Will Woolnough – Son of a Brisket

Meat Matters son Will Woolnough shows how easy cooking brisket can be. Follow Will on Instagram @bbqkids

Will Woolnough – Son of a Brisket

Prep Time20 min
Total Time16 hr
Yield4 Servings

Cuisine
- American
Course
- Main Course
Cooking Method
- Indirect

Ingredients

Brisket Point
Rub of choice, (Marcus Bawden Moca Rub)

Method

Dad let me borrow his KJ 2 as my junior was FAR too small for this dinosaur! ?

I got my BBQ stool and dad helped fill the BBQ with charcoal. We then set it with the deflectors (indirect cooking) and a pan underneath to catch drippy beefy fat stuff and we added some water to help the bbq hold its temperature.

I trimmed all the hard fat off from the top and bottom. Being careful using my new knife!

I then rubbed Dad calls it his ‘stash’ of Marcus Bawdon’s Mocha rub on it! It smells SOO good!

At 10pm! We waited until the BBQ was at about 110c ish and placed the brisket carefully on the grates, closed the lid and went to bed!

I couldn’t wait to see how it was going, so we checked it at 5.30am and it was at 78c and the BBQ was still at about 115c, checked there was enough charcoal and there was LOADS so went for a swim in the sea and stuff.

Came back at 2pm and the internal temp was rising but we wanted it for dinner so with dads help wrapped in butcher paper for the last few hours to get it hurrying as the smell was driving me CRAAZZY!!!

4pm we checked and the temp was right on at 93/94 all over but dad likes to prod the beef and I LOVE testing it! I just KNEW this was done as it was jiggly and felt like lava underneath!!!

We let it rest in the Yeti wrapped in tons of mums tea towels but shes doesn’t know yet!

I was able to help carve but because the brisket was so big we had to use a MASSIVE knife!!!

Dad has promised short ribs next!!

16/08/202103/02/2022

BBQ Meatloaf

Who doesn’t like meatloaf? Here’s one that is so easy to do on your BBQ.
This recipe is based on one from DJ BBQ’s aka Christian Stevenson. It was passed down to him by his Grandma.
If you have a chance I would watch some of his videos on You Tube. He has some great ideas and a huge personality.
He currently has three books in print and we can recommend them all. Some cracking recipes in there.

BBQ Meatloaf

Prep Time15 min
Cook Time1 hr
Total Time1 hr 15 min
Yield6 Servings

Cooking Method
- InDirect

Ingredients

1 large onion finely diced
1 pepper diced
1 medium carrot peeled and diced
800gms mince (we used half beef, half pork)
1 clove garlic peeled and crushed
1 teaspoon bbq rub
2tbs worcestershire sauce
100gms stale bread crumbs
salt and pepper
2 eggs, lightly beaten
150gms cheese
100mls bbq sauce, we used texas chipolte this time from our freinds at red dog

Method

Put all the ingredients (only half the cheese) in a bowl and mix well together.

Shape into a rectangle and place in a disposable roasting tin.

Use the handle of a wooden spoon to make some diagonal indents into the top of the meat loaf.

Pour over half the sauce.

Set the bbq for indirect and get the temp up to around 180°C

Cook for an hour or so, checking the internal temp of the meatloaf hits 74°C.

Sprinkle the remainder of the cheese and cook until it’s is melted.

Slice it up and serve with the remainder of the sauce

We like to reheat this in a frying pan the next day by cooking some onions, adding some gravy and a little bbq sauce

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02/07/201803/02/2022

Beef Tri Tip

Prep Time10 min
Cook Time30 min
Total Time40 min
Yield8 Servings

Cooking Method
- In-Direct and Reverse Sear

Ingredients

2kg Tri Tip
Salt
Pepper

Method

Tri Tip is a great bit of beef and only really needs salt and pepper, although you can add anything you would normally add to beef. Apply this an hour in advance of cooking.

Prepare you barbecue with the coals on one side and a medium heat.

Cook the beef indirectly until an internal temp(IT) of approximately 42c/105f. This will give you some room to grill up the outside and generally take 25/30 minutes.

Put the beef directly over the coals turning every 2 minutes replacing the lid in between to avoid flare ups. Once the IT is at 52c/125f take of the heat as it will continue to creep up during resting.

Tri Tip has two muscles. For Best results cut between the muscles and then cut across the grain of each.

Recipe from Tim Donald of Silverback Grillers

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Tri Tip

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02/07/201803/02/2022

Beef Stroganoff

Prep Time10 min
Cook Time30 min
Total Time40 min
Yield4 Servings

Course
- Main Course
Cooking Method
- Direct in Griddle Pan

Ingredients

675g/1½ lb beef fillet, preferably cut from the tail end (It can be made with Sirloin which will make the dish cheaper
65g/2½oz unsalted butter
1½ tbsp paprika (hot Hungarian, if you like a little subtle heat)
1 large onion, very thinly sliced
350g/12oz button mushrooms, thinly sliced
3 tbsp sunflower oil
300ml/10fl oz soured cream
2 tsp lemon juice
small handful of parsley leaves, finely chopped
salt
freshly ground black pepper

Method

Cut the steak into 1cm strips

Melt the butter in the griddle, add the paprika and onion and cook slowly until onion is soft but not browned.

Add the mushrooms and fry gently for three minutes, transfer to a plate and keep warm.

Using the same pan heat the sunflower oil until very hot

Add the fillet and fry quickly seasoning and turning as you do for around a minute. You do not want to overcook the steak. Transfer to a plate.

Return the onion/mushroom mixture to the pan add the sour cream and bring to the boil, simmer for a minute until thickened

Return the steak to the pan and heat gently for one minute. The beef should not be cooked any further.

Stir in the lemon juice and parsley

Serve with buttered noodles or rice

Recipe by Christine Dale of Chillin n’ Grillin

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Beef Stroganoff

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30/06/201803/02/2022

Pulled Thai Beef Tacos with Crunchy Asian Slaw

Prep Time30 min
Cook Time12 hr
Total Time12 hr 30 min
Yield16 Servings

Cuisine
- Thai
Course
- Main Course
Cooking Method
- Indirect & braise

Ingredients

For the marinade

2 Tbsp Soy Sauce
1 Tbsp Fish Sauce
2 Tbsp Rice Wine
1 Tbsp Sesame Oil
Juice and zest of 2 limes
2 Cloves of garlic, minced
2cm root ginger, minced
1 Tbsp Brown Sugar
1 Tbsp Palm Sugar

For the beef

2kgs of Chuck
2 gm Sea Salt
1 gm Black Pepper
1 gm Sechuan Pepper

For the slaw

½ a red cabbage, shredded
½ a green cabbage, shredded
2 Carrots, grated
½ a medium red onion
1 red chilli, finely diced

For the slaw dressing

1 Tbsp Olive Oil
2 cloves of garlic, minced
2cm root ginger, minced
2 Tbsp Palm Sugar
1 Tbsp Soy Sauce
1 Tbsp Fish Sauce
1 Tsp Sesame Oil
2 Tbsp Rice Wine Vinegar
Juice of 1 Lime
Salt and Black Pepper to taste
1 Tsp Seasame Seeds, toasted
A bunch of Coriander, roughly torn.

Optional

Satay Sauce
Hoisin Sauce

Method

Combine all the ingredients of the marinade in a zip lock bag with the beef for a minimum of 3 hours, but preferably overnight

Remove the beef, reserving the marinade liquid. Pat dry and coat with the salt and peppers. Leave the meet to come to room temp for 30 minutes.

Prepare your barbecue for indirect cooking at 110c/225f – 120c/250f until the beef hits approximately 70c/160f. Should take 6/7 hours

As your beef comes to temp bring the reserved marinade to the boil. You then place the beef in a casserole or Dutch Oven and braise the beef turning every hour until the beef starts to fall apart.

Combine all the ingredients for the slaw dressing and all the ingredients for the slaw, reserving the sesame seeds and coriander to sprinkle on top. Pour the dressing on at least 30 minutes before serving to allow all the flavours to infuse

You will need a minimum of two tacos per person for a main course. Warm the tacos and assemble by putting beef on and a splash with the braising liquid, dress with crunchy Asian Slaw and sprinkle sesame seeds and coriander on top. I served these with Satya Sauce and Hoisin. Enjoy