Family Pack Recipe

Pork shoulder — prep and cook (pulled style)

1) Pat the 1 lb pork shoulder dry. 2) Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, mustard powder and cayenne in a small bowl; rub evenly all over the pork. 3) Let sit at room temperature 30 minutes or refrigerate up to overnight to let the rub penetrate. 4) Preheat smoker or oven to 225°F (107°C). Place pork fat-side up on the rack. 5) Smoke or roast until internal temperature reaches 195–203°F (90–95°C), about 3–6 hours depending on thickness. Every 45–60 minutes spritz the pork with a 50/50 mixture of apple cider vinegar and water (use the 0.25 cup apple cider vinegar split with water as needed). 6) When target temp reached, remove and tent with foil; rest 30–45 minutes. 7) Use forks to pull the pork into shreds; taste and add a small amount of Championship Sauce if desired before packing.

Beef brisket — prep and cook

1) Pat the 1 lb brisket dry. Coat lightly with neutral oil. 2) Season both sides with kosher salt, coarse black pepper and garlic powder; press into the meat. 3) Preheat smoker or oven to 225–250°F (107–121°C). Place brisket fat-side up on the rack. 4) Smoke/roast until internal temperature reaches 195–205°F (90–96°C) for tender slices—expect roughly 2–5 hours for a 1 lb piece (time varies by thickness). 5) When done, tent with foil and rest 30–60 minutes. 6) Slice across the grain into thin slices and arrange for packing. Serve with Championship Sauce on the side.

Turkey breast — prep and cook

1) Preheat oven to 350°F (175°C) or preheat smoker to 300°F (150°C). 2) Brush the 1 lb turkey breast with olive oil and season with kosher salt, black pepper and smoked paprika. 3) Roast or smoke until internal temperature reaches 165°F (74°C), about 45–75 minutes depending on thickness. 4) Remove from heat and rest 10–15 minutes, then slice thinly against the grain. Pack sliced turkey for the family pack.

Chicken — prep and cook

1) Preheat oven or grill to 400°F (200°C). 2) Toss 1 lb chicken pieces with olive oil, kosher salt, black pepper and smoked paprika. 3) Roast or grill until internal temperature reaches 165°F (74°C) (approximately 25–40 minutes depending on piece size). 4) Rest 5–10 minutes, then slice or shred as desired and pack.

Finishing and packing the meat

1) For pulled pork: toss lightly with a few tablespoons of Championship Sauce if you want it sauced; for brisket, turkey or chicken, serve sauce on the side. 2) Portion 1 lb meat into the to-go container, keeping juices separated if requested. 3) Include a small container of Championship Sauce in the package (see sauce section).

1) In a mixing bowl combine shredded green cabbage, shredded red cabbage and shredded carrot. 2) In a separate small bowl whisk together mayonnaise, apple cider vinegar, granulated sugar, celery seed, fresh lemon juice, kosher salt and black pepper until smooth. 3) Pour dressing over the shredded vegetables and toss until evenly coated. 4) Taste and adjust salt or sugar if needed. 5) Chill 20–30 minutes before packing; portion into a half-pint container (about 8 fl oz).

1) Wash and peel potatoes if desired. Slice each large russet into thick 'chip' cuts (about 1/3 inch thick) for large-format fries. 2) Place cut potatoes in cold water and soak 30 minutes to remove excess starch (helps crisping). 3) Drain and dry thoroughly with kitchen towels. 4) Heat neutral oil in a deep fryer or heavy pot to 325°F (163°C). Fry chips in batches for 4–6 minutes until just tender but not browned; remove and drain on paper towels. 5) Increase oil to 375°F (190°C). Return chips in batches for a second fry 1.5–3 minutes until golden and crisp. 6) Drain, immediately season with kosher salt (approx. 1 tsp divided), toss and portion into a large single serving container for the family pack.

1) In a small saucepan combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, molasses, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, black pepper, water and unsalted butter. 2) Stir to combine and bring to a gentle simmer over medium-low heat. 3) Simmer uncovered for 8–12 minutes, stirring occasionally, until thickened slightly and flavors meld. 4) Taste and adjust salt, sugar or vinegar to preference. 5) Cool slightly and transfer to a small to-go cup; this will be included with the family pack.