Hands down one of our favourite uses of leftover low and slow meat - brisket and smoked cheese pies.
Wagyu brisket cooked low and slow is shredded, then bathed in a decadent gravy made up of sautéed onion, garlic and beef broth - with a touch of bbq sauce and worcestershire for added richness - then encased in flaky golden pastry with a hefty dose of smoked cheese for extra ooze factor.
What better accompaniment to a perfectly cooked steak than a generous pile of golden and crispy twice-cooked frites! Add a thick, creamy garlic aioli for dipping, and you’ve got a simple but stunning dish!
For those that like a little more heat, the addition of a few simple ingredients creates a hot, smokey variation of the garlic aioli that can be served alongside to spice up both the steak and frites.
Juicy smoked brisket slices are partnered with a crisp apple slaw, stuffed in to pillowy soft steamed bao, then slathered with a double-mayo delight of zesty lemon mayonnaise and a creamy chipotle BBQ sauce, delivering a mouthwatering handful of summer deliciousness.
The slow smoking of the brisket ensures a spectacular pink smoke ring and a deliciously dark bark, with the chipotle BBQ sauce delivering a creamy richness. The sweet apple slaw and tangy lemon mayonnaise combine deliciously with the soft bao to balance out the smoke and spice.
Ahead of brisket and way ahead of pork ribs - beef short ribs are my go to low and slow meal. They are a breeze to cook, very forgiving and pack so much flavour when nailed on the smoker. This is my guide to perfect beef ribs
Low and slow smoked beef short ribs are packed in soft sweet steamed buns, piled with a crunchy fresh slaw and drizzled with a salty-sweet mayo in this BBQ Asian fusion dish.
The slow smoking of the beef short ribs results in a rich tender meat with a smoky bark, while the crunchy fresh slaw bringing a summer freshness to the plate. Pile these ingredients in to soft, pillowy steamed buns and drizzle generously with the mayo to create this punchy Asian burger.
Beautifully seared Tri Tip with a simple salt and pepper crust is sliced in to thin, juicy slivers, then combined with a fresh Thai-influenced noodle salad and punchy peanut dressing to create the delicious, light summer dish.
Two-zone grilling results in a superb BBQ tri tip – charred and smoky on the outside, and blushing pink and tender on the inside. The fresh salad is brought to life with the nutty, zesty and spicy notes of the dressing. Experiment with the amount of chilli to suit your personal tastes!
Brisket is considered one of the ultimate cuts by many BBQ enthusiasts and to get a truly authentic result - juicy tender meat, a spectacular pink smoke ring and a dark, smoky bark - low and slow over charcoal is the only way to go!
The brisket has to be the hero, so this dish combines thick slices of perfectly cooked meat with traditional burger fixings, and a secret ingredient to bring it all together, a whiskey bacon jam which delivers a fist-full of BBQ goodness
This saucy beef and cashew stir-fry doesn’t require any pre-made pastes or sauces, but is still extremely easy and quick to throw together. We love how the Asian flavours elevate a simple beef cut to new heights.