Bbq Catering With 2 Meats And 2 Sides Recipe
Make Bbq Catering With 2 Meats And 2 Sides Recipe in just 22h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat 1 — Smoked Beef Brisket
Meat 2 — St. Louis–style Pork Ribs (Dry Rub & Glaze)
Side 1 — Classic Creamy Coleslaw
Side 2 — Southern-style Baked Beans
Catering Extras & Garnish
Method
Meat 1 — Smoked Beef Brisket
- 1
Trim and season
Trim excess fat from the brisket, leaving a 1/4-inch fat cap. Pat brisket dry. Rub yellow mustard over both sides as a binder. Combine kosher salt, coarse black pepper, garlic powder, onion powder and paprika in a bowl to form the rub. Apply rub liberally on all surfaces of the brisket, pressing to adhere.
- 2
- 3
Smoke low and slow
Place brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part. Smoke at 225°F until internal temperature reaches 165°F — about 6–8 hours depending on thickness. Every 60–90 minutes check smoke and temperature; add wood as needed. Optional: spritz the point with beef broth lightly every 60–90 minutes after 3 hours to maintain moisture.
- 4
- 5
Rest and slice
Remove wrapped brisket and let rest in an insulated cooler or warm place for at least 1 hour (up to 2 hours) to redistribute juices. Unwrap, reserve juices. Slice brisket against the grain into 1/4-inch to 1/2-inch slices. Keep warm for service; optionally mix some reserved juices into sliced brisket to keep moist.
Meat 2 — St. Louis–style Pork Ribs (Dry Rub & Glaze)
- 6
Prep ribs and apply rub
Remove membrane from the bone side of the ribs. Pat ribs dry. Combine brown sugar, paprika, coarse black pepper, kosher salt, garlic powder, onion powder and cayenne to make the dry rub. Generously coat both sides of the ribs with the rub and allow to sit refrigerated for 1–2 hours (or overnight) to let flavors penetrate.
- 7
Set up smoker and cook
Preheat smoker to 250°F (121°C). Place ribs bone-side down on the grate. Cook unwrapped for 3 hours, maintaining a steady smoke and using the apple juice in a spritz bottle to mist the ribs lightly every 30–45 minutes to help with moisture and bark formation.
- 8
- 9
Sauce and caramelize
Unwrap ribs and brush both sides with barbecue sauce mixed with 2 tablespoons apple cider vinegar to balance sweetness. Place back on smoker or grill at 275°F for 15–30 minutes to set the glaze and develop a slight char. Remove and rest 10 minutes, then slice between bones into individual portions.
Side 1 — Classic Creamy Coleslaw
- 10
Shred and mix vegetables
Shred green and red cabbage finely (use a mandoline or food processor for speed). Shred carrots. Place all shredded vegetables into a large mixing bowl and toss to combine.
- 11
Prepare dressing
In a separate bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt and black pepper until smooth and slightly glossy.
- 12
Side 2 — Southern-style Baked Beans
- 13
Soak and cook beans
Rinse dry navy beans and remove debris. Soak beans overnight in plenty of cold water (or quick-soak: cover with water, bring to boil 2 minutes, remove from heat and soak 1 hour). Drain and rinse. Place beans in a large pot, cover with fresh water to 2 inches above beans and simmer until just tender but not falling apart (about 45–60 minutes). Drain, reserving 2 cups cooking liquid.
- 14
- 15
Combine and bake
Add pre-cooked beans to the pot with bacon and onions. Stir in brown sugar, molasses, tomato paste, apple cider vinegar, yellow mustard, chicken broth (or reserved bean cooking liquid plus broth to total ~6 cups), salt and black pepper. Bring to a gentle simmer, then cover and bake in a 325°F (163°C) oven for 1.5–2 hours until sauce is thickened and beans are tender. Stir once or twice during cooking; if mixture becomes too dry add a splash of broth.
- 16
Finish and hold
Taste and adjust seasoning. For catering hold beans in an insulated carrier or steam table pan; if they thicken too much, stir in a little hot water or broth before serving.
Catering Assembly and Service
- 17
Portioning meats
Plan servings: this recipe batch sizes are estimated to serve about 50 people (see servings field). For service slice brisket and place in hotel pans; keep warm at 140°F in an oven or steam table. Place ribs in pans, sauced, and cover to retain heat.
- 18
Set up sides and extras
Transfer coleslaw to chilled pans and keep refrigerated until service. Put baked beans in hot pans and keep at serving temperature. Arrange buns, pickles, extra barbecue sauce and parsley garnish near the meat station. Label pans with contents and any allergen notes (eggs in coleslaw, pork/beef).
- 19
Transport and food safety
Transport hot foods above 135°F in insulated carriers and cold items below 40°F. Use food thermometers to check temperatures before service. Replenish pans from warm holding containers as needed to maintain quality and temperature.