Badass Barbeque Masterclass. Notes & Recipe Cards

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1 t Badass Barbeque Masterclass Notes & Recipe Cards

2 Thank you! Thank you for joining us at Barbeques Galore for our masterclass. Barbeques Galore is the home of Low & Slow! We ve spent years trying to perfect the art of this style of barbecue and want to show as many people how easy it really is. We hope you got something from the evening and look forward to hearing about your successful cooks. Find us on Facebook and Instagram and feel free to reach out for any guidance along the way. - Mitchell & the two Michaels. Badass Barbecue

3 The Badass Technique BADASS BBQ COOKING TECHNIQUE With the Badass BBQ Technique we have tried to simplify the cooking process for larger cuts to achieve great product every time on a range of different cookers. All proteins are cooked at 275*f/135*c The principle is the same for each protein Prepare Cook Wrap Enjoy

4 The Badass Technique PREPARE COOK WRAP ENJOY Trim Proteins Place Protein In Cooker Choose Aromatics For Wrap Sauce proteins Apply Rubs or Marinades Cook as Per Protein Recipe Wrap Proteins In Foil Serve! Once Desired First Cooking Stage Reached Enjoy! Light your BBQ Heat BBQ to 275*f / 135*c Continue to Cook until Recipe Specified Temp

5 Badass Smoked Pulled Lamb Ingredients Method 1 Lamb Shoulder (About 2kg) 2 Sticks Rosemary 2 Sticks Thyme 8 Garlic Cloves 50g Unsalted Butter ¼ Cup Favourite Savoury Rub ¼ Cup Chicken Stock Cracked Pepper Medium Disposable Aluminium Tray Apply rub to lamb and season with extra pepper. Let rest for 1 hour Preheat BBQ 275*f/135*c. Place lamb in BBQ skin side up. Cook lamb for 4 hours then remove to wrap. In tray put garlic, butter, herbs, and chicken stock then place lamb skin side down on top and cover with foil Continue to cook until internal temp of 210*f/98*c about another hour Let Rest for 1 hour wrapped in tea towels Open lamb wrap and pull lamb crushing the garlic throughout meat Season to taste

6 Badass Sticky Pork Ribs Ingredients Method 2 Pork Rib (3 Bones) Rub meat with American Mustard then apply rub to pork and let rest for 1 hour Preheat BBQ 275*f/135*c. Place pork in BBQ skin side up. Cook pork for 1.5 hours then remove to wrap. On bottom of 2 x piece of foil place butter, sugar, honey and place rib top side down then repeat the process on back of rib with remaining butter, sugar & honey Cook for further 1.5 hours Remove from foil and glaze with favourite bbq sauce ¼ Cup American Mustard ½ Cup Favourite Sweet Rub 100g Unsalted Butter ½ Cup Light Brown Sugar 4 tbs - Honey Favourite BBQ Sauce To Serve

7 Badass Beef Short Rib (or Brisket!!) Ingredients Method 1 Beef Short Rib (3 Bones) Rub meat with American Mustard then apply rub to beef and season with extra pepper. Let rest for 1 hour Preheat BBQ 275*f/135*c. Place beef in BBQ skin side up. Cook beef for 4 hours then remove to wrap. Wrap tightly in foil with butter on top of beef Continue to cook until internal temp of 208*f/97*c Let rest 1 hour Unwrap and slice or pull and serve with favourite bbq sauce ¼ Cup American Mustard ¼ Cup Favourite Savoury Rub Cracked Pepper 80g Unsalted Butter Favourite BBQ Sauce To Serve

8 Reverse Seared Steak Our preferred method of cooking steak is to reverse sear. This is one of the best ways to create a really good product and it is easy. Follow these directions and you ll be the most popular person at your next barbie! Bring thick (minimum 3/4 inch) steaks up to room temperature. Give them a good liberal coating of a spice rub. We would suggest SPG (Salt, Pepper and Garlic). Setup your cooker to indirect cooking at 275F. Keep an eye on the internal temp of the steaks using an instant read or leave in thermometer. Once the internal hits 120F remove from smoker. Let the steak rest whilst you setup your grill to direct cooking directly over the fire. Put steaks into direct heat and flip them a few times, remove at an internal temperature of 130F (medium rare). Enjoy!

9 Alabama White Sauce This incredibly easy-to-make Alabama white barbecue sauce is a great alternative to your sweet and salty sauces on the market. The pale colour also stands out on the protein and pairs incredibly well with Chicken. Don't let this mixture's appearance stop you from trying what is a delicious marinade, basting sauce, and serving sauce. Combine the following: 1 cup whole egg mayo (We use Kewpie) 1 tsp garlic powder 1 tsp onion powder 1 tbs sugar ¼ cup white wine vinegar Juice of half a lemon Cup of apple juice 1 heaped tablespoon of horseradish Salt & Pepper to taste (we also hit it with a hint of spice rub!)