About SGBrisketKitchen

Are you Surprised to see its a lady and not a "Bro" smoking these meats?

Hello!

I am Jayce, and most of you may know me as the chicken girl from SGPolishChicken, or the person behind DENutrients Diatomaceous Earth and HappyPocketSun UV Lights!

On top of that, I also have a full time job in business development.

HBB to commercial kitchen

in Sept 2021, I signed the FIRST Lease in my entire life and have officially expanded from a Home-Based Business (HBB) to SFA Licensed Commercial Kitchen!

I am also a certified Food Hygiene Officer (FHO) and have increased my smoking capacity to 3 times a week!

The Journey

Since my Girl Guiding days, I am always intrigued by outdoor and survival cooking.

I remember my first grilling experience was to dig a hole in the field, chop some wood, start a fire and simple drape a chicken on a clothes hanger over the hot embers.

Wrap it loosely with foil so that it resemble a bell and thus the name - "Bell Bottom Chicken"

It took 6 hours to cook the poultry and it

was honestly the best chicken I've ever tasted in my life!

14" tiny weber

A neighbour passed us an almost brand new 14" portable Weber Smokey Joe, which what started my journey into smoking!

I can't believed I managed to even fit a Tomahawk steak and grilled a Pla Pao Glua (Thai Salt Crusted Fish) in this cute little grill.

A far cry from all the equipment I have now!

Well, I just got to work with what I got.

Grilling Pla Pao Glua on the tiny 14" Weber

It's a success!

Pork Ribs

My first Tomahawk!

I always wanted to try smoking meats but the idea of staying awake for 20 hours just sound so crazy to me, especially I am someone with no patience.

But somehow, I decided to give it a go!

As expected, my first few tries were a total failure.

There is no such thing as a successful first try in smoking meats especially for briskets as they are notorious for being the most difficult cut to smoke!

But it has been an awesome (and expensive) learning journey for me.

Throwback to my 1st successful smoked brisket after countless failures!

I have since expanded to a much bigger offset smoker(s).

I always believe in sticking to traditions and all our meats are smoked using only wood and charcoal.

No cheating with gas or electric smokers.

No doubt that this is a long and tiring process, but you can never beat that sense of satisfaction when you slice into the buttery soft and tender juicy meat!

Smoking "low & slow" style helps break down the connective fibres while the fats are rendered and melted right into the meat. Not forgetting the first few crucial hours of letting the smoke flavours penetrate deep into the meat, creating that beautiful pink smoke ring.