Oyster blade my way

Oyster blade my way



Prep Time


Cook Time



1 kg Oyster blade cleaned


20g Allspice

4tbsp Salt

30g Celery salt

15g Garlic powder

15g Onion powder

1/2 cup Sugar cane

20g Paprika

1 Clove

20g Thyme

20g Black pepper

15g Hot chilli powder

10g Cinnamon

10g Nutmeg


Mix 2.5 cup apple juice with 1 1/3 cup non-alcoholic beer


Meat juice from the holding tray

1 cup Ketchup

150g Soft butter


  • Place all the rub ingredients in a mixing bowl, apply to the meat and refrigerate for 6 hours.
  • Place the meat in a 100°C degree smoker for ½ an hour.
  • Place the meat in a large pan.
  • Cover with marinade half way, cover with lid or aluminium foil. Place in 90C degree oven for 3 hours.
  • When the meat is very tender remove from the tray. Mix the remaining juice with ketchup and reduce by half to generate a medium consistence glaze. Add soft butter at the end to bind. Keep warm.
  • Mix some of the glaze with the meat and place in very hot oven for few minutes to allow the glaze to glue on the meat, garnish and serve.
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