The Fussy Foodie Exploring the fabulous flavours of food and sharing them with you. Tue, 03 Oct 2017 22:30:33 +0000 en-AU hourly 1 135529744 Chicken, Chorizo & Chipotle Salad Tue, 03 Oct 2017 22:29:40 +0000 Read More Read More

Oh my, this is all kinds of yum! It is possible that I’ve started a blog post with that line before, but oh well, it really is!

Seeing as I’m now looking for very low carb/no carb options (and trying to eat as LCHF as possible), dinner time isn’t always as easy as a stir-fry or pasta dish that I now can’t have. In an effort to try to keep dinners interesting, I’m generally playing around with flavours and different ways to make sure we’re full enough.

This dinner ticked both of those boxes in a big way. Meat and lettuce leaves on their own don’t really excite me, but adding some spices to the meat and then drizzling the Chipotle Mayo over the top is the winner here. My Chipotle Mayo recipe comes from ‘A Mexican Cook‘ and I have to say, it works every time. Don’t try this with dry chipotle powder though, you really need to find the tinned whole chipotle in adobo (even here in Australia they are getting easier to find – yahoo!). I make mine in my Thermomix, but the original directions are using a blender/food processor, so it is easily adapted.


Chicken, Chorizo & Chipotle Salad

  • 2 Chicken breasts
  • 2 Chorizo sausages
  • 2 tsp Cumin
  • 1 tsp Chipotle powder
  • 1 tsp salt
  • Salad leaves
  • Red onion

Chop the chicken into bite-sized pieces and slice the chorizo. Coat the chicken in the cumin, chipotle and salt mix and then toss in a frypan until cooked. Set on a wire rack to cool. Cook the chorizo pieces and also set aside to cool. Arrange salad leaves and chopped red onion on a plate.

Chipotle Mayo

  • 2 Chipotle chilies in adobo
  • 1 free-range egg
  • 1 tsp American Mustard (or Hot English)
  • 1 tsp lime or lemon juice
  • 1 tsp salt
  • 1 cup Rice Bran oil

Put the chipotle chilis in the Thermomix/blender and blitz until fine (Thermie speed 5 for 3-4 seconds). Add the egg (whole), mustard, lime (or lemon) juice and salt and blitz to combine (Thermie speed 5 for 3-4 seconds or until all combined). If using a Thermomix, insert the butterfly and set to speed 4. Start drizzling the oil in through the lid slowly with the MC on. I usually take 1 1/2 – 2 minutes to pour the one cup of oil in. If using a blender, add the oil through the lid slowly – again, try to take 1 1/2 – 2 minutes for this quantity.

Once the chicken and chorizo pieces are cool, arrange over the salad leaves and then drizzle the mayo over the top. You could probably add coriander leaves (cilantro) as well. Yum.

You’ll definitely want to try this one more than once! Let me know if you make this and what you think.

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Chipotle and Pork should be Married Tue, 12 Sep 2017 09:15:44 +0000 Read More Read More

Actually, it is probably more true to say that chipotle and *I* should be married! But seriously – how good is that smokey flavour, the heat that creeps up on you but doesn’t overpower… ahhhhh chipotle you have been one of my favs for years and years. I’m glad Aussie palettes are finally getting the opportunity to fall in love with (and totally embrace) chipotle.

Okay so enough already – and onto the dish right?! Do you ever get a flavour in your head that you have to all-of-a-sudden cook right-there-and-then? Or is it just me? Last week I had to have Chipotle Pulled Pork. It happens. I’ve learned to just go with it.

Browsing a few recipes online I wasn’t 100% sold on any of them so I modified one from Patrick & Gina Neely as I’ve learned their recipes are usually pretty on point.

The original is here but this is how it all played out for me (complete recipe and ingredients list are at the end):

Rubbed and cooked pork in the slow cooker

First I blitzed the oregano, chipotle chilies, adobo sauce, cumin, salt & pepper (the rub) in my Thermomix (any food processor will do) and rubbed it into the whole pork collar-butt. Seal and sear all sides of the pork in a heavy frypan – a touch of oil in the pan helps the rub not to stick too much. When all sides are sealed, place the pork piece into the slow cooker as shown. Tip – don’t wash the frypan yet!




Sauce, ready to add to the slow cooker

In the same Thermomix bowl (or in your food processor), add the chopped onion, garlic, chicken stock, tomatoes, honey, orange and lime juice. Blitz for a few seconds to chop the onions and garlic and combine all the ingredients. Add this to the frypan used to seal the pork and cook the sauce for about 5 minutes, incorporating all the bits of the rub that were in the pan.




Ready to leave for 4-8 hours

When the sauce is heated through, pour it over the meat that is in the slow cooker. Put the cover on and turn it to low. Walk away and leave it cook – the longer the better but at least 4-6 hours. I try for 7-8 hours. I check it from time to time throughout the cook and if the piece of pork is soft enough to break apart, I split it into chunks which helps with the cooking process.




‘Pulling’ the pork

After your 4-8 hour cooking time, you should have very soft pork, remove it from the slow cooker and break it   apart with a fork. Once it is ‘pulled’ to your liking, return the pork to the slow cooker so that it can soak up all that yummy sauce.





Make the Zesty Slaw by mixing the rice wine vinegar, lime juice, oil and sugar in a bowl. Chop the shallots, cabbage, carrot and coriander leaves and add them to the dressing bowl. Toss through until everything is coated.




Serve with your choice of toppings, we added more chopped coriander and some sour cream and home-made salsa.






1 tsp dried or fresh oregano
2 chipotle chilies in adobo (and a spoonful or so of adobo sauce)
2 tsp ground cumin
2 tsp salt
1 tsp ground black pepper
1 boneless pork collar-butt, typically I can only get them as big as about 2kg


1 brown onion
4 cloves of garlic
1 cup chicken stock
1 can purée tomatoes (or some fresh ones – I used from the garden)
1 tbsp honey
Juice of 1 orange
Juice of 1 lime

Serve with

Corn tortillas
Chopped coriander
Sour cream

Zesty Slaw

4 tbsp rice wine vinegar
2 tbsp lime juice
1 tbsp rice bran oil (or grape seed oil – not olive oil, the flavour is too strong here)
1 tbsp sugar
1-2 shallots
1 sugarloaf cabbage
1/4 cup coriander leaves
1 carrot, peeled & chopped into matchsticks
Salt & pepper

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The Fussy Foodie just got Fussy-er Tue, 12 Sep 2017 03:00:43 +0000 Read More Read More

Wow – I hadn’t realised it had been so long since I last shared here. I managed to log back into my account today and I even have some posts in draft that were not quite finished, for whatever reason. In recent news, me, Sill, The Fussy Foodie has had to get a bit more fussy about my food because I was diagnosed as a T2 diabetic just on two months ago (July 2017). Since then (and if you clicked that link you’ll see) I have been blogging that journey and now I’m finding more and more that my food world and diabetic worlds are colliding (well… yeah, they kind of have to develop a harmonious relationship, but I mean in a blogging sense!).

Managing my T2 is all about (for me) managing my carb intake, so you’ll be seeing a lot more posts from me that are low or no carb as we are following (loosely) a LCHF diet (Low Carb High/Healthy Fat). I’ve been eating a lot of meat’n’salad type meals for both lunches and dinners and in anticipation of writing them up, on a lot of occasions I’ve photographed as I’ve cooked – at least that makes it easier to write up the content! Here is my favourite salad that I’ve created recently.

Pumpkin & Bacon Salad

1) Grab a couple of handfuls of your fav salad mix
2) Cook some pumpkin pieces – we had some leftover roasted pieces in the fridge that I reheated in the pan
3) Cook some bacon
4) Use your choice of Cesar Salad dressing – I make mine and the recipe is below.

Arrange the salad mix on the plate, cut the pumpkin pieces up and scatter over the leaves and do the same with the bacon. Drizzle with the dressing and then let it all loose all over your tastebuds. They will thank you! If I’d had pine nuts or slivered almonds I would have toasted these and added them as well, but alas, not today.

Sill’s Caesar Salad Dressing

3 fillets anchovies, drained
20-30 grams parmesan cheese
2 whole eggs
1-2 cloves garlic
1 teaspoon Worsteshire sauce
1 teaspoon apple cider vinegar, or lemon juice
110 grams rice bran oil
1 tablespoon EVOO (olive oil)
pinch salt and pepper to season

Note – I use a Thermomix so these directions contain settings related to that machine but it will work in a normal blender or food processor as well – just blitz away and ignore references to the butterfly!!

  1. Blitz anchovy fillets, parmesan and garlic 3 sec on speed 6 or until mashed chopped.
  2. Add the butterfly.
  3. Measure oils into a jug/glass and keep aside.
  4. Add eggs, Worcestershire sauce, & vinegar blend on speed 3-4 until mixed well.
  5. Keep TM running speed 3-4, adding in oils via lid slowly. Mix until all oil is drizzled in. Dont rush this process as the slowler you go the better the consistency.
  6. Remove butterfly and blitz on speed 8-9 for 30 seconds for a smooth paste (and it will thicken slightly in this time as well).
  7. Add salt & pepper to taste.

Let me know if you give this a go – it is super delicious!

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Shell-Shocked Comfort Dinner Sun, 13 Nov 2016 06:50:57 +0000 Read More Read More

Flavour is king – or queen right? And some flavours you just can’t go past. On Wednesday night we were out of most things, including energy so it was either eat out, take out or make in. We had defrosted some great looking lamb medallions so that was a start. A handy block of Haloumi in the fridge, some Israeli pearl cous cous and some pumpkin and there you go… flavour on flavour.

I rubbed the lamb medallions with minced garlic and salt and pepper and then they went on the bbq. I don’t usually follow the rules with cooking cous cous (um… or with much haha!) so my method is to put 1 cup of the cous cous in a bowl with just over a cup of boiling water and a teaspoon of chicken stock. I cover it and let it sit for 5-10 min and then just prior to serving, zap it in the microwave (covered) for 2-3 minutes or until the water is absorbed and it is tender. If you like, drop a touch of butter or olive oil through it just before putting it on the plates.


I love roasted pumpkin but we were a bit short on time (or was that patience?!) tonight so we cheated and microwave steamed it – however then it went onto the hot bbq to caramelise and get that great grilled flavour.

And the haloumi… it has become ever so popular lately but I have to say, it’s been a family staple for over 15 years here. Yep… ahead of the trend lol. I cut it into slices and once they were cooked (about 30 sec each side on the hotplate) I chopped them into smaller pieces to mix through the cous cous.

So… we ended up with delicious flavours, tender and juicy lamb and a great, quick, healthy dinner. Yum!


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About to go to BBQ heaven Sat, 05 Nov 2016 06:33:55 +0000 Read More Read More

Eeeek! Those who know me generally know that a) I’m a total carnivore and b) I love smoked, slow cooked Texan (or – any American) style BBQ. So you may be able to understand my excitement now that I have this little baby in my hands. We were at Costco and all cookbooks were an additional 25% off so I wandered over and then (nekminnit) my husband hands me this. My heart literally skipped a beat.
As I flipped thorough I knew it had to come home with us. I mean look – look at this Jamaican Jerk Chicken.

Yep, made my mouth water too!

And the hints and tips, advice and wisdom included in all the recipes make for mouth- watering reading. We’re not even home yet and I’m mentally marking off my to-cook list!

I have a bit of a secret – sometimes in the middle of the. Igor when I wake up and can’t get back to sleep I’ll grab a set of headphones and watch some BBQ Grillmasters on YouTube.  True story. I think I’m about to immerse myself in more episodes of Steven’s Primal Grill and Project Smoke – and try not to be permanently hungry haha!

Get IN my belly 🙂
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Wannabe Burger Blogger at The Burger Bar Fri, 04 Nov 2016 11:38:28 +0000 Read More Read More

I am not even ashamed to confess that I love burgers. Love love love them. Almost (almost) as much as pizza…but we’ll get to that!!). I actually have lofty ideas of a blog dedicated solely to burgers – one day!

So when we go to eat burgers out I’m pretty fussy (haha are you senseing a theme?). We’ve been to The Burger Bar at Mooloolaba a few times now (like 5-7) and have never been disappointed. Tonight was no exception.

We called ahead last minute for a table for five on a Friday night. Not a problem – phew as we walked out of our (far too busy) local pub and we were all hungry (or was it just me – and by this point Hangry?!).

So the food… we ordered a couple of baby burgers (even tho my babies are not actual babies!), a couple of Midnight Delights (mine with modifications of course) and an After Burner. A couple of sides of chips and some Chipotle Mayo topped it all off. Our meals were delivered reasonably quickly, especially as they were pretty much at the peak of service. No orders came out wrong – yay – something that happens to me far too often.

The beef baby burger.
Chips and capote mayo.

What is most evident when first biting into one of these burgers is that is fresh. I actually confirmed this with (owner?) manager Paul tonight – nothing is frozen. Winner!

My personal favourite is the Midnight Delight (minus onion & tomato)!

This oozes fresh and flavour. The Turkish bread is not overwhelming or too big for the pattie (you totally know what I mean right?!). A generous serve of bacon and the lovely melting cheese… and yum! And – the mayo and all sauces are made fresh too… music to my ears. Um… mouth 🙂

The Afterburner
The Afterburner up close – with the Jalapeño chili inside!

Paul was more than happy to stop and chat about the place, his ingredients and processes and also his vision for the future. It is hard to ignore his enthusiasm. He’s a guy who oozes warmth and passion and knowledge and we’re really pleased it is all going well there.

Well done Burger Bar team – we love you ❤️ and yep – we recon you’re right ⬇️⬇️⬇️

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Sticky Pork tacos with all sorts of yum! Mon, 07 Sep 2015 08:05:47 +0000 Read More Read More

Yum yum yum! This combination of flavours includes some of my absolute favourites.

I follow a fab food blog Pinch of Yum and in my emails last week I had a couple of yummy things pop up.
First came the recipe for Caramelised Pork Tacos and then a few days later this Avocado and Coriander (Cilantro in other places of the world) dressing/sauce landed in my inbox too – and I’m thinking ooohh… they would go so well together and I needed an excuse to make more Chipotle Mayo which I knew would be a perfect accompaniment. So last Thursday I was determined to make the creations and include some other of my favourite yums as well.

I modified the tacos – left out the pineapple salsa on account of the fact that I don’t like pineapple! Here’s my version:

  • 1 tablespoon oil
  • 1 shallot
  • 1 clove garlic
  • 1 jalapeno
  • 2 teaspoons fish sauce
  • 1kg pork loin (or pork steaks), sliced into thin strips
  • 2 tablespoons sugar
  • 2 tablespoons water
  • Salt to taste

Chop the shallot, garlic & jalapeño together (I whizzed mine up in the thermomix).

Shallot, garlic and jalapeño

  1. Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes.
  2. Turn the heat to high and add the pork and the fish sauce – stir fry for a few minutes until the pork is no longer pink.
  3. Turn the heat up (to the highest), add the sugar and water and stir once – then let the pork caramelize by not stirring it for about 1 minute.
  4. You may need to to step three again but check for sweetness, adding too much sugar will sweeten too much and also you don’t want to overcook the pork. Add salt to taste.

Next comes the yummy Avocado and Coriander sauce. I’m the first to admit – I don’t even like avocado but in this sauce, omg! I didn’t modify anything from Lindsay’s original from Pinch of Yum but here is it again:

  • half an avocado
  • ¼ cup Greek/natural yogurt (don’t get the naturally sweetened Greek one)
  • ½ cup water
  • 1 cup coriander/cilantro leaves and stems
  • 1 small clove of garlic
  • ½ teaspoon salt
  • a squeeze of lime juice

Green Sauce ingredients

Easiest thing in the world to make – whack it all in a food processor (or Thermomix) and blend until saucy 😉

yum yum green sauce

Okay so now the pork is done and the green sauce – technically you could just put these in your tortillas and gobble them up but we took it up a notch. I love love love everything chipotle and I’ve found a yum yum chipotle mayo recipe and I’ve finally perfected it in the Thermomix too! Here are the ingredients:

  • 1 egg
  • 1.5 limes, juiced (or about 1/4 cup lime juice)
  • 2 chipotle chilies in adobo, whole
  • 1 teaspoon American mustard
  • 1 teaspoon salt
  • 250 ml sunfower oil (or grapeseed oil/macadamia/rice bran) – I used grapeseed this time around.

Here are the food processor or blender instructions:

  1. Put both the chipotle chilies into the jug of the blender or food processor and blitz them until they are fully crushed.
  2. Add the egg yolk, lime juice, mustard and salt and blitz everything again.
  3. With the oil at hand, start the blender or food processor at its lowest speed. Gently take the lid or the funnel part of the lid off the machine and start pouring the oil very slowly, but continuously into the mixture. Keep the blender/food processor going all the time and avoid pouring the oil too quickly or it might split. You will slowly see the mixture thickening and becoming mayonnaise.

Here are the Thermomix instructions:

  1. Put both the chipotle chilies into the bowl and blitz them for 4 seconds speed 5 or until they are fully crushed (you may need to scrape sides and do a couple of times).
  2. Add the egg yolk, lime juice, mustard and salt and blitz everything again – 5 seconds speed 6.
  3. Have the oil measured into a jug and put the MC in place in the lid. Set to speed 6 and slowly pour the oil into the lid so that it drizzles down through the MC area (remember to leave the MC in). The adding oil process should take 1:30-2min max – I used to take too long to add it (in fear of adding too quickly) and it would never work. Last time I added it faster and it was fabulous! Once you are out of oil you should just let it go about another 20-30 seconds but essentially the mayo is done.

Chipotle Mayo

The only other thing I added was a fresh salsa – I kinda make this up each time I make it so here are some rough quantities:

  • 1/2 a red onion
  • 1/2 cup (approx) coriander/cilantro stalks and leaves
  • 2 ripe tomatoes
  • 1-2 small chills if you want it with some spice
  • 1 tsp raw sugar
  • pinch of salt

I blitz the onion and coriander together for a few seconds and then add the tomatoes (and chill if using) and blitz until the desired ‘chunkiness’ is reached. Add sugar and salt to taste – depending on how tart you tomatoes are.

Warm up some tortillas in the oven for a few minutes (wrapped in foil) and you are good to go.

ready to eat

And there it is – flavour on flavour on flavour – YUM!

Dinner time

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UnFussy Chicken & Pesto Pasta Tue, 11 Aug 2015 09:54:22 +0000 Read More Read More

So today is one of those days I need to accept my limitations. Work is full-on, hubby is working away, kids are busy and I’m exhausted. So suffice it to say, dinner tonight is a bit Unfussy.
It is also not particularly ground-breaking in terms of technique, ingredients… well… anything really but as I was standing stirring the chicken in the pan and staring into space it occurred to me that others probably feel a bit like I do sometimes and that making a grand culinary masterpiece on a Tuesday night isn’t really in everyone’s repertoire so here we go…

Firstly the reason it is a bit Unfussy is because I’m using pre-made/store-bought pesto… ‘Gasp!’ right! Haha – no – I’m sure most home cooks (particularly exhausted working mums with school-aged children and after-school activities) use store-bought pesto and there’s nothing wrong with that however I’m a bit fussy about my sauces and my fridge is full of jars of home-made sauce. Having said that, here’s a pic of my basil:


So I guess I can be excused from not having any ready to go in the fridge right now! Still though – I think this highlights a lot of the pressure we can get caught up in – even if it is self imposed. No, particularly when it is self imposed. Sometimes we have to let ourselves be okay with store-bought. Hell it’s a lot better than some of the alternatives, we didn’t go get take-out and everything was put together here at home so I’m going to stop now with the justification and just accept that this is pretty normal!

Chicken Pesto Pasta

  • 4 chicken thigh fillets, trimmed and chopped into bite-sized pieces
  • 3 heaped teaspoons of pesto (I used basil pesto – any kind would work)
  • 1/2 a cup of cream
  • Salt & pepper to taste
  • Fresh parmesan for serving
  • 4 servings of spaghetti
  1. Coat the chicken pieces in the pesto then toss into a heated pan and cook the chicken through, stirring frequently.
    Chicken and Pesto
  2. Put a pan of water on for the spaghetti
  3. Season chicken as it is cooking and when it is cooked through turn the heat to low and add the cream, stir so it is all incorporated (gentle heat, don’t let it get too hot).
  4. When the spaghetti is cooked take it out of the water and drain it.
  5. Add the drained spaghetti to the chicken and sauce pan and stir to combine.IMG_2781
  6. Serve sprinkled with freshly grated parmesan and if desired – a lovely chilled Semillon Sauvignon Blanc (in this instance – Evans & Tate Classic).
  7. Breathe in. Breath out. Smile and enjoy xx

IMG_2783 IMG_2784

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OMG Delish Sticky Pork Spareribs Thu, 06 Aug 2015 05:45:22 +0000 Read More Read More

I drove past our local butcher (where I must confess… I rarely shop…) on Tuesday and saw a special on pork spare ribs; ‘must remember to go back and get those at some point’ I thought and wow, I did remember!
Yesterday was my day off work so I knew I could dedicate a bit of time to marinating and preparation so I bought 2kg of the ribs. Now to find a recipe – originally I thought I’d do them American BBQ style however I have done a lot of those flavours lately. The other flavours that (to me) goes beautifully with pork are Asian. I did a quick search and came across Donna Hay’s Sticky Pork Spare Ribs… that’ll work. I bought 2kg of the ribs but just wanted to try this on half (maybe the others will get the American BBQ treatment after all!) so I halved the original recipe’s quantities.

Ingredients ready.
Ingredients ready.

Sticky Pork Spare Ribs

  • 1/4 cup hoisin sauce
  • 1/4 cup oyster sauce
  • 1/4 cup brown sugar
  •  4 cloves of garlic (or 4 teaspoons of minced – I was out of fresh)
  • 1/2 tbsp grated ginger
  • 1/2 cup water
  • 1 kg pork spare ribs
  • Sesame seeds at the end
  1. Mix everything in a bowl or directly into your marinating container (I still love the Tupperware marinating tray as shown in next pic)
  2. Add the ribs and then turn them over to coat in the sauce.

    Coated in the marinade.
    Coated in the marinade.
  3. Marinate in the fridge for as long as you can – mine were in for 5.5 hours and were superb. Overnight would also be great. Flip the container (or the ribs) every couple of hours.
  4. Take out of the fridge to bring up to room temperature and turn on the oven to 180C/350F. Put ribs on a roasting tray and cover the tray in foil.

    After marinating for 5 and a half hours - ready to cook.
    After marinating for 5 and a half hours – ready to cook.
  5. Cook for 1hr 15min then uncover and cook for a further 25min. Then increase the heat to 200C/400F for 15-20min. They will be lovely and dark and sticky.

I sprinkled the ribs with sesame seeds and served them with some plain basmati rice and fresh green beans… not too inventive on the accompaniments front tonight but everything tasted fantastic. A very easy and very yummy dinner.

Ready to eat

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Beef Brisket and Bourbon BBQ Sauce Sun, 02 Aug 2015 07:37:58 +0000 Read More Read More

Wow what a week! I haven’t blogged many (um… any) meals this week as it really has just been me and the kids home. My husband has recently started travelling for work and he is away the first half of each week so I really only get to cook up on the weekends.

I met a friend at Costco on Wednesday and saw a big bit of beef that would do well slow cooked and turned into brisket – I couldn’t wait until Saturday!

I was using the recipe/method from the Texas BBQ cookbook which I absolutely LOVE (the Bourbon BBQ sauce is from here too). The first thing I did was on Friday night when I prepared the meat with the ‘real Texas rub’ which is just salt and pepper.

Note – my meat was 2.6kg/5.7lb

So step one:

1. Grind 50g salt and 50g pepper and rub over the meat. Wrap the meat tightly in glad wrap and place in the fridge preferably overnight. Take it out about an hour or so before cooking so that it is room temperature.

Meat rubbed and ready to cook.
Meat rubbed and ready to cook.

2. Prepare the bbq – we don’t have an awesome purpose-build indirect heat bbq so we use the Webber and prepare that for indirect heat. This means we really only use one side of coals. We also soak some hickory wood chips to add smoke to the cook.

One side of the coals in the Webber.
One side of the coals in the Webber.
Hickory wood chips... mmmmm.
Hickory wood chips… mmmmm.

Once the heat was on (approx 115 degrees C/240F) I put the meat into a roasting pan and in it went. I had calculated that this piece would need 2.5 hours based on 1 hr per 500g of meat.

Then… we wait! In the mean time I prepared the sides, we had mashed sweet potato, mixed greens (leek, spinach & peas – great greens mix from Jamie Oliver – chop 200g leeks into pieces and place into saucepan with melted butter, cook until soft and then add 200g spinach and 200g frozen peas and cook with the lid on until all cooked – stirring when needed) and cornbread. I’ll have to do this recipe separately – it is amazing!

After two hours of cooking (or about half the cooking time) we took the meat out and it looked amazing but was still very wobbly/soft in the centre.

After two hours.
After two hours.

Wrap the meat in foil at this point and then put back on the bbq. Leave it for the rest of the cooking time or until the internal temp reaches about 80 degrees – ours was 81 and it was a touch overdone. The recipe we were following said leave until 85 – I’m glad we didn’t. For the last 15 min we took the foil off and put it back in ‘naked’ so the bark could crisp up a bit.

At last it was done – and omg… so good!

All done...
All done…
Carving the brisket.
Carving the brisket. Look at that smoke ring!








As I said it was a touch overdone – but the flavours were amazing and I had two types of BBQ sauces to serve with – one was the Bourbon BBQ sauce…

Bourbon BBQ Sauce

  1. Sauté 1 onion and 3 cloves of garlic in butter until soft
  2. Add 200ml/3/4 cup bourbon and simmer for 2-3 min
  3. Add 200ml/3/4 cup tomato passata sauce or strained tomatoes and 1/2 cup brown sugar and combine
  4. Add 1 chopped dried ancho chilli or other chills of your choice (or ancho powder would work)
  5. Combine and simmer for about 10 min.
  6. Blend in food processor or thermomix until smooth sauce and keep warm until the brisket is ready.
Bourbon BBQ sauce.
Bourbon BBQ sauce.

So really you can add any sauces and sides you like – the secret is to cook it low and slow – not too hot and don’t rush it!

Brisket, sauces and sides
Brisket, sauces and sides.
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