Meatsmith kicks off first-ever BBQ Masters Series in Nov with pitmaster Jett Barbecue for fiery one-day event

Meat and barbecue enthusiasts, you’d want to hear this: Meatsmith Singapore is rolling out a series of five sizzlin’ events that celebrate the world of barbecue and its legends. 

Local and international barbecue pitmasters will join forces to bring their unique styles and flavours to the grill. 

Titled the “Meatsmith BBQ Masters Series”, the events will see the famed modern steakhouse collaborating with acclaimed pitmasters from around the world, once every quarter until the end of 2024.

Says chef-owner Dave Pynt of Meatsmith Singapore: “Our aim is to celebrate the rich diversity of barbecue traditions from around the world, while also highlighting the incredible talent of our local barbecue masters.” 

The series will uncover the secrets and techniques of great barbecue, as well as delve into the cultural nuances that influence each pitmaster’s craft. Diners get to embark on a flavourful, meat-centric journey filled with fire and smoky goodness. 

The series kicks off on Nov 11 with a one-day celebration of all things flame-grilled at Meatsmith’s Telok Ayer location.

The first pitmaster to take the spotlight in the Meatsmith BBQ Masters Series is Jett Barbecue, in partnership with Butcher Box and Buffalo Trace. Jett Barbecue is helmed by 27-year-old chef Jett Yong.

Specialising in Texan-style barbecue, Yong has travelled across the globe to train alongside famed American pitmasters, including Brett Boren of Brett’s Backyard BBQ.

Catch the young chef in action as he expertly showcases his craft, meticulously smoking his signature beef dino ribs to perfection.

Yong started experimenting with Texan-style barbecue when he was 14. 

The former Nanyang Technological University (NTU) accounting graduate found his passion for American smoked meats upon returning from a family trip to the States. 

Jett Barbecue then launched as a home-based business during the pandemic, before relocating to a commercial space in Mandai. 

Equipped with two custom-built, 800-gallon smokers imported directly from Texas, Yong churns out over 1,000 kilograms of his signature USDA prime beef ribs each month. 

The barbecued rib sets are always sold out within minutes, and delivered to homes all across Singapore. 

Diners no longer have to wait to get their hands on Yong’s smoked delicacies — the renowned chef will be whipping up his bestselling dino beef ribs at the event.

Meatsmith x Jett Barbecue menu

Get a taste of Jett’s dino ribs (S$80), which feature succulent beef that’s fall-off-the-bone tender. Each meat undergoes a laborious process, which includes 12 to 18 hours of low and slow cooking. 

Yong will work with seasoned chefs from Meatsmith to man the smoker and ensure that each barbecue rib is sizzled to perfection. 

A glorious heap of sides will accompany the dino ribs, such as mashed potatoes, lime-infused coleslaw, homemade sauces, and pickles. Spreads include a smoky, barbecued sauce and creamy horseradish dressing.

To mark the collaboration between Meatsmith and Jett Barbecue, the event will also highlight an exclusive (and luxurious) Jett’s x MS Meat Platter (S$158) befitting a king. 

It boasts a plethora of meat staples from both brands, such as Jett’s popular dino ribs, as well as Meatsmith’s beer can chicken and pork ribs. Buttery mashed potatoes, mac and cheese and pickled plates are included in the set for a full-fledged meal.

Various mainstays from the Meatsmith brand will make an appearance on the event menu. This includes its hearty wagyu cheeseburger (S$26), which is loaded with double wagyu beef patties, velvety American cheddar cheese and fluffy potato buns.

The beef brisket (S$18/100g) is another star dish, comprising a tender beef brisket that is  meticulously smoked for 14 hours. It’s paired with a delicious salt and pepper rub that brings out the umami flavours of the meat. 

A number of luscious desserts are also up for grabs, which span the likes of baked cheesecake and blueberries (S$12), lemon meringue pie (S$10) and smoked panna cotta (S$12). 

Reservation mechanics

If you’re keen to attend the event, reserve a time slot on Meatsmith’s website in advance. A deposit of S$20 is required to secure your tickets. 

Note that the celebration will run from 5pm till late, so come with a rumbling stomach.

This article was written in partnership with Meatsmith. 

Book a ride to the one-day-only Meatsmith BBQ Masters Series x Jett Barbecue collab at Telok Ayer.

Do explore the new GrabFood Dine-in service for awesome deals.