Choice Of 2 Meats And 3 Sides Recipe

Prepare dry rub

Combine 6 tbs dry rub, 2 tsp kosher salt and 1 tsp black pepper in a small bowl. Reserve for seasoning meats.

Season meats

Pat the meats dry with paper towels. Rub 1 tbs olive oil over each chicken thigh and coat evenly with the dry rub. For brisket or pork shoulder, rub with 2 tbs olive oil then press dry rub all over. For sausages, prick lightly and season with a light dusting of the rub.

Sear and roast (chicken, brisket, pork shoulder)

Preheat oven to 175°C (350°F). Heat a large ovenproof skillet or roasting pan over medium-high heat with 1 tbs olive oil. Sear chicken thighs skin-side down 4–5 minutes until golden. If using brisket or pork shoulder, sear all sides until browned, 4–6 minutes per side. Transfer skillet/pan to the oven. Roast chicken until internal temp reaches 74°C (165°F), about 25–30 minutes. Roast brisket/pork shoulder until fork-tender (time will vary: pork shoulder about 3–4 hours at 160–170°C/325°F; brisket 3–5 hours depending on size) — tent with foil and finish when internal temp reaches 90–95°C for brisket tenderness. For sausages, you can sear and finish in the oven 15–20 minutes until cooked through, turning once.

Finish with BBQ sauce

During the last 5–10 minutes of cooking for chicken or sausages, brush BBQ sauce over the meat and return to oven to glaze. For pulled pork, mix some BBQ sauce with the shredded meat after resting. For brisket, serve sauce on the side or brush lightly if desired.

Rest and slice

Remove meats from oven and rest: chicken 5 minutes, brisket/pork shoulder 20–30 minutes (tent loosely with foil), sausages 5 minutes. Slice brisket against the grain. Shred pork shoulder with forks if preparing pulled pork.

Place potato chunks in a large pot and cover with cold water by 2 cm (about 1 inch). Add 1 tsp salt. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes.

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer until smooth.

Warm the milk and melt the 4 tbs butter together (microwave or small saucepan). Gradually add warmed milk-butter to the potatoes, stirring until creamy. Fold in 2 tbs sour cream if using. Season with 0.5 tsp black pepper and adjust salt to taste. Keep warm until serving.

Place carrots in a medium saucepan and add enough water to barely cover them. Add 0.5 tsp salt. Bring to a simmer and cook until just tender, 6–8 minutes. Drain and set aside.

In the same saucepan over medium heat melt 2 tbs butter. Add the cooked carrots, 2 tbs honey and 1 tbs fresh thyme (if using). Toss to coat and cook 2–3 minutes until carrots are glazed and heated through. Adjust seasoning and keep warm.

In a large bowl combine shredded cabbage and grated carrot.

In a separate small bowl whisk together 0.5 cup mayonnaise, 2 tbs apple cider vinegar, 1 tsp sugar, 0.5 tsp salt and 0.25 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss thoroughly to coat. Chill at least 30 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

Slice or portion the two chosen meats and arrange on a large serving board or individual plates with 3 sides. Spoon additional BBQ sauce on the side for serving.

Garnish mashed potatoes and meats with chopped parsley and serve lemon wedges on the side for squeezing over chicken if desired.