W L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
THE ULTIMATE BBQ BRISKET ROLL
FOR THE BBQ RUB
With the weather being so good lately , this month ’ s recipe had to be BBQ related . I personally am an all year round pit master . My wife draws the line at letting me cook the Christmas Turkey outside but the Boxing Day Hot Dogs are fair game !
I have a large Ceramic Egg type of coal powered BBQ and a large gas powered one with a spit . Both of these models give me a great deal of control and versatility in the things I can cook . With the gas BBQ I can get extremely accurate and consistent temperatures that allow me to get the best possible results when roasting meats . While the Ceramic Egg needs a bit more fine tuning it delivers the most fantastic smoky flavours . I would highly recommend either option . Just do a bit or research into what would suit you best . Most good garden centres have a good selection of BBQs available that you could have a look at before you commit to buying one . They can be quite expensive but a good one will last you for years and years if you look after it .
By far the most popular item has to be Brisket Beef . You can ’ t beat a lovely piece of slow smoked , juicy pulled brisket on a crusty cob . Here is a fantastic pre seasoning rub for your meat and a lovely sticky homemade BBQ sauce recipe . If you haven ’ t got a smoker or BBQ that will cope with this , you can put this in the oven and get some fantastic results .
• 2 tbsp salt
• 1 tbsp smoked paprika
• 1 tbsp coarse black pepper
• ½ tbsp onion powder
• ½ tbsp cayenne pepper
• 1 tsp fennel seeds
1 . Simply combine all the spices and liberally rub enough to coat the meat . Add a little oil to the meat to help it permeate . If you have spices left over store in air tight jar for future use .
2 . Place the meat in a pre heated BBQ / Smoker between 110 0 c – 140 0 c . Depending on the size of the joint it could take between 6 , 8 or even 10 hours for a really big one . The key is to keep an eye on the temperature . Don ’ t let it get too hot or likewise too cool . You will know it ’ s ready when you can pull it apart with a pair of forks .
FOR THE STICKY SAUCE
• Finely diced onion
• 4 garlic cloves minced
• 1 or two chilli peppers finely chopped
• 2 tsp smoked paprika
• ½ tsp Fennel seeds
• 1 small Star anise
• 2 tbsp brown sugar
• Dash of soy sauce
• Dash of Worcester sauce
• ½ tsp Dijon mustard
• 1 Tbsp honey
• 200 ml passata
1 . Sweat off the onion , garlic and chilli together followed by the fennel , star anise and paprika . Add the sugar and cook out until a light caramel . Then add the other ingredients one by one . Cook the sauce for five minutes or so stirring regularly and adjust the flavouring to your taste . You may want it sweeter so more sugar or a bit more zip with Worcester sauce etc .
2 . You can store this in the fridge for a couple of months in a sterilised jam jar . But I doubt it would last that long !
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