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This is not just my favourite meal in July, this is one of my absolute favourite meals of the year and another reminder why I love to eat seasonally. There are other months that I can grill sea bass throughout the year but when this fish is combined with these amazing, summery, seasonal vegetables (and fruit - tomato) the flavours are immense and, in my view, unbeatable!  I call this Wild-Style because I quite often make this outdoors, as it tastes even better grilled on a BBQ.   Please note this method is an easy way to cook indoors at home, but I use my smoker outside all year round for EVEN better results. Recipe in a future book ;-) Homemade BBQ Rub: 4 tablespoons brown sugar 4 tablespoons paprika A generous amount of black pepper all over 1 tablespoon sea salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 1/2 tablespoons olive oil 1 1/2 tablespoons apple cider vinegar 1 tablespoon dijon mustard (for approx 1kg brisket, increase measurements for larger size) Brisket is a tough and hard-working slab of meat, so it needs some time and love to bring out its flavour - but when you do the flavour is incredible. This recipe is very straightforward and easy, so don't feel daunted that the time means too much effort, it's super simple! I prefer to use a smoker but this guide is for an indoor cook! First, put the brisket into a large bowl, leave out of the fridge for around 20-mins. Add all of the ingredients to the bowl and mix well with your hands, blending all of this homemade rub over the meat. Place the rubbed brisket into your slow cooker on HIGH for 2hrs, then turn slow cooker to LOW. Leave cooking on low for 4hrs. Just before you take the brisket out of the slow cooker turn your grill on and up to about 250C. Once at temperature, carefully place the brisket into a deep roasting tray and cook until the outer lay turns into a dark, rich, tree-like "bark". Your brisket should be dark on the outside and near pink in the middle and is now be ready to either slice or shred - either tastes delicious! Serve with corn on the cob and perhaps a homemade slaw - yum. This is perfect all year round; for summer (best cooked on the BBQ though) or using the above procedure for winter or if you don't have a smoker!  |
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