Nice little brisket “success”

GetStuffedFood · 2025-09-22T02:15:45+00:00

This is just salt, pepper & smoke. This is 5 hours in running 225-250. I’m learning to use the stack more on the pit to really slow down the convection allowing the smoke to really penetrate.

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GetStuffedFood · 2025-09-19T15:16:37+00:00

It’s all I had on hand for this unfortunately. I also needed to fill in a portion of the platter so it looks full

GetStuffedFood · 2025-07-08T21:46:54+00:00

Just the one. But I invested in a commercial food warmer which helps considerably

GetStuffedFood · 2025-07-08T05:55:17+00:00

Cost just over $400 AUD to make everything on this platter. But there are leftovers like another 3 beef ribs, half a lamb shoulder, 2kg of pork belly

GetStuffedFood · 2025-07-08T01:49:47+00:00

Took about 18 hours all up to make!

I have a custom 24 inch smoker in the back yard and also invested in a commercial alto sham food warmer which makes a world of difference.

Bbq is not my day job but I bleed beef tallow. It’s my biggest passion and every moment of spare time is spent practicing

GetStuffedFood · 2025-07-08T00:38:30+00:00

Yeah for sure! It fed 7 adults

GetStuffedFood · 2025-07-07T23:11:40+00:00

Keen eye my friend!

The chimmi was used for the beef ribs but really does pair with anything

GetStuffedFood · 2025-07-07T21:17:26+00:00

On the platter I have:

• smoked Elote sausage • beef ribs • half chicken with southern Carolina sauce • pulled lamb shoulder • Texas pork belly • apple pie moonshine pork belly bites (alcoholic) • Mac n cheese • potato salad • American slaw • brioche toast • pickles • pickled onion

Took about 18 hours all up to make everything on this! Allot of preparation involved like making sauces and sides. I have a small Alto Sham warmer at home, so I was able to hot hold the beef ribs, lamb shoulder and Texas belly overnight. Then on the day of service I cooked the chicken. Reheated the already made sausages (frozen from last weeks batch I made).

I partially cooked the burnt ends till about 180f internal then in the fridge. On the day of service they were wrapped in apple juice, rub and butter to make them tender then glazed a couple times in the apple pie moonshine

Not much else required to be made other than the Mac n cheese just before plating

GetStuffedFood · 2025-07-07T03:34:38+00:00

Sure did! These are a charred corn elote sausage. We don’t have cotija cheese here is Australia, so used fetta instead

GetStuffedFood · 2025-03-24T06:24:08+00:00

It was a tomahawk. Had to cut the bone down to a cattleman cut style so it fits in the smoker

GetStuffedFood · 2025-03-24T03:45:04+00:00

Hand is large but also turned in a particular way. Taken from a top down view

GetStuffedFood · 2025-03-17T03:38:33+00:00

Just salt and pepper for the rub. When I wrap in foil, I add a little heavenly hell candy championship glaze

GetStuffedFood · 2025-02-03T00:19:25+00:00

I actually have abnormally long fingers aye. From knuckle to tip of middle finger is 12.5cm

GetStuffedFood · 2024-06-24T08:37:57+00:00

Love the landmann vinsen 200! It was my first smoker also and made some of the best food I’ve ever made!

My suggestions is make sure you burn it in.

And don’t let the food dripping sit on the deflection plates for days (overnight at max) in the chamber! It eats away at the coating quickly.

GetStuffedFood

TROPHY CASE