Combo Plate Recipe

Prepare selected meats

Select two meat options from the list. Portion each to roughly 1/2 lb (or the indicated portion). Pat the meats dry with paper towels. If using a 1/4 rib slab, separate into the quarter portion; if using sausage or leg quarter, leave whole. For ham or turkey, use steaks or slices about 1/2 lb each.

Score and trim

If using skin-on chicken or leg quarters, lightly score the skin and trim excess fat. For pork shoulder, trim large fat caps and cube into 1–1.5" pieces for even cooking. Lightly tack sausage with fork if needed to prevent bursting during grilling.

Make rub/marinade

In a bowl, whisk together olive oil, brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper and apple cider vinegar until a paste forms.

Apply to meats

Generously rub the mixture onto all sides of the selected meats. For thinner cuts (ham, turkey slices) use a light coating. For thicker cuts (rib quarter, pork shoulder, leg quarter) massage the rub into crevices and under skin where possible. Let marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated (if refrigerated, bring to room temp 20–30 minutes before cooking).

Preheat

For grilling: preheat grill to medium-high (375–425°F / 190–220°C) with a two-zone setup (direct and indirect heat). For oven: preheat oven to 375°F (190°C). For smoker: preheat to 225–250°F (107–121°C).

Cook each meat appropriately

Sausage link: Grill or pan-sear over direct medium heat 10–15 minutes, turning often, until internal temp 160°F (71°C) for pork sausage or per package instructions. Chicken leg quarter (bone-in): Start skin-side down over direct heat to crisp (6–8 minutes), then move to indirect heat and cook 25–35 minutes until internal temp 175–180°F (79–82°C). Pork (shoulder cubes): For quick grill, cook over indirect heat covered 20–30 minutes until fork-tender; for faster results, pan-sear then finish in oven 20–25 minutes at 375°F until 145°F (63°C) and rest to reach 150°F. 1/4 Rib slab: Grill over indirect heat low and slow 60–90 minutes or bake 1.5–2 hours at 300°F (149°C) until meat pulls easily and reaches 190–203°F (88–95°C). Ham or turkey slices: Pan-sear or grill 3–5 minutes per side until heated through and lightly caramelized. Adjust times for thickness.

Baste with barbecue sauce (optional)

In the last 5–10 minutes of cooking (for grill/oven), brush selected meats with prepared barbecue sauce once or twice, allowing sauce to set but not burn. For ribs, baste every 10–15 minutes during the last 30 minutes.

Rest meats

Remove meats from heat and tent loosely with foil. Rest bone-in poultry 10 minutes, pork chops/shoulder 5–10 minutes, ribs 10 minutes, sausage 5 minutes. This lets juices redistribute and carryover cooking finish shielded by foil.

Assemble combo plate

On a serving plate, arrange the two selected meats side-by-side. Add 1 cup coleslaw and 1/2 cup baked beans. Place pickle slices and a lemon wedge on the side. Sprinkle chopped parsley over meats for garnish.

Serve

Serve immediately while meats are warm. Provide extra barbecue sauce on the side if desired.