One Meat Platter Recipe

Prepare meat

If using pre-cooked smoked brisket, roasted chicken, pulled pork, or grilled sausage, warm the meat gently: place in a shallow pan, add 2–3 tablespoons water or beef/chicken stock to keep moist, cover with foil and heat in a 325°F (160°C) oven for 15–20 minutes (until internal temperature reaches ~140°F/60°C). If reheating sliced brisket or pulled pork on stove, warm over low heat with a splash of stock and a few tablespoons of BBQ sauce, stirring occasionally until heated through.

Seasoning

While warming, sprinkle the meat lightly with the dry rub, salt and pepper and toss or rub to distribute evenly. For sausages, prick and brown quickly in a skillet over medium heat for 3–4 minutes per side before finishing in the oven.

Sauce finish

Remove meat from oven or pan, brush on 1/2 cup of BBQ sauce and return to the oven uncovered for 3–5 minutes to set the glaze (optional). Reserve remaining BBQ sauce for serving.

Heat the baked beans: place 1 cup in a small pot over low-medium heat, stirring occasionally, until simmering gently (5–8 minutes). Keep warm.

If serving cornbread or roll warm, place the piece on a baking sheet and heat in the 325°F (160°C) oven for 5–7 minutes, or microwave for 15–20 seconds. Spread 1 tablespoon butter over warm cornbread or roll before serving.

Place 1 cup prepared coleslaw in a small ramekin or on the plate. Add heated baked beans beside the coleslaw.

Slice or portion the warmed meat into a generous single serving (about 1 lb), arrange on the platter leaving room for sides. Fan slices or pile pulled meat neatly.

Add pickle slices to the plate and sprinkle chopped parsley over the meat for color. Serve the remaining BBQ sauce in a small ramekin on the side and place lemon wedge on the plate if using.

Taste a small piece of meat and add salt, pepper or a light squeeze of lemon if desired. Offer extra BBQ sauce at the table. Serve the one-meat platter hot with cornbread/roll, coleslaw, baked beans and pickles.