Modelo

Blue Moon

Franziskaner

BBQ Brisket Sandwich

BBQ Pulled Pork

BBQ Pulled Chicken

Sliced Brisket Plate

Potato Salad

Collard Greens

Coleslaw

Pasta Salad

Tossed Salad

Brisket

Pulled Pork or Vinegar Based

Pulled Chicken

Smoked Wings

Baby Back Ribs

Butter Cake

Sweet Tea

Unsweet Tea

Lemonade

Sprite

Cheerwine

Dr. Pepper

Place a pint glass or lager glass in the freezer for 5–10 minutes, or fill with ice water to chill while prepping ingredients.

Chill glass

If using a salted rim, rub a lime wedge around the rim of the chilled glass and dip lightly into coarse salt to coat. Set aside.

In a small mixing glass or cup, combine 0.5 oz fresh lime juice, 0.25 oz fresh lemon juice, and 0.5 tablespoon agave syrup (or simple syrup). Stir or shake briefly until the agave is fully dissolved and the mixture is homogenous.

Combine citrus and sweetener

Add 2 dashes of Angostura bitters to the citrus-sweetener mixture and stir once to incorporate. This adds depth and balancing aromatics to the beer.

Add bitters

Discard ice or water from the chilled glass if used. Add fresh ice cubes to the glass to about halfway (or fewer if you prefer more head).

Pour the citrus-sweetener-bitters mixture into the glass over the ice.

Slowly pour 1 bottle of chilled Modelo over the back of a spoon or down the side of the glass to preserve carbonation and control foam. Pour until close to the top, leaving a small head (about 1–1.5 inches).

Give the glass one gentle stir with a bar spoon (1–2 turns) to lightly integrate the flavors without killing carbonation.

Garnish with a lime wheel or wedge on the rim. Serve immediately while cold and effervescent.

Optional: For a lighter salt profile, push the lime wedge into the drink briefly before sipping.

Modelo Especial (or Modelo Negra)

Fresh lime juice

Fresh lemon juice

Agave syrup (or simple syrup)

Angostura bitters

Lime wheel or wedge

Coarse salt (optional, for rim)

Ice cubes

If using egg white for a silky foam, add the gin, crème de violette, maraschino liqueur, fresh lemon juice, simple syrup and egg white to a shaker without ice. Dry-shake vigorously for 15–20 seconds to emulsify and build foam.

Prepare and dry-shake (if using egg white)

Add ice to the shaker (enough to chill well, about 4–6 large cubes). Shake vigorously for 10–15 seconds until the shaker is cold to the touch and the drink is well chilled and slightly diluted.

Shake with ice

Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne and fine mesh strainer to catch ice shards and any coagulated egg white. The drink should have a pale, slightly bluish-lavender hue with a frothy surface if egg white was used.

Strain

Express a lemon twist over the glass to release oils, run it around the rim and drop it into the drink, or alternatively garnish with a cocktail cherry on a pick. Serve immediately.

Gin (London dry)

Crème de Violette

Maraschino liqueur

Simple syrup (1:1)

Egg white (optional for froth)

Lemon twist or cocktail cherry

Warm the 240 ml milk to about 37–40°C (warm to the touch, not hot). Stir 1 teaspoon (approx 5 g) of the granulated sugar into the warm milk, sprinkle the 7 g active dry yeast on top, let stand 5–10 minutes until foamy.

Bloom yeast

In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine 500 g all-purpose flour, the remaining granulated sugar (approx 45 g), and 10 g salt. Make a well in the center.

Add the foamy yeast mixture, 2 large eggs, and 60 g softened unsalted butter to the flour. Mix on low speed until combined, then increase to medium and knead 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 15–30 g more flour; if too dry, add a little warm milk (1 tbsp / 15 ml) at a time.

Form the dough into a ball, lightly oil the bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

After the first rise, gently deflate the dough and turn it out onto a floured surface. Divide into 12 equal pieces (about 75–85 g each). Shape each piece into a smooth ball and place on a baking sheet lined with parchment, leaving 3–4 cm between rolls. Cover and proof for 30–45 minutes until puffy.

Preheat the oven to 190°C (375°F). Optional: brush rolls very lightly with beaten egg for a glossy finish just before baking.

Bake the rolls in the preheated oven for 12–16 minutes, until golden brown. Remove to a wire rack to cool completely before assembling with the custard.

Split the vanilla bean lengthwise and scrape seeds into a small bowl (or measure 1 tsp vanilla extract if using). Pour 500 ml whole milk into a medium saucepan and add vanilla seeds and pod. Heat milk until steaming and small bubbles form at the edges; do not boil. Remove from heat and let steep 10 minutes to infuse vanilla flavor. If using extract, add it after heating.

In a separate bowl, whisk together 4 egg yolks, 90 g granulated sugar, and 40 g cornstarch until smooth and pale.

Temper the egg mixture: slowly pour about 120 ml of the hot infused milk into the egg yolks in a thin stream while whisking constantly to bring the yolks up in temperature. Then pour the tempered yolk mixture back into the remaining milk in the saucepan.

Return the pan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil — about 2–4 minutes. Continue cooking 30–60 seconds after thickening to remove any starchy taste, whisking constantly to prevent lumps or scorching.

Remove from heat, discard the vanilla pod (if used), and whisk in 30 g unsalted butter until fully incorporated and the custard is smooth. Transfer custard to a shallow bowl, cover surface with plastic wrap to prevent a skin from forming, and chill until cold, at least 1 hour.

While custard chills and rolls cool, make the glaze. In a small bowl, mix 120 g powdered sugar with 15 ml lemon juice and 15 ml cold water. Whisk until smooth — it should be thick but pourable. Adjust consistency with small amounts of water or powdered sugar as needed.

If using chocolate drizzle, melt 30 g dark chocolate gently in a microwave in 15-second bursts stirring between until smooth, or melt over a double boiler.

To assemble: slice each cooled roll horizontally about two-thirds of the way through (so top lifts like a lid) or make a pocket by cutting a circle and hollowing slightly. Pipe or spoon about 2–3 tablespoons (30–45 g) of chilled vanilla custard into each roll’s center. Replace top if you lifted it.

Brush or drizzle the lemon glaze over the top of each filled roll using a spoon. If desired, finish with a thin drizzle of melted dark chocolate for contrast. Let glaze set at room temperature 10–15 minutes before serving.

Serve the Franziskaner (vanilla-custard filled sweet rolls) at room temperature. Leftovers can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving. (If refrigerated, you may refresh glaze or chocolate drizzle.)

all-purpose flour

active dry yeast

granulated sugar

salt

whole milk

unsalted butter

large eggs

vanilla bean (or vanilla extract)

egg yolks

cornstarch

powdered sugar

lemon juice

cold water

melted dark chocolate (optional drizzle)

If your brisket is very thickly trimmed, remove excess hard fat leaving a thin 1/8–1/4-inch fat cap to keep meat moist. Pat the brisket dry with paper towels and let sit at room temperature for 30 minutes while you prepare the rub and grill/smoker or oven.

Trim and rest

Spread the yellow mustard evenly over all surfaces of the brisket — this acts as a binder for the rub and will not make the meat taste like mustard. In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika. Massage the rub evenly onto the entire brisket, pressing it into the meat so it adheres.

Apply binder and rub

Option A — Smoker/Grill: Preheat smoker to maintain 225°F (107°C) using hardwood like oak, hickory, or post oak. Place brisket fat-side up on the grate, insert a probe thermometer into the thickest part, and smoke until internal temperature reaches 160–165°F (71–74°C). This typically takes about 3–4 hours for a 3-lb brisket. Option B — Oven: Preheat oven to 250°F (121°C). Place brisket on a rack in a roasting pan and cook until internal temperature reaches 160–165°F (71–74°C), about 3–4 hours.

Smoke or oven-roast (low and slow)

When brisket reaches 160–165°F, remove from heat and wrap tightly in aluminum foil or butcher paper to retain moisture. Return to smoker/oven and continue cooking until the internal temperature reads 200–203°F (93–95°C) and probe slides in with little resistance. For a 3-lb brisket this often takes an additional 1–2 hours; check periodically.

Wrap and finish (Texas crutch)

Once the brisket reaches 200–203°F, remove from heat and keep it wrapped. Place in a cooler or insulated container and let rest for at least 60 minutes (up to 2 hours). Resting redistributes juices and makes slicing easier.

Rest

Unwrap the brisket and separate the point and flat if they’ve softened into two pieces. For sandwiches, slice against the grain into thin 1/8–1/4-inch slices. Reserve any juices (purge) from the foil to moisten the sliced meat when building sandwiches.

Slice

While the brisket cooks or during the resting period, make the sauce. In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce, smoked paprika, and salt. Bring to a simmer over medium-low heat, stirring frequently. Reduce heat and simmer gently 8–10 minutes until slightly thickened. Taste and adjust seasoning. Use right away or cool and refrigerate up to 1 week.

Split the rolls and lightly butter the cut faces. Toast the rolls in a skillet over medium heat or under a broiler until golden and just crisp, about 1–2 minutes per side (watch carefully). Toasting prevents sogginess from the brisket juices and sauce.

Prepare rolls

If the sliced brisket has cooled, gently rewarm slices in a shallow pan over low heat with a splash of the reserved brisket juices or a few tablespoons of the homemade BBQ sauce to keep them moist — heat just until warm (do not overcook). Pile 3–4 oz (about 1/3 cup) of sliced brisket per sandwich onto the bottom half of each roll. Spoon additional BBQ sauce over the meat to taste.

Warm brisket and assemble

Top the sauced brisket with 2–3 dill pickle slices and about 1/3 cup of coleslaw per sandwich (or to taste). If using pickled red onions, add a tablespoon for brightness. Adjust quantities per sandwich and finish with the top roll.

Add pickles and slaw

Serve: Arrange sandwiches on a platter with extra BBQ sauce on the side for dipping and any additional pickles or slaw. Leftover brisket keeps in the refrigerator up to 4 days; reheat gently to avoid drying.

beef brisket (packer, untrimmed)

kosher salt

coarse black pepper

garlic powder

onion powder

smoked paprika

yellow mustard (as binder)

ketchup

apple cider vinegar

brown sugar

Worcestershire sauce

Dijon mustard

hot sauce

sandwich rolls (brioche or kaiser)

butter (softened)

pickles (dill slices)

pickled red onion (optional)

coleslaw (prepared or store-bought)

extra BBQ sauce (for serving)

In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne (if using). Whisk until evenly blended and no large clumps remain.

Make the rub

Pat the pork shoulder dry with paper towels. Trim any excessively thick hard fat if desired but leave a good fat cap for moisture. Rub the entire surface generously with the dry rub, pressing it into crevices. Reserve about 2 tbs of rub for later if you like.

Prepare the pork

You can cook low-and-slow in the oven, in a slow cooker, or on a smoker/grill. This recipe gives times for oven/slow cooker and notes for smoker.

Choose cooking method

Preheat oven to 275°F (135°C). Place the rubbed pork in a large Dutch oven or roasting pan with a lid. Combine apple cider vinegar, water, apple juice, and Worcestershire sauce; pour around (not directly over) the pork. Cover tightly with the lid or heavy foil. Roast for about 4 to 6 hours, until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily.

Oven method (recommended)

Place the rubbed pork in a 6-quart slow cooker. Pour the apple cider vinegar, water, apple juice, and Worcestershire sauce around the meat. Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until fork-tender and 195–205°F internal temp.

Slow cooker method

Preheat smoker to 225°F (107°C). Place pork fat-side up on grates. Smoke until meat reaches 160–170°F, then wrap tightly in foil with 1/4 cup apple juice (the stall) and continue until 195–205°F. Total time often 10–14 hours depending on size.

Smoker/grill method (if using)

When pork reaches the target temp and is easily pulled with a probe, remove from heat and let rest, covered, for 20–30 minutes to redistribute juices.

Rest the meat

Transfer the rested pork to a large cutting board or bowl. Using two forks or meat claws, pull the meat apart into shreds, removing and discarding any large pieces of fat or bone. Reserve any cooking juices; skim off excess fat and set the flavorful liquid aside.

Shred the pork

In a saucepan or bowl, combine the BBQ sauce with the reserved cooking juices (start with 1/4 cup) to taste. Add optional brown sugar, 1 tbsp apple cider vinegar, and hot sauce if using. Warm briefly over low heat to meld flavors, stirring until sugar dissolves.

Make finishing sauce

Add shredded pork to the sauce and toss gently until evenly coated. Add more reserved cooking liquid or BBQ sauce to reach desired consistency. Taste and adjust seasoning with salt, pepper, or a splash more vinegar or hot sauce.

Combine pork and sauce

Toast buns lightly if desired. Pile warm pulled pork onto buns, top with coleslaw and pickles if using, and serve immediately. Leftover pulled pork keeps well refrigerated for up to 4 days or frozen for 3 months.

paprika (sweet or smoked)

black pepper (freshly ground)

dry mustard

cayenne pepper (optional)

pork shoulder (bone-in or boneless), trimmed of excess fat

water

apple juice (or additional cider)

store-bought or homemade BBQ sauce

brown sugar (optional, for sweeter sauce)

apple cider vinegar (optional, to taste)

hot sauce (optional)

hamburger buns or slider rolls

coleslaw (optional)

pickles (slices)

Trim any excess fat from the chicken thighs. Finely chop the onion to measure 1/2 cup and mince the garlic cloves.

Prepare chicken and aromatics

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. When hot, add the chicken thighs and sear 2 minutes per side until lightly browned (this step adds flavor but is optional). Remove chicken and set aside. Add the chopped onion to the pan and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Sear (optional) and cook

Return the chicken to the pot. Sprinkle smoked paprika, ground cumin, kosher salt, and black pepper over the chicken. Pour in 1 cup chicken broth (or water). Bring to a gentle simmer, then reduce heat to low, cover, and cook 18–22 minutes until the chicken reaches 165°F (74°C) and is tender.

Simmer

Remove the chicken and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. If the pan has excess liquid, reduce it over medium-high heat until about 1/4 cup remains, or spoon some of it into the shredded chicken for moisture.

Shred

In a small saucepan, combine 1 cup ketchup, 3 tablespoons apple cider vinegar, 2 tablespoons packed brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon hot sauce (if using), 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Combine ingredients

Place saucepan over medium heat and stir until sugar dissolves and sauce comes to a gentle simmer. Reduce heat to low and cook 6–8 minutes, stirring occasionally, to meld flavors. If sauce is too thick, whisk in up to 2 tablespoons water to reach desired consistency. Taste and adjust seasoning (more brown sugar for sweetness, vinegar for tang, or hot sauce for heat). Remove from heat.

Simmer and adjust

Place shredded chicken back into the Dutch oven or a bowl. Pour 3/4 to 1 cup of the warm red BBQ sauce over the chicken (reserve extra for serving). Toss thoroughly to coat. Warm together over low heat 2–3 minutes to let flavors marry. If mixture seems dry, add more sauce a tablespoon at a time.

Combine with shredded chicken

Spread softened butter on the cut sides of the buns. Heat a skillet or griddle over medium heat and toast the buns, buttered side down, 1–2 minutes until golden and slightly crisp. Alternatively, toast under a broiler for 30–60 seconds, watching closely.

Toast buns

Pile about 1/3 to 1/2 cup (adjust to appetite) of the sauced pulled chicken onto the bottom half of each bun. Top with optional coleslaw for crunch, sprinkle chopped parsley or chives if using, and place the top bun on the sandwich.

Assemble sandwiches

Serve immediately with extra warmed BBQ sauce on the side for drizzling. Leftover pulled chicken keeps covered in the fridge for 3–4 days and can be reheated gently in a skillet or microwave.

Serve

boneless skinless chicken thighs

chicken broth or water

yellow onion

garlic cloves, minced

ground cumin

black pepper

olive oil

brown sugar, packed

water (to thin)

hamburger buns

butter, softened (for toasting)

fresh parsley or chives, chopped (optional)

Remove brisket from refrigerator 30–60 minutes before cooking to take off chill. Pat dry with paper towels. Trim any large excess fat, leaving about 1/8–1/4 inch fat cap for flavor.

Prepare brisket

Spread yellow mustard evenly over all surfaces of the brisket (acts as a binder). In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Rub the spice mixture evenly over the entire brisket, pressing to adhere.

Heat a large heavy skillet or griddle over medium-high heat with 1 tablespoon neutral oil (not listed separately). When shimmering, place brisket fat-side down and sear 3–4 minutes until well-browned; flip and sear the other side 2–3 minutes. This step adds color but can be omitted if using oven only.