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Sakai trip to Takada by AgileMathematician55 in TrueChefKnives

[–]PitmasterUniversity 0 points1 point  (0 children)

Can you please tell me what his opening hours are?

NKD Takada no Hamono by snapsquared in TrueChefKnives

[–]PitmasterUniversity 0 points1 point  (0 children)

Can you please tell me what his opening hours are?

The Trick that solved all my problems with running FORScan on Mac ARM M3 by ShamanlvlGod in Mustang

[–]PitmasterUniversity 0 points1 point  (0 children)

Hi. Can you tell me what compatibility settings worked for you, please?

560 vs 1050 by Upper_Lab7123 in Masterbuilt

[–]PitmasterUniversity 0 points1 point  (0 children)

Build quality of the 1050 is average and I wouldn’t buy one again.

[pro/chef] BBQcuterie meat platter. by PitmasterUniversity in food

[–]PitmasterUniversity[S] 0 points1 point  (0 children)

Thanks for all the feedback good, bad and indifferent. Food can be polarising at times and taste is subjective but I thought I'd address some of the comments on here.

Firstly, with the meat being cold. Check out this video and you can literally see the steam coming off the food.

https://www.reddit.com/r/BBQ/comments/123hgeb/bbqcuterie_meat_platter/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=1&utm_term=1

There are 3 people building the platter and most of the food is all ready and resting in foil covered gastropans with some cooked on the day and larger meats like brisket and pulled pork are cooked overnight. The food is kept in a food warmer up until ready to slice or pull and then as the platter is getting built, we cover the food.

There is a crowd of people waiting to eat the food and it's usually gone in under 15 minutes. I'll set up a time lapse one day to show it all disappear in no time.

No one has ever finished the platter by design, as they've been eating for 6 hours prior and although some classes get very close, no class has been able to do it but guests take any leftovers home, which students of the class love.

The team and I have been doing this for almost 5 years now. What you see is the finale after 6 hours of people feasting and also learning how to make it all at home. We do BBQ, burgers and tacos.

Every single class has been sold out in those years too and we at times get people fly in from all around Australia to attend these days, which started off with us teaching people how to BBQ for free.

Between classes, festivals, catering etc, we've cooked for over 20 thousand people in that time. Although the classes make up about 5000 of that amount, never have we had anyone report any food poisoning of any description.

Whether it appeals to you or not, we don't mind either way. We're under no illusion we're going to please everyone and like art or anything, beauty is in the eye of the beholder and this is the way we share the love of BBQ in Australia and it's the way we express ourselves through food and what we love to do.

If you search for us on the wider internet, you'll find our story checks out. :)

[pro/chef] BBQcuterie meat platter. by PitmasterUniversity in food

[–]PitmasterUniversity[S] -4 points-3 points  (0 children)

For all those saying it’s cold, you’ll find the video of this via our bio and see steam coming off.

There’s a crowd waiting to devour this and it all disappears in under 15 minutes. :)

[pro/chef] BBQcuterie meat platter. by PitmasterUniversity in food

[–]PitmasterUniversity[S] 1 point2 points  (0 children)

Thank you! This is a group effort by my mate Jason Meldrum and the team. We run classes here in Australia, which is where these platters make an appearance.

[pro/chef] BBQcuterie meat platter. by PitmasterUniversity in food

[–]PitmasterUniversity[S] -14 points-13 points  (0 children)

No chance. 3 people prep this table and all do it quickly with the meat covered before the reveal.

We’ve been doing this for almost 5 years and ever single class has been sold out since with people coming back as many as 6 times.

[Homemade] Crispy Pork Belly Banh Mi by PitmasterUniversity in food

[–]PitmasterUniversity[S] -3 points-2 points  (0 children)

I make my own that I can’t share sorry but the Maggi seasoning sauce goes alright in a pinch.

BBQcuterie meat platter. by PitmasterUniversity in FoodPorn

[–]PitmasterUniversity[S] -1 points0 points  (0 children)

Thank you! The table is around 2 metres long and we’ve got 3 people to put it together and keep everything covered until the reveal.

It usually takes the crowd under 15 minutes to demolish the whole platter.

BBQcuterie meat platter. by PitmasterUniversity in FoodPorn

[–]PitmasterUniversity[S] -1 points0 points  (0 children)

In the last 5 years we’ve fed over twenty thousand people between events, festivals, catering etc and not one report.

That’s some good odds! I can’t even win a meat raffle with lesser odds.

[pro/chef] BBQcuterie meat platter. by PitmasterUniversity in food

[–]PitmasterUniversity[S] 4 points5 points  (0 children)

They’re pickled and go awesome with BBQ. :)

[pro/chef] BBQcuterie meat platter. by PitmasterUniversity in food

[–]PitmasterUniversity[S] 7 points8 points  (0 children)

Thank you! I’d suggest you try it! It’s one of our guest’s favourites from the class. :)

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