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Bob Sargent Gets to the Meat of the Matter at the Ghost
Wednesday, May 11, 2016 at 2:22 p.m.

Danielle Lirette
Dry-rubbed brisket and pork spare ribs with a side of creamy savory slaw and pickles (center); smoked buffalo wings; BBQ bacon dates; scallion deviled eggs; and shrimp and yam cake.
1/18

Danielle Lirette
Chef and Owner of The Ghost BBQ & Sprits, Bob Sergeant.
2/18

Danielle Lirette
Slicing brisket in the kitchen.
3/18

Danielle Lirette
Dry rubbed brisket.
4/18

Danielle Lirette
Scallion deviled eggs.
5/18

Danielle Lirette
BBQ bacon dates.
6/18

Danielle Lirette
Plate of dry rubbed brisket and pork spare ribs with a side of creamy savory slaw.
7/18

Danielle Lirette
Sauce selection at The Ghost BBQ & Sprits.
8/18

Danielle Lirette
Shrimp and yam cake with green chile.
9/18

Danielle Lirette
Bob Sergeant photographing a plate of brisket and ribs.
10/18

Danielle Lirette
Smoked buffalo wings.
11/18

Danielle Lirette
The bar at The Ghost BBQ & Sprits.
12/18

Danielle Lirette
The Ghost BBQ & Sprits fireplace.
13/18

Danielle Lirette
Bob Sergeant pulls wings from the oven.
14/18

Danielle Lirette
View into the kitchen at The Ghost BBQ & Sprits.
15/18

Danielle Lirette
The Ghost BBQ & Sprits.
16/18

Danielle Lirette
The Ghost BBQ & Sprits.
17/18

Danielle Lirette
The Ghost BBQ & Sprits.
18/18
Bob Sargent Gets to the Meat of the Matter at the Ghost
When chef Bob Sargent decided to open his first restaurant last year, the Boulder-based caterer chose an unlikely concept. But one taste of the brisket at the Ghost BBQ & Spirits will convince you this is the real deal. See for yourself in these photos by Danielle Lirette.
When chef Bob Sargent decided to open his first restaurant last year, the Boulder-based caterer chose an unlikely concept. But one taste of the brisket at the Ghost BBQ & Spirits will convince you this is the real deal. See for yourself in these photos by Danielle Lirette.
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