Intercostals Skewers1 Serving

Intercostals Skewers

For 5 person
1 hour
16 ingredients
The best sweet and salty snack.

Intercostals Skewers

  • 1kg of Darling Downs intercostals

  • 2L water

  • 100g salt

  • 80g caster sugar

  • 6 bay leaves

  • 6 garlic cloves

  • 4 Tbsp whole peppercorns

  • 1 Tbsp yellow mustard seeds

  • 4 Tsp cloves

  • 4 Tsp dried chilli flakes

Barbecue Glaze Sauce
  • 100ml (3.5 oz) HP sauce

  • 30g (1 oz) Worcestershire sauce

  • 2 tsp soy sauce (tamari is ideal)


In a large bowl or food-safe bucket, stir together all the ingredients until the salt and sugar are completely dissolved.

Step 2

In a large bowl, mix all the ingredients together until they’re completely combined.

  • 100ml (3.5 oz) HP sauce

  • 30g (1 oz) Worcestershire sauce

  • 2 tsp soy sauce (tamari is ideal)

Step 3

Place the intercostals in the brine, making sure they’re completely submerged, and leave them in the fridge overnight.

Step 4

Remove the intercostals from the brine, pat them dry, and let them sit uncovered in the fridge for at least an hour.

Step 5

Grill over charcoal (a medium fire is ideal), brushing with the barbecue glaze as you go, getting nice caramelization and cooking the intercostal meat to a medium or medium rare. I don’t go too rare with these because there’s a lot of fat and connective tissue on the cut which needs to be cooked a little more.

Step 6

They don’t really need resting so eat & enjoy as soon as they come off the bbq.

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