Full Send Bbq At Go Kart World

Our loaded brisket Nachos are topped with our housemade Filipino churri' sauce. The tropical and citrusy sauce compliments the richness of the brisket and cheese

A popular Filipino street food marinated in a plethora of sweet and savory liquids. Goes great with beer !

Our Brandt Beef Prime grade tri-tip has marbelling that is compared to of wagyu. This special cut offers an extremely flavorful and tender experience.. The tritip is smoked low and slow followed by a reverse sear to lock in all that flavor

Often referred to as "brisket" on a stick, our Prime grade Brandt Beef Plate ribs are an absolute must. The fat marbeling in these ribs are often compared to of A5 Wagyu. We smoke these plate ribs for 5 hours or until our desired bark then give it a good braise in rendered beef tallow resulting in the most colossal and moist food experience you will ever have. Each roast is 3 bones and can feed 5-6 people

As featured on tv, Prime Grade Brandt Beef Brisket. Smoked for 12 hours with white oak followed by a 12 hour rest/cure. This is a smoky, tender, and juicy treat you'll come back for more. Feeds 3-4

Full Send BBQ's Flagship Menu Item, the brisket that's been seen on ktla, foxnews, and kcal9. Brandt Beef Prime grade briskets smoked for 12 hours over seasoned California White Oak followed by a 12 hour holding period. This method is a tried-and true method that produces the best brisket you'll ever have

Free-Range Natural Turkey Breasts seasoned, brined, injected, and smoked in a butter, garlic, and herb bath to perfection. This is not your average piece of poultry. Once you have these, you’ll never want whole turkeys again. (Serves 6-8)

Whole Pork Butt Smoked low and slow for 14 hours. We incorporate a Filipino BBQ recipe that was passed down from my lolo himself. 1 Whole Pork butt feeds approximately 8-10 folks

Our prime grade ribeye-roast are wet aged for 30 days followed by a maintained 375 degree smoke in our famous garlic herb crust. Served medium rare with au jus. Serves 14-16

Our prime grade ribeye-roast are wet aged for 30 days followed by a maintained 375 degree smoke in our famous garlic herb crust. Served medium rare with au jus. Serves 14-16

Award winning competition style Santa Maria tritip curated with a Fusion of Tex-Pinoy seasonings. Feeds 3-5

House blend of Kentucky straight bourbon, honey, and spices for the ultimate candied yams

Our competition style spareribs Smoked low and slow for 5 hours followed by a braise in our Honey-Calamansi glaze. These ribs are savory with a good amount of tropical sweetness to provide a nice contrast to the palate. 1 Rack feeds about 5-7 people

Fushion Cornbread and Ube baked low and slow and served in a half tray

Are famous housemade Pinoy Chimichurri. This tropical variant of Churri swaps all the tradional ingredients with exotic Filipino ingredients

Organic all natural pork shoulder smoked for 8 hours with California White Oak. The pork is then reverse-braised with a plethora of Filipino spices and sauces. Feeds 4-6

Your classic house made stuffing with a plethora of spices, vegetables, and minced Italian sausage with a smokey element

Jasmine White Rice. A Pinoy Staple. If there ain't rice, we dont want nun'

spatchcocked whole chickens smoked with a juicy butter bath

Cured and wet brined with a plethora of spices and herbs. This signature method elevates the Turkey experience by creating a ham-like texture. Turkeys are served spatchcocked for maximum smoke and flavor penetration

Half tray Blend of Yukon and Russet potatoes mixed with all the butter, garlic, and rosemary for the ultimate savory and creamy mashed taters’