Water

Fountain Soda

Soda

Arnold Palmer

Mango | Strawberry Peach

Cece's Homemade Lemonade

Homemade Mac- N- Cheese

3 Meats/3 Large Sides Special

3 Meat Beach Platter Special

Veggie Combo Platter

Sausage Platter

Pulled Pork Platter

Brisket Platter

Thin End Rib Platter

Rib Platter

Chicken Platter

Combo Platter

Combo Platter (2 Meats)

Family Meat Sampler

1 LB Boneless Chicken

1 LB Sausage

1 LB Pulled Pork

1 LB Brisket

Pour 1 cup of cold drinking water into a clean glass.

Place 4 ice cubes into the glass before pouring water if you want your water chilled.

Add ice

Squeeze a lemon wedge into the water for a light citrus note, then drop the wedge into the glass. Alternatively or additionally, gently clap 2 mint leaves between your palms to release aroma and add them to the glass.

Add lemon or mint

If serving multiple people, pour filtered water (about 1000 ml) into a clean pitcher. Add ice, lemon slices, or mint sprigs as desired.

Store the pitcher in the refrigerator until ready to serve. Stir gently before pouring.

Cold drinking water

Ice cubes

Lemon wedge

Fresh mint leaves

Filtered water (for filling pitcher)

Chill the carbonated water and the soda syrup in the refrigerator for at least 1–2 hours before mixing. Cold ingredients reduce foaming and preserve carbonation.

Chill components

Measure out the syrup and carbonated water. Standard commercial fountain ratio is approximately 1 part syrup to 4 parts carbonated water (adjust to taste or follow syrup manufacturer's recommendation). For this recipe use 3 cups syrup to 12 cups carbonated water.

Slowly combine syrup and carbonated water. In a pitcher, pour the measured syrup first, then gently pour the carbonated water down the side of the pitcher or use a bar spoon to reduce agitation. Stir once gently with a long spoon to combine — avoid vigorous stirring to preserve carbonation.

Taste and adjust sweetness/strength. If the soda tastes too strong, add small increments (1/4 cup) of carbonated water. If too weak, add up to 1/4 cup more syrup. For flavored variation, stir in up to 1 teaspoon of an additional flavored syrup (vanilla, cherry) then re-taste.

Prepare glass with ice if desired. Fill a tall glass about 1/3–1/2 full with ice cubes (about 1 cup). Note: adding ice will slightly dilute the drink as it melts.

Pour soda slowly into the glass. Tilt the glass and pour down the side to minimize foam. Fill to about 1/2 inch from the top to allow for garnish and any fizzing.

Garnish. Squeeze a wedge of lemon or lime over the top if desired and drop it in. Add a maraschino cherry or a 1 tsp float of extra flavored syrup for an old-fashioned fountain-soda touch.

Serve immediately. Provide a straw or spoon for stirring. If storing leftover soda in refrigerator, keep in a sealed bottle to retain carbonation and consume within 24–48 hours for best effervescence.

carbonated water (soda water)

commercial soda syrup (cola, root beer, orange, or flavored syrup)

ice (cubes)

fresh lemon or lime wedge

maraschino cherry

flavored syrup (vanilla, cherry, or other) for float/shot

If desired, chill a highball or Collins glass in the freezer for 5–10 minutes before serving.

Chill glass

Fill the chilled glass about two-thirds full with ice cubes (roughly 4–6 cubes).

Pour 10 fl oz of carbonated water into the glass over the ice.

Slowly add 10 fl oz of your chosen store-bought soda (Coke for cola flavor or Sprite for lemon-lime) pouring down the side of the glass to minimize foam and preserve carbonation.

Gently stir once or twice with a bar spoon or straw to combine without knocking out too much fizz.

Garnish with an optional lemon or lime wedge on the rim and/or a fresh mint sprig. Serve immediately.

Combine 500 ml chilled carbonated water and 500 ml chilled store-bought soda in a 1 L pitcher. Pour the carbonated water in first, then slowly add the soda to reduce foaming.

If serving immediately, add ice to individual glasses rather than the pitcher to avoid diluting the batch.

Pour into glasses, garnish with lemon/lime slices as desired, and serve right away to preserve carbonation.

Carbonated water (club soda or seltzer)

Store-bought cola or lemon-lime soda (Coke, Sprite, etc.)

Fresh lemon or lime wedge (optional)

Fresh mint sprig (optional)

Ice (optional)

Lemon or lime slices (optional)

Pour 4 cups water into a kettle or saucepan and bring to a rolling boil over medium-high heat.

Bring water to a boil

If using ginger, peel and slice the 1-inch piece thinly. Add the slices to the water just before it reaches a boil (or while boiling) to infuse a mild ginger note.

Prepare optional ginger

Remove the boiling water from heat. Add 4 black tea bags (or 4 teaspoons loose leaf in an infuser). Cover and let steep 3 to 5 minutes for a medium-strength cup; steep 2–3 minutes for lighter tea or 5–7 minutes for stronger/robust flavor. If using ginger, leave the slices in during steeping.

Steep tea

After steeping, remove the tea bags or strain out loose leaves and discard the ginger slices. Taste the brewed tea to determine sweetness and strength.

Remove tea and ginger

While the tea is still hot, stir in granulated sugar (up to 2 tablespoons) or honey (about 2 teaspoons) until fully dissolved. Adjust amount to taste — add a little more for sweeter tea. If you want unsweetened tea, skip this step.

Sweeten hot (if serving sweet)

If making milk tea, warm or heat 1 cup milk (or milk alternative) gently and stir into the brewed tea to combine. Typical ratio: about 3 parts tea to 1 part milk; adjust to preference.

Add milk (optional)

If using lemon, squeeze the 2 lemon slices into the tea and drop slices in for aroma. Garnish with fresh mint if desired.

Add lemon or garnish

Ladle or pour the hot tea into cups and serve immediately. Offer extra sugar, honey, milk, lemon, and mint on the side.

Serve hot

To serve iced, let brewed tea cool to room temperature (about 20–30 minutes) or place in the refrigerator for 15–20 minutes. Fill glasses with ice (about 1 cup per 2 glasses), pour cooled tea over ice, and add sweetener (which dissolves best when added while still slightly warm) or simple syrup if needed. Stir and garnish with lemon or mint.

Make iced tea

water

black tea bags (or loose-leaf equivalent, e.g., 4 tsp)

fresh ginger (optional)

granulated sugar

honey

lemon slices (optional)

milk or milk alternative (optional, for milk tea)

ice (if serving iced)

fresh mint sprigs (optional garnish)

Brew 1.5 cups strong black tea (use 1 tea bag per 8 oz/ cup or 1.5 tsp loose leaf). Steep for 3–5 minutes depending on desired strength, then remove tea bags or strain leaves. Allow tea to cool to at least room temperature, or chill in the refrigerator for 15–30 minutes.

Brew and cool tea

If using fresh lemonade: combine freshly squeezed lemon juice and simple syrup to taste. For 1.5 cups finished lemonade, mix about 1/2 cup lemon juice with 1 cup water and 2–3 tbs simple syrup, adjusting sweetness. Alternatively use store-bought lemonade chilled.

Prepare lemonade

In a pitcher or large mixing glass, combine 1.5 cups cooled black tea with 1.5 cups chilled lemonade. Stir gently to integrate. Taste and adjust: if you prefer sweeter, add up to 1 tbs simple syrup; for brighter acidity add up to 1/2 tbs fresh lemon juice.

Combine tea and lemonade

Fill a serving glass with about 1 cup of ice cubes. Pour the mixed Arnold Palmer over the ice. Garnish with a lemon wheel or wedge on the rim and, if desired, a sprig of fresh mint. Serve immediately.

freshly brewed black tea (cooled)

fresh lemonade

simple syrup (optional, 1:1 sugar to water)

fresh lemon juice (for garnish/adjustment)

ice cubes

lemon wheel or wedge

fresh mint sprig (optional)

If using fresh fruit, peel and chop 1 medium ripe mango, 6–8 strawberries, and 1 large peach. Pulse each fruit separately in a blender until smooth, then strain through a fine mesh sieve for a silky texture (optional). Measure out 1 cup mango puree, 1/2 cup strawberry puree, and 1/2 cup peach puree.

Blend/Prepare Purees

If using store-bought or thawed frozen purees, stir them to recombine, then measure the quantities above. Adjust texture by straining if needed.

Stir 2 tablespoons simple syrup into the blended fruit mixture. Taste and add up to 1 tablespoon more if you prefer sweeter. Add a pinch (about 1/4 tsp) of salt to brighten the fruit flavors and stir to combine.

Sweeten

In a large pitcher, combine 2 cups cold water (or sparkling water for a fizzy refill) and 1 tablespoon fresh lemon juice. Stir gently.

Add the fruit + syrup mixture to the pitcher. Whisk or stir vigorously until the purees are fully incorporated into the liquid base, creating a smooth, drinkable consistency. If the mixture is too thick, add up to 1/2 cup additional water and stir to adjust.

For a lightly muddled mint aroma, bruise 4 mint leaves by clapping them between your palms or gently muddling in the bottom of the pitcher before adding the fruit mixture. Reserve a sprig for garnish.

Fill glasses with ice (about 1/2 cup per 12-oz serving). Pour the Mango | Strawberry Peach refill over ice. Garnish with a mint sprig or a thin peach slice if desired.

Taste and adjust: add more simple syrup for sweetness, more lemon for brightness, or more water/sparkling water to thin and increase volume. Serve immediately. Store any leftover refill in a sealed container in the refrigerator for up to 48 hours; stir before serving as separation may occur.

ripe mango puree (fresh or thawed frozen)

strawberry puree (fresh or thawed frozen)

peach puree (fresh or thawed frozen) or peach nectar

simple syrup (1:1 sugar to water)

cold water (still) or cold sparkling water for fizz

fresh lemon juice

fresh mint leaves (for muddling/garnish)

salt (pinch, to brighten fruit)

Roll 4–6 medium lemons on the counter to soften, cut in half, and juice until you have 1 cup (about 240 ml) of fresh lemon juice. Strain through a fine mesh sieve into a measuring cup to remove seeds and most pulp.

Juice the lemons

Combine 3 tablespoons granulated sugar with 1 cup hot water in a heatproof pitcher or bowl. Stir until the sugar is fully dissolved. This creates an instant, slightly diluted syrup to ensure no graininess in the finished lemonade.

Make sugar syrup

Add the strained lemon juice to the dissolved sugar in the pitcher. Stir, then add 3 cups cold water. Taste and adjust: if too tart, add up to 2 tablespoons simple syrup or an extra tablespoon of sugar dissolved in a little hot water; if too weak, add up to 1/2 cup more lemon juice.

Combine and dilute

Fill a large pitcher or individual glasses with ice cubes. Pour the prepared lemonade over the ice to chill quickly. Garnish with lemon slices and mint leaves; bruise the mint lightly between your fingers before adding to release aroma. If using lemon zest, sprinkle the teaspoon of zest into the pitcher or onto individual servings for extra brightness.

Chill and serve

If after chilling the lemonade tastes less sweet, stir in up to 2 tablespoons simple syrup (or another dissolved tablespoon of sugar) until you reach the desired balance. Serve immediately.

Adjust sweetness (optional)

hot water (for dissolving sugar)

cold water

lemon slices

fresh mint leaves

optional: lemon zest (for extra brightness)

optional: simple syrup (if you prefer sweeter)

Bring 4 cups water to a rolling boil in a medium pot. Add 1 tsp salt. Add 1 cup elbow macaroni and cook, stirring occasionally, until just al dente (about 7–8 minutes; check package). Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.

Boil pasta

In the same pot or a medium saucepan, melt 2 tbs unsalted butter over medium heat. When the butter is foaming but not browned (about 1 minute), add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is golden and bubbling lightly — this cooks out the raw flour taste.

Make a roux

Gradually whisk in 1.5 cups whole milk, adding a little at a time to avoid lumps. Continue to whisk and bring to a gentle simmer over medium-low heat until the sauce thickens and coats the back of a spoon, about 3–5 minutes. Stir in 1/2 tsp dry mustard, 1/4 tsp ground black pepper, and 1/2 tsp salt. Taste and adjust seasoning if needed.

Add milk and seasonings

Remove the sauce from the heat. Add 1 cup shredded sharp cheddar, 1/2 cup shredded white cheddar or Monterey Jack, and 1/4 cup grated Parmesan in small handfuls, stirring each addition until melted and smooth. If the sauce is too thick, whisk in up to 2 tbs reserved pasta water (or milk) to reach desired consistency.

Finish with cheese

Return the drained pasta to the pot with the cheese sauce and gently stir to coat all pasta evenly. If needed, warm together over very low heat for 30–60 seconds; avoid boiling which can cause sauce to separate.

Combine pasta and sauce

If you want a baked crunchy top, preheat oven to 375°F (190°C). Toss 1/2 cup panko breadcrumbs with 1 tbs melted butter and 1/4 tsp paprika until evenly coated.

Prepare topping

Transfer the mac and cheese to a lightly buttered 8-inch baking dish (or keep in the pot for stovetop version). Sprinkle the panko mixture evenly over the top. Bake in the preheated oven until topping is golden and sauce is bubbling around edges, about 12–15 minutes. For extra color, broil 1–2 minutes watching carefully.

Assemble and bake

If skipping the topping, simply serve the mac and cheese immediately after combining pasta and sauce.

Stovetop option

elbow macaroni (uncooked)

salt (for pasta water)

unsalted butter

all-purpose flour

whole milk

dry mustard powder

ground black pepper

salt (for sauce)

sharp cheddar cheese, shredded

white cheddar or Monterey Jack, shredded

Parmesan cheese, finely grated

panko breadcrumbs

unsalted butter, melted

paprika

In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin and chili powder. Mix thoroughly so spices are evenly distributed.

Prepare the dry rub

Pat brisket, ribs and chicken dry with paper towels. Rub each piece generously with the dry rub, pressing to adhere. For best results refrigerate uncovered for 2–4 hours or overnight to let flavors penetrate (optional). Bring meats to near room temperature 45–60 minutes before cooking.

Season meats

Preheat oven to 135°C (275°F) or prepare grill for indirect cooking at similar temp. Heat a large heavy skillet over medium-high heat with vegetable oil. Sear brisket on all sides until browned (3–4 minutes per side). Sear ribs and chicken briefly to get color (2–3 minutes per side). Transfer seared meats to a large roasting pan or smoker/grill grates for indirect heat.

Sear and indirect cook (oven method or grill)

Pour apple cider vinegar and stock into the bottom of the roasting pan (this creates steam and pan juices). Cover tightly with foil. Roast brisket and ribs for 4–5 hours, or until ribs are tender and brisket reaches an internal temperature of 90–95°C (195–205°F) for slicing. Chicken thighs will take about 1–1.5 hours to reach 75°C (165°F). If using grill/smoker, maintain temperature 110–135°C (225–275°F) and cook until same internal temps, spritzing every 45–60 minutes with a mix of apple cider vinegar and water to keep moist.

Add moisture and cook low and slow

During the last 15–20 minutes of cooking, brush ribs and chicken with BBQ sauce and place over direct heat briefly to caramelize (if using grill) or remove foil and brush then return to oven to set glaze. Remove all meats and tent loosely with foil. Rest brisket at least 30 minutes before slicing against the grain; rest ribs and chicken 10–15 minutes before serving.

Finish with sauce (optional) and rest

Place diced potatoes in a large pot and cover with cold salted water (about 1 tsp salt per liter). Bring to a boil, then simmer until potatoes are fork-tender, 15–20 minutes.

While potatoes cook, heat milk and cream with butter in a small saucepan until the butter melts and mixture is warm (do not boil).

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth.

Gradually add warm milk/cream/butter mixture while mashing until you reach a creamy consistency. Season with salt and pepper. Keep warm until serving.

Preheat oven to 160°C (325°F). In a wide skillet over medium heat, cook diced bacon until fat renders and pieces are crisp, about 6–8 minutes. Remove most of the bacon fat leaving about 1 tablespoon in the pan.

Add chopped onion to the skillet and sauté in the reserved fat until soft and translucent, 5–7 minutes. Add smoked paprika and stir 30 seconds to bloom the spice.

In a large bowl combine drained beans, cooked bacon, sautéed onion, ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar and Worcestershire sauce. Stir until combined. Season with salt and pepper.

Transfer the mixture to a 1.5–2 liter baking dish, cover with foil and bake for 40–50 minutes until bubbly. Uncover for the last 10 minutes to slightly caramelize the top if desired. Adjust seasoning and keep warm.

Preheat a grill or skillet to medium-high heat. Brush corn cobs with vegetable oil and grill, turning occasionally, until lightly charred all over, about 8–10 minutes. If using frozen thawed kernels, sauté in a hot skillet with oil until charred spots appear, 6–8 minutes.

When cool enough to handle, cut kernels from the cobs into a bowl (if using whole ears) and allow to cool slightly.

In a bowl combine mayonnaise, sour cream, lime juice, chopped cilantro, chili powder and salt. Add warm corn kernels and toss to coat. Fold in crumbled cotija or feta cheese.

Taste and adjust lime, salt or chili powder. Serve at room temperature or slightly warm with lime wedges alongside.

Slice brisket across the grain into 3–5 mm thick slices. Pull or serve ribs whole and plate chicken thighs whole or halved. Arrange generous portions of mashed potatoes, BBQ baked beans and grilled corn salad alongside the meats.

Spoon pan juices over sliced brisket and offer extra BBQ sauce for ribs and chicken. Garnish potatoes with chopped parsley and place lime wedges on the corn salad. Serve immediately.