1 Meat 2 Sides Recipe

Prepare braised beef (if using pre-cooked, reheat)

Season the shredded braised beef with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tbs barbecue sauce. Warm in a saucepan over low heat with 2 tablespoons of water or beef broth, stirring occasionally until hot (about 8–10 minutes). Keep covered and warm.

Prepare pulled pork

If pulled pork is cold, place in a skillet with 1 tablespoon barbecue sauce and 2 tablespoons water or stock. Heat over medium-low, stirring, until warmed through (6–8 minutes). Taste and add up to 1/2 tsp additional salt if needed. Cover and keep warm.

Cook hamburger patties

Season each 4-oz patty with 1/4 tsp salt, 1/4 tsp pepper, and a pinch each of garlic and onion powder. Heat a heavy skillet or griddle over medium-high and add a light brush of oil. Cook patties 3–4 minutes per side for medium, until an internal temperature of 145–160°F, basting once with barbecue sauce during the last minute of cooking. Rest 3 minutes before serving.

Cook hot links

Heat a skillet over medium heat and add the hot links; brown on all sides, about 6–8 minutes, turning frequently. If desired, glaze with 1 tablespoon barbecue sauce in the last 2 minutes. Slice on the bias for plating.

Place cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to simmer and cook until fork-tender, 12–15 minutes. Drain well and return to the hot pot to dry for 1 minute.

Meanwhile, heat the milk and butter in a small saucepan until butter melts and mixture is warm (do not boil). Mash potatoes with a potato masher or ricer, then stir in warm milk-butter, sour cream, 1/2 tsp salt, and 1/4 tsp pepper until smooth and creamy. Adjust seasoning to taste. Keep warm until plating.

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the collard greens and toss to coat. Pour in the broth, apple cider vinegar, honey, red pepper flakes, and 1/2 tsp salt. Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring once, until greens are tender but still bright. If liquid reduces too much, add up to 2–3 tablespoons more broth. Taste and adjust seasoning.

Assemble the combo plate: choose one meat from the Plate Components section (portion about 6–8 oz cooked meat total) and arrange two sides (mashed potatoes and collard greens recommended) each about 1/2–3/4 cup. Garnish with pickles or pickled jalapeños, sprinkle chopped parsley, and add lemon wedges on the side.

Serve immediately while hot. Offer extra barbecue sauce at the table.