Tag Archives: spice rub

Slow Cooker BBQ Beef Brisket

This photo really doesn’t do this recipe justice but to be honest the beef was eaten so quickly I only got the one shot!

I’ve taken the principles of using a rub with herbs and spices to coat the meat and then allowing it to sit for 12-24 hours in the fridge. Then, instead of using the BBQ, the slow cooker has stepped in and worked its magic! Finally, I take the meat out and pop it in a hot oven just to crisp up the fatty bits for a fab tortilla filling or serve with lots of salads to cut through the richness of the meat.

Serves 8-10. Leftovers keep well in the fridge, freeze well and are very popular in wraps for school with my boys.

Ingredients

2.2kg beef brisket, cut into 8-10 large pieces

5 tablespoons sweet smoked paprika

3 tablespoons dried oregano

1 teaspoon chipotle chilli powder

1 teaspoon cayenne powder

1 teaspoon ground all spice

1 teaspoon dried thyme

1 teaspoon garlic powder

2 tablespoons salt

Pepper

375mls passata

100mls gluten free Worcestershire sauce

100g brown sugar

2 teaspoons liquid smoke

Method

I leave the fat on the top of the brisket, cut it into large chunks, around 5-8cm square. Take a sharp knife and score the fat to create a crisscross pattern.

Combine the spice rub in a bowl.

Tip the meat into the rub and cover completely.

Place the meat and any excess rub into a zip lock bag and refrigerate for 12-24 hours. 24 hours is better if you can!

Tip the meat into your slow cooker, I use a 6.5l Cooker.

Add the wet ingredients and sugar and using your hands massage the sauce all over the meat.

Turn the cooker on and set to nine hours on low.

After nine hours the meat should be falling apart a little if you push it with the back of a spoon.

Preheat the oven to 200 degrees Centigrade.

Gently spoon the meat into a roasting tray, scored fat side up, and slide it into the oven, roast for 30-45 minutes to let the fat crisp up.

Pull the meat apart with forks to serve so everyone gets a little of the crispy fat as well as the delicious, sticky sauce covered meat.

Spice Rack Chicken

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This is a super quick spice rub that really packs a punch.

I have baked this in the oven but the chicken barbecues extremely well too, just turn regularly and baste with the remaining marinade.

Serves 6.

Ingredients

1.4kg chicken, cut into 12 pieces

75mls olive oil

1 teaspoon paprika

4 teaspoons smoked paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

4 teaspoons dried oregano

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

salt and pepper

Method

Combine all of the ingredients in a bowl and allow to marinade for 2-24 hours.

Preheat the oven to 190 degrees Centigrade. Line a baking tray with baking parchment.

Spread the chicken pieces out on the tray with the skin side upwards.

Bake in the oven for 40-45 minutes, baste a couple of times during the baking time.

Remove from the oven and allow to rest for 5-10 minutes before serving.

Cajun Spice Chicken Wings With Lemon

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Loved by everyone, these little wings are are very moreish!

Great cooked in the oven or on the BBQ and eaten with fingers!

I make my own spice rub so I’ve popped the recipe below for reference, this makes 2 jars of rub that lasts for 3 months. Super with any BBQ meat, fish and potatoes.

Serves 4.

Ingredients

1.2 kg chicken wings, each cut in two

2 tablespoons olive oil

2 tablespoons Cajun spice rub

1 lemon, juice and zest

Method

Combine the ingredients in a bowl and allow to marinade for 2-24 hours.

Preheat the oven to 200 degrees Centigrade and line two baking trays with baking parchment.

Spread the wings over the sheets and bake for 40mins.

Cajun Spice Rub Ingredients

6 tablespoons sweet paprika

2 tablespoons smoked sweet paprika

2 tablespoons cayenne pepper, ground

4 tablespoons ground pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

4 tablespoons dried oregano

2 tablespoons dried thyme

Method

Its so easy, just mix everything in a large bowl and pour into  jars.

Keeps for 3 months in an airtight jar.

Cajun Spice Rub

imageI started making this when we lived in Texas, I always have a jar of it in the kitchen to flavour chicken, seafood and potatoes.

The smoked paprika isn’t authentic but it does add a slight smokiness to the rub that I love.

This recipe makes two jars.

Ingredients

6 tablespoons sweet paprika

2 tablespoons smoked sweet paprika

2 tablespoons cayenne pepper, ground

4 tablespoons ground pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

4 tablespoons dried oregano

2 tablespoons dried thyme

Method

Its so easy, just mix everything in a large bowl and pour into  jars.

Keeps for 3 months in an airtight jar.