@bigdonsmeat: Saturday August 2nd Menu ⤵️ Cherry Burnt Ends, dry aged Scotch Fillet Can we have a moment for Leighs apron though 😂🙌 ⤵️⤵️ Saturday August 2nd 11am-3pm Bayswater (Address upon ordering) BBQ Share Pack 500g Wagyu Brisket 200g Adobo Beef Oyster Blade 200g Smoked Pork Belly 250g Ancho Cheddar Beef Snag 250g Lamb Merguez Snag Honeybutter Cornbread Cowboy Beans Butter bread Golden Mustard Pineapple arbol salsa Picked veggies $195 1.4kg meat. Feeds 3-4. ⤵️ Also avail to Pre Order: 500g Wagyu Brisket $65 ⤵️ At the till Extras (till sold out): 50 day dry aged Scotch Fillet 400g w/salsa Verde $62 Big Beef Ribs (2) 600g+ $69 Miso Pork Ribs 500g $35 / 1KG $68 Cherry Bacon Burnt Ends 300g $25 Sunday Roast Lamb Snag $13 Tallow Crumb Mac $20 Extra Honeybutter Cornbread $12.50 Brisket Loaded Elote Corn $15 Pulled Pork w/ Salsa Verde 200g $20 Pistachio Salted Caramel Brownie $10 Biscoff Brownie $10 Beef Sausage Roll w/ Chipotle Jam (from the Caravan) $15 🔥🔥 Orders Open Tuesdays at 7pm. The same times every week. Via the link below. https://www.bigdons.com.au/collections/events 📍Tips: 1. BYO camp chair and esky. We have limited seating. You'll be way more comfortable in line sitting with a drink in hand. 2. Every order is packed take away by default, but BBQ is always best eaten fresh. Stay and tail gate! 3. There is a significant wait. At open expect possibly 60-100+ minutes wait in line when we open, and easing . Fastest is towards the end of the pickup window. ✌️ 4. There are no cancellations or rebooking. Make sure you can attend in the pickup time. 5. No walkup Orders. Till Extras with a Pre Order Pack only. 📍Please note the photos are just examples, order via text menu. #undergroundbbq
