1 heaping Tbsp coarse salt
2 heaping tsps fennel seed
2 tsp pepper corns
2 tsp cumin
1/4 tsp red pepper flake
8-10 whole cloves
Fat pinch of celery seed
A handful each of Italian parsley, rosemary and thyme
2 small heads garlic - do not peel
Stripped zest of 1 orange
Stripped zest of 1/2 a grapefruit
Approx. 20 basil leaves
Approx. 30 mint leaves
8 (6�) rosemary sprigs
15-18 bay leaves
3/4 cup balsamic vinegar
3/4 cup olive oil
1 - 2 dried hunan chili peppers
Juice of 1 orange
Juice of 1/2 grapefruit
1 small bottle catsup
1 bottle chili sauce
1 racks of ribs
1 whole chicken, butterflied
1 beef brisket
6 beautiful round steaks
Preheat oven to 350F.
In a mini processor, pulse first 7 ingredients to coarse consistency.
Rough chop next 6 ingredients.
Put both in a large roasting pan.
Add next 9 ingredients and mix well.
Add all the meats and rub marinade into each piece of meat.
Cover and let stand for 30 minutes.
Drain and reserve marinade.
Remove steaks and set aside, covered , in the fridge.
Remove chicken and set aside, covered, in the fridge.
Put ribs and brisket back in roasting pan - cover tightly.
Bake 1 hour.
Add chicken, cover tightly, and bake for another 45 minutes.
In the meantime, prepare the grill.
Take pan from oven, put meats on grill.
Add reserved marinade to pan drippings and heat to reduce slightly.
Use this to liberally baste all meats. (the rosemary sprigs make an ideal brush)
Get out the steaks.
Turn and baste meats often till properly browned.
Let meats rest 5-8 minutes before cutting .
While meats rest, cook steaks to desired doneness.
Pairs Well With
Everything you need for the ultimate BBQ.
Fix with grilled veggies - or a huge salad.