Homemade BBQ Slow Cooked Brisket
Homemade BBQ Rub:
1/4 cup brown sugar
1/4 cup paprika
A generous amount of black pepper all over
1 tbsp sea salt
1 tbsp chili powder
1 tbsp garlic powder
1 1/2 tbsp olive oil
1 1/2 tbsp apple cider vinegar
(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! First, give your meat a good ol' rub with your homemade bbq rub, put into your slow cooker on HIGH for 4-5hrs, then turn slow cooker to LOW. Leave cooking on low for another 4hrs. Just before you take the brisket out of the slow cooker turn your oven on and up to about 250C. Once the oven is 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!
1/4 cup brown sugar
1/4 cup paprika
A generous amount of black pepper all over
1 tbsp sea salt
1 tbsp chili powder
1 tbsp garlic powder
1 1/2 tbsp olive oil
1 1/2 tbsp apple cider vinegar
(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! First, give your meat a good ol' rub with your homemade bbq rub, put into your slow cooker on HIGH for 4-5hrs, then turn slow cooker to LOW. Leave cooking on low for another 4hrs. Just before you take the brisket out of the slow cooker turn your oven on and up to about 250C. Once the oven is 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!
Rosemary Seasoned Wild Pheasant with Roasted Grapes and a Savory Shallot Pan Sauce
You may think that eating seasonally through the winter months require a bit more experience or experiments! But there's so many great options out there that are unique to this cold season. Pheasant is aplenty for this time of year, but it does have a tendency to dry out, as it is quite easily overcooked. I seal them in a very hot pan first to stop them drying out in the process. And of course root vegetables too, like parsnips and carrots. Follow the steps below and the result will be a happy, unique and tasty winter warmer...
- 2 Pheasant Breasts
- Salt
- 2 tsp Rosemary
- One handful of Grapes
- 1 small Shallot
- 150ml Chicken Stock
- 2 tbsp White Balsamic Vinegar*
- 2 tbsp extra virgin olive oil
- Parsnips
- Beetroot
- Red Onion
- Carrots
- Preheat the oven to 180C. Place all of your veggies in a deep baking tray and put into oven, meanwhile, season the pheasant breasts with salt, pepper, and a 1tsp of rosemary.
- After about 15mins of the vegetables roasting, put the grapes on a sheet pan and drizzle 2tbsp oil over them, then roast for about 15 minutes.
- While the grapes are roasting, brown the pheasant breasts in a hot saute pan. Sealing the breasts like this will avoid them drying out. After they have browned on both sides, remove them from the pan and put aside for a moment - and add the shallots. Brown the shallots for several minutes and deglaze the pan with the white balsamic vinegar and stock, scraping the bits in the bottom. Add another teaspoon of rosemary and return the pheasant breasts. By now the grapes should be roasted and they can be added to the saute pan with the pheasants along with their juices.
- Allow the pheasant and sauce to simmer on low until the pheasant is cooked through and the sauce has reduced, your roasted winter vegetables should also now be ready!
Oregano Chicken & Butternut Sqush
ForestFit FitCard #2: Biceps
Save the "ForestFit FitCard" below to your phone for easy viewing when you are working out! "ForestFit FitCards" perfectly fit the whole screen on your iPhone and offer a unique, effective and free challenge for you to try yourself in the gym or at home in order to get you even closer to your goals. Every "ForestFit FitCard" displays a short description of the exercise with detailed photos - and (my favourite) also includes a fantastic motivational quote on the bottom to ensure you get the BEST out of yourself... enjoy!
Chicken Base Protein Pizza
So! You've seen me making a clean, virtually carb-less (only 1.5g!) pizza on Facebook? (if not head over to the ForestFit Facebook page via the link below)... Here is quick "How To..."
1/ Open up a chicken breast and flatten with a rolling pin to make as flat as possible (mine was far off a perfect circle; so just get it flat!)
2/ Oven bake this at 200*C for 15-mins to get it partially cooked
3/ Top with approx 50g of chopped tomatoes (approx. 1/8th of a can)
4/ And sprinkle on your favourite cheese (try to limit this a little if possible... just to reduce the overall calories) I used about 25g or so
5/ Back in that oven for another 15mins
6/ EAT IT!
TOTAL: Protein = 66g / Carbs = 1.5 / Fat = 6.3g / 357kcals
1/ Open up a chicken breast and flatten with a rolling pin to make as flat as possible (mine was far off a perfect circle; so just get it flat!)
2/ Oven bake this at 200*C for 15-mins to get it partially cooked
3/ Top with approx 50g of chopped tomatoes (approx. 1/8th of a can)
4/ And sprinkle on your favourite cheese (try to limit this a little if possible... just to reduce the overall calories) I used about 25g or so
5/ Back in that oven for another 15mins
6/ EAT IT!
TOTAL: Protein = 66g / Carbs = 1.5 / Fat = 6.3g / 357kcals
ForestFit FitCard #1: Chest
Save the "ForestFit FitCard" below to your phone for easy viewing when you are working out! "ForestFit FitCards" perfectly fit the whole screen on your iPhone and offer a unique, effective and free challenge for you to try yourself in the gym or at home in order to get you even closer to your goals. Every "ForestFit FitCard" displays a short description of the exercise with detailed photos - and (my favourite) also includes a fantastic motivational quote on the bottom to ensure you get the BEST out of yourself... enjoy!
Easter Newsletter Download!
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Happy Halloween!
Don't let your pumpkin go to waste this Halloween! Spice things up and roast your own healthy snack!
Protein Smoothie
2 Fit-Tips!
2 FIT-TIPS for the price of none!
1/ Get some red meat in your diet - it has a great protein to fat ratio (fat which we use for energy while consuming little to no carbs) and is a fantastic source of iron (which aids oxygen delivery within your body), creatine and zinc.
2/ Do you struggle to drink enough water? Polish off every meal or snack with a pint of water 💦 you can even have your normal beverage too; but make sure you get through a pint of water too. This will help clean your system and increase energy levels. Water aids digestion and even improves mood! So get it down 😉💪🏼
1/ Get some red meat in your diet - it has a great protein to fat ratio (fat which we use for energy while consuming little to no carbs) and is a fantastic source of iron (which aids oxygen delivery within your body), creatine and zinc.
2/ Do you struggle to drink enough water? Polish off every meal or snack with a pint of water 💦 you can even have your normal beverage too; but make sure you get through a pint of water too. This will help clean your system and increase energy levels. Water aids digestion and even improves mood! So get it down 😉💪🏼
Tip For Triceps!
Smashing out "Skullcrushers" with Charlie in his session with me this evening; pressing the weight up with power - but not above the face like most do - I teach him to keep his elbows back and stationary so that the arms lock out at an angle. This puts way more tension on the tricep and therefore promote arm size 💪🏼 Try it out!
Weak Point Training
Weak Point Training: a great way to see improvements in aesthetics and strength is to target weaker body parts first before moving onto favoured muscles. For example if your Chest is weaker than your Back, hit Chest exercises first up in your session or if Biceps is smaller in proportion to your Triceps then start with Biceps followed by supersetting with Triceps ☺️💪🏼🌳
