Jason's Corner

Try these on your favorite pork dishes!

 BBQ sauce

 

Ingredients:

 

2 cups apple cider vinegar

4 tbls brown sugar

3 tbls Texas Pete

2 tbls ketchup (optional)

1 tbls chili flake

salt and pepper to taste

 

 

 

Dry rub

 

Ingredients:

 

1/4 cups paprika

1/8 cups black pepper

2 tbls garlic powder

2 tbls onion powder

1 1/2 tbls cayenne

1/4 cups brown sugar

 

 

*As seen on WTVD.  Prepared by Jason Smith in association with the NC Pork Council and the 2013 Wide Open Bluegrass Festival.

 

 

 


 

 

 

What's New

18 Seaboard's second floor open air mezzanine is now open. Come enjoy lunch or dinner outside soaking in the incredible views of downtown Raleigh!

Recent Articles Featuring Chef-Proprietor Jason Smith & 18 Seaboard:

http://www.newsobserver.com/2013/08/29/3147952/chef-jason-smith-readies-another.html

http://www.technicianonline.com/features/life_and_style/article_d4f91c12-54f7-11e2-ad85-001a4bcf6878.html

http://www.triangle.com/2013/02/04/166745/behind-the-line-with-jason-smith.html

52 pound King Mackerel caught offshore Snead's Ferry, North Carolina. Delivered by Jim Casey.