Two Meat Plate Recipe

Prepare rub

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.

Brisket (if selected)

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.

Pulled pork (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.

Pork ribs (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.

Grilled chicken (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.

Andouille sausage (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.

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.

Macaroni and cheese (make-ahead)

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.

Creamy coleslaw

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.

Baked beans

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.

Collard greens

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.

Cornbread

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

French fries

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

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.