Summer is here (kind of), finally! And to make sure you're the HIPPEST barbecue King or Queen on the block, you will NOT wan't to miss out on our FABULOUS summer TOB BBQ Dry Rub!
The dry rub packs a punch and can be used on meats for the grill, meats for the smoker and any veggie options should you so choose. A secret blend of dried chillies and spices, with a DELIGHTFUL sweetness that will leave you crying for more!
So DON'T miss out! Be your very own pit boss and get yours today to be the talk of the Barbecue season!
Here's a CRACKING recipe brought to you by our one and only, Nick White, TOB OG and all around awesome guy!
Here's the full recipe for our BBQ Smoked Brisket Sandwich:
This recipe works best in a closed BBQ you can use to smoke such as a Weber Kettle, however it’s also great slow roasted in the oven!
- 3kg Beef Brisket Point or flat (point will be juicier, but there is much more fat!)
- 80g Orange Buffalo Dry Rub
- 1 pint beer
For the coleslaw:
- 1 red cabbage, shredded
- 1 white cabbage, shredded
- 1 red onion, finely sliced
- 2 carrots, grated
- 4 tbsp mayonnaise
- 4 tbsp Greek yoghurt
- 1 tbsp cider vinegar
- 1 tbsp Orange Buffalo Woof Woof Sauce
- 1 tsp caster sugar
- 1 tsp celery salt
- Salt and pepper to taste
- Brioche Buns
- Woof Woof Sauce
Start by marinading your meat in the dry rub the night before you plan to eat. Work the rub into the meat, cover and leave in the fridge for up to 24 hours.
For best results, you want to smoke the meat slowly over several hours. We used a weber kettle style Barbecue, using the ‘Snake Method’. Arrange your coals in a C shape around the edge of the bbq. You’ll need a drip tray in the centre to catch the fat from the brisket. You can fill the drip tray with beer, this helps to keep the meat moist! Alternatively, just use water.
Light the coals from one end of the snake, so that they will slowly burn around the perimeter, without creating too much heat. Follow this link for a more detailed description: https://perthbbqschool.com/2020/02/19/how-to-the-snake-method/
Place the meat in the centre of grill, directly above the beer/drip tray. Cover with the bbq lid and leave for 4-6 hours, until the meat reaches an internal temperature of 73°c.
Remove the brisket from the grill, and wrap tightly in foil. Return the foil wrapped brisket to the grill, and replace the lid. Leave for another 1-2 hours until it reaches an internal temperature of 90°c. Remove from the heat and allow to rest in the foil for 1-2 hours.
Follow the same process If roasting in the oven, just set the temperature to 150°c
While the meat is resting, prepare your coleslaw.
Simply mix all the wet ingredients and flavourings, and then mix them in with your prepared vegetables.
Once your meat has fully rested, it’s time to open up the foil and slice into that bad boy! Slice against the grain, into quarter inch slices for the most tender, melt in your mouth meat.
Toast your brioche buns, and fill to you hearts content with slaw and that delicious juicy meat. Top with some Orange Buffalo Woof Woof sauce, and garnish with fresh coriander.
As always, thank you so much for your support throughout this crazy year and a half we have all had to endure. It's because of you we've managed to keep going as a business, and it really does mean the world to us.
The OB Team