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Oyster Blade My Way

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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


1 Place all the rub ingredients in a mixing bowl, apply to the meat and refrigerate for 6 hours.
2 Place the meat in a 100°C degree smoker for ½ an hour.
3 Place the meat in a large pan.
4 Cover with marinade half way, cover with lid or aluminium foil. Place in 90C degree oven for 3 hours.
5 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.
6 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.