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No pepper. No smoke. No wrap. I even stabbed holes in the brisket and shoved garlic in.Seasoned with Goya Adobo Adobo an...
23/09/2026

No pepper. No smoke. No wrap. I even stabbed holes in the brisket and shoved garlic in.

Seasoned with Goya Adobo Adobo and Cholula Hot Sauce Australia hot sauce, then basted it regularly with oil, lemon, cumin and b**r. Pulled it off at 97°C after about eight hours and let it rest until it dropped to 65°C.

No bark but plenty of flavour. Honestly? I think I prefer it this way. It wasn’t as rich as North American brisket which made it dangerous haha couldn’t stop eating.

Really happy with how it turned out. Next time I’m craving asado beef ribs, I’ll be cooking this instead.

The brisket police may have notes. I’m sorry amigos… I still love bark and smoke ❤️❤️

JULY/AUGUST DUMPATHONThe last couple of months I’ve found myself cooking a lot of South American food and reflecting bac...
21/08/2026

JULY/AUGUST DUMPATHON

The last couple of months I’ve found myself cooking a lot of South American food and reflecting back on my roots. Somewhere along the way it sparked a heap of ideas and gave me a lot more clarity on the style of food I want to cook and share with you all.

I haven’t shared much of it yet… but I’m really excited to show you where I’m taking my Gr**go Hispanic food 🇨🇱🇦🇺

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