Delivering Restaurant Quality Meal Kits to "Turn the Home Cook into a Chef"

Previous Item: Carolina BBQ Sous Vide Duroc Pork Baby Back Ribs with Smoked Gouda (or Cheddar) Mac N' Cheese and Corn-on-the-Cob ($15.00 per person / Time to Cook: 30 min. / Cook By Day: Tuesday)

$30.00
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Meal Description

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Carolina BBQ.  Regional BBQ all have its nuances and the BBQ of North Carolina is no different.  Carolina BBQ has two subcategories: Western BBQ (or Lexington) which uses a tomato based sauce on a pork butt (he he...a butt of a pig is the shoulder silly…..the actual butt is a ham); while Eastern BBQ is vinegar based and cooks the whole hog.  

CookDC’s Chairman was a volunteer fireman while in College near the Carolina border.  A fraternity decided to hold an Eastern Style BBQ with a mobile trailer.  To cook a whole hog, the grill is heated to 250 degrees and the hog placed skin-side up for 6 hours, and then flipped on its  back for at least 2 hours while basting with the Vinegar BBQ sauce.  Well, the fraternity brothers either were two drunk and forgot, or didn’t know, but they left the pig skin-side up and had the temperature too high.   The grease went to the bottom of the grill and caught fire and even caught the tires on fire it got so out of control.….and our brave Chairman responded. The fire was extinguished with water from inside the engine that came out in a funny orange color because it was in there so long.  Burnt pork, grease fire smokiness, and orange fire water didn’t deter the party goer’s resolve, or hunger, and they still ate the pig!  Yikes.

We will be using Duroc (Black Angus of pork) Baby Back Ribs with a Western Carolina Sauce, but you can substitute whatever BBQ sauce that you would like.  We will use our special Rub and cook the ribs Sous Vide for 12-hours.  They will only need to be reheated under the broiler.  

We will use fusilli pasta for the Smoked Gouda Mac N’ Cheese, which are very tender and the shape holds the sauce very well...and because It's Fusilli Jerry!  So, if you have ever heard of a Béchamel sauce, it is one of the 5 “Mother Sauces” in French cuisine, as it is the base for many other sauces.  A Roux is made, which is any animal fat cooked with flour.  To that, whole milk is added and cooked until it is bubbly…and that is a Béchamel sauce.  But wait, adding the Smoked Gouda will then turn it into a Mornay Sauce…and that is your French cooking lesson of the day!  

We also will provide a salad of Watermelon, Mâche, and Toasted Pecan salad Pepper Jelly Vinaigrette.

Time to Cook:  30 min.

Cook by Day: Tuesday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepared.

Items included (serves 2):

1- Duroc Baby Back Ribs

2- Smoked Gouda Mac N’ Cheese (flour, milk, butter, Cheese)

3- Bi-Colored Corn

*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):  Milk, Wheat, Tree Nuts (salad).  We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.

Add-on Checkout Items:
1- Double the Protein

2- Extra Servings - 1 Adult or 2 Kid’s Portion

3- 1 Kid’s Portion -

4- Salad of Watermelon, Mâche, and Toasted Pecan salad Pepper Jelly Vinaigrette.

5- Cook it for me!

Bon Appetit!

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