Maxzi Bbq Platter Recipe

Season and sear

Pat short ribs dry. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder and smoked paprika. Rub evenly over short ribs. Heat 1 tbsp vegetable oil in a large heavy-bottomed skillet over medium-high heat. Sear ribs 2–3 minutes per side until browned; work in batches to avoid crowding. Transfer seared ribs to a plate.

Braise

Preheat oven to 325°F (160°C). In the same skillet add remaining 1 tbsp oil and deglaze with 1/2 cup beef stock, scraping up browned bits. Place ribs in a deep roasting pan or ovenproof pot, pour deglazing liquid and remaining 1.5 cups beef stock around ribs (not over rub), cover tightly with lid or foil. Bake in oven 2 to 2 1/2 hours until meat is fork-tender and pulling from bone.

Finish with BBQ sauce

Remove ribs from oven, transfer to a sheet pan. Brush ribs with 3 tbsp BBQ sauce and place under broiler 2–3 minutes to caramelize (watch closely). Let rest 10 minutes before slicing between bones.

Prepare brisket

Preheat oven to 300°F (150°C). Trim excess fat leaving about 1/4" fat cap. In a small bowl mix kosher salt, coarse black pepper and brown sugar. Rub the mixture over the entire brisket. Scatter minced garlic and quartered onion around the brisket in the roasting pan.

Braise slowly

Place brisket fat-side up in a roasting pan. Pour 1 cup beef stock, apple cider vinegar and Worcestershire sauce into pan around the meat (not over the seasoned surface). Cover tightly with foil and roast 3 to 4 hours until internal temperature reaches about 195–203°F (90–95°C) and meat is tender when probed. Check after 2.5 hours; add a little additional stock if pan is dry.

Rest and slice

Remove brisket from oven and let rest, covered loosely, for 30 minutes. Slice brisket thinly across the grain. Optional: toss slices lightly with reserved pan juices or brush with warmed BBQ sauce before serving.

Dry and season wings

Pat wings very dry with paper towels. In a large bowl toss wings with baking powder, kosher salt, black pepper, garlic powder and paprika until evenly coated. The baking powder helps achieve crispiness when roasted or fried.

Cook wings (two options)

Oven method (recommended for ease): Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a baking sheet lined with foil. Roast 35–45 minutes, turning once halfway, until skin is deeply golden and crisp. Fry method: Heat neutral oil in deep pot to 350°F (175°C). Fry wings in batches 8–10 minutes until crisp and cooked through; drain on paper towels. If desired, toss hot wings with 2 tbsp hot sauce or brush with BBQ sauce.

Finish

Sprinkle wings with a pinch of additional salt if needed. Keep warm until plating.

Prep potatoes

Peel (optional) and cut russets into 1/4–1/2" thick fries. Rinse in cold water until water runs clear to remove excess starch. Soak fries in cold water for at least 30 minutes (or up to 2 hours) and then drain and pat completely dry.

Fry in two stages

Heat oil in a heavy pot to 325°F (160°C). Blanch fries in batches 3–4 minutes until soft but not colored. Remove and drain. Increase oil temperature to 375°F (190°C). Fry fries again in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with kosher salt and black pepper.

Alternative oven method

Toss dried fries with 2–3 tbsp oil, spread in a single layer on a baking sheet and roast at 425°F (220°C) for 25–35 minutes, turning halfway, until crisp and golden. Season to taste.

Make dressing

In a bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and black pepper until smooth.

Combine and chill

In a large bowl combine shredded green cabbage, shredded red cabbage and grated carrot. Pour dressing over vegetables and toss to coat evenly. Taste and adjust seasoning. Chill for at least 30 minutes to allow flavors to meld.

Arrange sliced brisket and short ribs on a large platter. Add crispy wings alongside. Place a generous portion of fries and a bowl or scoop of coleslaw on the platter. Spoon any reserved pan juices or extra warmed BBQ sauce over meats as desired. Garnish with chopped parsley and serve lemon wedges on the side. Serve immediately while hot.