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Ingredients
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Pulled BBQ Brisket
Smoked Pulled Chicken
Macaroni & Cheese (Full Tray)
Coleslaw (Full Tray)
Cornbread (Full Tray)
Garnishes & Service
Method
Pulled BBQ Brisket
- 1
Prep and rub
Trim excess hard fat from brisket leaving about 1/4-inch fat cap. In a bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Rub brisket all over with vegetable oil then coat thoroughly with the rub, pressing it into the meat. Let sit refrigerated 4–12 hours (overnight preferred).
- 2
Cook (smoke or oven)
Preheat smoker to 225°F (or oven to 300°F). Place brisket fat-side up on smoker grates or in a heavy roasting pan. If using a smoker maintain 225°F and smoke until internal temperature reaches 195–205°F (approximately 1.25–1.5 hours per pound). If using oven, add beef broth and apple cider vinegar to roasting pan, cover tightly with foil and roast until 195–205°F (about 1.5–2 hours per pound).
- 3
- 4
Smoked Pulled Chicken
- 5
Season
Pat chicken thighs dry. In a bowl combine kosher salt, black pepper, paprika, garlic powder and onion powder. Rub olive oil over thighs then coat evenly with spice mix. Let sit 30–60 minutes at room temperature or refrigerate up to 4 hours.
- 6
- 7
Macaroni & Cheese (Full Tray)
- 8
Cook pasta
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just under al dente (about 1–2 minutes less than package instructions). Drain and set aside.
- 9
Make cheese sauce
In a very large heavy-bottomed pot or hotel pan melt butter over medium heat. Whisk in flour to make a roux and cook 1–2 minutes without browning. Slowly whisk in whole milk and heavy cream, bringing to a gentle simmer until thickened (5–8 minutes). Whisk in cream cheese until smooth, then add shredded cheeses in batches, stirring until melted. Stir in Dijon mustard, salt and black pepper. Taste and adjust seasoning.
- 10
Combine and bake
Fold drained pasta into the cheese sauce until evenly coated. Transfer to full-size tray (or two trays) and smooth surface. If using topping, combine panko breadcrumbs with melted butter and sprinkle evenly over the mac & cheese. Bake in a 350°F oven until bubbly and golden on top, about 25–30 minutes. Hold warm for service.
Coleslaw (Full Tray)
- 11
Prep vegetables
Shred green and red cabbage and carrots finely (use a food processor or mandoline for speed). Combine in a very large bowl.
- 12
Make dressing
Whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and black pepper until smooth and slightly glossy.
- 13
Toss and chill
Pour dressing over shredded vegetables and toss to coat thoroughly. Taste and adjust salt/sugar as needed. Chill at least 1 hour before service to let flavors meld. Stir again before serving.
Cornbread (Full Tray)
- 14
Mix batter
Preheat oven to 375°F. In a very large bowl whisk together cornmeal, flour, sugar, baking powder and salt. In another large bowl whisk eggs, buttermilk and melted butter. Add wet ingredients to dry and stir until just combined; do not overmix.
- 15
Bake
Pour batter into greased full-size sheet tray or two half trays (even thickness). Bake 20–25 minutes until a toothpick inserted comes out clean and top is golden. Let cool slightly, then cut into portions and keep wrapped or covered to retain moisture until service.
Garnishes & Service
- 16
Final assembly
Arrange full trays of brisket, chicken, mac & cheese, coleslaw and cornbread on the serving line. Sprinkle chopped parsley over mac & cheese and brisket for color. Place pickles and extra BBQ sauce in containers for guests. Keep hot items above 140°F on steam tables; keep coleslaw chilled until service.