In our Backyard Bliss feature in the latest issue of Glory Days, we were lucky enough to work with award winning chefs Ben Milgate and Elvis Abrahanowicz from legendary Sydney restaurant Bodega, to bring you a few of their barbecue food favourites.
To get their top secret recipe for Smoked Wagyu Brisket you will have to buy a copy of our latest issue, but to accompany this delicious meaty goodness we have the perfect Jack Daniels BBQ sauce and slaw to accompany.
But first a few words from the boys on their love of barbecue...
"We love everything about BBQing. The flavour, the texture, the result and the process are so much better than cooking with gas, Sous-vide or anything else. Over the years the old man (Elvis’s dad, Adan) has taught us all sorts of tricks and techniques but in the end if you have the heat right, some great produce and some beers to drink while the food is cooking you’re going to have a great feed!"
Jack Daniels BBQ Sauce
250 ml Beef Stock
45 ml Jack Daniels
4 tablespoons tomato Sauce
1 tablespoon Worcestershire sauce
1 tablespoon Sriracha chilli sauce
Freshly ground black pepper (to taste)
1 tablespoon molasses
1 tablespoon potato starch
1 tablespoon water
200 grams shredded cabbage
100 grams shredded carrot
3 tablespoons whole egg mayonnaise
Sadly we can't fly them over for our mid-winter barbecue that we are hosting on the 5th July, but if you find yourself in Sydney, you can visit their stellar establishment Bodega and try their food first hand.
For those you wanting more inspiration and culinary guidance from the convenience of your own home, we have a copy of the boys book, Recipes for a Good Time, to give away to one lucky Glory Days reader. To enter visit our Facebook page for all the details!