AUS JUICE RECIPES
SMOKED BRISKET RECIPE | MASTERBUILT ELECTRIC & PROPANE ...
Provided by Masterbuilt
Number Of Ingredients 13
Steps:
- 1. Preheat smoker to 110°C. 2. Blend all dry ingredients together. 3. Trim fat off the top of the brisket. 4. Coat both sides of brisket with Dijon mustard and Worcestershire sauce. 5. Layer the dry rub on both sides of the brisket. 6. Place brisket in smoker for 8 hours or until the internal temp reaches 70°C. 7. Wrap brisket in aluminium foil twice. Add the apple juice in with the brisket, then seal the foil. 8. Place brisket back in the smoker for another 4 hours or until the internal temp is 88-90°C. 9. Allow the brisket to rest for about an hour or two. Slice and enjoy!
AIOLI | EGGS RECIPES | JAMIE OLIVER RECIPES
This flavoursome aioli recipe has a gorgeous garlic kick – perfect for dunking a good chip!
Total Time 10 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
- Try this: Lemon -or basil- flavoured aioli is good with salads, all types of fish, and in seafood soups. It's also great with roasted fish, chicken or pork, and is a classic with salmon.
Nutrition Facts : Calories 500 calories, FatContent 55.3 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0 g fibre
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- 1. Preheat your smoker to 120°C and toss a few wood chunks onto hot coals for smoking. 2. In a food processor, combine olive oil, lemon juice, mustard, garlic, rosemary, thyme, shallots, salt and pepper. Blend until it forms a semi-liquid paste. 3. Brush the garlic and herb mixture onto the leg of lamb to cover completely. 4. Place the lamb in your smoker. Cook until the internal temperature of the meat reaches 65°C on an instant read thermometer, about 2 to 3 hours. HOT TIP – If you choose to smoke a boneless leg of lamb, unlike most meats, it will take longer to cook than a bone-in leg. 5. Remove the leg of lamb from smoker and loosely cover with aluminium foil. Rest the meat for 30 minutes before slicing.
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