Pitmaster Platter

The Carbon Bar

Pitmaster Platter

With Mac and Cheese, Coleslaw & Pickles
Beef, Pork
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
•   Ready in 35 Minutes

$85.00

Share

Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on pinterest

Support DropForDrop Initiative

Free Shipping $100+

Secure Checkout

INGREDIENTS:

  • 1/2 rack St. Louis Style Ribs
  • 8oz Pulled Pork
  • 8oz Beef Brisket
  • 2pcs Cheddar & Jalapeño Sausage
  • 8oz Coleslaw
  • 2oz Mayonnaise
  • 16oz Chipotle Mac n’ Cheese
  • 4pcs Pickle Spears
  • 1 bottle Espresso BBQ Sauce
  • 1 bottle Sweet n’ Spicy BBQ Sauce

ITEMS NOT PROVIDED:

Large Pot, Tongs, Cutting Board, Serrated Knife, Timer, Platter, Mixing Bowl, Thermometer


PREP INSTRUCTIONS:

MAC N’ CHEESE

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.

RIBS, PULLED PORK, BEEF BRISKET & CHEDDAR AND JALAPEÑO SAUSAGE

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.

COLESLAW

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.

PICKLE SPEARS

Remove pickle spears from vacuum package and place on your platter.

PLATE AND ENJOY!

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!

Kris Hansen

Executive Chef

Get the drop!

Sign up to get 15% off your first order, limited edition offers, new restaurant announcements, and more special surprises!