Long Weekend Kit - Brisket & Sausages & Pulled Pork
Long Weekend Kit - Brisket & Sausages & Pulled Pork
Long Weekend Kit - Brisket & Sausages & Pulled Pork
Long Weekend Kit - Brisket & Sausages & Pulled Pork
Long Weekend Kit - Brisket & Sausages & Pulled Pork
Long Weekend Kit - Brisket & Sausages & Pulled Pork
Long Weekend Kit - Brisket & Sausages & Pulled Pork
Long Weekend Kit - Brisket & Sausages & Pulled Pork
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Long Weekend Kit - Brisket & Sausages & Pulled Pork

Regular price
$135.00
Sale price
$135.00
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This Long Weekend Kit is designed to feed 4 adults ~ it has 3 lbs of meat, slaw, and corn porn for four!! Chef Sean has taken all the guess work out of getting it right, and all the grunt work out of making it taste amazing. Just heat, and Eat!

List of Ingredients:

Smoked Brisket: Mustard, Red Pepper Flake, Cumin, Garlic, Onion, Fennel Seed, Coriander Seed, Black Pepper, Brown Sugar, Salt

Pulled Pork: Garlic, Onion, Cumin, Coriander Seed, Black Peppercorn, Smoked Paprika, Brown Sugar, Mustard, Bourbon, Anise Seed, Tamari, Hoisin, Peach Nectar, Dr. Pepper, Tomato Paste, Sorghum Syrup, Salt.

Milk Buns: Milk, Butter, Yeast, Sugar, Eggs, AP Flour, Salt

Smoked Sausages:  Pork, Garlic, Onion, Fennel Seed, Red Pepper Flake, Smoked Paprika, Coriander Seed, Cumin, Salt

Slaw: Cabbage, Kohlrabi, Carrot, Dijon, Honey, Red Wine Vinegar, Dill, Salt

Corn Porn: Corn, Butter, Canola Oil, Eggs, Dijon, Lime, Cayenne, Smoked Paprika, Garlic, Cilantro, Vinegar, Alpindon Cheese

Cooking Instructions:

This kit takes all the work out of dinner leaving you more time out in the sun.  

Brisket/Sausages/Pulled Pork:  All the proteins in this kit have been smoked or cooked ahead of time so whether you're reheating them in the oven or on the BBQ make sure you temper the proteins first followed by heating them through first on indirect heat on the BBQ or at 350F-375F in the oven.  Pulled pork can either be warmed through in a pot or leave in the vacuum sealed bag and place in boiling water for 7-10mins.

Corn Porn: Steam, Blanch or Grill, roll in cayenne butter, then in the lime aioli and grate the Alpindon cheese over top.