Pitmaster Special Recipe

Brisket (pre-smoked, finish and slice)

If using pre-smoked brisket, reheat slowly to preserve moisture: place brisket in a roasting pan fat-side up, add 1/2 cup beef broth, cover tightly with foil and warm in a 275°F oven until internal temperature reaches 140–150°F (about 1–1.5 hours depending on thickness). Let rest 20 minutes, then slice against the grain into 1/8–1/4-inch slices. Transfer to a warm steam pan and tent with foil to hold.

Pulled pork (prepare or reheat)

If making from raw: smoke pork shoulder at 225–250°F until internal temp 195–203°F (approx 1.5–2 hours per lb), rest 30–60 minutes, then shred with forks. If reheating pre-cooked pulled pork, place in a saucepot with 1/2–1 cup apple juice or broth, cover and warm on low, stirring occasionally until 160–165°F. Mix in 1/2 cup house sweet BBQ sauce if desired and transfer to steam pan for service.

Smoked turkey breast

Reheat slices gently in a covered pan with 1/4 cup chicken stock at 275°F until reaching 140–150°F. Keep covered to prevent drying. Slice thinly and layer in a steam pan; do not overcook to retain juiciness.

Pork ribs (finished)

If ribs are already smoked and sauced, wrap in foil with 1/4 cup apple juice and warm at 300°F for 30–45 minutes until tender and 140–150°F. Cut between bones into individual ribs or small portions for easier serving. Arrange on warmed platter and brush with additional sauce immediately before service.

Smoked chicken thighs

Reheat deboned smoked thighs in a covered pan at 300°F with 1/4 cup chicken stock for 20–30 minutes until 165°F. Chop into bite-sized pieces and toss with a light coating of sauce or reserve sauce on the side. Hold in steam pan at safe temperature (140°F+).

Macaroni and cheese

Prepare 6 cups cooked elbow macaroni. Make a cheese sauce with 4 tbs butter, 4 tbs flour, 3 cups milk, 3 cups shredded cheddar and 1 cup shredded fontina. Combine pasta and sauce, transfer to a baking dish, top with 1 cup panko mixed with 2 tbs melted butter, bake at 350°F for 20–25 minutes until bubbly. Hold in an oven at 200–225°F or in a steam pan covered.

Baked beans

Start with 6 cups canned or home-cooked beans. Combine with 6 slices cooked chopped bacon, 1/2 cup molasses, 1/2 cup brown sugar, 1/2 cup ketchup, 1/4 cup mustard, 1/4 cup apple cider vinegar, and 1 tsp smoked paprika. Simmer 20–30 minutes to meld flavors. Hold warm in a covered steam pan.

Coleslaw

For 6 cups slaw, shred 6 cups green and red cabbage and 1 cup carrots. Whisk 1 cup mayonnaise, 2 tbs apple cider vinegar, 1 tbs sugar, 1 tsp celery seed, salt and pepper to taste. Toss dressing with vegetables right before service and hold chilled in covered container. Garnish with chopped parsley if desired.

Potato salad

Boil 3 lbs diced Yukon Gold potatoes until fork-tender. Drain and cool slightly. Mix with 1 cup mayonnaise, 2 tbs Dijon mustard, 2 tbs chopped celery, 2 tbs chopped onion, 2 tbs chopped pickles, salt and pepper to taste. Chill and hold covered until serving.

Cornbread

Bake a standard 9x13 pan cornbread, then cut into 12 squares. Warm briefly before service (350°F for 8–10 minutes) and serve in baskets lined with parchment.

Collard greens

Sauté 1 diced onion and 2 cloves minced garlic in 2 tbs oil until soft. Add 6 cups chopped collard greens, 2 cups chicken stock, 2 tbs apple cider vinegar, 1/2 tsp red pepper flakes and 4 slices chopped bacon. Simmer covered until tender, about 25–35 minutes. Hold warm in covered pan.

Smoked corn on the cob

Smoke or grill 6 ears of corn until tender and slightly charred. Cut in half if desired. Brush with butter and season with salt and pepper. Hold wrapped in foil to keep warm.

Rolls & buns

If serving dinner rolls, warm 12 rolls in a covered pan at 300°F for 8–10 minutes or brush with melted butter and warm briefly. For sandwich buns, split and toast cut side down on a sheet tray at 350°F for 3–5 minutes until lightly golden. Keep covered to stay warm.

Sauces

Warm selected sauces gently in separate small sauce pans or chafing dish (keep below boiling, around 140–160°F). Offer 1 cup of the selected sauce per 6–8 guests; provide extra on the side. Label sauce varieties for guests.

Assemble catering pans

Arrange selected two proteins in separate warm steam pans, three sides each in their own pans, and breads in baskets covered with a cloth. Place sauces, pickles, sliced onion and chopped parsley near the proteins. For sandwich service, provide buns and allow guests to build sandwiches; for plated service, portion meats (approx 6–8 oz per person) and sides (1 cup each) onto plates.

Holding & food safety

Hold hot items at 140°F or above in chafing dishes or hot boxes. Keep cold items (coleslaw, potato salad) at 40°F or below. Replenish pans as needed and stir sauces occasionally. Discard perishable items after 4 hours if not held at proper temperatures.