BBQ Sampler For 10-12

A little taste of everything! Water Dog Smoke House serves slow-smoked ribs, rich Montreal Smoked Meat, tender brisket, pulled pork, and legendary burnt ends, all crafted low and slow for bold, unforgettable flavor.

Named after founder Steve Marchel’s beloved Portuguese Water Dog Betty, Water Dog Smoke House was founded in 2019 to satisfy a need in the South Jersey food scene for creative and cleanly prepared food, big portions, flavor profiles that would be welcomed by locals and seasonal customers alike, good music on the jukebox, and picnic tables outside. Water Dog uses only the highest-quality Atlantic salmon available for their smoked salmon, purchased only from responsible and sustainable resources. Their curing and smoking process observes the strictest guidelines set by the USDA and is highlighted by a commitment to not add preservatives, artificial coloring, liquid smoke, or sugar.

MORE DETAILS

This package serves 10-12 people and includes

• 1 rack St. Louis Style Pork Ribs (3 lbs.)
• Smoked Beef Brisket (1 lb.)
• Brisket Burnt Ends (1 lb.)
• Pulled Pork (1 lb.)
• Montreal Smoked Meat (1 lb.)

INSTRUCTIONS / STORAGE

• Water Dog Smoke House ships Monday-Friday each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• BBQ ships frozen with ice packs, may thaw during transit.
• Upon arrival, Store in refrigerator for up to 6 days or in freezer for up to 21 days.

To Serve

St. Louis Style Pork Ribs

• Preheat oven to 275° F.
• Remove ribs from vaccum seal and wrap tightly with aluminum foil.
• Place ribs on sheet pan, cook for approx 30 minutes or until internal temperature reaches 165° F.
• Serve and enjoy!

Brisket Burnt Ends

• Preheat oven to 300° F.
• Cut open the vacuum-sealed bag and empty the burnt ends and all liquid into an oven-safe baking dish.
• Place the dish in oven uncovered.
• Warm until the internal temperature is 155°F.
• Remove from oven, & increase oven temperature to 400°F.
• Top with brown sugar & cook for 5 more minutes uncovered.
• Remove from oven & allow to rest for 5-10 minutes.
• Serve and enjoy!

Montreal Smoked Meat

• Steam or microwave meat, do not cook.
• Reheat meat until warmed through.
• Serve and enjoy!

Pulled Pork

• Preheat oven to 300° F.
• Cut open the vacuum-sealed bag and place pork into an oven-safe baking dish.
• Add 1/2 cup of water to the edges of the baking dish.
• Heat for 30 to 45 minutes or until internal temperature reaches 165°F.
• Remove from oven, using tongs to stir the pulled pork.
• Serve and enjoy!

Smoked Beef Brisket

• Preheat oven to 225° F.
• Remove brisket from the vacuum seal plastic, and place on a large sheet tray.
• Place 3 pads of better on top of the brisket and place the brisket on the middle rack in the oven.
• Cook for 60 – 90 minutes, brisket is done when the desired internal temperature reaches 160°F.
• Serve and enjoy!

Ingredients

• St Louis Style Pork Ribs – Pork, Salt, Pepper, Garlic, Rib Glaze (Brown Sugar, Water), Betty’s Memphis Bbq Sauce, Memphis Barbecue (Tomato Paste, Brown Sugar, Apple Cider Vinegar, White Vinegar, Garlic, Corn Starch, Pineapple Juice, Celery Seed, Molasses, Mustard, Paprika)
• Brisket Burnt Ends – Beef Brisket, Salt, Pepper, Garlic, Memphis Barbecue (Tomato Paste, Brown Sugar, Apple Cider Vinegar, White Vinegar, Garlic, Corn Starch, Pineapple Juice, Celery Seed, Molasses, Mustard, Paprika
• Montreal Smoked Meat – Beef Brisket, Cure (Bay Leaves, Cracked Black Peppercorn, Coriander, Brown Sugar, Pink Salt), Rub (Cracked Black Peppercorn, Cracked Coriander)
• Pulled Pork – Pork Shoulder, Sugar, Salt, Paprika, Onion Powder, Garlic Powder, Margate Gold (Yellow Mustard, Apple Cider Vinegar, Water, White Sugar, Light Brown Sugar, Chili Powder, Black Pepper, White Pepper, Cayenne Pepper, Soy Sauce, Butter)
• Smoked Beef Brisket – Beef Brisket, Salt, Pepper, Garlic, Memphis Barbecue (Tomato Paste, Brown Sugar, Apple Cider Vinegar, White Vinegar, Garlic, Corn Starch, Pineapple Juice, Celery Seed, Molasses, Mustard, Paprika