BBQ medley from Texas

STEP 1: Brine meat at least 24 hours before BBQ. First, spatchcock chicken. Flip the bird so the backbone faces you. Cut both sides of the backbone using sturdy kitchen or poultry scissors and discard. 

Flip the chicken and press down on the breastbone to flatten it. Few slashes in each leg joint. A chicken spatchcocking video is available at

Each beef cut needs a large sealable bag. Massage 1 tbsp salt into each bag and cover the meat. Squeeze air from bags, seal tightly, and refrigerate 24 hours.

Put the remaining salt, fennel seeds, and peppercorns in a mortar. Break the bay into tiny pieces and add. Use the pestle to finely grind the ingredients. Mix in the cayenne, paprika, garlic salt

and sweeteners. Dry the meat with kitchen paper after removing it from the bags. Rub every cut, including the nooks. Return to the fridge for 1-2 hours or 24 hours while you barbeque.

replace the grill, and put the beef and pork above the empty side to smoke but not burn. Pull the lid and cook the beef for 30–40 minutes, flipping occasionally, until it has a black crust. Take it far—the crust should be practically black 

 Cook for 20–25 minutes on each side or until cooked through. Pierce a leg to check for clear juices or use a meat thermometer to check for 70C. Wrap tightly in foil and rest.

 on meat for a glossy finish. Remove string from pork and shred. Divide the chicken and serve it on a dish with sliced sweet onions, gherkins, and sides.

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