Mama's Savory Bbq Menu Recipe

Prepare oven and skillet

Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or oven-safe skillet in the oven to heat while you make the batter.

Mix dry ingredients

In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate bowl, beat 1 large egg with 1 cup buttermilk and 3 tablespoons melted unsalted butter until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine.

Heat skillet and bake

Carefully remove the hot skillet from the oven, add 1 tablespoon vegetable oil and swirl to coat. Pour batter into the hot skillet and smooth the top. Bake in the preheated oven 18–22 minutes until golden brown and a toothpick inserted in the center comes out clean.

Make honey butter

While the cornbread bakes, combine 4 tablespoons softened unsalted butter, 2 tablespoons honey, and 1/4 teaspoon fine sea salt in a small bowl. Whip with a fork until smooth and slightly airy; adjust honey or salt to taste.

Finish and serve

Remove cornbread from the oven and let rest 5 minutes. Serve warm, spreading honey butter on slices. Keeps best the day it’s made; reheat gently.

Make chimichurri

In a food processor or by hand, combine 1 cup packed fresh parsley, 1/4 cup cilantro (optional), 2 teaspoons fresh oregano, 4 garlic cloves, 3 tablespoons red wine vinegar, 6 tablespoons extra-virgin olive oil, 1/2 teaspoon red pepper flakes, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper. Pulse or mince until herb mixture is finely chopped but not pureed; you want a slightly chunky sauce. Taste and adjust salt or vinegar.

Marinate steak

Place 1.5 lbs flank steak in a shallow dish or resealable bag. Pour about two-thirds of the chimichurri over the steak, reserving the rest for serving. Massage the marinade into the meat, ensuring even coating. Refrigerate at least 1 hour and up to 8 hours (overnight ok) for best flavor. Bring to room temperature 30 minutes before grilling.

Grill steak

Preheat grill to high (450–500°F / 230–260°C). Oil the grates. Remove steak from marinade and pat lightly to remove excess. Grill steak 4–6 minutes per side for medium-rare (internal 125–130°F), or longer to desired doneness. Avoid moving the steak too often to get a good crust.

Rest and slice

Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly across the grain. Spoon reserved chimichurri over sliced steak before serving.

Season chicken

Pat 2 lbs bone-in chicken thighs dry. Rub with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika, coating evenly.

Preheat grill and grill

Preheat grill to medium (350–400°F / 175–205°C). Place chicken skin-side down over direct heat to sear for 4–6 minutes until skin is browned. Move to indirect heat (or lower flame), cover, and continue cooking 20–25 minutes, turning once, until internal temperature reaches 165°F (74°C).

Brush with BBQ sauce

During the last 5–8 minutes of cooking, brush chicken liberally with 3/4 cup of your favorite BBQ sauce, flip and brush again to build a glossy sauce layer. Cook until sauce sets and chicken reaches safe internal temp.

Rest and serve

Remove chicken to a plate and rest 5 minutes. Serve with extra BBQ sauce on the side.

Prepare pork and rub

Trim excess fat from 3 lbs pork shoulder and pat dry. In a small bowl combine 1.5 tablespoons kosher salt, 1 teaspoon black pepper, 2 tablespoons brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Rub the spice mix evenly over the pork.

Sear (optional) and braise

Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side. Add diced peaches (1 cup), 1/4 cup bourbon, 2 tablespoons apple cider vinegar, 1/2 cup ketchup, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon chili powder. Bring to a simmer, cover, and reduce heat to low.

Slow cook

Simmer gently on the stovetop for 2.5–3 hours, or transfer to a 300°F (150°C) oven and braise 3–4 hours, until pork is fork-tender and shreds easily. Check occasionally and add a splash of water if liquid becomes too low.

Shred and finish with sauce

Remove pork to a cutting board and shred using two forks. Skim excess fat from the braising liquid, then return shredded pork to the pot with the braising juices. Cook over medium heat 5–10 minutes to let flavors meld and sauce thicken. Taste and adjust seasoning; add more ketchup, vinegar, or a pinch of brown sugar if needed.

Serve

Serve pulled pork warm alongside cornbread. Optionally top with extra peach slices or a drizzle of bourbon BBQ sauce.