The Carbon Bar
- 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
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
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.
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.
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!