Quart

Kiddos Plate (under 10)

Pint

Single

Two Meat Plate

Smoked Jackfruit (vegetarian)

Pork Ribs

Vegetable Tray (serves 15-20)

Smoked Chicken Salad (w/ homemade BBQ potato chips)

Smoked Jackfruit

Chopped Brisket Sliders

Green Chile Pulled Pork Sliders

Chopped Brisket Taco

Smoked Brisket Bandirria Taco

Smoked & Shredded Mole Chicken Tacos

Green Chile Pulled Pork Taco

Sunflower Crunch Salad

Dill Potato Salad

Borracho Beans

Mac-n-Cheese

Smoked Jackfruit (veg)

Sonoran Hot Link

Chile Relleno Sausage

Rack of Pork Spare Ribs

Wash the baby red potatoes and cut any larger ones so pieces are roughly 1 to 1 1/4 inches (aim for quarter-size pieces). Place potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a simmer over medium-high heat and cook until just tender when pierced with a fork, about 8–10 minutes. Drain and let steam-dry in the colander for 2–3 minutes.

Prep and parboil

While potatoes cook, heat a large heavy skillet (cast iron or stainless) over medium-high heat. Add the olive oil and butter and let the butter melt and foam but not burn, about 1 minute.

Heat pan

Add the drained potatoes in a single layer (work in two batches if necessary). Let them sear, undisturbed, for 3–4 minutes until a golden-brown crust forms. Flip and sear the other side 2–3 minutes.

Sear potatoes

Reduce heat to medium. Push potatoes to one side of the pan and add the minced garlic to the oil/butter; cook, stirring, about 30 seconds until fragrant (do not let it brown). Stir potatoes to coat, then add chopped rosemary, thyme, the remaining 1/2 teaspoon kosher salt, and 1 teaspoon black pepper. Toss to combine and cook 1–2 minutes to bloom the herbs.

Aromatics and herbs

Remove skillet from heat. Stir in lemon zest and chopped parsley to brighten flavors. Taste and adjust seasoning with additional salt or pepper if needed.

Finish and brighten

If using, sprinkle grated Parmesan over the hot potatoes so it melts slightly, and finish with a pinch of crushed red pepper flakes for heat. Serve immediately.

Baby red potatoes

Extra-virgin olive oil

Unsalted butter

Garlic cloves, minced

Fresh rosemary, chopped

Fresh thyme leaves, chopped

Kosher salt

Black pepper, freshly ground

Lemon zest

Chopped fresh parsley

Grated Parmesan cheese

Crushed red pepper flakes

Slice the chicken breast into 6 small tender-sized strips (about 1/2 inch thick) so each child-friendly piece cooks quickly and is easy to handle.

Prepare chicken

Place the flour in a shallow bowl. In a second shallow bowl, whisk the egg with 2 tbsp milk until combined. In a third bowl, mix breadcrumbs, grated Parmesan, 1/4 tsp salt and 1/8 tsp black pepper.

Set up breading station

Dredge each chicken strip in flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture until well coated. Place breaded strips on a plate while you heat the pan.

Bread the tenders

Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Add the breaded chicken strips in a single layer without crowding; cook in batches if necessary. Cook 3–4 minutes per side, flipping once, until golden brown and the internal temperature reaches 74°C (165°F). Transfer cooked tenders to a paper towel-lined plate to drain.

Cook

If desired, cut each cooked tender into bite-sized pieces appropriate for your child's age (especially under 4 years). Let cool briefly before serving.

Make it kid-safe

While the chicken cooks, place the diced sweet potato in a small saucepan and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until very tender, about 10–12 minutes.

Drain the sweet potato and return to the pot. Add 1 tbsp butter, 1 tbsp milk, 1/2 tsp maple syrup or honey (optional), and 1/8 tsp salt. Mash with a fork or potato masher until smooth and creamy. Keep warm until plating.

Place the carrots and peas in a small steamer basket over simmering water (or in a microwave-safe bowl with a splash of water covered with a plate). Steam for 4–6 minutes until tender but still bright.

Toss the steamed veggies with 1/2 tsp butter and a small pinch (1/16 tsp) of salt. Set aside and keep warm.

Arrange on a child-sized plate: 3 chicken tender pieces (or equivalent bite-sized pieces), about 1/3 cup mashed sweet potato, and the steamed veggie medley. Add 2 tsp ketchup and 1 tsp ranch in small dipping compartments or ramekins. Include the optional lemon wedge for older kids to squeeze over chicken if desired.

Allow the food to cool to a safe temperature for a child (should be warm, not hot). Serve with a cup of water, milk, or child-appropriate beverage.

boneless skinless chicken breast

all-purpose flour

large egg

milk

plain breadcrumbs (Panko or regular)

grated Parmesan cheese

salt

black pepper

vegetable oil (for pan-frying)

sweet potato (peeled and diced)

unsalted butter

maple syrup or honey (optional, child-friendly)

carrot (peeled and cut into sticks or coins)

peas (fresh or frozen)

ketchup

ranch dressing (optional)

lemon wedge (optional)

Choose a heatproof pint jar or large microwave-safe mug (at least 16 oz/500 ml). Lightly grease the inside with neutral oil or spray to prevent sticking.

Prepare container

In a small bowl, whisk together 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon granulated sugar, and 1/8 teaspoon fine salt until evenly combined.

Combine dry ingredients

In a separate bowl or measuring cup, whisk 1/2 cup milk and 1 large egg until smooth. Stir in 1 tablespoon melted unsalted butter.

Combine wet ingredients

Pour the wet mixture into the dry ingredients and stir until just combined; a few small lumps are fine. If using optional mix-ins (about 1/4 cup), fold them in now.

Form batter

Scrape the batter into the prepared pint jar or mug, leaving about 1/2 inch headspace to allow for rise. Smooth the top with a spatula.

Transfer to pint

Oven method: Preheat oven to 375°F (190°C). Place the pint on a baking sheet and bake 18–22 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Microwave method: Microwave on high for 90–120 seconds (depending on microwave power). Start checking at 90 seconds; cook in 10–15 second bursts until set but not rubbery.

Bake or microwave

Let the pint rest 3–5 minutes to finish cooking and cool slightly. Serve warm directly in the jar or unmold onto a plate. If desired, top with extra butter, a sprinkle of salt, fresh herbs, jam, or syrup depending on chosen mix-ins.

Rest and serve

baking powder

granulated sugar

fine salt

unsalted butter, melted

neutral oil or cooking spray (for mug/pint)

optional mix-ins (cheese, herbs, cooked vegetables, or chocolate chips)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Preheat and prepare

Scrub the russet potatoes well. Cut each potato in half lengthwise, then cut each half into 3–4 wedges depending on potato size so you have uniform wedges for even cooking.

Wash and cut potatoes

Place wedges in a large bowl. Add 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss thoroughly so each wedge is evenly coated.

Season wedges

Spread wedges in a single layer on the prepared baking sheet with space between pieces (crowding will steam them). Roast in the preheated oven for 25–30 minutes, flipping once at about 15 minutes, until edges are golden and interiors are tender when pierced with a fork.

Arrange and roast

Remove wedges from oven and immediately sprinkle with 1 tbsp chopped fresh parsley. Transfer to a serving plate and keep warm while you prepare the aioli.

Finish

In a small bowl, combine 1/4 cup mayonnaise, 2 tbsp sour cream, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and taste; adjust seasoning with more lemon or salt if needed.

Cover and chill the sauce for at least 5 minutes to let the flavors meld. Serve alongside the hot potato wedges for dipping.

russet potatoes

olive oil

smoked paprika

garlic powder

onion powder

kosher salt

fresh parsley, chopped

mayonnaise

sour cream

garlic, minced

lemon juice

Dijon mustard

Combine kosher salt, coarse black pepper, brown sugar, paprika, garlic powder, onion powder, and cayenne in a bowl. Mix thoroughly to create an even dry rub.

Prepare rub

Trim excess fat from a 1 lb brisket flat. Pat dry with paper towels. Generously coat both sides with the dry rub, pressing it into the meat. Let rest at room temperature 30 minutes or refrigerate overnight for deeper flavor. Smoke at 225°F (107°C) until internal temperature reaches 195–203°F (90–95°C), about 1 to 1.5 hours per pound (for 1 lb expect ~1–1.5 hours). Wrap in butcher paper or foil when the bark sets (optional), then rest 30–60 minutes. Slice against the grain into 1/4-inch slices and keep warm.

Brisket (if selected)

Rub a 1 lb pork shoulder evenly with the dry rub. Let sit 1–2 hours or overnight. Smoke at 225°F (107°C) until internal temp reaches 195–205°F (90–96°C), ~1.5–2 hours per pound (for 1 lb expect ~1.5–2 hours). Rest wrapped 30–60 minutes, then shred with forks or meat claws. Toss lightly with 1/4–1/2 cup BBQ sauce and a splash (1–2 tbs) apple cider vinegar to finish.

Pulled pork (if selected)

Remove membrane from back of rack. Apply rub on both sides. Smoke at 225°F (107°C) for 3 hours unwrapped. At 3 hours, wrap in foil with 2 tbs apple cider vinegar and 1 tbs butter and return to smoker for 1.5 hours. Unwrap and glaze with BBQ sauce, then smoke 20–30 minutes more until tender and sauce sets. Rest 10 minutes, then portion into individual ribs.

Pork ribs (if selected)

Pat boneless thighs dry. Lightly coat with oil and rub seasoning. Grill over medium heat (375–400°F / 190–205°C) for 6–8 minutes per side, until internal temp reaches 165°F (74°C). Rest 5 minutes and slice.

Grilled chicken (if selected)

Halve links lengthwise or leave whole. Grill or smoke at medium heat until heated through and lightly charred, about 6–10 minutes, turning occasionally. Slice on the bias for serving.

Andouille sausage (if selected)

Warm the BBQ sauce in a small saucepan over low heat, stirring occasionally, until just simmering. If using mustard-based finishing sauce, warm separately. Right before plating, brush a light glaze of sauce onto sliced brisket or ribs. Serve remaining sauce on the side for pulled pork, chicken, and sausage.

Prepare or reheat macaroni and cheese. For a stovetop version: cook 2 cups macaroni per 4 servings, drain. Make cheese sauce with 2 tbs butter, 2 tbs flour, 1.5 cups milk, 2 cups shredded cheddar; combine with pasta and finish with 1/2 cup breadcrumbs if baking. Portion 3/4 cup per plate.

Macaroni and cheese (make-ahead)

Toss shredded cabbage and carrots with a dressing of 1/2 cup mayo, 1 tbs apple cider vinegar, 1 tbs sugar, salt and pepper to taste. Chill at least 30 minutes. Portion 3/4 cup per plate.

Creamy coleslaw

Heat canned or homemade baked beans until simmering. Adjust seasoning (add a tablespoon of BBQ sauce or brown sugar to taste). Portion 3/4 cup per plate.

Baked beans

Sauté chopped onion and garlic in oil, add trimmed collard greens, a splash of chicken stock and a pinch of salt, simmer until tender (25–35 minutes). Portion 1/2 cup per plate.

Collard greens

Bake or reheat a slice of cornbread. Portion 1 slice per plate.

Cornbread

Fry or bake fries until crispy. Drain and salt to taste. Portion 1 cup per plate.

French fries

Assemble the Two Meat Plate: On a warm plate, place two chosen proteins (approx. total 10–12 oz each combined). Arrange two selected sides (quantities above). Add pickles and sprinkle chopped parsley over the plate. Serve with warmed BBQ sauce and hot sauce on the side. Provide utensils and napkins.

Smoked brisket, trimmed and sliced

Pulled pork shoulder

Smoked pork ribs (bone-in, cooked)

Grilled chicken thigh, boneless

Andouille sausage, halved

Coarse black pepper

Brown sugar

Paprika (smoked if available)

Garlic powder

Onion powder

Cayenne pepper

Apple cider vinegar (for mop/sauce)

Classic BBQ sauce (store-bought or homemade)

Mustard-based finishing sauce (optional)

Macaroni and cheese

Collard greens, braised

Cornbread (slice)

Pickles

Fresh parsley, chopped

Hot sauce

Drain and rinse the canned jackfruit well. Using your hands or two forks, pull apart the jackfruit pieces into shreds and tear away any tougher core pieces. Trim and discard seeds if present. Aim for a shredded, pulled texture about 2 cups when done.

Prepare jackfruit

Heat 2 tbs olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Add the shredded jackfruit to the skillet. Increase heat to medium-high and cook, stirring occasionally, until edges begin to brown and pieces dry out slightly, about 6–8 minutes. This helps develop texture and flavor.

Brown jackfruit

Reduce heat to medium. Sprinkle in smoked paprika, ground cumin, ground coriander, chipotle powder, kosher salt, and black pepper. Stir to coat the jackfruit and toast the spices about 1 minute. Add the tomato paste and cook 1 minute, stirring. Pour in the vegetable broth and apple cider vinegar to deglaze the pan, scraping up any browned bits. Add brown sugar and stir to dissolve.

Season and deglaze

Stir in the liquid smoke and reduce heat to low. Cover and simmer gently for 10 minutes to let jackfruit absorb flavors, stirring once halfway through. If mixture gets too dry, add up to 2 tbs more broth.

Add smoke and simmer

Remove the lid and stir in the barbecue sauce. Increase heat to medium and simmer uncovered for 5–7 minutes until sauce thickens and clings to the jackfruit. Taste and adjust seasoning: add lemon juice, more salt, or a pinch of sugar if desired.

Finish with barbecue sauce

For a chewier, slightly charred finish, spread the sauced jackfruit in an even layer on a rimmed baking sheet and broil on high for 3–5 minutes, watching closely, until edges char slightly. Alternatively, pan-sear in batches over medium-high heat for 3–4 minutes per side to crisp.

Crisp edges (optional)

Remove from heat and stir in chopped cilantro if using. Let rest 2 minutes before serving.

Garnish

Assemble sandwiches: Pile 1/3 to 1/2 cup smoked jackfruit onto each bun, top with coleslaw and pickles. Serve remaining jackfruit as a 'by the pound' option with additional barbecue sauce on the side.

Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet with a splash of broth or in a covered oven dish at 350°F (175°C) until warmed through.