Jul 14 2026
Restaurants›Char Bar - Westport›The Big Red Recipe

The Big Red Recipe

Inspired by Char Bar - Westport
Time6h
Serves12

includes burnt ends, pulled pork, hand-cranked sausage, bbq pit beans, classic slaw, potato salad, pickles, a dozen Farm-to-Market egg buns & a pint of table sauce & a pint of naked sauce. (Serves 10-12)

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Ingredients

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Main Ingredients

Sides

Sauces

Method

Meats Preparation

  1. 1

    Prepare the Pulled Pork

    Rub the pork shoulder with salt and pepper. Place it in a smoker at 225°F (107°C) for about 8-10 hours or until it reaches an internal temperature of 195°F (90°C). Pull apart and mix with BBQ sauce before serving.

  2. 2

    Prepare the Burnt Ends

    Smoke the brisket at 225°F (107°C) for 6-8 hours until it reaches 190°F (88°C). Cut into cubes, toss with BBQ sauce, and return to the smoker for another hour.

  3. 3

    Make the Hand-Cranked Sausage

    Mix ground pork with eggs, salt, black pepper, garlic powder, paprika, and ground mustard. Stuff into sausage casings and smoke or grill until cooked through.

Sides Preparation

  1. 4

    BBQ Pit Beans

    Soak pinto beans overnight. Drain, then cook with diced onion, brown sugar, ketchup, mustard, and water in a pot. Simmer for 2-3 hours until beans are tender.

  2. 5

    Classic Slaw

    Shred cabbage and carrots. In a bowl, mix mayonnaise and apple cider vinegar together. Combine with shredded vegetables and chill before serving.

  3. 6

    Potato Salad

    Boil potatoes until tender. Cool, dice, and mix with mayonnaise, mustard, salt, and pepper to taste. Chill before serving.

Final Assembly

  1. 7

    Serve the Meal

    On a large platter, arrange pulled pork, burnt ends, sausage, BBQ pit beans, classic slaw, and potato salad. Serve with egg buns, pickles, and sauces on the side.

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