Australians all let us rejoice,
For we are young and free;
We’ve golden soil and wealth for toil;
Our home is girt by sea;
Our land abounds in nature’s gifts
Of beauty rich and rare;
In history’s page, let every stage
Advance Australia Fair.
In joyful strains then let us sing
Advance Australia Fair.
Hello Dear Readers! Did you just recognise that? Those are the lyrics to the Australian Anthem :) It’s going to be Australia day tomorrow! Have you already got plans with family and friends? I remember back in primary school we had to sing the national anthem every Monday morning when we had our morning meeting. Now I rarely hear national anthem it’s only played during sporting events!
If you don’t know what to make for Australia Day, nothing’s more Australians than putting the barbie on :D If you remember we were gifted last year with a weber and chimney booster, this year I am very excited about working with Heat Beads® again to share some easy and delicious recipes with you.
Mr Bao went all out this year…and even though there’s only the two of us…he decided to make beef brisket and a whooping 2.1kg of it! He wanted to try the slow and low method to cook the brisket until it reaches that soft fall off the fork texture. To make it a complete feast we also made sticky BBQ pork Ribs and an apple slaw and corn salad for sides. Because it was going to take 8 hours, we started the rub and marinated the beef brisket over night and started the cooking process at around 9am in the morning.
This isn’t the first time we’ve used our weber and we have cooked with Heat Beads® briquettes plenty of times. It took us close to no time to heat up the Heat Beads® briquettes and start cooking. We found using charcoal to be one of the best way to cook meat, as it offers a more authentic smoky flavour. You can find most Heat Beads® products at your local supermarket or Bunnings Warehouse :)
Set up the weber using an indirect heat which keeps the temperature lower but more consistent to allow for the slow and low method of cooking the meat. We found it was particularly easy with the Heat Beads® because they all ashed over evenly. We also used Mesquite wood chips to add to the smokey flavour of the brisket.
Make sure you do the first round of cooking direct without wrapping the beef, this allows the outside to be slightly cooked and seals the juices. It is then wrapped in foil and cooked in low temperature over a longer period of time. Happy Barbecuing!!! Make sure you let me if you try the recipe!
Wishing you all a Happy Australia Day :) I am very proud of be Australia! I love how country and so glad to call it home!
PS. Please let me know if you would like me to share any other recipe such as the sticky pork ribs or the recipe for the sides.
Recipe – Smoked Beef Brisket adapted from Foodnetwork.com
Yield – feed 4-6 people
2kg of beef brisket trimmed
For the rub
2 tablespoon dark brown sugar
2 tablespoon chilli power
2 tablespoon paprika
2 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoon dry mustard
2 teaspoon ground cumin
Barbecue sauce (we used Mc Cormick brand)
Heat Beads® briquettes
– You can buy the mesquite wood chips from Bunnings if you live in Australia
– If you don’t have time to make the rub, you can also buy premixes, I recommend the Mc Cormick brand
– Remember to have patience because it’s slow and low it will take a while to cook :)
1) Mix all ingredients to make the rub together. Rub the mixture onto the brisket and wrap tightly in cling warp. Refrigerate and marinate for at least 6 hours or overnight. Be sure to remove the meat from the refrigerator and let it come to room temperature before cooking.
2) Soak the mesquite wood chips in a large bowl of water for 1-2 hours. Remove and drain and set aside. This is a very important step to avoid the wood from burning.
3) Set up the weber or any other charcoal barbecues according to the manufacturers instructions. Make sure it is an indirect heat until it reaches around 135ºC. Place a water pan filled to about 2/3 full in between the baskets filled with Heat Beads® briquettes. When you are ready to cook to brisket, place it uncovered on the rack for 1 hour.
4) Remove the brisket from the rack and wrap it tightly in heavy aluminium foil (double layer it!). Return it to the weber, however, keeping the temperature is around 80ºC to 95ºC and let it cook for 5-6 hours or until the meat is tender. Let the meat rest in the weber for 20 minutes before serving.
5) Serve it with barbecue sauce and salad ~
Filed under: Australia, Melbourne, Recipes