Our company specializes in the sale of BBQ PIT BOX wood-fired ovens, grills, and smokers. The growing interest has prompted us to give our future partners and interested parties the opportunity to test the dishes and the great potential of the BBQ PIT BOX as a catering concept.
We exclusively process Swiss quality meat.
The beef brisket is cooked for 16-18 hours at 120 degrees Celsius. After a resting time of at least 2 hours, it is served. The whole pieces come with a weight of 2.6 to 3.5 kg out of the smoker. We use only salt and pepper for the meat. Wagyu Beef Tallow available on request.
The beef is first rubbed with a dry rub of salt and pepper. Smoked for 3-4 hours at 120 degrees Celsius, sprayed with apple cider vinegar and water, then wrapped in foil and cooked for 2-3 hours until core temperature is reached. Rest for 1.5-2 hours before serving.
The meat is first rubbed with a special Pulled Pork Dry Rub, with mustard base optional. Smoked for 3-4 hours at 120 degrees, then wrapped in foil and cooked for 2-3 hours. After unpacking, it is placed on the rack for another 1-1.5 hours until the color is perfect.
The meat is first rubbed with a special Pulled Pork Dry Rub, with mustard base optional. Smoked for 3-4 hours at 120 degrees, sprayed with apple cider vinegar and water, then wrapped in foil and cooked until core temperature is reached.
