Trap Tray Kit For 2/3

£60.00

A labour of love, Brisket Bar London takes over 20 days to make from their meat from start to finished product. They go through four stages of cooking process’ to ensure the highest quality end product.

All meat is free range, grass fed and aged.

 

  • Date Format: DD slash MM slash YYYY
Quantity
Category:

What's in the box?

  • Smoked Pastrami 100g
  • Salt Beef 100g
  • Smoked Brisket 100g
  • Pulled BBQ Brisket 100g
  • Burnt Ends Jerky 100g
  • Smoked Brisket Bacon 100g
  • 1 Dino Pastrami Short Rib
  • 1/2 rack Lamb Spare ribs
  • House Cured Pickles
  • Sunset Kisses
  • Chill n Jam
  • XXL Baddest BBQ

What you will need

  • Some sides or salad to go with the meat
  • Water and a pot to simmer the meat
  • Oven with foil

Reheating Instructions

Please note that these products are fully cooked and only needs warming gently.

They are pink due to the smoking process, simmering for a longer period of time will not change the colour- it will however overcook the product and may make it tough.

Please follow these guidelines to warm:

PASTRAMI, SALT BEEF, PULLED BRISKET and SMOKED BRISKET

  1. Take the meat out of the fridge, keeping it in its vac sealed packaging.
  2. Once the meat comes to room temperature, place the packet directly into a large pot, fully submerging with cool water.
  3. Heat the water until it is begins to simmer NOT boil (small bubbles).
  4. Keep the water temperature to a light simmer throughout the reheating process.
  5. Slices that weigh below 500g will be ready in approx 10-12 mins.
  6. 500g-1kg Slices will be ready in approx 15-18 mins.
  7. 500g joints need to simmer for approx 20 mins
  8. 1kg joints need to simmer for approx 35 mins.
  9. *Please remove the vac sealed pack with tongs as it will be very hot.

DINO PASTRAMI SHORT RIBS

  1. Take the meat out of the fridge, keeping it in its vac sealed packaging.
  2. Once the meat comes to room temperature, remove the plastic outer packaging.
  3. Place foil on top of a baking sheet, then place the meat atop the foil.
  4. Add 2 tablespoons of water to the meat and close the foil wrapping ensuring there are no holes or openings.
  5. Place in a preheated oven at 180C until warmed through thoroughly at a internal temperature of 70C.
  6. Once meat has reached the internal temperature, take out the baking sheet and let rest for 5 minutes before serving.
  7. 1/2 rack needs to warm for 15-20 mins approx
  8. Full rack needs to warm for 25-30 mins approx

LAMB SPARE RIBS

  1. Take the meat out of the fridge, keeping it in its vac sealed packaging.
  2. Once the meat comes to room temperature, remove the plastic outer packaging.
  3. Place foil on top of a baking sheet, then place the meat atop the foil.
  4. Add 2 tablespoons of water to the meat, then brush with Baddest BBQ sauce.
  5. Close the foil wrapping ensuring there are no holes or openings.
  6. Place in a preheated oven at 180C for 15-18 mins until warmed through thoroughly at a internal temperature of 70C.
  7. Once meat has reached the internal temperature, take out the baking sheet and let rest for 5 minutes before serving.

BRISKET BACON

  1. Take the meat out of the fridge, keeping it in its vac sealed packaging.
  2. Once the meat comes to room temperature, remove from its packaging.
  3. Add oil to a frying pan and place on a high flame.
  4. Once the oil is hot, add the bacon strips to the pan and fry quickly until the fat begins to crisp up.
  5. Fry until your desired done-ness.
  6. Serve immediately.

BURNT ENDS JERKY

  1. Take the meat out of the fridge, keeping it in its vac sealed packaging.
  2. Once the meat comes to room temperature, remove the plastic outer packaging.
  3. Spread the meat atop a baking sheet and place in a preheated oven at 180C for 5-7 mins until the colour has slightly darkened and the meat is releasing its natural oils.
  4. Serve immediately.
  5. *Warming times will vary per individual cookers.

Allergens

Celery, mustard, egg

Shelf life and refrigeration

5 days

All of Brisket Bar London’s meat can be frozen for up to a month

Delivery information

You will be notified of an estimated delivery window on the day of your delivery

Please email feedme@brisketbar.com if you have any questions or issues with your order

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