Three Meats & Three Sides Recipe
Make Three Meats & Three Sides Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Brisket
Pulled Pork (Slow Cooker)
Barbecue Chicken Thighs
Creamy Mac & Cheese
Classic Coleslaw
Smoky Baked Beans
Sauces & Garnishes
Method
Beef Brisket
- 1
Prepare the rub and brisket
Preheat oven to 300°F (150°C). In a bowl combine brown sugar, paprika, garlic powder, onion powder, kosher salt, and coarse black pepper. Pat the brisket dry, rub the olive oil all over, then massage the dry rub over the entire surface. Place brisket fat-side up in a large roasting pan with a rack.
- 2
Roast with liquid
Pour 1 cup beef broth into the bottom of the roasting pan (not over the brisket). Cover the pan tightly with foil to trap moisture. Roast in the preheated oven until the internal temperature reaches 195–205°F (90–96°C) and the meat is fork-tender, about 4.5–6 hours for a 5 lb brisket. Start this first — it is one of the longest components.
- 3
Pulled Pork (Slow Cooker)
- 4
Season and sear (optional)
Combine brown sugar, paprika, cumin, chili powder, minced garlic, kosher salt, and black pepper. Rub the mixture all over the pork shoulder. (Optional) Heat a large skillet with 1 tbs oil and sear the pork on all sides 2–3 minutes per side to build flavor — this step is optional but recommended.
- 5
Slow cook
Place the sliced onion in the bottom of the slow cooker. Put the seasoned pork shoulder on top. Pour apple cider vinegar and chicken broth around (not over) the pork. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the pork easily shreds with two forks.
- 6
Shred and finish
Remove pork to a cutting board and shred with two forks. Skim excess fat from the cooking liquid, then stir 1 cup BBQ sauce into the shredded pork and 1/4–1/2 cup of the cooking liquid to moisten. Keep warm until serving.
Barbecue Chicken Thighs
- 7
- 8
Grill or roast
Grill chicken skin-side down 6–8 minutes until crisp and lightly charred, then flip and cook another 6–10 minutes until internal temperature reaches 165°F (74°C). If using oven, place on a rimmed baking sheet and roast 35–45 minutes, finishing under broiler 1–2 minutes for crisp skin.
- 9
Creamy Mac & Cheese
- 10
Cook pasta
Bring a large pot of salted water to a boil and cook elbow macaroni until just shy of al dente (about 1 minute less than package directions). Reserve 1/2 cup pasta water, then drain and set aside.
- 11
Make cheese sauce
In the same pot melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux. Gradually whisk in milk until smooth. Cook, stirring, until mixture thickens and coats the back of a spoon, 5–7 minutes. Stir in Dijon mustard, salt, and pepper.
- 12
Add cheese and combine
Reduce heat to low and add shredded cheddar and gruyere, stirring until melted and smooth. If sauce is too thick, add reserved pasta water, 1 tbs at a time, to reach desired creaminess. Fold in cooked macaroni.
- 13
Classic Coleslaw
- 14
Prepare vegetables
Thinly shred the cabbage (or use a mandoline) and grate the carrots. Place in a large bowl and toss to combine.
- 15
Make dressing
Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper until smooth.
- 16
Toss and chill
Pour dressing over cabbage and carrots and toss until evenly coated. Refrigerate at least 30 minutes before serving to let flavors meld. Adjust seasoning to taste.
Smoky Baked Beans
- 17
Cook bacon and aromatics
Preheat oven to 350°F (175°C). In a large skillet over medium heat cook diced bacon until crisp. Remove most of the bacon fat leaving about 1 tbs. Add diced onion and cook until translucent, 4–6 minutes. Add minced garlic and cook 30 seconds.
- 18
Combine and bake
In a baking dish combine drained beans, cooked bacon, onions and garlic, brown sugar, ketchup, molasses, apple cider vinegar, Worcestershire sauce, smoked paprika, kosher salt, and black pepper. Stir to combine. Bake, uncovered, 45–60 minutes until bubbly and thickened, stirring once halfway through.
- 19
Adjust consistency
If beans thicken too much while cooling, stir in a splash of water. Keep warm until serving.
Sauces & Garnishes
- 20
Finish and plate
Warm extra BBQ sauce if chilled. Arrange sliced brisket, pulled pork, and glazed chicken thighs on a large serving platter. Serve mac & cheese, coleslaw, and baked beans in separate bowls. Sprinkle chopped parsley over meats and sides for color. Offer pickles and extra BBQ sauce on the side.
- 21
Serving suggestions
Label each meat so guests know what they are choosing. For sandwiches, provide buns and let guests build brisket or pulled pork sandwiches with coleslaw and pickles. Leftovers keep well refrigerated for 3–4 days.
