Texas BBQ medley metodhe

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can reduce sugar and preservatives.

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Pork shoulder is less expensive and still flavorful.

wood chips

💰Cheaper: aluminum foil

Foil can be used for smoking in a pinch.

sausage

🥗Healthier: chicken sausage

💰Cheaper: hot dogs

Hot dogs are a more budget-friendly option.

Brine the meat for at least 24 hours before BBQ.

Spatchcock the chicken by cutting down either side of the backbone and discarding it.

Flatten the chicken by pushing down on the breastbone and make slashes in each leg joint.

Place each cut of meat in separate large sealable bags, sprinkle 1 tablespoon salt into each bag, and massage it into the meat.

Squeeze the air from the bags, seal tightly, and refrigerate for 24 hours.

In a mortar, combine the remaining salt, fennel seeds, and peppercorns, and crush until finely ground.

Add cayenne, smoked paprika, garlic salt, and sugars to the crushed mixture and mix well.

Remove the meat from the bags, pat dry, and cover with the rub, ensuring to get into every nook.

Return the meat to the fridge for 1 to 2 hours or up to 24 hours.

Start the barbecue 7 to 8 hours before eating, heating the coals until ashen.

Add wood chips if using, and when the flames have died down, push the coals to one side of the barbecue pit.

Place the beef and pork above the empty side of the pit and cook for 30 to 40 minutes until a dark crust forms.

Transfer the meat to roasting tins, wrap tightly with foil, and cook in the oven at 140°C for 5 to 6 hours until tender.

Reheat the barbecue 1.5 hours before the meat is done, adding more wood chips when the coals are ashen.

Place the chicken bone side down on the barbecue and cook for 20 to 25 minutes on each side until cooked through.

Check the chicken by piercing a leg to see if the juices are clear or using a meat thermometer to ensure it reaches 70°C.

Wrap the chicken tightly in foil and set aside to rest after cooking.

Remove the beef and pork from the oven after 5 to 6 hours, let rest for 15 minutes, and brush with barbecue sauce if made.

Shred the pork, cut the chicken into portions, and serve on a platter with sliced sweet onions and gherkins.

Cooking Techniques

Equipment Needed

Spice Level: