Southern Brisket Meets Asian Influence

Nosh

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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