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Kris Hansen
The Carbon Bar
At the age of just 25 he landed his first Head Chef position and now serves as the Executive Chef of The Carbon Bar.
Gluten Free
The Carbon Bar brings you their famous smokehouse platter with St. Louis Style ribs, smoked brisket, housemade cheddar and smoked jalepeño sausage, and pulled pork. Enjoy it with baked mac n’ cheese, coleslaw, pickles, and 2 of Carbon’s signature BBQ sauces – Espresso and Sweet n’ Spicy.
Serves 2 | Easy Prep | 1 Course
$85.00
CanadaI had Carbon’s ‘Pitmaster Platter’ at a private club prior to lockdowns so I was very pleased to have access to it again through ‘Chefdrop’. Great selection of meats with pulled pork, ribs, sausage with genuine woodsmoke flavour served in ample portions for us carnivores.
The Carbon Bar brings you their famous smokehouse platter with St. Louis Style ribs, smoked brisket, housemade cheddar and smoked jalepeño sausage, and pulled pork. Enjoy it with baked mac n’ cheese, coleslaw, pickles, and 2 of Carbon’s signature BBQ sauces – Espresso and Sweet n’ Spicy.
Make sure you’ve got a Large Pot, Tongs, a Cutting Board, a Serrated Knife, a Timer, a Platter, a Mixing Bowl, and a Thermometer. Now, let’s get cooking!
Preheat oven to 375°F. Remove vacuum seal packaging and lid. Keep in aluminum pan and place directly on middle rack. Bake for 35 minutes. Leave in foil pan and place on platter.
Sous-Vide Method:
Place each bag in a large stock pot, fill 3/4 with water. Bring to a simmer for 6 minutes. Slowly remove bag with tongs, set aside to open. Cut open and remove meats, place on cutting board. For the sausage, cut into chunks or 2” diameter slices.
Oven Method:
Line a baking sheet with parchment paper. Remove meats from packaging and butcher paper. Place on baking sheet (brisket should be layered as shown). Bake on the lower rack at 375°F for 8-10 minutes.
For the ribs: take off paper and add our sweet n’ spicy sauce. Wrap in foil and bake at 400°F for 35 minutes.
Remove pickled cabbage from package and place in a mixing bowl. Add mayonnaise (if desired) and mix well. Place in a dish and leave in refrigerator until ready to serve.
Remove pickle spears from vacuum package and place on your platter.
Our Espresso Sauce is best paired with our beef brisket to dip. Our Sweet n’ Spicy is best paired with Ribs, Pulled Pork and Sausage.
Don’t forget to have fun!
At the age of just 25 he landed his first Head Chef position and now serves as the Executive Chef of The Carbon Bar.
Qty 6 | No Prep | 1 Course
$64.95
Qty 3 | No Prep | 1 Course
$34.95
Serves 2-3 | Full Prep | 1 Course
$34.95
Serves 2 | Easy Prep | 2 Courses
$69.95
Serves 4-6 | Easy Prep | 1 Course
$125.00
Serves 4 | Easy Prep | 1 Course
$65.00
Serves 2 | Easy Prep | 1 Course
$55.00
Serves 2-3 | Easy Prep | 1 Course
$46.95
Serves 2 | Easy Prep | 1 Course
$79.00
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