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.

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!

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.

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!

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

For brisket, use 50 g of Black Magic per kg of meat.

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.

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!

Try with a side order of Jeweled Pomegranate Rice - recipe here.

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

Persian Spiced Chicken Thighs

Ingredients:

• Chicken thighs (with skin and bone), approximately 150g each
• Persian Chicken Spice Blend

Instructions:

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels.
2. Apply the Spice Blend: Rub the Persian Chicken 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 25 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.

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

Persian Spiced Chicken Thighs

Ingredients:

• Chicken thighs (with skin and bone), approximately 150g each
• Persian Chicken Spice Blend

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 Persian Chicken 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.