It was Lance Rosen’s passion for food that had me hooked, well before he invited me out the back to show me his smoker. As the owner and pioneer of one of Melbourne’s first American style BBQ restaurants, Lance was on to this hot food trend before it was hipster. If you have been hiding under a hickory log, you may need reminding that Texas BBQ is tipped to be a top trend of 2016. So it’s no surprise to see that following the success of Big Boy BBQ outlets in Melbourne that Lance has now released an amazing cook book, Temples of BBQ. The book is a bible of “low and slow” cooking coupled with a travel guide across the USA, documenting 6,000 kilometres of research from American diners to Southern Kitchens.
It’s a myth that BBQ is just about loads of meat. In the book you will also find firm favourites like Alabama Chicken, along with plenty of sides like the Broccoli Slaw that I absolutely LOVED. There’s a whole chapter on “Let’s Get Saucy” plus tips on choosing wood and absolutely everything you need to turn your Aussie backyard into a smokin’ joint. It’s filled with the most amazing food photography by Dean Cambray (below) plus the most joyous happy travel snaps of Lance and his family. Thank you Lance for allowing us to share the recipe with Scoop readers!
This is a wonderful variation on coleslaw. The slightly bitter, almost raw broccoli mixed with dried fruit makes a brilliant accompaniment to rich meats.
2/3 cup Dijon mustard
2 tablespoons wholegrain mustard
2/3 cup white vinegar
1/2 cup white sugar
2/3 cup vegetable oil
2 teaspoons salt
1/2 teaspoon ground white pepper
2 heads broccoli
3 teaspoons sesame seeds
3 teaspoons mustard seeds
1 large or 2 small carrots, peeled and grated
1/3 cup dried cherries or dried cranberries
1 red cabbage, shredded (optional)
To make the dressing, whisk or blend the mustards, vinegar and sugar until well combined and then add the oil slowly while continuing to blend or whisk.
Add the salt and white pepper, adjusting to taste
To make the salad, put a large pot of water on the boil and shred the broccoli with a knife or on a mandolin (or the equivalent blade on a food processor).
Drop the broccoli into the boiling water, stir once and drain immediately. Refresh the broccoli under cold running water to set the colour and stop the cooking process. Allow it to drain well and spin it in a salad spinner if necessary as wet broccoli will dilute the dressing. Place in a bowl.
Toast the sesame and mustard seeds for a minute or two in a frying pan, until they begin to pop and their aromas perfume the kitchen.
Tip the seeds over the broccoli then add the carrots, dried cherries and cabbage, toss with the dressing and serve.
BBQ style meals are perfect for the shared table. And that’s exactly what I did recently for mum’s birthday. Grab some wholegrain rolls, pile on the broccoli slaw, add one of the divine meat recipes in the book, and you have a healthy crowd pleaser.
Lance has self-published this divine book that you can preview and purchase online at www.templesofbbq.com.au – Temples of BBQ $49. It’s just won a 2016 Gourmand Book Award. So what do you think? Are you ready to try your hand? As one of the quotes in the book says “lookin aint cookin”.