American Style Restaurants

[NickyN]

Originally Posted by Spudz27

Nah this is a different mix of spices and has chopped onion and garlic in with it.

So
1cup of bbq sauce
1/2cup of apple cider vinegar
1/2cup chicken stock
1 Tbsp Woschteshire sauce
1 Tbsp of prepared mustard (i guess from a bottle not powded)
1 Tbpsn Chilli powder (will be half in mine as I have kids)
1/4cup brown sugar
1 large onion chopped
2 garlic cloves crushed
1 1/2 Teaspoons dried thyme
1 tspn oil

Put the oil on bottom of slow cooker and place the 1.8kg (4 pound) Pork shoulder in, then add all other ingredients and stir well to combine. Put on lid and cook on high for 5-6hrs or low 10-12 or until meat falls away. Remove, use tongs to pull meat and add back to the juices and stir well. Serve on a roll.

The brisket dry rub is

1Tbspn onion powder
1 Tbspn garlic powder
2 tspn salt
1 Tbsp sugar
2 tspn mustard powder
2 Tbpsn chilli powder
1 Tbsp ground black pepper
1 crushed bay leaf
1 1/2 cups beef stock

Mix all dry ingredients together I omitted a bit of chilli powder and it was still spicy, but in a nice way.

Take a 1.8kg brisket and rub both sides with the mix.
Put in roasting pan and cook uncovered on 200c for an hour
Remove from oven, add beef stock and enough water to make 1/2inch of liquid in pan. Cover tight with alfoil and bake in oven at 170c for 3hrs or when meat is tender.
Let stand for 10 mins, remove from pan and remove fat before serving (the fat was lovely but lol) serve with pan juices
I did 150c for 4 hours and it just fell apart. I served mine in a roll which I dunked in the juices.

I think I'll try the dry rub recipe. Now to bust out the converter and figure out the temperatures....hmm.... Hopefully this weekend if not it'll be next week for sure!