Southern Brisket Meets Asian Influence

Pier 22

BY BRITTANY MATTIE SRQ DAILY FRESHLY SQUEEZED CONTENT EVERY MORNING THURSDAY JUL 5, 2018

Chef Greg Campbell digs up his Georgia roots to create a smoked brisket that contrasts, yet complements the seafood dishes and sushi rolls on Pier 22’s catering menu. Stepping away from a traditional beef brisket, this creation has a teriyaki rub that marinates for 24 hours, and then gets properly smoked for an authentic southern flavor with a tangy Asian twist. The crafty handheld delights incorporate fluffy steamed bao buns and jalapeno coleslaw in a soy glaze with a 9º80º Sriracha drizzle. Chef Campbell prefers to use 9º80º Sriracha because it’s gluten-free and has no MSG or preservatives. The steamer buns are served flat as opposed to folded in half, to give it an aerial presentation—vulnerably open to a hungry fork-stabbing the moment it hits the table. Head over to Pier 22’s premier waterfront patio to see what all the hype is about—we guarantee stoke-worthy bites and libations will be waiting for your arrival.

This item is only available for catered events (offsite or at the venue). Pier 22 is a member of Nosh, SRQ Magazine’s content marketing program for local restaurants.

Photo by Wyatt Kostygan.

Pier 22 Restaurant & Patio, 1200 1st Ave. West, Bradenton, 941-748-8087.

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