Bbq Catering With 2 Meats And 3 Sides Recipe
Make Bbq Catering With 2 Meats And 3 Sides Recipe in just 21h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Beef Brisket (Meat 1)
Pulled Pork Shoulder (Meat 2)
Macaroni & Cheese (Side 1)
Smoked Baked Beans (Side 2)
Coleslaw (Side 3)
Finishing & Serving
Method
Smoked Beef Brisket (Meat 1)
- 1
Trim & Season
Trim excess fat from the brisket, leaving a 1/4" fat cap to protect during the long smoke. Combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder and onion powder in a bowl. Lightly coat brisket with olive oil, then rub seasoning all over brisket, pressing it into the meat. Let rest refrigerated for 2–6 hours (or overnight) to allow cure.
- 2
Preheat Smoker
Prepare smoker to 225°F (107°C) using indirect heat. Add oak or hickory wood chunks for smoke. Stabilize temperature before adding meat.
- 3
Smoke
Place brisket fat-side up on the smoker grate. Smoke at 225°F until internal temperature reaches ~165°F (about 6–8 hours, depending on size). Every 1–2 hours spritz the brisket with a mixture of beef broth and apple cider vinegar (combine before starting) to maintain moisture.
- 4
- 5
Finish to Temperature
Continue cooking until internal temperature of the thickest part reaches 200–203°F and probe slides in with slight resistance (12–16 more hours total from start depending on size). Remove from smoker.
- 6
Rest & Slice
Rest wrapped brisket in a cooler or oven at 140°F for 1–2 hours to redistribute juices. Unwrap, trim any excess fat, then slice across the grain into 1/4"–1/2" slices. Keep warm for service.
Pulled Pork Shoulder (Meat 2)
- 7
Prep & Season
Trim large exterior seams of fat from the pork shoulder while leaving a thin fat layer for flavor. Combine salt, brown sugar, paprika, chili powder, cumin, garlic powder and onion powder. Lightly coat pork with yellow mustard, then apply rub liberally over all surfaces. Refrigerate 2–12 hours to let rub penetrate.
- 8
Preheat Smoker
Prepare smoker to 225°F (107°C). Use apple or hickory wood for a complementary flavor.
- 9
Smoke Low & Slow
Place pork shoulder on smoker fat-side up. Smoke at 225°F until internal temperature reaches 195–205°F (often 10–16 hours depending on size). Spritz every 2 hours with apple juice to maintain moisture and help bark formation. Monitor for a nice dark bark; keep consistent smoke and temperature.
- 10
Rest & Pull
Once a probe slides in easily and the internal temp is 195–205°F, remove pork and tent loosely with foil for 30–60 minutes. Transfer to pans and shred with forks or meat claws. Mix in 1–2 cups of reserved cooking juices or apple cider vinegar to moisten pulled pork. Hold warm for service.
- 11
Sauce (Optional)
If you want sauced pulled pork, add 2–3 cups bbq sauce and mix to taste just before serving or offer sauce on the side.
Macaroni & Cheese (Side 1)
- 12
Cook Pasta
Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook elbow macaroni until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
- 13
- 14
Add Cheeses & Seasoning
Lower heat, add cream cheese and whisk until smooth. Add shredded sharp cheddar and white cheddar gradually, stirring until fully melted. Stir in Dijon mustard, salt and black pepper. Taste and adjust seasoning.
- 15
Combine & Bake
Fold cooked macaroni into cheese sauce until evenly coated. Transfer to a greased hotel pan or casserole pans for catering. If using breadcrumb topping, toss panko with olive oil and spread evenly over top. Bake at 350°F for 25–30 minutes until bubbly and lightly browned. Keep warm for service.
Smoked Baked Beans (Side 2)
- 16
Cook Bacon & Aromatics
In a large heavy pot or hotel pan on medium heat, cook diced bacon until fat renders and bacon is lightly crisp. Remove some excess fat if necessary, leaving about 2–3 tablespoons. Add diced onion and cook until translucent (5–7 minutes). Add minced garlic and cook 30–60 seconds until fragrant.
- 17
Combine Ingredients
Add drained navy beans to the pot. Stir in brown sugar, tomato paste, molasses, yellow mustard, apple cider vinegar, Worcestershire sauce, bbq sauce, smoked paprika, salt and black pepper. Stir to combine.
- 18
Simmer & Smoke Finish
Simmer on low for 20–30 minutes to meld flavors, stirring occasionally. Transfer to an oven-safe pan and place in a smoker or offset smoker at 250°F for 1–2 hours to add smoke depth (alternatively, bake in oven at 300°F for 45–60 minutes). Taste and adjust sweetness, acidity or salt. Keep warm for service.
Coleslaw (Side 3)
- 19
Prep Vegetables
Shred green cabbage, red cabbage and carrots finely (use a slicer or food processor for speed). Place shredded vegetables in a very large mixing bowl or hotel pan.
- 20
Make Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt and black pepper until smooth and the sugar dissolves.
- 21
Toss & Chill
Pour dressing over shredded vegetables and toss thoroughly to combine. Taste and adjust seasoning. Refrigerate at least 1 hour (preferably 3–6 hours) to let flavors meld. Hold chilled until service.
Finishing & Serving
- 22
- 23
Portioning
For catering portions, plan roughly 1/3 lb cooked brisket per person if serving both meats, and 1/3–1/2 cup of each side per person. Provide buns for pulled pork and extra bbq sauce on the side.
- 24
Holding & Transport
Keep hot items at 140°F or above in insulated cambros or warming ovens. Keep coleslaw chilled at 40°F or below until service. Transport in covered pans and reheat at the venue if necessary.