The Works Recipe

Season meats

Pat all meats dry with paper towels. Rub each cut evenly with olive oil. Season with kosher salt, black pepper and the meat dry rub (divide 3 tbs among the meats). For chicken, loosen skin and season beneath as well.

Cook brisket (oven or smoker)

Preheat smoker or oven to 275°F (135°C). Place brisket fat-side up on a rack. Smoke/roast for about 3–4 hours until internal temperature reaches 195–205°F (90–96°C) for tender slices. During the last 30 minutes, spritz with a mixture of apple cider vinegar and water (1:1) every 20 minutes. Rest brisket 30 minutes before slicing against the grain.

Cook spare ribs

Preheat smoker or oven to 275°F (135°C). Place ribs bone-side down, cook for about 3 hours. Wrap in foil with a tablespoon of apple cider vinegar and a pat of butter for another hour (optional) until meat pulls easily and internal temp ~200°F (93°C). Remove foil, brush with 1/4 cup bbq sauce, and return to heat for 10–15 minutes to set glaze. Rest 10 minutes and slice between bones.

Cook chicken thighs

Preheat grill or oven to 400°F (205°C) if finishing on high heat. For indirect low-and-slow: cook at 300°F (150°C) until internal temp 165–175°F (74–79°C), about 45–60 minutes depending on size. For quicker finish: roast at 400°F for 25–35 minutes, or grill skin-side down then over direct heat to crisp skin, basting with bbq sauce in the last 5 minutes. Rest 5–10 minutes before serving.

Prepare smoked sausage

Slice sausage into 1-inch pieces. Warm in a skillet over medium heat with 1 tbs olive oil for 6–8 minutes, turning until browned and heated through. Toss with a few tablespoons of bbq sauce or finish plain.

Mac and cheese: Preheat oven to 350°F (175°C). Place 3 cups mac and cheese in a shallow baking dish, top with 1/4 cup extra shredded cheddar and 1/4 cup breadcrumbs, bake 15–20 minutes until bubbly and golden. Let rest 5 minutes.

Baked beans: Warm 2 cups baked beans in a saucepan over medium-low heat for 8–10 minutes, stirring occasionally. Optionally stir in 1–2 tbs of bbq sauce or a pinch of smoked paprika to enhance flavor.

Collard greens: Reheat 2 cups collard greens in a skillet over medium heat with 1 tbs olive oil or reserved cooking juices. Cook until warmed through, 5–7 minutes. Season to taste with salt and a splash of apple cider vinegar.

Coleslaw: Toss 2 cups coleslaw in a bowl to redistribute dressing. Chill until serving. Adjust seasoning with salt and pepper to taste.

Potato salad: Chill or bring to slightly above fridge temperature. Stir and taste; add 1–2 tsp mustard or a pinch of salt if needed before plating.

Preheat

Preheat oven to 400°F (205°C). Lightly grease an 8-inch square pan or a cast-iron skillet.

In a large bowl whisk together 1 cup cornmeal, 1 cup flour, 2 tbs sugar, 1 tsp baking powder and 1/2 tsp salt until combined.

In a separate bowl whisk 1 cup milk, 1 egg and 2 tbs melted butter. Pour wet ingredients into dry and stir just until combined (do not overmix).

Pour batter into prepared pan and bake 18–22 minutes, until golden and a toothpick inserted near center comes out clean. Cool 10 minutes, then slice into squares for serving.

Preheat oven to 350°F (175°C). Arrange 6 dinner rolls on a baking sheet.

Melt 3 tbs unsalted butter and stir in 2 tsp minced garlic, 1 tsp chopped parsley and 1/4 tsp salt. Brush mixture over tops of rolls.

Bake rolls 8–10 minutes until warmed and butter is absorbed and surfaces are lightly golden. Serve warm alongside meats and sides.

Portion meats: slice brisket thinly across the grain (about 4–6 oz per portion), cut ribs into 2–3 bone segments (approx. 4–6 oz), serve 2 chicken thighs or equivalent (4–6 oz), and 3–4 slices/pieces of sausage (approx. 3–4 oz). Arrange the four chosen meats on a large platter or individual plates.

Add chosen three sides (approx. 3/4 to 1 cup each) next to the meats. Place a square of warm cornbread and one garlic roll on the side. Garnish with extra parsley and serve BBQ sauce on the side for dipping.