Smokey Cupim with Cassava skewers
Cupim, a true delicacy in South America, originating from the Zebu beef, you have to taste this.The bump located on top of the shovel is characterized by its marbling, texture and full taste.
Ultimate Meat & Smoking Guide
THE ULTIME CHEAT SHEET FOR BBQ + COOKING TIMES & TEMPERATURE
| MEAT CUT | COOKING/SMOKING TEMP | FINISHED INTERNAL TEMP | WOOD | RUB |
| BEEF | ||||
| BRISKET | 275°F (135°C) | 195°F (90°C) | Hickory | Charcoal Rub |
| CHUCK ROAST | 250°F (120°C) | 195°F (90°C) | Mesquite | BBQ Rub |
| TRI TIP | 225°F (105°C) | 145°F (63°C) | Jam | SPG Salt |
| RUMP ROAST | 250°F (120°C) | 145°F (63°C) | Banskia cones | Beef Rub |
| SHORT RIBS | 225°F (105°C) | 195°F (90°C) | Hickory | Coffee Rub |
| TENDERLOIN | 225°F (105°C) | 135°F (57°C) | Mesquite | SPG Salt |
| BEEF CHEEKS | 275°F (135°C) | 195°F (90°C) | Jam | Coffee Rub |
| PULLED BEEF | 275°F (135°C) | 195°F (90°C) | Banskia cones | Beef Rub |
| BURGERS | 225°F (105°C) | 160°F (70°C) | NA | Charcoal Rub |
| PORK | ||||
| PORK SHOULDER | 250°F (120°C) | 195°F (90°C) | Apple | Rib Rub |
| BABY BACK RIBS | 225°F (105°C) | 190°F (88°C) | Mesquite | Honey Bacon Rub |
| SPARE RIBS | 225°F (105°C) | 190°F (88°C) | Apple | Rib Rub |
| LOIN | 225°F (105°C) | 145°F (63°C) | Jam | Rib Rub |
| LEG | 250°F (120°C) | 195°F (90°C) | Hickory | BBQ Rub |
| SAUSAGES | 225°F (105°C) | 160°F (70°C) | NA | BBQ Rub |
| PULLED | 275°F (135°C) | 205°F (96°C) | Jam | Rib & Honey Bacon Rub |
| PORK BELLY Until crackle has formed then cook at 160c/320f until internal of 190f/88c | 500°F | 160°F (70°C) | NA | SPG Salt |
| WHOLE HOG | 250°F (120°C) | 205°F (95°C) | ||
| LAMB | ||||
| SHOULDER | 250°F (120°C) | 205°F (95°C) | Hickory | Coffee Rub |
| SHANKS | 250°F (120°C) | 205°F (95°C) | Mesquite | BBQ Rub |
| RACK | 250°F (120°C) | 205°F (95°C) | Jam | Zesty Salt |
| LEG | 250°F (120°C) | 205°F (95°C) | Banskia cones | Coffee Rub |
| PULLED | 250°F (120°C) | 205°F (95°C) | Jam | BBQ Rub |
| POULTY | ||||
| WHOLE BIRD | 250°F (120°C) | 165°F (75°C) | Apple | Chicken Rub |
| CHICKEN LEGS | 250°F (120°C) | 165°F (75°C) | Mesquite | Honey Bacon Rub |
| WINGS | 440°F (225°C) | 165°F (75°C) | Jam | Chipotle Rub |
| BREAST | 250°F (120°C) | 165°F (75°C) | Apple | BBQ Rub |
| THIGH | 250°F (120°C) | 165°F (75°C) | Apple | SPG Salt |
| PULLED | 250°F (120°C) | 205°F (95°C) | Apple | Honey Bacon Rub |
| TURKEY LEGS | 250°F (120°C) | 165°F (75°C) | Apple | Coffee Rub |
| SEAFOOD - Hot & Fast is the best method | ||||
| WHOLE FISH |
225°F (105°C) | 145°F (63°C) | NA | Zesty Salt |
| CRAYFISH TAILS |
356°F (180°C) | 145°F (63°C) | NA | Zesty Salt |
| PRAWNS |
356°F (180°C) | 145°F (63°C) | NA | Chilli Salt |
| FISH FILLET |
356°F (180°C) | 145°F (63°C) | NA | Chicken Rub |
| OCTOPUS LEGS |
356°F (180°C) | 145°F (63°C) | NA | SPG/Chilli Salt |
| VEGETABLES | ||||
| WHOLE CORN ON COB |
1.5-2 hrs | 225°F | NA | Any Rub or Salt is Great |
| WHOLE POTATO |
2-2.5 hrs | 225°F | NA | Any Rub or Salt is Great |
| WHOLE SWEET POTATO |
2-2.5 hrs | 225°F | NA | Any Rub or Salt is Great |
| CHOOSING MEAT | PREPARATION | TEMP |
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Smoked Cream Cheese
This delicious cherry wood smoked Cream cheese was a perfect starter for a cozy and flavourful dinner.