1 tbsp celery salt
2 tbsp garlic powder
3 garlic cloves, crushed
2 tbsp onion powder
1 tbsp dried thyme
1 tsp English mustard
100ml/3½fl oz tomato ketchup
6 dill pickles, drained, dried and sliced lengthways
100²µ/3½´Ç³ú plain flour
2 tbsp Worcestershire sauce
1 tsp black pepper
40g/1½oz soft dark brown sugar
1 tsp cayenne pepper
1 tsp chilli powder
oil, for deep-frying
4 tbsp olive oil, for cooking
1 tbsp dried oregano
3 tbsp paprika
2 tsp smoked paprika
50ml/2fl oz cider vinegar
1kg/2lb 4oz picanha joint (‘top cap’ of rump), fat scored in a criss-cross pattern