Offset Platter Recipe

Make brine for poultry

In a container large enough for the turkey breast and chicken quarters, combine 6 cups cold water, 1/2 cup kosher salt, 1/4 cup brown sugar, 1 tbsp black peppercorns and 4 crushed garlic cloves. Stir until salt and sugar dissolve. Submerge the turkey breast and chicken quarters in the brine, cover and refrigerate for 6–12 hours (overnight preferred for turkey breast).

Make dry rub

Combine the 6 tablespoons of basic dry rub ingredients (approx. 2 tbs paprika, 1.5 tbs brown sugar, 1.5 tbs kosher salt, 1 tbs black pepper, 1 tbs garlic powder, 0.5 tbs onion powder, 0.5 tbs cayenne) in a bowl and mix thoroughly.

Prepare sauces

Mix 1/4 cup apple cider vinegar with 1/4 cup water (optional splash of Worcestershire) to create a mop. Warm 1 cup barbecue sauce and 1/2 cup mustard-based sauce in separate bowls for serving.

Brisket (portion for 1/2 lb served)

If starting from a cooked brisket: slice to 1/2 lb portion against the grain into 1/4-inch slices. If starting raw: apply a generous coating of dry rub, smoke at 225–250°F (107–121°C) until internal temperature reaches 203°F (95°C) (this can take 8–12 hours depending on size). Rest wrapped for 1 hour, then slice against the grain to obtain 1/2 lb for the platter.

Pork ribs

If ribs are raw: remove membrane, apply dry rub, smoke at 225°F (107°C) for roughly 4–6 hours until meat pulls back from the bone and tender (probe tender). In the last 20–30 minutes, glaze with barbecue sauce if desired. Portion 6 ribs for the platter.

Pulled pork

If starting from cooked pork shoulder: ensure it is pulled to shreds and mixed with some finishing sauce (reserve sauce on side). Portion 1/2 lb for the platter. If raw: rub shoulder, smoke at 225–250°F (107–121°C) until 195–205°F (90–96°C), rest, then pull.

Pork belly

For prepared pork belly: slice into serving pieces and crisp the exterior in a hot pan or under a broiler for 2–4 minutes to render fat and add texture. Portion 0.25 lb for the platter.

Turkey breast

Remove turkey from brine, pat dry. Apply a light coat of dry rub. Smoke or roast at 325°F (163°C) until internal temperature reaches 165°F (74°C) (for turkey breast typically 1–2 hours depending on size). Rest 15–20 minutes then slice thin. Portion 0.25 lb for the platter.

Chicken quarters

Remove chicken from brine, pat dry and apply dry rub. Smoke or roast at 325°F (163°C) until internal temperature at thickest part reads 175–185°F (79–85°C) and juices run clear (roughly 1–1.5 hours). Crisp skin at the end if desired. Provide 2 quarters for the platter.

Sausage links

Grill or smoke sausages until fully cooked and browned, internal temperature 160–165°F (71–74°C). Slice each link on the bias into 1/2-inch pieces for serving. Provide 2 links on the platter.

Macaroni & Cheese

Heat or prepare mac and cheese to yield 2 cups. If baking, transfer to oven at 350°F (177°C) for 15–20 minutes until bubbly. Keep warm.

Baked beans

Heat baked beans gently on stovetop until warmed through to yield 1.5 cups. Stir occasionally to avoid sticking.

Coleslaw

Toss prepared coleslaw and chill. Portion 1.5 cups.

Potato salad

Prepare or reheat potato salad and portion 1 cup. Keep chilled until plating.

Cornbread & pickles

Warm the cornbread squares with a brush of melted butter for 5 minutes at 350°F (177°C). Slice pickles and have 6 slices ready.

On a medium serving tray, arrange the smoked meats grouped and labeled if desired: place the 1/2 lb sliced brisket in one section, 1/2 lb pulled pork in another, stack 6 ribs beside them, place the 0.25 lb pork belly slices, 0.25 lb sliced turkey breast, two chicken quarters, and two sausage links (sliced on the bias) in their own areas. Keep hot meats together and cold sides separate (or in small ramekins).

Spoon mac and cheese, baked beans, coleslaw and potato salad into separate ramekins or small piles on the platter to total the stated side quantities. Add two cornbread squares and 6 pickle slices.

Brush a little melted butter over cornbread and lightly over brisket slices for shine if desired. Sprinkle coarse black pepper and a pinch of sea salt over sides as needed. Garnish the platter with chopped fresh parsley.

Serve the platter with warmed barbecue sauce and mustard-based sauce on the side. Provide appropriate serving utensils (tongs, forks, spoons) and napkins. Indicate: NO SUBSTITUTIONS.