Okay, so the 4th of July mightn’t hold as much weight in Australia as it does in America, but since when has that stopped us from celebrating regardless? Looking at you, Queen’s Birthday.
Thankfully, for American expats and people who just love a good feed and a refreshing bev, there are places in Oz that celebrate America’s independence like there’s no tomorrow – one of them being Surly’s American BBQ in Sydney.
Watch Regan Porteous, Surly’s Executive Chef, break down the best way to feed ya belly (the American way), and Surly’s Bar Manager, Simon Hopkins, concoct the perfect Jack and Ginger Beer for the occasion.
Brb, gone to drown in liquid cheese.
Suss out the BBQ recipe below:
PORK RUB
2 tablespoon paprika
1⁄2teaspoon mustard seed
3 tablespoons paprika
2 teaspoons oregano
2 teaspoons onion powder
2 teaspoons garlic powder
½ teaspoon cayenne pepper
1 tablespoon Mexican chili
2 teaspoons black pepper
HOUSE BBQ SAUCE
2 standard shots of Jack Daniel’s
1/4 cup tomato sauce
3 tablespoons tomato paste
1 tablespoon honey
1 cup apple cider vinegar
1/2 cup red wine vinegar
3 tablespoons Worcestershire sauce
1 tablespoon of black pepper
1 tablespoon Smokey paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Mexican chili powder
1 teaspoon ground cinnamon
2 tablespoons mustard BBQ
MAC N CHEESE
400g macaroni
6 cups pure cream
2 cups milk
2 cups grated cheese (Cheddar)
2 cups grated cheese (tasty)
¼ teaspoon Surly Spice
COLESLAW
¼ shredded green cabbage
¼ shredded red cabbage
1 carrot, grated
2 teaspoon white sugar
2 teaspoon apple cider vinegar
½ cup mayonnaise
½ teaspoon ground black pepper
½ teaspoon celery seed
½ red onion, finely chopped
