The Katy Box Recipe

Brisket (sliced, smoked)

If brisket is raw: trim excess fat to leave a 1/4" fat cap. Rub all over with 1 tbs yellow mustard to help adhesion, then apply 2 tbs BBQ rub, 1 tsp salt and 1 tsp black pepper. Smoke at 110–120°C (225°F) for 8–12 hours until internal temperature reaches 90–95°C (195–203°F) and probe-tender. Rest wrapped in foil and a towel for 1 hour, then slice thinly across the grain. If using pre-cooked brisket, reheat gently in foil at 150°C (300°F) for 20–30 minutes with a splash of beef broth or water.

Pulled pork (slow-cooked)

Apply 1 tbs yellow mustard as binder, then coat pork shoulder with remaining 1 tbs BBQ rub. Cook low-and-slow (oven at 135°C/275°F or smoker) until internal temperature reaches 90–95°C (195–203°F), about 8–10 hours depending on size. During the last 1–2 hours, spritz with apple juice every 30 minutes to maintain moisture. Once probe-tender, rest for 30 minutes, then shred with forks. Mix in 150–200 ml BBQ sauce to taste and season with a pinch of salt and pepper.

Smoked sausage

Slice each sausage link into 1/2" rounds. Heat a skillet over medium heat with a light coat of oil, then sear slices 2–3 minutes per side until browned and heated through. Alternatively reheat whole links on the smoker or grill for 10–12 minutes. Toss with 2–3 tbs BBQ sauce if desired.

Keep all meats warm: transfer sliced brisket, pulled pork and sausage to shallow pans, cover loosely with foil and warm in an oven set to 95–110°C (200–225°F) until ready to assemble the box.

Creamy Coleslaw

In a large bowl combine 800 g shredded cabbage/carrot mix with 180 ml coleslaw dressing, 2 tbs apple cider vinegar, 1 tsp sugar and 1/2 tsp celery seed (if using). Toss until evenly coated. Chill at least 30 minutes to let flavors meld. Taste and adjust seasoning with salt and pepper to taste.

Potato Salad

Place 800 g peeled & cubed potatoes in salted water and bring to a boil. Cook until fork-tender, 10–12 minutes. Drain and let cool slightly. In a mixing bowl whisk 120 ml mayonnaise, 1 tbs Dijon mustard, finely diced 1/2 small yellow onion, salt and pepper to taste. Fold warm potatoes into dressing so they absorb flavor. Chill at least 30 minutes before serving. Garnish with chopped parsley if desired.

Baked Beans (sweet & smoky)

If using canned beans: in a saucepan combine 900 g baked beans with 2 tbs brown sugar, 1 tbs Worcestershire sauce and 1 tsp smoked paprika. Simmer gently 10–15 minutes to meld flavors. For a deeper flavor, stir in 2–3 tbs cooked pulled pork or small brisket pieces. Keep warm until assembly.

Arrange each Katy Box for 1–2 people (scale to servings below): On a tray or box place generous portions of each of the three meats — approximately 200 g sliced brisket, 200 g pulled pork, and 2 sausage links sliced — then add three sides: 1/3 of the prepared coleslaw (approx 130 g), 1/3 of the potato salad (approx 130 g) and 1/3 of the baked beans (approx 150 g).

Include 1–2 sandwich buns or slices of bread, 2–3 pickle slices, a ramekin of extra BBQ sauce (about 50 ml) and sprinkle parsley over the sides if using. Serve warm, with utensils and napkins.

Storage and reheating: Refrigerate leftovers in airtight containers up to 3–4 days. Reheat meats gently in a low oven (150°C/300°F) until warmed through, and reheat beans on the stovetop. Coleslaw is best served cold.