The Best Of Bbq Beef Platter – Voor 2 Personen Recipe

Prepare brisket

Trim excess fat leaving a thin fat cap (~3–5 mm). Pat brisket dry with paper towel.

Combine kosher salt, coarse black pepper, garlic powder and onion powder in a bowl. Lightly rub the brisket with neutral oil then apply the dry rub evenly over the entire surface. Let sit at room temperature for 30–45 minutes or refrigerate up to overnight (bring back to room temp before smoking).

Set your smoker to 110–120°C (225–250°F) using post oak or hickory wood. Place brisket fat side up on the smoker grate and smoke until internal temperature reaches 88–93°C (190–200°F). For a 1.2 kg point this typically takes 10–14 hours; monitor temperature — true Texas style is low and slow. Add wood chips as needed to maintain smoke.

When the internal temp reaches ~82–85°C (180–185°F) you can wrap the brisket tightly in foil (the Texas ‘Texas crutch’ is optional) to speed through the stall. Continue smoking until the target temperature and probe-tender (meat should feel like soft butter when probed).

Remove from smoker and rest, wrapped, for at least 1 hour. Slice brisket against the grain into thin slices for serving.

Season and smoke ribs

Pat the short ribs dry. Mix 1 tbsp kosher salt, 1 tbsp coarse black pepper, smoked paprika and brown sugar. Rub all over the ribs. Preheat smoker to 110–120°C (225–250°F). Place ribs in smoker for 5–7 hours depending on size, until the meat is very tender and pulling from the bone (internal temp ~93°C/200°F).

Make coffee-molasses glaze

While ribs smoke, combine strong brewed coffee, molasses, soy sauce, apple cider vinegar and butter in a small saucepan. Simmer gently over medium-low heat until reduced by roughly one-third and glossy, about 10–15 minutes. Taste and adjust balance with a pinch of salt or a little more vinegar if too sweet.

For the final 15–30 minutes of smoking, brush the glaze onto the ribs in two or three coats, allowing it to set between coats to build a sticky, shiny crust. Remove ribs when tender and glaze is set. Rest 10–15 minutes before cutting into portions.

Marinate sukade

Pat the sukade dry. Season lightly with salt and pepper and rub with sesame oil. Whisk together soy sauce, mirin, honey, grated ginger and minced garlic. Coat the sukade with this glaze and let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Preheat smoker or grill to medium (120–150°C / 250–300°F) for a short smoke/grill. Smoke the sukade for about 45–60 minutes until it picks up smoke and reaches an internal temp of 55–58°C for medium-rare, or longer to your desired doneness. For extra char, finish over a hot grill for 1–2 minutes per side while brushing extra glaze to caramelize.

Rest the sukade 5–10 minutes, then slice thinly across the grain and reserve juices for plating.

Combine rice vinegar, water, sugar, salt and mustard seeds in a small saucepan and bring to a simmer to dissolve sugar and salt. Remove from heat and let cool slightly.

Place sliced cucumber and red onion in a jar or bowl and pour warm pickling liquid over them. Let cool to room temperature, then refrigerate at least 30 minutes. Quick pickles will keep well for several days.

Fries

Rinse cut potato fries under cold water until water runs clear, then dry thoroughly. Heat vegetable oil to 160°C (320°F) and blanch fries in batches for 4–5 minutes until soft but not colored. Remove and drain. Increase oil to 190°C (375°F) and fry again until golden and crisp, 2–3 minutes. Drain on paper towel, season with salt and pepper.

Toast brioche

Butter both sides of brioche slices lightly and toast in a hot skillet or under a broiler until golden, about 1 minute per side. Keep warm.

Coleslaw

If using pre-made coleslaw, season to taste with salt, pepper and a splash of vinegar. If making fresh, toss shredded cabbage/carrot mix with a light mayo-vinegar dressing to taste (reserve chilled).

Arrange vegetable chips in a small bowl or on the platter.

Whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, sugar, salt and black pepper until smooth. Taste and adjust acidity or seasoning. Chill until serving.

On a large platter, arrange sliced brisket, glazed short rib pieces and sliced sukade in distinct sections. Place brioche slices, a small bowl of coleslaw, fries (with a ramekin of Alabama white sauce) and a bowl of pickles and vegetable chips around the meats.

Scatter chopped parsley and optional pickled jalapeños as garnish. Serve family-style so diners can share and build their bites.

Recommended serve temperature: serve brisket and ribs warm (just off resting) and sukade sliced warm to slightly warm. Provide tongs and sharp knives for guests.