Cooking Instructions: Black Country Chicken Tikka

Kieren Caldwell
Black Country Chicken Tikka

Dare to try our "What-The-F**k-Sauce": 

Recipe here.

Flavour to taste:  Around 1 to 1.5 tablespoons per 500g of meat recommended.

Ingredients:

  • Skinless, boneless chicken thighs
  • Black Country Tikka Spice Blend
  • Natural yoghurt, about 50g for every 500g of chicken

Instructions:

  1. Prepare the Marinade: Mix the Black Country Tikka Spice Blend with the yoghurt until well combined. The yoghurt's acidity and the spices will tenderise and flavour the chicken.
  2. Marinate the Chicken: Coat the chicken thighs thoroughly with the yoghurt and spice blend mixture. Ensure each piece is well covered. Cover and refrigerate for at least 4 hours, or preferably overnight for deeper flavour penetration.
  3. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C to 230°C, and set it up for direct grilling.
  4. Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken thighs directly on the grill. Grill for about 6-8 minutes on each side, or until the chicken is charred in spots and cooked through.
  5. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  6. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve with lemon wedges and fresh coriander, if desired.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

 

Ingredients:

  • Skinless, boneless chicken thighs
  • Black Country Tikka Spice Blend
  • Natural yoghurt, about 50g for every 500g of chicken

Instructions:

  1. Prepare the Marinade: Mix the Black Country Tikka Spice Blend with the yoghurt until well combined.
  2. Marinate the Chicken: Coat the chicken thighs thoroughly with the yoghurt and spice blend mixture. Ensure each piece is well covered. Cover and refrigerate for at least 4 hours, or preferably overnight for deeper flavour penetration.
  3. Preheat the Oven: Preheat your oven to 200°C.
  4. Prepare the Chicken: Remove the chicken from the marinade, shaking off any excess. Arrange the chicken thighs on a wire rack set over a baking tray to allow air circulation and even cooking.
  5. Cook the Chicken: Place in the centre of the preheated oven. Roast for about 25-30 minutes, or until the chicken is charred in spots and cooked through.
  6. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  7. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve with lemon wedges and fresh coriander, if desired.

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Cooking Instructions: Pyongyang Pork Belly Korean BBQ Gochugaru Pepper

Kieren Caldwell

Try with a side order of Killer Gochujang Noodles - recipe here.

Flavour to taste:  Around 1.5 to 2 tablespoon of spices per 500g of meat recommended.

Ingredients:

  • Pork belly slices, about 1.5 cm thick
  • Pyongyang Pork Belly Spice Blend
  • Honey for brushing

Instructions:

  1. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
  2. Apply the Spice Blend: Season the pork belly slices generously with the Pyongyang Pork Belly Spice Blend, ensuring even coverage.
  3. Prepare the BBQ: Set up your BBQ for direct grilling over medium heat, aiming for a temperature of around 180°C to 200°C.
  4. Grill the Pork Belly: Place the pork belly slices directly over the heat. Grill for about 7-10 minutes on each side, depending on the thickness of the slices.
  5. Check for Doneness: The pork belly is done when the outside is crispy and caramelised, and it has an internal temperature of 63°C when checked with a meat thermometer.
  6. Brush with Honey: In the last few minutes of cooking, brush the pork belly slices with honey and briefly return to the grill until the honey is caramelised and sticky.
  7. Rest and Serve: Let the pork belly slices rest for a few minutes before serving to allow the juices to redistribute.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

  • Pork belly slices, about 1.5 cm thick
  • Pyongyang Pork Belly Spice Blend
  • Honey, for brushing

Instructions:

  1. Preheat the Oven: Preheat your oven to 160°C.
  2. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
  3. Apply the Spice Blend: Season the pork belly slices generously with the Pyongyang Pork Belly Spice Blend, ensuring even coverage.
  4. Arrange the Pork Belly: Place the pork belly slices in a single layer on a wire rack in a roasting tin.
  5. Cook the Pork Belly: Roast in the preheated oven for 1 hour and 20 minutes.
  6. Brush with Honey: In the last few minutes of cooking, brush the pork belly slices with honey and return to the oven until the honey is caramelised and sticky.
  7. Rest and Serve: Allow the pork belly slices to rest for a few minutes before serving.

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Cooking Instructions: Lamb Raan

Kieren Caldwell
Lamb Raan Spice Blend

Authentic pilau rice with the little coloured bits in it? Recipe here.

Flavour to taste:  Around 3 tablespoons per KG of meat recommended.

 

 

 

 

Lamb Raan

Ingredients:

  • Lamb leg, approximately 2 to 2.5 kg
  • Lamb Raan Spice Blend
  • Natural yoghurt, about 200g

Instructions:

  1. Prepare the Marinade: Mix the Lamb Raan Spice Blend with the yoghurt until well combined.
  2. Prepare the Lamb: Make deep incisions into the lamb leg with a sharp knife. Pat the lamb dry with kitchen paper.
  3. Marinate the Lamb: Rub the yoghurt and spice blend mixture generously into the lamb, ensuring it gets into the incisions and covers all sides evenly. Cover and refrigerate for at least 6 hours, or preferably overnight for the flavours to penetrate deeply.
  4. Prepare the BBQ: Set up your BBQ for indirect grilling. Light the charcoal and once it's white-hot, arrange it on one side of the BBQ for indirect cooking. Aim for a steady temperature of around 150°C to 160°C.
  5. Cook the Lamb: Remove the lamb from the fridge 30 minutes before cooking to come to room temperature. Place the lamb leg on the grill away from the coals for indirect cooking. Close the lid of the BBQ.
  6. Maintain the Temperature: Monitor the BBQ temperature and maintain it within the 150°C to 160°C range. Add more coals as needed to keep a consistent temperature.
  7. Cooking Time: The lamb will need about 40 minutes per 500g of meat. For a 2 kg lamb leg, expect a total cook time of around 2 hours and 40 minutes.
  8. Check for Doneness: The lamb is done when it reaches an internal temperature of about 70°C for medium-rare, or 75°C for medium when checked with a meat thermometer.
  9. Rest and Serve: Once cooked, let the lamb rest, covered loosely with foil, for about 20 minutes to allow the juices to redistribute. Carve and serve.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

 

Ingredients:

  • Lamb leg, approximately 2 to 2.5 kg
  • Lamb Raan Spice Blend
  • Natural yoghurt, about 200g

Instructions:

  1. Prepare the Marinade: Mix the Lamb Raan Spice Blend with the yoghurt until well combined.
  2. Prepare the Lamb: Make deep incisions into the lamb leg with a sharp knife. Pat the lamb dry with kitchen paper.
  3. Marinate the Lamb: Rub the yoghurt and spice blend mixture generously into the lamb, ensuring it gets into the incisions and covers all sides evenly. Cover and refrigerate for at least 6 hours, or preferably overnight for the flavours to penetrate deeply.
  4. Preheat the Oven: Preheat your oven to 160°C.
  5. Cook the Lamb: Remove the lamb from the fridge 30 minutes before cooking to come to room temperature. Place the lamb leg in a roasting tin. Pour any remaining marinade over the lamb. Cover the tin with foil to keep the moisture in.
  6. Roasting Time: Roast in the preheated oven for about 40 minutes per 500g of meat. For a 2 kg lamb leg, expect a total cook time of around 2 hours and 40 minutes.
  7. Baste the Lamb: Baste the lamb with its juices every 30 minutes to keep it moist and flavourful.
  8. Check for Doneness: The lamb is done when it reaches an internal temperature of about 70°C for medium-rare, or 75°C for medium when checked with a meat thermometer.
  9. Rest and Serve: Once cooked, let the lamb rest, covered loosely with foil, for about 20 minutes to allow the juices to redistribute. Carve and serve.

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Cooking Instructions: Memphis Style Pork Ribs

Kieren Caldwell

Memphis Style BBQ Rub

Try with a side order of Parmentier Potatoes -   recipe here.

Flavour to taste:  Around 1.5 tablespoons of spices per rack of ribs recommended.

Dry Rubbed Pork Ribs (3-2-1 Method)

Ingredients:

  • Pork ribs, preferably St. Louis or baby back ribs, membrane removed
  • Memphis Belle Dry Rub

Instructions:

  1. Prepare the Ribs: Remove the membrane from the back of the ribs if it hasn’t been removed already. Pat the ribs dry with kitchen paper.
  2. Apply the Dry Rub: Coat the ribs generously with the Memphis Belle Dry Rub, massaging it in on all sides.
  3. Prepare the BBQ: Set up your BBQ for indirect grilling with a low and steady temperature of around 107°C to 121°C.
  4. Cook the Ribs (3 hours): Place the ribs bone side down on the grill away from the coals. Cook for 3 hours with the lid closed, maintaining the temperature with indirect heat.
  5. Wrap the Ribs (2 hours): After 3 hours, remove the ribs and wrap them tightly in aluminium foil. Before sealing, you can optionally add some liquid (like apple juice) for moisture. Return the wrapped ribs to the BBQ and cook for another 2 hours at the same low temperature.
  6. Final Stage (1 hour): Remove the ribs from the foil and place them back on the grill. Cook for another 1 hour. In the last 30 minutes, you can apply a thin layer of BBQ sauce if you prefer your ribs sauced, allowing it to caramelise.
  7. Check for Doneness: The ribs are done when the meat has receded from the bones by about 1 cm, and they bend easily when lifted from one end.
  8. Rest and Serve: Allow the ribs to rest for a few minutes, then cut between the bones and serve.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

  • Pork ribs, preferably St. Louis or baby back ribs, membrane removed
  • Memphis Belle Dry Rub

Instructions:

  1. Preheat the Oven: Preheat your oven to 135°C.
  2. Prepare the Ribs: Remove the membrane from the back of the ribs if it hasn’t been removed already. Pat the ribs dry with kitchen paper.
  3. Apply the Dry Rub: Coat the ribs generously with the Memphis Belle Dry Rub, massaging it in on all sides.
  4. Cook the Ribs: Place the ribs on a baking tray lined with foil and then cover them with another piece of foil, creating a loose tent.
  5. Baking Time: Bake in the preheated oven for about 2 to 2.5 hours. The ribs should be tender but not falling off the bone.
  6. Grill for Finish: Remove the top foil and brush the ribs with BBQ sauce if you like them sauced. Switch your oven to grill and grill the ribs for a few minutes until the sauce is caramelised and sticky.
  7. Check for Doneness: The ribs are done when the meat has receded from the bones by about 1 cm, and they bend easily when lifted from one end.
  8. Rest and Serve: Allow the ribs to rest for a few minutes, then cut between the bones and serve.

The 3-2-1 method for the BBQ ribs ensures a tender, fall-off-the-bone texture, while the oven method offers a more convenient but still delicious alternative. Enjoy your savoury and flavourful pork ribs!

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Cooking Instructions: Simon and Garfunkel Dry Rub Spice Blend

Kieren Caldwell
Simon and Garfunkel Spice Blend Dry Rub

Try with a side order of 'One Pan Smokey Veg Hash' - recipe here.

Flavour to taste:  Around 2-3 tablespoons of spices per 500g of meat recommended.

Ingredients:

  • Chicken thighs (with skin and bone), approximately 150g each
  • Simon and Garfunkel Seasoning

Instructions:

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels.
  2. Apply the Spice Blend: Rub the Spice Blend generously onto the chicken thighs, ensuring to get under the skin for maximum flavour.
  3. Prepare the BBQ: Set up your BBQ for indirect heating, placing the charcoal on one side of the BBQ and leaving the other side empty. Aim for a medium heat of around 180°C to 200°C.
  4. Cook the Chicken: Place the chicken thighs skin-side up on the cooler side of the grill (not directly over the coals) to cook via indirect heat. Close the lid of the BBQ.
  5. Check and Turn: After about 30 minutes, check the chicken. The skin should be starting to crisp. Carefully flip the chicken thighs and move them over direct heat to crisp the skin, cooking for another 5-10 minutes.
  6. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  7. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

    Ingredients:

    • Chicken thighs (with skin and bone), approximately 150g each
    • Simon and Garfunkel Seasoning

    Instructions:

    1. Preheat the Oven: Preheat your oven grill or conventional roasting oven to 190°C.
    2. Prepare the Chicken: Pat the chicken thighs dry with paper towels.
    3. Apply the Spice Blend: Rub the Spice Blend generously onto the chicken thighs, ensuring to get under the skin for maximum flavour.
    4. Arrange the Chicken: Place the chicken thighs skin-side up on a roasting tray. If using an oven grill, make sure the tray is positioned so the chicken is not too close to the heat source to prevent burning.
    5. Cook the Chicken: Roast the chicken in the preheated oven. If using a conventional oven, cook for about 35-40 minutes. If using an oven grill, cook for about 30 minutes, then check regularly.
    6. Check for Doneness: The chicken is done when its juices run clear, and it has an internal temperature of 74°C when checked with a meat thermometer.
    7. Rest and Serve: Allow the chicken to rest for a few minutes before serving to let the juices redistribute.

    Please ensure to adjust the cooking times based on the size of the chicken thighs and your specific kitchen equipment, as temperatures and heat intensity can vary.

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    Cooking Instructions: Boston Butt Pulled Pork

    Kieren Caldwell
    Boston Butt Pulled Pork Dry Rub Blend

    Try with a side order of BBQ Baked Sweet Potato and Chives - recipe here.

    Flavour to taste:  Around 1 to 1.5 tablespoons of spices per 500g of meat recommended.

    Ingredients:

    • Boston Butt (Pork Shoulder), approximately 2.5 to 3 kg
    • Boston Butt Pork Rub

    Instructions:

    1. Prepare the Pork: Pat the Boston Butt dry with paper towels.
    2. Apply the Pork Rub: Rub the Boston Butt Pork Rub generously all over the pork, ensuring even coverage.
    3. Prepare the BBQ: Set up your BBQ for indirect grilling. Light the charcoal and once it's white-hot, arrange it on one side of the BBQ for indirect cooking. Aim for a steady temperature of around 110°C to 130°C.
    4. Cook the Pork: Place the Boston Butt fat side up on the grill, away from the coals for indirect cooking. Close the lid of the BBQ.
    5. Maintain the Temperature: Monitor the BBQ temperature and maintain it within the 110°C to 130°C range. Add more coals as needed to keep a consistent temperature.
    6. Cooking Time:  For a 2.5 kg piece, expect a total cook time of around 12 hours.
    7. Check for Doneness: The pork is done when it reaches an internal temperature of about 90°C to 95°C and pulls apart easily.
    8. Rest the Pork: Once cooked, wrap the Boston Butt in butcher paper or aluminum foil, and let it rest for at least 30 minutes to allow the juices to redistribute.
    9. Pull and Serve: Pull the pork apart using two forks or your hands (if it's cool enough), and serve with your favourite sides or in sandwiches.

     Free BBQ Sides Ebook

    Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

    Ingredients:

    • Boston Butt (Pork Shoulder), approximately 2.5 to 3 kg
    • Boston Butt Pork Rub

    Instructions:

    1. Preheat the Oven: Preheat your oven to 120°C.
    2. Prepare the Pork: Pat the Boston Butt dry with paper towels.
    3. Apply the Pork Rub: Rub the Boston Butt Pork Rub generously all over the pork, ensuring even coverage.
    4. Prepare the Tray: Place the Boston Butt fat side up in a large roasting tray. You can also add a small amount of water or apple juice to the tray to help maintain moisture during cooking.
    5. Cook the Pork:  For a 2.5 kg piece, expect a total cook time of around 12 to 15 hours.
    6. Check for Doneness: The pork is done when it reaches an internal temperature of about 90°C to 95°C and pulls apart easily.
    7. Rest the Pork: Once cooked, let the Boston Butt rest, covered, for at least 30 minutes to allow the juices to redistribute.
    8. Pull and Serve: Pull the pork apart using two forks or your hands (if it's cool enough), and serve with your favourite sides or in sandwiches.

    Slow cooking is the secret to the tender, flavorful pulled pork, whether you choose the BBQ or oven method. Enjoy the rich flavors and succulent texture of this classic dish!

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    Cooking Instructions: Doner Kebab

    Kieren Caldwell
    Doner Kebab Spice Blend

    Try with a side order of authentic German Kebab sauces - recipe here.

    Flavour to taste:  Around 1.5 tablespoons per 500g of meat recommended.

    Ingredients:

    • Minced lamb, 500g
    • Doner Kebab Spice Blend

    Instructions:

    1. Prepare the Minced Lamb: In a large bowl, mix the minced lamb with your kebab spice blend. Ensure the spices are evenly distributed throughout the meat.
    2. Shape the Kebabs: Divide the spiced minced lamb into equal portions. Shape each portion around skewers, forming sausage-like shapes about 2 cm in thickness.
    3. Prepare the BBQ: Set up your BBQ for direct heat and preheat it to a high temperature, around 200°C to 230°C.
    4. Grill the Kebabs: Place the skewers directly over the heat. Grill the kebabs for about 4 minutes on each side, turning once, until they are nicely browned and cooked through.
    5. Check for Doneness: Ensure the kebabs are cooked the the "doneness" of your choosing.
    6. Rest and Serve: Let the kebabs rest for a couple of minutes before serving with your choice of sides and dips.

    Free BBQ Sides Ebook

    Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

     

    Ingredients:

    • Minced lamb, 500g
    • Doner Kebab Spice Blend

    Instructions:

    1. Preheat the Grill: Preheat your oven grill to a high setting, around 240°C.
    2. Prepare the Minced Lamb: In a large bowl, mix the minced lamb with your kebab spice blend. Ensure the spices are evenly distributed throughout the meat.
    3. Shape the Kebabs: Divide the spiced minced lamb into equal portions. Shape each portion around skewers, forming sausage-like shapes about 2 cm in thickness.
    4. Arrange the Kebabs: Place the skewers on a wire rack set over a baking tray to catch any drippings.
    5. Grill the Kebabs: Place the tray under the preheated grill. Grill the kebabs for about 4 minutes on each side, turning once, until they are nicely browned and cooked through.
    6. Check for Doneness: Ensure the kebabs are cooked to your required level of 'doneness'.
    7. Rest and Serve: Let the kebabs rest for a couple of minutes before serving with your choice of sides and dips.

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    Cooking Instructions: Jerk Chicken

    Kieren Caldwell
    Jerk Chicken Spice Blend

    Try with a side order of authentic Rice and Peas - recipe here.

    Flavour to taste:  Around 1.5 tablespoons of spices per 500g of meat recommended.

    Jerk Chicken Thighs

    Ingredients:

    • Chicken thighs (with skin and bone), approximately 150g each
    • Chilled or Fiery Jerk Spice Blend

    Instructions:

    1. Prepare the Chicken: Pat the chicken thighs dry with paper towels.
    2. Apply the Spice Blend: Rub the Spice Blend generously onto the chicken thighs, ensuring to get under the skin for maximum flavour.
    3. Prepare the BBQ: Set up your BBQ for indirect heating, placing the charcoal on one side of the BBQ and leaving the other side empty. Aim for a medium heat of around 180°C to 200°C.
    4. Cook the Chicken: Place the chicken thighs skin-side up on the cooler side of the grill (not directly over the coals) to cook via indirect heat. Close the lid of the BBQ.
    5. Check and Turn: After about 30 minutes, check the chicken. The skin should be starting to crisp. Carefully flip the chicken thighs and move them over direct heat to crisp the skin, cooking for another 5-10 minutes.
    6. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
    7. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

    Free BBQ Sides Ebook

    Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

      Ingredients:

      • Chicken thighs (with skin and bone), approximately 150g each
      • Fiery Jerk or Chilled Jerk Seasoning

      Instructions:

      1. Preheat the Oven: Preheat your oven grill or conventional roasting oven to 190°C.
      2. Prepare the Chicken: Pat the chicken thighs dry with paper towels.
      3. Apply the Spice Blend: Rub the Spice Blend generously onto the chicken thighs, ensuring to get under the skin for maximum flavour.
      4. Arrange the Chicken: Place the chicken thighs skin-side up on a roasting tray. If using an oven grill, make sure the tray is positioned so the chicken is not too close to the heat source to prevent burning.
      5. Cook the Chicken: Roast the chicken in the preheated oven. If using a conventional oven, cook for about 35-40 minutes. If using an oven grill, cook for about 30 minutes, then check regularly.
      6. Check for Doneness: The chicken is done when its juices run clear, and it has an internal temperature of 74°C when checked with a meat thermometer.
      7. Rest and Serve: Allow the chicken to rest for a few minutes before serving to let the juices redistribute.

      Please ensure to adjust the cooking times based on the size of the chicken thighs and your specific kitchen equipment, as temperatures and heat intensity can vary.

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      Cooking Instructions: Texas Brisket

      Kieren Caldwell
      Texas Brisket Dry Rub

      Try with a side order of Alabama Fries - recipe here.

      Flavour to taste:  Around 1 to 1.5 tablespoons of spices per kilogram of meat recommended.

      Ingredients:

      • Beef brisket, approximately 1.5 to 2 kg
      • Texas Brisket Dry Rub

      Instructions:

      1. Prepare the Brisket: Trim excess fat from the brisket, leaving a thin layer to keep it moist during cooking. Pat dry with paper towels.
      2. Apply the Spice Blend: Rub the spice blend all over the brisket, covering all sides evenly.
      3. Prepare the BBQ: Set up your BBQ for indirect grilling. Light the charcoal and once it's white-hot, arrange it on one side of the BBQ for indirect cooking. Aim for a low and steady temperature of around 120°C to 130°C.
      4. Cook the Brisket: Place the brisket fat side up on the grill, away from the coals for indirect cooking. Close the lid of the BBQ.
      5. Maintain the Temperature: Monitor the BBQ temperature and maintain it within the 120°C to 130°C range. Add more coals as needed to keep a consistent temperature.
      6. Cooking Time: For a 2 kg brisket, expect a total cook time of anywhere between 10 to 12 hours.
      7. Check for Doneness: The brisket is done when it reaches an internal temperature of around 90°C and feels tender when prodded with a fork.
      8. Rest the Brisket: Once cooked, wrap the brisket in butcher paper or aluminum foil, and let it rest for at least 30 minutes to allow the juices to redistribute.
      9. Slice and Serve: Slice against the grain and serve.

      Free BBQ Sides Ebook

      Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

       

      Ingredients:

      • Beef brisket, approximately 1.5 to 2 kg
      • Texas Brisket Dry Rub

      Instructions:

      1. Preheat the Oven: Preheat your oven to 120°C.
      2. Prepare the Brisket: Trim excess fat from the brisket, leaving a thin layer to keep it moist during cooking. Pat dry with paper towels.
      3. Apply the Spice Blend: Rub the spice blend all over the brisket, covering all sides evenly.
      4. Prepare the Tray: Place the brisket fat side up in a large roasting tray. You can also add some beef stock or water to the tray to help maintain moisture during cooking.
      5. Cook the Brisket: Cover the tray tightly with foil and place in the preheated oven. For a 2 kg brisket, expect a total cook time of around 10 to 12 hours.
      6. Check for Doneness: The brisket is done when it reaches an internal temperature of around 90°C and feels tender when prodded with a fork.
      7. Rest the Brisket: Once cooked, let the brisket rest, covered, for at least 30 minutes to allow the juices to redistribute.
      8. Slice and Serve: Slice against the grain and serve.

      For both methods, the key to a perfect brisket is maintaining a consistent low temperature and allowing plenty of time for the meat to become tender. Enjoy your slow-cooked feast!

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      Cooking Instructions: Black Magic Brisket

      Kieren Caldwell
      Black Magic Mojo Brisket Bark

      Try with a side order of Alabama Fries - recipe here.

      Flavour to taste:  Around 1 to 1.5 tablespoons of spices per kilogram of meat recommended.

      Ingredients:

      • Beef brisket, approximately 1.5 to 2 kg
      • Black Magic Brisket Bark Spice Rub

      Instructions:

      1. Prepare the Brisket: Trim excess fat from the brisket, leaving a thin layer to keep it moist during cooking. Pat dry with paper towels.
      2. Apply the Spice Blend: Rub the spice blend all over the brisket, covering all sides evenly.
      3. Prepare the BBQ: Set up your BBQ for indirect grilling. Light the charcoal and once it's white-hot, arrange it on one side of the BBQ for indirect cooking. Aim for a low and steady temperature of around 120°C to 130°C.
      4. Cook the Brisket: Place the brisket fat side up on the grill, away from the coals for indirect cooking. Close the lid of the BBQ.
      5. Maintain the Temperature: Monitor the BBQ temperature and maintain it within the 120°C to 130°C range. Add more coals as needed to keep a consistent temperature.
      6. Cooking Time: For a 2 kg brisket, expect a total cook time of anywhere between 10 to 12 hours.
      7. Check for Doneness: The brisket is done when it reaches an internal temperature of around 90°C and feels tender when prodded with a fork.
      8. Rest the Brisket: Once cooked, wrap the brisket in butcher paper or aluminum foil, and let it rest for at least 30 minutes to allow the juices to redistribute.
      9. Slice and Serve: Slice against the grain and serve.

      Free BBQ Sides Ebook

      Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

      Ingredients:

      • Beef brisket, approximately 1.5 to 2 kg
      • Black Magic Brisket Bark Dry Rub

      Instructions:

      1. Preheat the Oven: Preheat your oven to 120°C.
      2. Prepare the Brisket: Trim excess fat from the brisket, leaving a thin layer to keep it moist during cooking. Pat dry with paper towels.
      3. Apply the Spice Blend: Rub the spice blend all over the brisket, covering all sides evenly.
      4. Prepare the Tray: Place the brisket fat side up in a large roasting tray. You can also add some beef stock or water to the tray to help maintain moisture during cooking.
      5. Cook the Brisket: Cover the tray tightly with foil and place in the preheated oven. For a 2 kg brisket, expect a total cook time of around 10 to 12 hours.
      6. Check for Doneness: The brisket is done when it reaches an internal temperature of around 90°C and feels tender when prodded with a fork.
      7. Rest the Brisket: Once cooked, let the brisket rest, covered, for at least 30 minutes to allow the juices to redistribute.
      8. Slice and Serve: Slice against the grain and serve.

      For both methods, the key to a perfect brisket is maintaining a consistent low temperature and allowing plenty of time for the meat to become tender. Enjoy your slow-cooked feast!

      Read more →