Thailand Smokehouse – Complete 2025 Recipe Bible (35 Zero-Guesswork Recipes)

Thailand Smokehouse – Complete 2025 Recipe Bible
35 Commercial Recipes – Every Gram, Every Minute, Every Temperature

36. Smoked Beef Brisket (Texas-Style)

Rub IngredientsAmount (for 2 × 6–7 kg briskets)
Coarse kosher salt250 g
Coarse black pepper (16 mesh)250 g
Garlic powder80 g
Onion powder40 g
Paprika (optional for colour)30 g
Spritz (every 45 min after hour 3)Amount
Apple cider vinegar + water 50/502 L total
Wrap (when bark is mahogany)Amount
Pink butcher paper—
Competition Glaze (inside wrap)100 ml per brisket
Beef tallow or wagyu fat (optional)100 g per brisket
  • Smoked Beef Brisket

    Smoked Beef Brisket – sliced on wooden plank

Step-by-Step (275°F / 135°C – mango or lychee wood)

  1. Trim hard fat cap to 6 mm, remove silver skin
  2. Coat heavily with 50/50 salt & pepper + garlic/onion/paprika (≈80 g per kg)
  3. Rest minimum 2 hrs (overnight better)
  4. Smoke fat-side up 5–7 hrs until bark is set and colour is mahogany
  5. Spritz every 45 min after hour 3
  6. Wrap in pink butcher paper + 100 ml Competition Glaze + tallow
  7. Continue smoking to 94–96°C in flat, 97°C in point (probe tender)
  8. Rest in cooler wrapped 2–6 hrs
  9. Separate point & flat → slice 6 mm against grain → serve on wooden plank
Total cook 10–14 hrs. Yield ≈10 kg cooked meat. Price ~650 THB/250 g portion.

37. Smoked Pork Shanks (Osso-Buco Style)

RubAmount (20 shanks)
Kosher salt200 g
Black pepper100 g
Garlic powder80 g
Onion powder60 g
Sweet paprika100 g
Brown sugar80 g
SpritzAmount
Pineapple juice + apple cider vinegar 50/501 L
Wrap & Final GlazeAmount
Competition Glaze1.5 L total
  • Smoked Pork Shanks

    Smoked Pork Shanks – standing on wooden plank

Step-by-Step (275°F / 135°C)

  1. French the bone (clean 5 cm at end), season heavily
  2. Smoke upright 4–5 hrs, spritz every 45 min after hour 2
  3. Wrap each shank in foil with 50 ml Competition Glaze
  4. Continue to 94–96°C internal (fork tender), ~2–3 more hrs
  5. Unwrap, glaze again, smoke 15 min to set
  6. Rest 30 min, stand upright on wooden plank with gremolata
Price ~450 THB/shank – customers go crazy for the marrow.

38. Smoked Beef Short Ribs (Dino Ribs)

RubAmount (20 ribs)
Coarse kosher salt200 g
Coarse black pepper200 g
Garlic powder100 g
Onion powder60 g
Paprika (optional colour)50 g
SpritzAmount
Beef stock + Worcestershire 70/301 L
Wrap + Final GlazeAmount
Competition Glaze1 L
Wagyu tallow (optional)200 g
  • Smoked Beef Short Ribs

    Smoked Beef Short Ribs – standing on wooden plank

Step-by-Step (275°F / 135°C)

  1. Remove membrane, season heavily (≈50 g rub per rib)
  2. Smoke bone-down 6–8 hrs until bark is dark mahogany, spritz after hour 3
  3. Wrap in butcher paper + 40 ml glaze + 10 g tallow per rib
  4. Continue to 95–97°C internal (probe like butter), ~2–3 more hrs
  5. Rest wrapped 1 hr → final heavy glaze coat → 15 min to set
  6. Serve standing on wooden plank
Instagram monster. Price ~850 THB/rib.

39. Smoked Beef Cheeks

RubAmount (8 kg cheeks)
Kosher salt160 g
Black pepper120 g
Garlic powder100 g
Paprika80 g
Coriander ground40 g
SpritzAmount
Beef stock + ACV 70/301 L
Wrap & Final GlazeAmount
Competition Glaze1 L
  • Smoked Beef Cheeks

    Smoked Beef Cheeks – standing on wooden plank

Step-by-Step (275°F / 135°C)

  1. Trim silver skin completely, season heavily
  2. Smoke 5–6 hrs until deep bark, spritz after hour 3
  3. Wrap in foil with 30 ml glaze per cheek
  4. Cook to 95–97°C (probe like butter), ~3–4 more hrs
  5. Rest 45 min → shred or slice → final glaze coat
  6. Serve on wooden plank with extra glaze
Rich, melts like brisket. Price ~550 THB/200 g portion.

Competition Glaze (Blues Hog 50/50 Clone) – 10 L Batch

Sweet Part A (5 L)Amount
Tomato ketchup7.5 L
Dark brown sugar or น้ำตาลปี๊บ2.5 kg
Blackstrap molasses (or 1 kg honey + 500 g palm sugar)1.5 kg
Canned pineapple juice1.5 L
Apple cider vinegar500 ml
Maggi seasoning250 ml
Fish sauce (Megachef)125 ml
Smoked paprika50 g
Garlic powder + onion powder25 g each
Coarse black pepper25 g
Tangy Part B (5 L)Amount
Tomato ketchup5 L
Apple cider vinegar2 L
Grated palm sugar750 g
Fish sauce500 ml
Maggi or Golden Mountain250 ml
Sriracha250 ml
Coarse black pepper50 g
Butter (final step)500 g
  • Blues Hog 50/50

    Blues Hog 50/50 – ready for glazing ribs

Step-by-Step

  1. In a 20 L pot, combine all Sweet A ingredients → simmer 10 min, stirring until thick → cool
  2. In another pot, combine all Tangy B ingredients → simmer 10 min → cool
  3. Mix 5 L Sweet A + 5 L Tangy B
  4. Stir in melted butter → bottle → refrigerate (good 2 weeks)
  5. Warm gently before glazing

1. BBQ Pork Ribs - Low & Slow St. Louis Cut

IngredientAmount (20 half-racks)
St. Louis racks20 racks
Sweet paprika500 g
Turbinado sugar600 g
Dark brown sugar300 g
Kosher salt300 g
Granulated honey200 g
Coarse black pepper200 g
Ancho chili powder100 g
Garlic powder100 g
Onion powder100 g
Mustard powder50 g
MSG20 g
Cinnamon10 g
  • Low & Slow St. Louis Cut

    Low & Slow St. Louis Cut – ready for glazing ribs

Step-by-Step (275°F / 135°C with cashew smoke)

    1. Remove membrane, trim to rectangle
    2. Mix rub, apply 50 g per side, rest 45 min
    3. Smoke meat-up 3 hrs, spritz ACV/pineapple after hr 1
    4. Crutch meat-down 60–90 min to 95°C
    5. Glaze 3 coats last 30 min
    6. Rest 30 min, slice
    Cashew smoke for nutty flavor. Price: 659K VND equiv ~350 THB/half-rack.

2. OH HEO YEAH SAIGON PORK RIBS

IngredientAmount (20 half-racks)
Spare ribs20 racks
Fish sauce2.5 L
Palm sugar2 kg
Mirin2 L
Garlic + shallot minced1 kg each
Black pepper300 g
Caramel: palm sugar/butter2 kg/800 g
  • OH HEO YEAH SAIGON PORK RIBS

    OH HEO YEAH SAIGON PORK RIBS – ready for glazing ribs

Step-by-Step (275°F / 135°C)

  1. Marinate overnight
  2. Smoke 3–3.5 hrs to 93°C
  3. Foil pan with caramel, toss 15–20 min
Sweet sticky fish sauce. Price: 659K VND.

3. FULL MEMPHIS DRY-RUBBED PORK RIBS

IngredientAmount (20 half-racks)
Paprika (half smoked)1 kg
Turbinado sugar500 g
Kosher salt600 g
Black pepper400 g
Garlic/onion powder200 g each
Celery seed/coriander100 g each
Cayenne80 g
Allspice/clove80 g/20 g
Mop: ACV/water/rub/mango juice2 L/2 L/200 g/200 ml
  • MEMPHIS DRY-RUBBED PORK RIBS

    FULL MEMPHIS DRY-RUBBED PORK RIBS – ready for glazing ribs

Step-by-Step (255°F / 124°C)

  1. Rub 60 g per rack, rest 30 min
  2. Smoke 4.5–5.5 hrs, spritz after hr 2
  3. Dip mop, dust rub when tender
  4. Rest 10 min
Sweet-complex Tennessee spices. Price: 659K VND.

4. SPICY GOCHUJANG PORK RIBS

RubAmount
Brown sugar1 kg
Salt600 g
Gochugaru400 g
Garlic powder200 g
Ginger powder150 g
Black pepper150 g
GlazeAmount
Gochujang3 kg
Ketchup2 L
Brown sugar2 kg
Rice vinegar1.3 L
Grated apple1 kg
Soy sauce1.2 L
Gochugaru400 g
Sesame oil/garlic/ginger200 ml/200 g each
  • SPICY GOCHUJANG PORK RIBS

    SPICY GOCHUJANG PORK RIBS – ready for glazing ribs

Step-by-Step (260°F / 127°C)

  1. Rub, rest 1 hr
  2. Smoke 4.5–5.5 hrs to 94°C
  3. Glaze 3 times last 45 min
  4. Garnish sesame/scallion
Korean + American BBQ. Price: 659K VND.

Thai Flavored Smoked Ribs – Sii Khrong Muu Yaang (20 half-racks)

Overnight MarinadeAmount (20 half-racks)
Thai thin soy sauce (See Ew Khao)1.5 L
Oyster sauce1 L
Golden Mountain sauce1 L
Fresh ginger, grated1 kg
Garlic, minced1.2 kg
Palm sugar, grated1 kg
White pepper, ground150 g
Cilantro stems, finely chopped500 g
Sesame oil200 ml
Honey Glaze (final 45 min)Amount
Thai flower honey2 L
Hot water500 ml
Thin soy sauce150 ml
Jaew Dipping Sauce (served on side)Amount (40 portions)
Fish sauce (Megachef or 3 Crabs)1.2 L
Fresh lime juice1.2 L
Palm sugar, dissolved500 g
Toasted rice powder (khao khua)300 g
Prik bon (roasted Thai chilli powder)200 g
Fresh cilantro, chopped200 g
Spring onion, finely sliced200 g
Shallot, finely sliced200 g
  • THAI FLAVORED SMOKED RIBS

    THAI FLAVORED SMOKED RIBS – ready for glazing ribs

Step-by-Step (260–275 °F / 127–135 °C – mango or lychee wood)

  1. Remove membrane from bone side of St. Louis or baby back racks
  2. Blend all marinade ingredients until palm sugar dissolves → pour over ribs in hotel pans → massage well → cover and refrigerate overnight (minimum 12 hrs, 24 hrs best)
  3. Drain ribs, pat lightly dry (keep some marinade stuck on for flavour)
  4. Smoke meat-side up 4–5 hrs until bark is mahogany and ribs bend nicely (internal ~88–90 °C)
  5. Mix honey glaze → start brushing heavy coats every 15 min for last 45–60 min (3–4 coats total)
  6. Rest in cooler 20–30 min → slice between bones
  7. Serve on wooden plank with small bowl of jaew dipping sauce on the side
This is the ultimate Thai-fusion rib – sweet, salty, aromatic, with killer sticky shine.
Price idea: 399 THB half-rack + jaew. Locals and tourists go crazy for it.

5. BEAR CREEK BLUEBERRY BBQ RIBS

RubAmount
Turbinado sugar1 kg
Sweet paprika400 g
Kosher salt400 g
Coriander200 g
Black pepper150 g
Mustard powder100 g
SauceAmount
Blueberries + cherries6 kg each
Brown sugar2 kg
ACV1.3 L
Chipotle + adobo200 g
Broth2 L
Shallot/garlic500 g/300 g
Coriander/cinnamon100 g/20 g
Dijon300 g
Balsamic vinegar (hint)200 ml
  • BEAR CREEK BLUEBERRY BBQ RIBS

    BEAR CREEK BLUEBERRY BBQ RIBS – ready for glazing ribs

Step-by-Step (275°F / 135°C)

  1. Rub 40 g per rack
  2. Smoke 3–3.5 hrs, spritz cherry juice
  3. Glaze 3–4 times last 45 min
  4. Torch 2 min
Rich blueberry balsamic honey. Price: 599K VND.

6. SPICY ITALIAN PORK SAUSAGE

IngredientAmount (20 portions, 200g each)
Ground pork shoulder (80/20)8 kg
Fennel seeds (toasted, ground)80 g
Red pepper flakes60 g
Kosher salt120 g
Black pepper40 g
Garlic (minced)100 g
Dry red wine500 ml
Hog casings10 m
  • SPICY ITALIAN PORK SAUSAGE

    SPICY ITALIAN PORK SAUSAGE – ready for glazing ribs

Step-by-Step

  1. Mix all except casings, rest 24 hrs
  2. Stuff into casings, twist 15 cm links
  3. Smoke 80°C (175°F) with lychee wood 2 hrs to 68°C internal
  4. Grill 3 min/side
Coarse ground red pepper fennel. Price: 209K VND.

7. CHICAGO-STYLE PORK SAUSAGE

IngredientAmount (20 portions)
Pork butt6 kg
Ground beef (80/20)2 kg
Smoked paprika60 g
Fennel seeds40 g
Red pepper flakes30 g
Garlic powder40 g
Salt100 g
Yellow onions (sliced)2 kg
Butter for caramelizing200 g
Brown sugar100 g
Hog casings8 m
  • CHICAGO-STYLE PORK SAUSAGE

    CHICAGO-STYLE PORK SAUSAGE – ready for glazing ribs

Step-by-Step

  1. Caramelize onions in butter + sugar low heat 45 min
  2. Mix meats + spices + 500 g onions, rest 24 hrs
  3. Stuff casings, link 12 cm
  4. Smoke 110°C (230°F) with tamarind wood 3 hrs to 70°C
  5. Slice, serve with extra onions
Smoked pepperoni with caramelized onion. Price: 209K VND.

8. CHOPPED PORK SHOULDER

IngredientAmount (20 portions, 250g each)
Pork shoulders (bone-in)10 kg
Kosher salt200 g
Black pepper100 g
Paprika150 g
Garlic powder80 g
Onion powder60 g
Brown sugar100 g
  • CHOPPED PORK SHOULDER

    CHOPPED PORK SHOULDER – ready for glazing ribs

Step-by-Step (225°F / 107°C with charcoal + cashew)

  1. Rub evenly, rest 4 hrs
  2. Smoke 10–12 hrs to 93°C internal (probe tender)
  3. Rest wrapped 1 hr
  4. Pull/chop, mix with 200 ml juices
5-hour smoke for tenderness. Price: 175K VND.

9. BBQ CHICKEN

IngredientAmount (20 halves)
Whole chickens (1.5–2 kg)10 pcs
Kosher salt150 g
Black pepper80 g
Paprika100 g
Garlic powder50 g
Competition Glaze1 L
  • BBQ CHICKEN

    BBQ CHICKEN – ready for glazing ribs

Step-by-Step (275°F / 135°C with jackfruit smoke)

  1. Spatchcock, rub inside/out, rest 2 hrs
  2. Smoke 2–2.5 hrs to 74°C breast
  3. Glaze every 10 min last 30 min
  4. Rest 10 min, quarter
Fragrant jackfruit smoke. Price: 329K VND.

10. 6 LEGS MADNESS COMBO

ComponentAmount (20 combos)
Half BBQ chickens20 halves
Pork rib tips (glazed BBQ or fish sauce)4 kg
Side dishes (slaw + corn or choice)40 portions
  • 6 LEGS MADNESS COMBO

    6 LEGS MADNESS COMBO – ready for glazing ribs

Step-by-Step

  1. Prep chicken & tips per recipes
  2. Glaze tips to choice
  3. Plate: half chicken + 200 g tips + 2 sides
Family combo. Price: 289K VND.

11. AWESOME 4SOME RIB PLATTER

ComponentAmount (20 platters)
Quarter-rack of 4 rib styles (customer choice)80 quarters (20 each style)
Sides (slaw, corn, pickles)60 portions
  • AWESOME 4SOME RIB PLATTER

    AWESOME 4SOME RIB PLATTER – ready for glazing ribs

Step-by-Step

  1. Smoke 5 full racks of each chosen 4 styles
  2. Slice into quarters
  3. Arrange on platter + 3 sides
Shareable. Price: 799K VND.

12. BBQ SAMPLER

https://images.squarespace-cdn.com/content/683016d3c6699455cb9372dc/dcd8ab30-091f-4559-96ad-259affe65941/BBQ+SAMPLER.jpg?content-type=image%2Fpng
ComponentAmount (20 platters)
Rib tips2 kg
Chopped pork shoulder2 kg
Smoked chicken quarters10 pcs
Italian sausage links20 pcs
Corn & grilled okra40 portions each
  • BBQ SAMPLER

    BBQ SAMPLER – ready for glazing ribs

Step-by-Step

  1. Prep all per recipes
  2. Arrange 100 g each meat + 2 sides per platter
  3. Serve with extra glaze
Intro platter. Price: 649K VND.

Page 2: Apps, Salads & Burgers (12 Items)

1. MEMPHIS CHICKEN SKINS

IngredientAmount (20 portions)
Chicken skins4 kg
Sweet paprika80 g
Dark brown sugar60 g
Kosher salt50 g
Coarse black pepper30 g
Garlic powder20 g
Onion powder15 g
Cayenne8 g
Vegetable oil3 L
  • MEMPHIS CHICKEN SKINS

    MEMPHIS CHICKEN SKINS – ready for glazing ribs

Step-by-Step

  1. Smoke skins 110°C (225°F) with mango wood 60 min
  2. Mix spices, dust heavily
  3. Rest fridge 30 min
  4. Fry 190°C (375°F) 2–3 min batches
  5. Drain, salt lightly
Crunchy Tennessee spices. Price: 59K VND.

2. LOADED SPICY CHICKEN FRIES

IngredientAmount (20 portions)
Frozen crinkle-cut fries4 kg
Smoked chicken wing meat3 kg
Buffalo sauce (Sriracha or Frank's)600 ml
Mayonnaise400 g
Spring onions (sliced)100 g
Red chilli (rings)80 g
Cheddar grated500 g
  • LOADED SPICY CHICKEN FRIES

    LOADED SPICY CHICKEN FRIES – ready for glazing ribs

Step-by-Step

  1. Smoke wings 120°C (250°F) 2 hrs, shred
  2. Bake fries 220°C (425°F) 20–25 min
  3. Toss chicken in buffalo
  4. Layer fries + chicken + cheese, melt 5 min
  5. Drizzle mayo, top onions/chilli
Buffalo mayo cilantro jalapeno. Price: 99K VND.

3. CRISPY CHICKEN WINGS

IngredientAmount (60 wings, 20 portions)
Chicken wings (sectioned)10 kg
Kosher salt100 g
Black pepper40 g
Garlic powder30 g
Sticky Fingers BBQ1 L
Carolina Gold mustard BBQ800 ml
Buffalo sauce800 ml
  • CRISPY CHICKEN WINGS

    CRISPY CHICKEN WINGS – ready for glazing ribs

Step-by-Step

  1. Season wings, smoke 120°C (250°F) 2 hrs
  2. Rest fridge overnight
  3. Fry 190°C (375°F) 7–9 min
  4. Toss 20 wings per sauce
  5. Serve with ranch
3 sauce options. Price: 99K VND.

4. GRILLED PORK RIB TIPS

IngredientAmount (20 portions)
Pork rib tips10 kg
Paprika120 g
Brown sugar100 g
Salt80 g
Black pepper50 g
Garlic powder30 g
Onion powder20 g
Cayenne10 g
Kansas BBQ or fish sauce glaze500 ml each
  • GRILLED PORK RIB TIPS

    GRILLED PORK RIB TIPS – ready for glazing ribs

Step-by-Step (225°F / 107°C with cashew smoke)

  1. Rub heavily, rest 2 hrs
  2. Smoke 5 hrs to 93°C
  3. Glaze last hr every 15 min
  4. Rest 15 min, chop bites
Kansas or fish sauce. Price: 109K VND.

5. JUST BACON

IngredientAmount (20 portions)
Thick-cut bacon5 kg
Dark brown sugar600 g
Coarse black pepper150 g
Cayenne20 g
  • JUST BACON

    JUST BACON – ready for glazing ribs

Step-by-Step

  1. Cold smoke 80°C (175°F) 2 hrs optional
  2. Mix sugar + pepper + cayenne
  3. Press on bacon both sides
  4. Bake 160°C (320°F) 25–30 min on rack
  5. Cool 10 min, slice thick
Brown sugar black pepper. Price: 109K VND.

6. FAT BOY FRIES

IngredientAmount (20 portions)
Frozen fries6 kg
Smoked Italian sausage (sliced)2 kg
Smoked chicken breast (shredded)1.5 kg
Crispy chicken skins1 kg
Bacon (chopped)1 kg
Sweet corn1.5 kg
Mac & cheese3 kg
Ranch + BBQ glaze500 ml each
Jalapeno + spring onion200 g each
  • FAT BOY FRIES

    FAT BOY FRIES

Step-by-Step

  1. Smoke sausage/chicken 120°C 2 hrs, prep
  2. Fry fries 190°C 5–6 min
  3. Layer fries + meats + corn + mac + cheese
  4. Grill 5 min, drizzle sauces, top jalapeno/onion/skins/bacon
Fully loaded. Price: 179K VND.

7. CAESAR SALAD

IngredientAmount (20 portions)
Romaine hearts6 heads (3 kg)
Smoked bacon800 g
Crispy chicken skins600 g
Parmesan shaved400 g
Anchovy dressing1 L
Sous-vide eggs (64°C 45 min)20 pcs
  • CAESAR SALAD

    CAESAR SALAD

    • Step-by-Step

    1. Smoke bacon/skins 110°C 1 hr, crisp
    2. Sous-vide eggs
    3. Chop romaine, toss dressing + parmesan
    4. Top egg + crumbled bacon/skins
    64°C egg. Price: 119K VND.

    8. ALABAMA COBB SALAD

    IngredientAmount (20 portions)
    Romaine4 heads
    Smoked bacon1 kg
    Hard-boiled eggs20 pcs
    Sweet corn1 kg
    Cheddar cubed600 g
    Cherry tomatoes1 kg
    Shallot500 g
    Pickled okra500 g
    White BBQ sauce (mayo + ACV + mustard + pepper)1.2 L
  • ALABAMA COBB SALAD

    ALABAMA COBB SALAD

    • Step-by-Step

    1. Smoke bacon, boil eggs 10 min
    2. Pickle okra in brine 24 hrs
    3. Arrange in rows on plate
    4. Drizzle white sauce
    White BBQ sauce. Price: 119K VND.

    9. BACON BACON BURGER

    IngredientAmount (20 burgers)
    Grass-fed beef patties (150 g)20 pcs
    Smoked bacon strips80 strips
    American cheese60 slices
    Crispy onions500 g
    BBQ sauce + ranch1 L each
    Brioche buns20
  • BACON BACON BURGER

    BACON BACON BURGER

    • Step-by-Step

    1. Smoke bacon 110°C 1 hr
    2. Grill patties 4 min/side to 71°C, top cheese/bacon/onions last 30 sec
    3. Toast buns
    4. Assemble with sauces
    Double bacon. Price: 259K VND.

    10. CLASSIC AMERICAN CHEESE BURGER

    IngredientAmount (20 burgers)
    Beef patties (150 g)20 pcs
    American cheese20 slices
    Smoked bacon40 strips
    Mayo + BBQ sauce500 ml each
    Memphis rub (paprika, sugar, salt, pepper, garlic, onion, cayenne)200 g
    Salad greens500 g
    Buns20
  • CLASSIC AMERICAN CHEESE BURGER

    CLASSIC AMERICAN CHEESE BURGER

    • Step-by-Step

    1. Dust patties with Memphis rub, smoke 110°C 30 min
    2. Grill 4 min/side, top cheese/bacon
    3. Assemble with mayo/BBQ/greens
    Memphis dusted. Price: 239K VND.

    11. PIGS WILL FLY BURGER

    IngredientAmount (20 burgers)
    Chopped smoked pork4 kg
    Smoked bacon40 strips
    Pink slaw2 kg
    Sticky Fingers BBQ or Competition Glaze1 L
    Buns20
  • PIGS WILL FLY BURGER

    PIGS WILL FLY BURGER

    • Step-by-Step

    1. Smoke pork 107°C 8 hrs, chop
    2. Mix with bacon, form patties, grill 5 min/side
    3. Top slaw + BBQ
    Pork bacon slaw. Price: 219K VND.

    12. GRILLED CHICKEN BREAST BURGER

    IngredientAmount (20 burgers)
    Chicken breasts (180 g)20 pcs
    Spice rub (salt, pepper, paprika, garlic powder)200 g
    American cheese20 slices
    Smoked bacon40 strips
    Mayo + BBQ sauce500 ml each
    Salad greens500 g
    Buns20
  • GRILLED CHICKEN BREAST BURGER

    GRILLED CHICKEN BREAST BURGER

    • Step-by-Step

    1. Dust breasts with rub, smoke 121°C (250°F) 1 hr
    2. Grill 6 min/side to 74°C, top cheese/bacon
    3. Assemble with mayo/BBQ/salad
    Spice dusted. Price: 219K VND.

    Page 3: Sides & Desserts (10 Items)

    1. PINK SLAW

    IngredientAmount (20 portions)
    Red cabbage (shredded)2 kg
    White cabbage (shredded)2 kg
    Mayonnaise800 g
    Apple cider vinegar150 ml
    Sugar80 g
    Salt30 g
    Black pepper10 g
  • PINK SLAW

    PINK SLAW

    • Step-by-Step

    1. Mix mayo + vinegar + sugar + salt + pepper
    2. Toss with cabbage
    3. Rest 1 hr (better overnight)
    Red & white cabbage mayo. Price: 39K VND.

    2. GRILLED OKRA

    IngredientAmount (20 portions)
    Fresh okra4 kg
    Olive oil200 ml
    Kosher salt50 g
    Black pepper20 g
  • GRILLED OKRA

    GRILLED OKRA

    • Step-by-Step

    1. Toss okra in oil + salt + pepper
    2. Grill or smoke 204°C (400°F) 5–7 min until charred
    3. Serve hot
    Lightly seasoned. Price: 39K VND.

    3. MASHED POTATO

    IngredientAmount (20 portions)
    Potatoes (Yukon or Russet)4 kg
    Butter500 g
    Milk1 L
    Salt40 g
    Gravy (stock + flour roux)1 L
  • MASHED POTATO

    MASHED POTATO

    • Step-by-Step

    1. Boil potatoes 20 min until fork tender
    2. Mash with butter + milk + salt
    3. Make gravy: simmer stock + roux 5 min
    4. Serve topped with gravy
    With gravy. Price: 39K VND.

    4. CORN-ON-THE-COB

    IngredientAmount (20 portions)
    Corn cobs (husked)20 pcs
    Honey200 g
    Butter200 g
    Chili flakes20 g
    Salt30 g
  • CORN-ON-THE-COB

    CORN-ON-THE-COB

    • Step-by-Step

    1. Mix honey + butter + chili + salt
    2. Smoke/grill cobs 177°C (350°F) 15 min
    3. Brush mix last 5 min
    Spiced honey butter. Price: 39K VND.

    5. HONEY-GRILLED PINEAPPLE

    IngredientAmount (20 portions)
    Pineapples (sliced 1 cm thick)4 pcs (40 slices)
    Honey300 g
    Butter200 g
    Cinnamon20 g
    Chili flakes10 g
  • HONEY-GRILLED PINEAPPLE

    HONEY-GRILLED PINEAPPLE

    • Step-by-Step

    1. Mix honey + melted butter + cinnamon + chili
    2. Brush slices
    3. Grill/smoke 204°C (400°F) 3–4 min/side
    Spiced honey butter. Price: 39K VND (dessert).

    6. ASSORTED PICKLES

    IngredientAmount (20 portions)
    Cucumber (sliced)1 kg
    Shiitake mushrooms (sliced)1 kg
    Okra (whole)1 kg
    Brine (vinegar:water:sugar:salt 1:1:0.5:0.5)2 L vinegar / 2 L water / 1 kg sugar / 500 g salt
  • ASSORTED PICKLES

    ASSORTED PICKLES

    • Step-by-Step

    1. Pack sliced veggies in jars
    2. Boil brine, pour over veggies
    3. Chill 24 hrs minimum
    Cucumber shiitake okra. Price: 39K VND.

    7. SIDE SALAD

    IngredientAmount (20 portions)
    Romaine lettuce4 heads
    Tomatoes (sliced)1 kg
    Onions (sliced)500 g
    Ranch dressing (mayo + buttermilk + herbs: parsley, dill, garlic)1 L
  • SIDE SALAD

    SIDE SALAD

    • Step-by-Step

    1. Chop romaine, slice tomatoes/onions
    2. Toss with ranch
    Ranch romaine tomato onion. Price: 39K VND.

    8. KIMCHI

    IngredientAmount (20 portions)
    Napa cabbage4 kg
    Chili flakes or gochugaru1 kg
    Fish sauce500 ml
    Garlic + ginger (minced)200 g each
    Salt brine500 g salt in 2 L water
  • KIMCHI

    KIMCHI

    • Step-by-Step

    1. Salt cabbage 2 hrs, rinse
    2. Mix paste (chili + fish sauce + garlic + ginger)
    3. Coat cabbage, ferment 3–5 days room temp
    Spicy fermented cabbage. Price: 39K VND.

    9. SEASONED FRIES

    IngredientAmount (20 portions)
    Potatoes (cut fries)4 kg
    Vegetable oil3 L
    Salt50 g
    Black pepper20 g
    Garlic powder30 g
  • SEASONED FRIES

    SEASONED FRIES

    • Step-by-Step

    1. Soak cut potatoes in cold water 30 min, dry
    2. Fry 177°C (350°F) 5–7 min or bake 218°C (425°F) 25 min
    3. Toss hot with salt/pepper/garlic
    Seasoned. Price: 59K VND.

    10. MAC & CHEESE

    IngredientAmount (20 portions)
    Elbow pasta2 kg
    White cheddar1.5 kg
    Milk2 L
    Butter300 g
    Flour (for roux)200 g
    Breadcrumbs200 g
  • MAC & CHEESE

    MAC & CHEESE

    • Step-by-Step

    1. Boil pasta 8 min, drain
    2. Melt butter + flour roux, add milk, melt cheese
    3. Mix pasta + sauce, top breadcrumbs
    4. Bake 177°C (350°F) 20 min
    Rich white cheddar. Price: 69K VND.
    This is now the FULL bible – all 12 page 1 mains, all 12 page 2 apps/burgers/salads, all 10 page 3 sides, plus your original 6 rib styles integrated.
    Total 34 items (overlaps accounted). Exact for your cooks. Happy smoking!