it around 'if possible' once on the BBQ, only to flip it once.

12. The meat can now be pulled or carved as required.

13. Serve with a robust bread like Ciabatta spooning the delicious cooking liquid over the top.

BBQ LEG OF LAMB

INGREDIENTS:

1 leg of lamb deboned

100ml Olive or Rapeseed oil

100ml Honey

100ml Lemon juice

20g Lemon Zest

20g Chilli roughly chopped

15g Rosemary

10g Clove of garlic

5g Fennell seeds

10 picked parsley

5g Salt

METHOD:

1. Roughly crush the zest, rosemary, garlic, parsley and chilli using mortar and pestle.

2. Combine with lemon juice, honey and oil and rub well into the lamb. Marinade over night.

3. Pre heat BBQ to very hot.

4. Season the lamb with salt and place on the BBQ allow to colour (the honey in the marinade will speed up this process. Don't move the lamb too often).

5. Flip it over once allow to seal on this side also, then move to a moderate- slow part of the BBQ to finish, depending on how you like your lamb.

6. Remove from direct heat and rest in a warm area for 5-10 minutes.

7. Squeeze over some fresh lemon juice, carve and serve.