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Prep Time20 Mins
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Cook Time55 Mins
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Serving4
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The barbecue is a versatile cooking tool, it’s an oven and smoker as well as a fierce grill, and we don’t think we’ve been harnessing its true potential. With a bit of planning and care, you can create something truly magical – and here’s how.
- Start early. Light the coals or get the gas barbecue up to temperature, and tend it. The trick with low and slow barbecuing is to keep the temperature even. Brits tend to throw a whole bag of coal with a pack of firelighters and cook when it’s raging hot. Don’t. Start with a third of a bag, or find the right level on the gas and keep it there. This is an exercise in restraint and patience. Find your inner Zen. Use breathing techniques. Calmly does it.
- The meat is also important. Most cuts of brisket in the UK have been trimmed of almost all fat. You need this fat when cooking low and slow. It’ll keep the meat beautifully moist.
- Buy a meat thermometer. There are some people who can tell how the inside of a piece of meat is cooking from 1,000 yards away, most can’t. A meat thermometer lets you know exactly how the meat is cooking and when it’s ready.
Ingredients
Salad
Nutrition
Per Serving: 250 gm
- Daily Value*
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Total Fat: 45.8g32%
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Chlosterols: 224mg79%
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Sodium: 149mg44%
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Vitamin D : 150 ng2%
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Water : 150ml3%
Directions
You can make the kebab at home. The homemade version of your favourite Chicken Doner Kebab! Tastes remarkably similar to the diner kebab meat from your favourite takeout store. I've baked it, but imagine it rotisserie style over the BBQ or charcoal! You will need 4 long metal skewers for this, around 30cm / 12" long.
. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
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