As served to much acclaim at Yarrh Winery, Murrumbateman, using Galloway Beef.  Delicious drunk with a Yarrh cab sav.

This recipe is inspired by southern USA slow-smoked bbq cuisine and is in three parts: the smoked brisket, an accompanying bbq sauce and an accompanying coleslaw. 

Serve together on a plate, or slap it all in a pappy white bread roll.

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Ingredients:

• one small, whole Galloway brisket (about 3-4kg) or half a large brisket
• a kettle bbq (or similar) and plenty of heat beads (or similar)
• a good supply of hickory chips
• salt
• olive oil

 Directions:

• light the bbq in the usual way, but about half to two thirds of the usual amount of heat beads
• wait until the heat beads are covered in white ash before commencing cooking
• unfold the brisket and rub it with plenty of salt and some olive oil
• put the brisket into a large baking tray (large, foil, disposables trays are ideal)
• put a couple of hickory chips on each bank of coals
• place the brisket in the bbq and close the lid
• add a few more heat beads and a few more hickory chips every half hour or so – you want to keep the coals buring without raising the heat too much – be careful it doesn’t go out
• each time you add more fuel also baste the brisket in the juices that will quickly form in the tray
• a small Galloway brisket  will take 3+ hours to cook really well, longer for a bigger piece – you want to get it to the point where the meat is starting to fall apart and become stringy, and don’t worry if some bits singe and dry out – it all adds to the texture and flavour
• when its done, take it out and leave it too cool for 30 minutes, then pull the meat apart – some will string easily, other parts will need to be chopped up – this is a messy job!
• discard the very fatty parts but don’t omit some of this from the mix – to taste
• put the meat into a baking tray or similar, cover and keep warm – you’ll end up with a third to a half of the weight you started with

 BBQ Sauce

(Based on “The BBQ Bible” by Steven Raichlen)

Ingredients

• 3 tablespoons of olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• ¼ green capsicum, finely chopped
• 1 cup tomato sauce
• 1 cup water
• 3 tablespoons of cider vinegar
• 3 tablespoons of Worcestershire sauce
• Juice of half a lemon
• 1 teaspoon of Tabasco sauce
• 2 tablespoons of golden syrup
• 3 tablespoons of brown sugar
• 2 tablespoons of hot mustard (of choice)
• Freshly ground pepper, to taste
• Salt, to taste

Directions

• Heat the oil in a large saucepan and gently sauté the onions, garlic and capsicum until soft but not browned
• Stir in everything else, bring to boil, then reduce heat and simmer uncovered until thickened - about 15 minutes
• Stir regularly, add water if it becomes too think
• Check flavour and add vinegar, salt, tabasco, sugar if required, to taste
• Allow to cool before serving
• Keeps in the fridge for a few weeks

 Coleslaw

(Based on “The BBQ Bible” by Steven Raichlen)

Dressing

• 5 tablespoons mayonnaise
• 3 tablespoons cider vinegar
• 1 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 2 teaspoons sugar
• 1 clove garlic, finely chopped
• Salt and pepper, to taste\

Slaw

• 5 cups finely chopped cabbage
• 2 medium carrots, peeled and finely sliced/julienned
• ½ capsicum, finely sliced/julienned
• 1 stalk celery, finely sliced/julienned

Directions

• Mix all dressing ingredients, adjust seasoning to taste
• Mix slaw ingredients in a large serving bowl
• Mix in dressing
• Serve within a few hours