All-American Smoked BBQ Beef Brisket Platter by Chef Jimmy (4-Course feast)
All-American Smoked BBQ Beef Brisket Platter by Chef Jimmy (4-Course feast)
All-American Smoked BBQ Beef Brisket Platter by Chef Jimmy (4-Course feast)
All-American Smoked BBQ Beef Brisket Platter by Chef Jimmy (4-Course feast)

Chef Jimmy Cheang

All-American Smoked BBQ Beef Brisket Platter by Chef Jimmy (4-Course feast)

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4 COURSE MEAL

Missing those outdoor barbeques? Now, you can enjoy a scrumptious American-style BBQ feast right at home with Chef Jimmy's curated menu featuring the popular BBQ recipe, Beef Brisket!


MAIN & SIDES
Smoked BBQ Brisket
No barbeque is complete without a Smoked Beef Brisket. This mouth-watering dish consists of a USDA brisket, trimmed from unwanted fats, applied with a special dry-rub overnight and smoked with American hickory wood to a flavourful tender finish. This juicy meat is then sliced meticulously and accompanied by smoked onion confit, grilled seasonal vegetables and savoury smoque BBQ sauce. Raw weight is 2.0-2.2 kg.

Grilled Seasonal Vegetables
A vibrant side dish of fresh seasonal veggies grilled to perfection, bringing out its natural sugars. Its sweetness complements the smoky char and adds an extra roasted and delicious bite.

Coleslaw (250gr)
A creamy and crunchy rustic recipe of fresh thin-sliced green and red cabbage, carrots, fresh lemon juice, mayonnaise, Dijon mustard, sugar, salt and pepper. The ultimate side for any Barbecue set.


SOUP      
Pumpkin Soup
A warm and creamy soup made with whole pumpkin. One hearty soup can serve up
to 4 people.

 

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* Order at least 3 days in advance

* All Pictures shown are for illustration purpose only. Actual product may vary.

 

TIPS:
Order your feast from one preferred Chef.
Delivery fees are based on per pick up location.

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Chef Jimmy Cheang

 With humility and genuine curiosity, Chef Jimmy Cheang embarked on a journey in 2009 to explore a renowned aspect of American cuisine – American Barbeque. Amazed by how different it was from the Singaporean direct heat grilling method, Jimmy traveled to the United States and trained under two multi-award winning and renowned pitmasters. He especially enjoys the process of preparing the meat for barbeque – he uses a technique that injects the marinade into the meat and applies a special dry rub before placing them into a smoker with fruit wood set on a low temperature for a long duration. As he dived further into the art form, it led him to explore various cuisines and their different aspects such as Charcuterie, French, Japanese, Chinese and many others. Chef Jimmy is a qualified Kansas City Barbeque judge and he hopes that with Esseplore he will be able to share his food with fellow Singaporeans and show them the delicious world of American Barbeque 

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