3 Meats/3 Large Sides Special Recipe

Prepare the dry rub

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.

Season meats

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.

Sear and indirect cook (oven method or grill)

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.

Add moisture and cook low and slow

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.

Finish with sauce (optional) and rest

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.

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.