BBQ Beef Brisket
about a 5kg/ 11 lb piece of beef brisket
500 ml/ 18 fl oz beef stock
For the BBQ sauce:
1 tbsp sunflower oil
1 small onion, finely chopped
3 garlic cloves, crushed
500 ml/ 18 fl oz tomato ketchup
100 ml/ 3½ fl oz Worcestershire sauce
75 ml/ 2½ fl oz lemon juice
2 tbsp brown sugar
1 tbsp malt vinegar
2 tsp Dijon mustard
1 tsp crushed chilli flakes
1 tsp Tabasco sauce
1 tsp dried thyme
For the rub:
2 tbsp each chilli powder and mustard powder
1 tbsp each paprika, ground cumin, garlic powder, ground black pepper, caster sugar
1 bay leaf, crushed
1. To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
2. Heat oven to 150°C/130°C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
3. In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hours until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.
4. To finish the beef, get your Weber fired up – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. Close the lid and cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
You can also use your Weber for step 3 if you close the lid, but there’s usually too much competition for it so I use the oven!
Pork & Pineapple Kebabs (Serves 2)
1 pork tenderloin (approx 400g)
200g fresh pineapple
For the marinade:
2 tablespoons soy sauce
1 teaspoon Worcester sauce
1 tablespoon sesame oil
1 tablespoon honey
1 garlic clove, crushed
pinch chilli powder
For the satay sauce:
200ml crunchy peanut butter
200ml coconut milk
1 tablespoon sweet chilli sauce
1 tablespoon soy sauce
1. Combine all satay sauce ingredients until smooth, heat through.
2. Dice tenderloin, remove any fat. Marinade for at least 4 hours.
3. Thread onto skewers, leaving small gaps between the pork to ensure it is cooked through.
4. BBQ for 20 mins turning frequently.
Leaving small gaps between either side of the meat ensures it’s cooked through.
Slow Smoke Ribs
A proper rack of ribs from your butcher, as big as you can afford, you can keep the belly on. Avoid the razor thin cut supermarket racks!
A good spice rub.
Some wood chips.
Ed’s Magic BBQ Dust Spice Rub:
1/2 cup paprika
1/4 cup salt
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chilli powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
1. Smother the rack of ribs in the spice rub. Leave ideally overnight.
2. Set your Weber BBQ up for two zoned cooking, get to a temp of 120°C with the lid on and then stick your wood chips on the coals or in a metal tray above. Personally I love oak for a deep smoky taste.
3. Stick the ribs on the rack for 5 hours, or transfer to the oven after 3 hours and continue to cook in a tinfoil tent.
4. Rest for 20 mins wrapped in tinfoil, then chop and serve I front of guests.
Proper BBQ slow smoke ribs are easy to prep and great for BBQs with loads of guests. Just spice them, smoke them and then carve up when people are hungry!