Pick 2 Meats Platter Recipe

Prepare meats

Verify availability and select two meats from the Proteins list. If using pre-smoked or prepared meats: reheat gently to serving temperature (145–165°F depending on meat) using one of the methods below.

Reheating sliced brisket, smoked turkey or smoked chicken: place slices in a shallow pan, add 2–4 tbsp beef or chicken stock to keep moist, cover tightly with foil, and heat in a 300°F (150°C) oven for 20–30 minutes until internal temp reaches 145–165°F. Rest covered 5 minutes, then slice thicker pieces against the grain.

Reheating pulled pork: place in an oven-safe dish, add 2–4 tbsp apple juice or stock to keep moist, cover with foil, and heat at 300°F (150°C) for 20–25 minutes, stirring halfway. Finish with a light brush of house barbecue sauce if desired.

Reheating sausage links: warm on a medium skillet over medium heat with 1 tsp oil, turning frequently for 6–8 minutes until heated through and browned slightly, or heat in a 350°F oven 10–12 minutes.

Creamy coleslaw (if from scratch or prepared): toss cabbage/carrot slaw with creamy dressing, chill until service. Portion ~2 cups per platter into a small ramekin or scoop directly onto the platter.

Macaroni and cheese (reheat): place in an oven-safe dish, cover, and warm at 350°F for 15–20 minutes until bubbling. For a crisp top, remove cover for last 5 minutes. Portion ~1½ cups per platter.

Baked beans (reheat): warm gently in a saucepan over medium-low heat, stirring occasionally, until hot (6–8 minutes). Portion ~1 cup per platter.

Cornbread: if served warm, wrap in foil and heat in a 325°F oven for 8–10 minutes. Cut into wedges and place on platter.

Roasted seasonal vegetables: reheat on a sheet in a 350°F oven for 8–10 minutes or finish quickly in a hot skillet with 1 tsp oil to crisp edges. Portion ~1 cup per platter.

House barbecue sauce: pour ~4 oz into a small ramekin to include on the platter. Offer optional hot sauce (1 tbs) on the side if requested.

Pickles & parsley: place 3–4 pickle slices on the platter for acidity. Sprinkle chopped parsley lightly over the meats and sides for a fresh appearance.

Line the serving platter or butcher paper. Arrange the two selected meats as the focal point: place one meat (about 8 oz) and the second meat (about 8 oz) side-by-side with a small gap between them.

Place the two selected sides in ramekins or neat scoops beside the meats. Leave space for the sauce ramekin.

Set the barbecue sauce ramekin between the meats and sides for easy access. Add pickles and sprinkle parsley as garnish.

Include utensils or label the platter if to-go. Serve immediately while meats are warm.