A Grand Feast of Passion

At the Grand Feast, we proudly celebrate the art of smoking. From handpicked meats to meticulous smoking, each bite is an infusion of the soul. Join us for a warm, flavorful experience where the fire always burns.

Our Menu

Discover our premium smoked meats—carefully selected cuts, seasoned with our unique blend, and expertly smoked to perfection.

  • SMOKED TO PERFECTION

    Crafted with care, our custom smoker uses organic hardwood from Northern Thailand. Meats are smoked for 8-15 hours, creating an irresistible blend of juiciness and tenderness.

  • WE SHIP LIKE A PRO

    Nationwide shipping now available! Our meats, expertly flash-frozen at -40°C, are thoughtfully packed in a cooler box with food-grade ice packs for ultimate freshness.

  • REHEAT & SERVE

    Reheating our meats is effortless, and we've provided simple options for a hassle-free kitchen experience. Find instructions below or inside your package.

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FAQs

What should I order?

For beef lovers, dive into our BBQ Short Ribs or savor the variety in our Beef Combo.
For non-beef eaters, try the go-to BBQ Pork Ribs or explore the flavors in our Pork Combo—it's a delicious journey for all.

BBQ Short Ribs VS Texas-style Short Ribs

Both smoked to perfection, yet with distinct flavor profiles. BBQ Ribs offers a hotter taste, with added spices and chilli powder for a flavorful kick in the sauce.

Do I have to order in advance?

Preferably, please place your order 7-14 days in advance. However, we are always happy to check our availability for you. Feel free to contact us for more details.

How to keep the products?

Our meats can be stored frozen in the freezer for up to 2 months. Once thawed in the fridge, they can be refrigerated for 3-7 days.

Reheating instructions

For a perfect feast, follow these steps:

  1. The night before your feast, defrost the frozen meats in the refrigerator overnight.
  2. Once defrosted, let them come to room temperature for 15-20 minutes just before cooking.

Cooking Methods:

  1. Sous Vide Method:
    •     Sous vide at 73°C for 1 hour per 2.5cm of meat thickness.
    • Example: A whole brisket 12 cm thick will need about 5 hours of sous vide.
    • No Sous Vide machine Mix 5:1 (boiling water: room temp water), then submerge the vacuum package into the water bath for 20-30 minutes.

  2. Oven Method:
    •     Pre-heat the oven to 150°C for a conventional oven (or 160°C for a countertop oven, e.g., Balmuda)
    • Wrap the meat well in aluminum foil, spray the foil with water, and cook for 10-20 minutes. Adjust time for larger pieces.
    • Tip: For the best result, spray with a 1:1 mix of apple cider vinegar and water for maximum juiciness or use a broth.

  3. Steaming Method:
    •     Wrap the meat well in aluminum foil and steam for 10-15 minutes for a 2.5 cm-thick piece of meat.
    • Add an additional 10 minutes for each additional 2.5cm thickness.

Note:
Microwave heating is not recommended. While it will still be delicious, the meat may come out a little dry.