“Taste of Bark” Texas-Dominican BBQ Dinner for 6

Ruben Santana started Bark Barbecue in his backyard in Ozone Park, Queens in 2020 – a Queens native of Dominican descent who fell in love with Central Texas barbecue and decided to build something that honored both traditions. The result is a style entirely his own: brisket smoked over white oak for 14-plus hours in the Texas tradition, alongside Dominican-spiced sides and house-made longaniza sausage. This Taste of Bark dinner for six brings the Time Out Market Brooklyn institution’s slow-smoked Texas-Dominican spread to the table: brisket, ribs, sausage, and the Dominican sides that make Bark unlike any barbecue in New York.

MORE DETAILS

This package serves 6 people and includes

• Brisket (1.5-2 lbs.)
• 2 slabs Chicharrón (1.2 lbs.)
• 3 links Longanzia Sausage (1-1.5 lbs.)
• Mac & Cheese (16 oz.)
• Arroz Congri (16 oz.)
• 1 jar Bark Sauce (4 oz.)
• 1 jar Green Sauce (4 oz.)
• 1 jar Sweet & Spicy Sauce (4 oz.)

Choose to add more!

Add On Merch Options Include

• Bark Barbecue Black Hoodie
• Bark Barbecue Grey Crew Sweatshirt
• “La Leña Tá Aquí” Tote Bag
• Bark Barbecue Black Beanie
• Bark Barbecue Red Insulated Mug

INSTRUCTIONS / STORAGE

• Bark Barbecue ships Tuesday-Thursday of 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 in transit.
• Upon arrival, store items in the refrigerator for up to 7 days or in the freezer for up to 1 month.
• Once ready to cook, thaw items in the refrigerator overnight or for up to 24 hours. When fully thawed, keep items at room temperature for no more than 4 hours.
• If the items are partially or fully frozen, let them reach room temperature before preparing.

To Serve
Brisket

• Preheat the oven to 350° F.
• Remove meat from the sealed package and place onto foil.
• Remove the tallow from the bag and spread evenly over the brisket.
• Completely wrap the brisket in foil.
• Place the wrapped brisket on a baking tray.
• Heat for 50-70 minutes or until internal temperature reaches 175° F.
• Remove from the oven and let rest for 10 minutes.
• Serve & enjoy!

Chicharrón
Air Fryer (Recommended)

• Preheat the air fryer to 330° F.
• Remove meat from the sealed package.
• Place in basket (avoid overcrowding).
• Heat for 11-13 minutes (checking halfway) until the internal temperature reaches 140° or when the skin becomes crispy.
• Remove from air fryer and let rest for 2 minutes before serving.
• Serve & enjoy!
  Oven (Recommended)
• Preheat the oven to 375° F.
• Remove meat from the sealed package.
• Place on a rack or baking tray lined with foil or parchment paper. Do not cover.
• Heat for 15-17 minutes or until the skin becomes crispy.
• Remove oven and let rest for 2 minutes before serving.
• Serve & enjoy!
• TIP: If chicharrón is thick, cover with foil for the first 5 minutes in the oven, then uncover and follow the remaining instructions.

Longanzia Sausage

• Preheat the oven to 330° F.
• Remove meat from the sealed package.
• Place the meat on a baking tray.
• Heat for 12-15 minutes or until the internal temperature reaches 155°.
• Remove from the oven.
• Serve & enjoy!

Mac & Cheese
Hot Water Bath (Recommended)

• Do not open the container during preparation.
• Place the container in a pot of hot (not boiling) water.
• Let it sit for 10-15 minutes or until heated through.
• Stir well then serve.
  Microwave
• Vent or remove the lid from the container
• Place in the microwave on medium power for 1-2 minutes.
• Stir and continue heating in 30-60 second intervals until hot.
• Stir well then serve.

Arroz Congri
Hot Water Bath (Recommended)

• Do not open the container during preparation.
• Place the container in a pot of hot (not boiling) water.
• Let it sit for 10-15 minutes or until heated through.
• Fluff the rice then serve.
  Microwave
• Vent or remove the lid from the container.
• Place in the microwave on medium power for 1-2 minutes.
• Stir and continue heating in 30-60 second intervals until hot.
• Fluff the rice then serve.

Ingredients

• Brisket – Beef, Salt, Pepper, Oregano
• Beef Tallow – All Natural
• Carnitas – Beef, Beef Tallow, Salt, Pepper, Onion Powder, Garlic Powder, Ground Sage, Smoked Paprika, Monosodium Glutamate, Dominican Oregano, Sour Orange, Tricalcium Phosphate, White Onions, Cilantro, Green Plantain, Canola Oil
• Chicharrón – Pork, Salt, Pepper, Oregano, Sour Orange, Garlic Powder, Garlic, Tricalcium Phosphate, Monosodium, Annatto
• Longaniza Sausage – 100% Pork, Oregano, Fresh Garlic, Onion Powder, Curing Salt, Sofrito Pepper Blend, Monosodium Glutamate, Cumin, Cayenne, Smoked Paprika, Milk Powder, Lime, Sour Orange
• Beef Ribs – Beef, Salt, Pepper, Oregano, Garlic, Dominican Coffee
• Pork Ribs – Pork, Salt, Pepper, Oregano, Garlic Powder, Garlic, Tricalcium Phosphate, Monosodium, Annatto, Honey, Bark Sauce
• Rib Tips – Pork, Salt, Pepper, Oregano, Garlic Powder, Garlic, Tricalcium Phosphate, Monosodium, Annatto, Brown Sugar, Honey
• Arroz Congri – Long Grain Rice, Sofrito Pepper & Herb Blend, Tomato Paste, Oregano, Lemon Juice, Black Beans, Beef Broth, Garlic, Monosodium, Garlic Powder
• Mac & Cheese – Elbow Pasta, Salt, Unsalted Butter, Black Pepper, Garlic Powder, Tricalcium Phosphate (Anticaking Agent), Oregano, Eggs, Milk, White Cheddar, Yellow Cheddar, Smoked Gouda, Beef Broth
• Coleslaw – Red Cabbage, White Cabbage, Cilantro, Mayonnaise, Sriracha, Vinegar
• Torta Dominicana – Milk, Cinnamon, Cloves, Vanilla, Unsalted Butter, Brown Sugar, Cornbread Mix
• Honey Butter – Honey, Salt, Butter
• Bark Sauce – Ketchup, Apple Butter, Water, Vinegar, Dominican Molasses, Dry Spice Blend
• Green Sauce – Garlic, Cilantro, Jalapeño, Avocado, Salt, Oil, Mayonnaise
• Sweet & Spicy Sauce – Mustard, Apple Butter, Ketchup, Water, Vinegar, Sugar, Honey, Dry Spice Blend