BBQ Catering

Midnight BBQ

Night Smoker

Sides

Smoke That!

OWANS

Beef Brisket Sandwiches

Soda

Sweet Tea

Peach Cobbler

Smoked Brisket

Brisket Nachos

Fried Pickles

Pulled Chicken Mac Bowl

Pulled Pork Mac Bowl

Brisket Mac Bowl

Midnight Mac Bowls

Cosmic Bluez Crisp

Mac and Cheese

Beans

Potato Salad

Pork Loin Sandwich

Pulled Chicken Sandwich

Pulled Pork Sandwich

Rub the brisket with salt, black pepper, and smoked paprika. Let it marinate for at least 1 hour or overnight in the refrigerator.

Prepare Beef Brisket

Remove the membrane from the ribs. Rub with salt, pepper, garlic powder, and onion powder. Allow to marinate for 1 hour.

Prepare Pork Ribs

Season the chicken thighs with salt, pepper, and garlic powder. Let them sit for 30 minutes.

Prepare Chicken Thighs

In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.

Make the BBQ Sauce

Preheat your smoker or grill to 225°F (107°C). Place the brisket on the grill and cook for 1.5 hours per pound, basting with BBQ sauce every hour.

Cook Beef Brisket

Place the ribs on the grill and cook for about 3 hours, wrapping in foil after 2 hours and applying BBQ sauce during the last 30 minutes.

Cook Pork Ribs

Grill the chicken thighs over medium heat for about 25-30 minutes, flipping halfway and basting with BBQ sauce.

Cook Chicken Thighs

In a large bowl, mix coleslaw mix with your favorite dressing. Chill in the refrigerator until ready to serve.

Prepare Coleslaw

Follow the package instructions to bake the cornbread. Allow to cool before slicing.

Bake Cornbread

Heat the baked beans in a saucepan over medium heat until warmed through.

Heat Baked Beans

Slice the brisket and ribs. Serve all meats alongside coleslaw, cornbread, and baked beans. Garnish with chopped parsley and sliced jalapeños.

Plating

Beef Brisket

Pork Ribs

Chicken Thighs

Ketchup

Apple Cider Vinegar

Brown Sugar

Worcestershire Sauce

Smoked Paprika

Garlic Powder

Onion Powder

Salt

Black Pepper

Coleslaw

Cornbread

Baked Beans

Chopped Fresh Parsley

Sliced Jalapeños

In a medium bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until fully combined.

Make the Rub

Pat the pork shoulder, beef brisket, and chicken thighs dry with paper towels. Rub the prepared spice mixture evenly over all sides of the meat. Wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Prepare the Meat

In a saucepan over medium heat, combine ketchup, apple cider vinegar, Worcestershire sauce, honey, smoked paprika, garlic powder, and black pepper. Stir well and bring to a simmer. Reduce heat and let simmer for 15-20 minutes, stirring occasionally. Remove from heat and let cool.

Preheat your smoker to 225°F (107°C) using your preferred wood chips for smoking (hickory or applewood work well).

Prepare the Smoker

Place the pork shoulder, beef brisket, and chicken thighs in the smoker. Smoke for approximately 1.5 hours per pound or until the internal temperature reaches 195°F (90°C) for pork and brisket, and 165°F (74°C) for chicken.

Smoke the Meat

During the last hour of smoking, baste the meat with the prepared BBQ sauce every 20 minutes for added flavor and moisture.

Baste with Sauce

Once the meat is fully cooked, remove it from the smoker and let it rest for at least 30 minutes. Slice or shred the meat as desired and serve with extra BBQ sauce on the side.

Rest and Serve

Pork shoulder

Beef brisket

Chicken thighs (bone-in, skin-on)

Brown sugar

Paprika

Garlic powder

Onion powder

Cayenne pepper

Black pepper

Apple cider vinegar

Worcestershire sauce

Honey

Smoked paprika

Trim excess fat from the beef brisket and ensure it is properly cleaned.

Prepare the Brisket

In a bowl, mix kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar to create the dry rub.

Make Dry Rub

Generously coat the brisket with the dry rub, ensuring it is evenly covered. Allow it to sit at room temperature for 30 minutes.

Apply Dry Rub

Drizzle the liquid smoke over the brisket and rub it in for added flavor.

Add Liquid Smoke

Soak hickory and cherry wood chips in water for at least 30 minutes before smoking.

Soak Wood Chips

Preheat Smoker

Place the soaked wood chips in the smoker box or directly on the coals.

Add Wood Chips

Place the brisket on the smoker grate, fat side up, and close the lid. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).

Smoke the Brisket

In a saucepan, combine apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.

Make the Sauce

Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for 20 minutes before slicing against the grain.

Rest and Slice

Serve the sliced brisket with the prepared sauce on the side.

Serve

Kosher Salt

Liquid Smoke

Hickory Wood Chips

Cherry Wood Chips

In a large bowl, combine the shredded green cabbage and grated carrots.

Prepare the Vegetables

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

Make the Dressing

Pour the dressing over the cabbage and carrots. Toss everything together until well coated.

Combine and Mix

Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld before serving.

Chill

Preheat the grill to medium-high heat. Husk the corn and remove all silk.

Prepare the Corn

Place the corn directly on the grill and cook for about 10-15 minutes, turning occasionally, until the corn is tender and slightly charred.

Grill the Corn

Remove the corn from the grill and slather with butter. Sprinkle with salt, black pepper, and chopped fresh parsley.

Add Butter and Seasoning

Serve the grilled corn on the cob hot as a delicious side to your BBQ.

Green cabbage, shredded

Carrots, grated

Mayonnaise

Sugar

Fresh corn on the cob

Butter

Fresh parsley, chopped

Trim excess fat from the pork shoulder and cut it into manageable pieces if necessary.

Prepare the Pork Shoulder

In a large bowl, combine apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add olive oil and mix well. Place the pork shoulder into the marinade, ensuring it is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for best results.

Marinade the Meat

Preheat your smoker to 225°F (107°C). Soak hickory wood chips in water for at least 30 minutes, then drain.

Place the marinated pork shoulder in the smoker. Add the soaked hickory wood chips to the smoker box or directly onto the coals. Smoke the pork for about 8-10 hours, or until it reaches an internal temperature of 195°F (90°C) and is tender enough to easily pull apart.

Smoke the Pork

Once the pork is done smoking, remove it from the smoker and let it rest for 30 minutes. Shred the meat with two forks. Serve on buns topped with coleslaw.

Shred and Serve

Olive oil

Hickory wood chips

In a large mixing bowl, combine the all-purpose flour and salt. Mix thoroughly.

Mix Dry Ingredients

Gradually add the water to the flour mixture while stirring with a wooden spoon until a dough begins to form.

Add Water

Transfer the dough onto a floured surface and knead it for about 5-7 minutes until smooth and elastic.

Knead the Dough

Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.

Let it Rest

In a small bowl, mix the olive oil, garlic powder, dried oregano, and paprika.

Prepare Flavoring

After resting, roll out the dough into your desired shape (round or rectangular) and brush the flavoring mixture over the surface.

Coat the Dough

Sprinkle the cheese evenly over the coated dough.

Add Cheese

Distribute the sliced olives and chopped fresh herbs evenly on top of the cheese.

Add Olives and Herbs

Preheat the Oven

Place the prepared dough on a baking sheet and bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is bubbly.

Bake

Remove from the oven, let it cool for a few minutes, slice into pieces, and serve warm.

Slice and Serve

All-purpose flour

Water

Dried oregano

Cheese (mozzarella or your choice)

Olives (sliced)

Chopped fresh herbs (parsley or basil)

In a small bowl, mix together onion powder, garlic powder, smoked paprika, black pepper, and salt. Rub this spice mix evenly over the beef brisket.

Season the Brisket

In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned brisket and sear each side for about 4-5 minutes, until browned.

Sear the Brisket

Transfer the seared brisket to a slow cooker. Pour the beef broth over the brisket. Cover and cook on low for 8-10 hours or until the brisket is tender and easily shredded.

Cook the Brisket

Once cooked, remove the brisket from the slow cooker and let it rest for about 10 minutes. Shred the meat using two forks.

Shred the Brisket

While the brisket is resting, slice the brioche buns in half and lightly toast them if desired.

Prepare the Buns

On the bottom half of each bun, layer shredded brisket, drizzle with barbecue sauce, add pickles, and top with coleslaw. Place the top half of the bun on each sandwich.

Build the Sandwich

beef brisket

beef broth

onion powder

garlic powder

smoked paprika

black pepper

salt

olive oil

brioche buns

barbecue sauce

pickles

coleslaw

In a large mixing bowl, combine 2 cups of carbonated water, 1 cup of sugar, 1 cup of flavoring syrup, and 1 tsp of citric acid. Stir gently until the sugar is fully dissolved.

Mix the Base Ingredients

If you want to add color to your soda, include 0.5 tsp of food coloring and mix well. This step is optional and can be adjusted according to your preference.

Bbq Catering

Midnight Bbq