Two-meat Sampler Recipe

Warm pulled pork

Place 1/4 lb of pre-cooked pulled pork in a small saucepan over low heat. Add 1–2 tablespoons of BBQ sauce if desired and 1–2 tablespoons of water or stock to loosen the meat. Stir occasionally for 4–6 minutes until heated through (internal temp ~165°F / 74°C). Keep covered and on very low heat to stay warm.

Warm brisket

Place 1/4 lb of sliced, cooked brisket on a sheet of foil. Sprinkle the brisket with 1 tablespoon of au jus or a splash of beef stock to keep moist. Fold foil to make a loose packet and place in a 300°F (150°C) oven for 8–10 minutes, or warm gently in a skillet over low heat for 4–6 minutes until heated through. Do not overheat to avoid drying.

Butter the cut sides of the bun with 1 teaspoon butter. Heat a skillet or griddle over medium heat. Toast the buttered sides face-down for 1–2 minutes until golden and crisp. Remove and keep warm.

Measure 1/2 cup each of prepared classic coleslaw and baked beans into serving ramekins. If beans are served warm, heat in a small saucepan over low heat for 3–5 minutes, stirring occasionally, until hot. Keep coleslaw chilled until plating.

On the bottom half of the toasted bun, place the warmed pulled pork, spreading evenly. On top or alongside (depending on presentation), arrange the warmed brisket slices—either stacked or fanned beside the pork (this is a two-meat sampler; do not double either meat). Spoon any reserved au jus or a light drizzle of BBQ sauce over the meats if desired (use remaining 1 tablespoon sauce sparingly).

Top with sliced pickles and optional pickled red onion for brightness. Place the top bun, or serve it on the side. Garnish the plate and sides with a sprinkle of chopped parsley if using.

Plate the two signature sides (coleslaw and baked beans) alongside the bun with the meats. Serve immediately while meats are warm and sides at their intended temperature.