Grand Champion Recipe

Reheat pulled pork

Place 1/4 lb pulled pork in an oven-safe dish with 2 tablespoons barbecue sauce and a splash (about 1 tbsp) water or stock. Cover tightly with foil and warm in a 300°F (150°C) oven for 20–25 minutes until heated through. Alternatively, steam in a covered pan over low heat for 8–10 minutes, stirring halfway to distribute sauce.

Reheat brisket

Arrange 1/4 lb sliced brisket in a single layer in an oven-safe dish. Lightly brush with 1 tablespoon barbecue sauce and cover with foil. Warm in the same 300°F (150°C) oven for 12–15 minutes until heated through and edges are tender. Let rest covered 3 minutes before serving to redistribute juices.

Reheat turkey

Place 1/4 lb sliced roasted turkey in a shallow pan, sprinkle with the 1 tsp spice rub and add a tablespoon of water or stock. Cover and warm in the 300°F (150°C) oven for 8–10 minutes until just heated to prevent drying. Remove and keep covered.

Warm sausage link

Heat the sausage link over medium heat in a lightly oiled skillet for 6–8 minutes, turning frequently until internal temperature reaches 155–160°F (68–71°C) and the casing is browned. Alternatively, warm gently on the grill for 6–8 minutes, turning.

Finish half rack ribs

If ribs are pre-cooked/smoked, place the half rack (0.5 rack) on a foil-lined baking sheet, brush with 1 tablespoon barbecue sauce, and tent with foil. Warm in the 300°F (150°C) oven for 25–30 minutes until heated through. To caramelize, remove foil for the last 5 minutes and broil on high 1–2 minutes watching closely to avoid burning.

Prepare buns

Split 2 buns and brush the cut sides with melted butter (2 tablespoons total). Toast cut-side down in a skillet over medium heat or in a 375°F (190°C) oven for 3–5 minutes until golden. Keep warm wrapped in foil.

Heat signature sides

Heat each signature side (about 1 cup each) according to type: coleslaw — keep chilled and portion cold; baked beans — warm in a small saucepan over medium-low heat, stirring occasionally, for 5–7 minutes until simmering. Keep covered and warm until plating.

On a serving platter or plate, arrange the warmed proteins: place the half rack of ribs at the back, lay the warmed sausage link beside it, and portion the pulled pork, brisket, and turkey in separate piles (each 1/4 lb) so guests can sample each meat. Drizzle the remaining barbecue sauce (reserve about 1 tablespoon) lightly over the pulled pork and brisket. Sprinkle the 1 tsp spice rub lightly over the turkey and sausage if desired.

Place toasted buns on the side. Add the two signature sides (1 cup each) in small bowls or compartments on the plate. Garnish with pickles or sliced onions and a sprinkle of fresh parsley. Serve immediately so all meats remain warm.

No substitutions or double meats: follow portioning exactly. To add a pork steak (optional extra), grill a 6–8 oz pork steak for 6–8 minutes per side (depending on thickness) to an internal temperature of 145°F (63°C) and rest 3 minutes before serving. Estimated total weight of meats on the plate (without optional pork steak) is 1.25 lb including the half rack ribs and sausage.