BBQ medley

Ingredients

1 large chicken
5 beef short ribs (about 3kg), ribs separated
2kg piece boned pork shoulder, rind removed
Texas barbecue sauce
sliced sweet white onions and sliced gherkins, to serve
For the brine and rub
8 tbsp good-quality flaky sea salt
2 tsp fennel seeds
1 tbsp black peppercorns
3 bay leaves
2 tsp cayenne pepper
1 tbsp smoked paprika
2 tsp garlic salt
150g soft light brown sugar
50g golden caster sugar

Instructions

STEP 3
Tip the remaining salt, fennel seeds and peppercorns into a mortar. Tear the bay into small pieces and add this too. Crush the ingredients with the pestle until finely ground. Add the cayenne, paprika, garlic salt and sugars, and mix well. Remove the meat from the bags and pat dry with kitchen paper. Cover each cut with the rub, making sure you get into every nook. Return to the fridge for at least 1-2 hrs while you prepare the barbecue, or up to 24 hrs.

STEP 4
You’ll need to start the barbecue 7-8 hrs before you want to eat. Heat the coals and leave them until ashen. Add your wood chips, if using. When the flames have died down and you’re left with smoky cinders, push the coals and wood chips to one side of the BBQ pit, then replace the grill and add the beef and pork, placing them above the empty side of the pit – this will ensure the meat smokes but doesn’t burn. Pull down the lid and cook the meat for 30-40 mins, turning every now and then, until a dark crust has formed around the meat. Don’t be afraid to take it quite far, the crust should be almost black (but caramelised as opposed to burnt). Heat oven to 140C/120C fan/gas 1.

STEP 5
Transfer the meat to roasting tins, wrap tightly with foil and cook in the oven for 5-6 hrs until really tender.

STEP 6
When the meat has 1 - 1 1/ 2 hrs to go, reheat the BBQ and wait for the coals to turn ashen before adding more wood chips. When the flames have died down, push to one side as before. Put the chicken on the BBQ, bone-side down, above the empty side of the pit. Cook for 20-25 mins on each side or until cooked through – check by piercing a leg to see if the juices are clear, or use a meat thermometer to check the internal temperature has reached 70C. Wrap tightly in foil and set aside to rest.

STEP 7
After 5-6 hrs, the beef and pork should be really tender. Remove from the oven and leave to rest for 15 mins. If you’ve made a BBQ sauce (see the Texas BBQ sauce recipe here), brush this over the meat for a glossy finish. Remove any string from the pork and shred the meat. Cut the chicken into portions and serve everything on a big platter with the sliced sweet onions, gherkins and sides.