The Smuggler's Journal

With beef prices doing what they're doing, the comp circuit's leaning harder into pork and chicken right now - and honestly, it's some of the best value cooking going. Here's how to run a full platter without touching a brisket.

What's on the platter

Pulled pork, chicken lollipops or wings, pork belly burnt ends, and your pick of sides - genuinely a full spread from two affordable proteins.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Pork Anchor — Taippan BBQ Brazilian Pork: runs across the pulled pork and burnt ends both.
• The Chicken Anchor — Taippan BBQ Bollywood Butter Chicken: consistent seasoning across wings and lollipops.
• The Finishing Run — your favourite BBQ Sauce: one house sauce ties the whole platter together.

Method

1. Start the pork shoulder first - it has the longest cook time (see Vault #12 for the full method).
2. Cube and start the pork belly burnt ends about 3 hours before serving (see Vault #13).
3. Prep and season chicken lollipops or wings, cook in the last hour so they come off hot (see Vault #15 or #16).
4. Rest the pork, pull it, and plate everything together on a large board or tray.
5. Finish with a house sauce drizzle and fresh herbs for colour.

Serve it with

Pickles, slaw, cornbread and smoked baked beans - the full spread.

Want this one saved for cook day? Grab the printable version below and we'll send the full method straight to your inbox.