S'MORES ICEBOX PIE

FRESHLY BAKED BROWNIES

BANANA PUDDIN '

BAKED PULLED PORK MAC & CHEESE

MEAT SAMPLER

SOUTHERN – STYLE POTATO SALAD

HAWAIIAN ROLLS

PINT OF PICKLED ONIONS & JALAPEÑOS

PINT OF PICKLES

PINT OF EXTRA BBQ SAUCE

SMOKEHOUSE SALAD

PINT OF EXTRA SALAD DRESSING

COLLARD GREENS

SMOKEHOUSE SLAW

ROASTED BRUSSELS SPROUTS

HOUSEMADE KETTLE CHIPS

CORNBREAD

CHEDDAR MAC & CHEESE

PORK BELLY BURNT ENDS

FULL RACK OF BABY BACK RIBS

FRIED CHICKEN TENDERS

PULLED PORK SLIDERS

SMOKED CHICKEN WINGS

BONE – IN SMOKED CHICKEN

Preheat oven to 350°F (175°C). In a medium bowl combine 2 cups graham cracker crumbs, 2 tbsp granulated sugar and 1 tsp salt. Pour in 6 tbsp melted butter and stir until mixture resembles wet sand and holds together when pressed.

Prepare crust

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) springform pan or pie dish, using the bottom of a measuring cup to compact. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and cool completely on a rack.

Place 8 oz semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat 3 tbsp heavy cream until it just begins to simmer; do not boil. Pour hot cream over chocolate and let sit 1 minute, then whisk until smooth and glossy. If needed, microwave 10–15 seconds more to finish melting, stirring until fully combined.

Make ganache-style filling

In a separate bowl, beat 8 oz room-temperature cream cheese with 3 tbsp powdered sugar and 1 tsp vanilla until smooth and creamy. Add the slightly cooled chocolate ganache to the cream cheese mixture and beat just until fully incorporated and smooth, scraping down the bowl so there are no streaks.

Spread the chocolate-cream cheese filling evenly into the cooled graham crust, smoothing the top with an offset spatula. Cover loosely with plastic wrap and refrigerate while you prepare the marshmallow layer (at least 30 minutes).

Place 1 cup granulated sugar and 1 tbsp water in a small saucepan. Bring to a boil over medium heat without stirring until the syrup reaches 240°F (soft-ball stage) on a candy thermometer, about 4–6 minutes. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine 2 egg whites and 1 tsp cream of tartar and start whisking on medium-low.

Make marshmallow meringue

Once sugar syrup reaches 240°F, with the mixer running, slowly pour the hot syrup in a thin steady stream into the whipping egg whites. Increase speed to high and whip until the mixture is glossy, thick and has cooled to lukewarm (about 5–6 minutes). If using aquafaba, whip to stiff peaks and pour syrup the same way.

Fold in 2 cups mini marshmallows to the marshmallow meringue gently until distributed. The marshmallows will soften slightly but many will remain whole, giving texture.

Add marshmallows

Spoon or pipe the marshmallow mixture on top of the chilled chocolate layer, covering it completely and creating peaks for toasting.

If you like extra chocolate texture, sprinkle 3 oz chopped chocolate or chocolate chips over the marshmallow layer and press gently so they adhere. Sprinkle 1/2 cup graham cracker pieces around the edges or on top for crunch, and a light pinch (1/4 tsp) sea salt if desired.

Using a kitchen blowtorch, carefully toast the marshmallow top by moving the flame continuously about 2–3 inches from the peaks until golden brown and slightly blistered (about 30–90 seconds depending on torch). Alternatively, place the pie under a very hot broiler for 30–60 seconds—watch closely to avoid burning.

Chill the finished pie in the refrigerator for at least 30 minutes after torching to let the filling set. Before serving, let sit 5–10 minutes at room temperature for easier slicing. Run a hot knife around the edges if using a springform pan, then slice and serve.

graham cracker crumbs

granulated sugar

unsalted butter, melted

salt

semi-sweet chocolate chips

heavy cream

cream cheese, room temperature

powdered sugar

vanilla extract

mini marshmallows

egg whites (or aquafaba for vegan)

cream of tartar

water

chocolate bars or extra chocolate chips, chopped

graham cracker pieces, for garnish

sea salt (optional)

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving a 2–3 inch overhang on two opposite sides for easy removal. Lightly butter the parchment or spray with nonstick spray and set the pan aside.

Preheat and prep pan

In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, fine salt, and espresso powder (if using). Set aside.

Measure dry ingredients

Place chopped chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until smooth and fully melted, about 5–7 minutes. Alternatively, melt in 20–30 second bursts in the microwave, stirring between bursts to avoid scorching. Remove from heat and let cool 3–5 minutes.

Pour the melted chocolate-butter mixture into a large mixing bowl. Add granulated sugar and, if using, the brown sugar. Whisk vigorously until the mixture is glossy and slightly thickened, about 1–2 minutes. This helps dissolve some of the sugar and gives a good texture.

Whisk in the eggs one at a time, fully incorporating each egg before adding the next. After the eggs are incorporated, whisk in the vanilla extract. The batter should be smooth and shiny.

Using a rubber spatula, gently fold the dry ingredient mixture (flour, cocoa, salt, espresso) into the wet chocolate mixture just until streaks disappear. Do not overmix; a few tiny streaks are fine. If using chopped nuts, fold them in now.

Scrape the batter into the prepared pan, smoothing the top with an offset spatula or the back of a spoon so it is evenly spread. Tap the pan gently on the counter once to release any large air bubbles.

Bake in the preheated oven for 22–28 minutes. Start checking at 20 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) or when the top has a thin, shiny crust. Baking time can vary by oven and pan; for fudgier brownies, err on the lower end of the time range.

Remove the pan from the oven and immediately sprinkle flaky sea salt evenly over the hot top, if using. Allow the brownies to cool completely in the pan on a wire rack (at least 1 hour) so they set. Use the parchment overhang to lift the brownies from the pan and transfer to a cutting board. Cut into 9 or 12 squares with a sharp knife, wiping the knife clean between cuts for neat edges.

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate up to 7 days. For best texture, bring refrigerated brownies to room temperature before serving or warm briefly in the microwave.

bittersweet or semisweet chocolate, chopped

unsalted butter

large eggs

all-purpose flour

unsweetened cocoa powder

fine salt

espresso powder (optional, enhances chocolate)

chopped walnuts or pecans (optional)

brown sugar (for slight chew, optional)

flaky sea salt (for sprinkling)

butter or nonstick spray (for pan)

parchment paper (to line pan)

Peel 3 ripe bananas. Mash two of them with a fork until mostly smooth with a few small chunks remaining. Slice the third banana into 1/4-inch rounds for layering and garnish; set slices aside in lemon water (optional) to prevent browning.

Prep bananas

In a medium bowl whisk together 1 tablespoon all-purpose flour, 2 teaspoons cornstarch, 1 cup granulated sugar and a pinch of salt until evenly combined.

Mix dry thickener

In a medium saucepan, warm 2 cups whole milk over medium heat until it is hot and steamy but not boiling (small bubbles appear at the edges), stirring occasionally to prevent a skin.

Heat milk

In a separate bowl, lightly whisk 3 large eggs. Slowly pour about 1/2 cup of the hot milk into the eggs in a thin stream while whisking constantly to temper them and avoid scrambling.

Temper eggs

Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Add the dry mixture and return to medium-low heat. Cook, stirring constantly with a heatproof spatula or whisk, until the mixture thickens and coats the back of the spatula, about 4–6 minutes. Do not let it boil vigorously.

Cook pudding

Remove saucepan from heat. Stir in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract until butter melts. Whisk in the mashed bananas until evenly incorporated and smooth (leave a few small banana pieces if you like texture). If you prefer a very smooth custard, strain through a fine-mesh sieve into a bowl. Taste and adjust with a small pinch of salt if needed.

Finish pudding

Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for 20–30 minutes, then refrigerate for at least 1 hour to fully set (or proceed immediately to assembly for a warm pudding serving).

Cool slightly

Chill a mixing bowl and beaters for 10 minutes in the freezer (optional). Pour 1 cup heavy cream into the bowl, add 2 tablespoons confectioners' sugar and, if using, 2 oz softened cream cheese to stabilize. Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Taste and add a little more sugar if you prefer it sweeter.

Prepare whipped cream

In a 2-quart baking dish or individual serving glasses, spread a thin layer of pudding on the bottom. Arrange a single layer of vanilla wafers (or graham cracker pieces) over the pudding, then add a layer of banana slices. Spoon a second layer of pudding over the bananas to cover them. Repeat once more if your dish permits, finishing with a final layer of pudding.

Layer pudding

Evenly spread or pipe the whipped cream over the top layer of pudding. Crush a few additional vanilla wafers and sprinkle them on top along with toasted banana or wafer crumbs for texture and garnish. Reserve a few banana slices for the top if desired.

Top with whipped cream

Refrigerate the assembled pudding for at least 2 hours (best overnight) to allow flavors to meld and the wafers to soften slightly. Serve chilled. Leftovers keep covered in the refrigerator for 2–3 days; add fresh banana slices when serving to prevent browning.

Chill and serve

ripe bananas (medium)

cornstarch

whole milk

vanilla wafers (or graham crackers)

additional banana slices (for layering)

confectioners' sugar

cream cheese (softened, optional for stabilized whipped cream)

toasted banana or wafer crumbs (optional garnish)

Preheat oven to 375°F (190°C). In a medium bowl, combine pulled pork, BBQ sauce, smoked paprika, garlic powder, brown sugar, black pepper, and 1/2 teaspoon kosher salt. Toss until evenly coated. Transfer mixture to an oven-safe dish and cover with foil. Heat in the preheated oven for 15-20 minutes until warmed through (internal temperature ~165°F / 74°C). Remove from oven and set aside, leaving oven on for final bake.

Season and heat pork

Bring 4 cups water to a rolling boil in a large pot with 1 tablespoon kosher salt. Add 1 pound elbow macaroni and cook for 1-2 minutes less than package directions for al dente (usually 7-8 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Cook pasta

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk constantly for 1-2 minutes until the raw flour smell is gone and the mixture is lightly golden (roux).

Make a roux

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, adding a little at a time to avoid lumps. Bring to a gentle simmer, whisking frequently, until the sauce thickens and coats the back of a spoon, about 4-6 minutes.

Add milk and thicken

Reduce heat to low. Whisk in 2 ounces softened cream cheese until smooth. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce (if using), 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat and gradually add 2 cups grated sharp cheddar and 1 cup grated Monterey Jack, stirring until melted and smooth. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach a creamy consistency.

Finish cheese sauce

In a large mixing bowl or in the pot used to cook pasta, combine the drained pasta, cheese sauce, and warmed pulled pork (including any juices). Toss gently to coat evenly. Taste and adjust seasoning with additional salt or pepper if needed.

Combine pasta, sauce, and pork

Lightly grease a 9x13-inch baking dish. Spoon the mac & cheese with pulled pork into the dish and spread into an even layer.

Transfer to baking dish

In a small bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, and 2 tablespoons melted butter. Stir until crumbs are evenly coated.

Prepare topping

Sprinkle the breadcrumb mixture evenly over the top of the mac & cheese. Bake in the preheated 375°F (190°C) oven for 18-22 minutes, until the topping is golden brown and the casserole is bubbling around the edges. If you want a darker crust, place under broiler for 1-2 minutes—watch closely to prevent burning.

Bake

Remove from oven and let rest 5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley (optional). Portion and serve hot.

Rest and garnish

cooked pulled pork (ready-to-heat)

BBQ sauce

smoked paprika

garlic powder

brown sugar

black pepper

kosher salt

elbow macaroni (or shells)

kosher salt (for pasta water)

Dijon mustard

Worcestershire sauce

sharp cheddar cheese, grated

monterey jack cheese, grated

cream cheese (softened)

hot sauce (optional)

panko breadcrumbs

grated Parmesan

unsalted butter (melted)

chopped fresh parsley (optional)

Trim excess silver skin and large hard fat caps from the brisket and pork shoulder, leaving a thin layer of fat for flavor (about 1/8 inch). Pat all meats dry with paper towels so the rub adheres.

Trim and Dry

In a bowl mix kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder, onion powder and cayenne until even. Reserve about 1/3 of the mixture for the pork ribs.

Combine Dry Rub

Lightly coat the brisket, pork shoulder and chicken thighs with mustard (use about 1/4 cup for brisket/shoulder combined and 2 tbs for chicken). The mustard acts as a binder for the rub; it will not impart a strong mustard flavor once cooked.

Apply Mustard Binder

Generously apply the rub to the brisket and pork shoulder on all sides. Use the reserved 1/3 rub to season both sides of the baby back ribs after removing the membrane from the bone side. Massage remaining rub into chicken thighs.

Rub Meats

Preheat your smoker or kettle grill for indirect cooking to 225°F (107°C). Use a mild fruitwood (apple, cherry) or hickory for 50/50 mix to impart balanced smoke. Maintain low and steady temperature throughout the cook.

Preheat Smoker/Grill

Place brisket fat-side up and pork shoulder on the smoker away from direct heat. Insert a leave-in meat probe into the thickest part of the brisket and pork shoulder to monitor internal temperature. Smoke until internal temp reaches about 165°F (74°C). This will take roughly 6–8 hours depending on size and smoker consistency.

Start Brisket and Pork Shoulder

Once each cut hits ~165°F, wrap tightly in butcher paper (preferred) or foil to prevent stall and return to smoker. If wrapping, add 2 tbs butter and 2 tbs apple cider vinegar to the wrap for moisture. Continue smoking until brisket reaches 203°F (95°C) and pork shoulder reaches 195°F (90°C). Expect additional 4–6 hours.

Wrap (Optional) and Continue

After the brisket and shoulder have been smoking for 2–3 hours (or when your smoker is stable), add the seasoned baby back ribs bone-side down and the chicken thighs skin-side up. Smoke ribs for 3 hours unwrapped, then wrap in foil with a splash (2 tbs) apple cider vinegar and 1 tbs butter and return for 1–1.5 hours until tender. For chicken thighs, smoke until internal temp reaches 165°F (74°C), about 1.5–2 hours, then if desired finish over direct heat to crisp skin for 2–3 minutes per side.

Ribs and Chicken Timing

In the last 20 minutes of cooking, warm the barbecue sauce with honey and butter in a small saucepan over low heat. Unwrap meats and brush a thin layer of glaze on ribs and chicken, and a light pass on the exterior of brisket and pork shoulder to build a shiny finish. Return to smoker for 10–20 minutes to set the glaze.

Glaze Finish

Remove all meats from the smoker. Tent each in foil and let rest: brisket 60–90 minutes, pork shoulder 45–60 minutes, ribs 15–20 minutes, chicken 10 minutes. Resting redistributes juices and firms texture for slicing.

Rest the Meats

For brisket: slice against the grain into 1/4-inch thick slices across the point and flat where appropriate. For pork shoulder: shred/pull with forks or hands into bite-size pieces, keeping some larger pieces for texture. For ribs: cut between bones into individual ribs. For chicken: slice thighs across the grain into thick strips.

Slice and Pull

Arrange a selection of brisket slices (about 4–6), a scoop (about 1 cup) of pulled pork, 2–3 ribs, and 3–4 slices of chicken on a large platter or individual plates. Spoon additional warmed barbecue glaze over the pulled pork and ribs as desired. Garnish with chopped parsley, pickles and pickled red onions on the side.

Assemble Meat Sampler

Serve warm with optional sides such as coleslaw, cornbread or fries and provide extra barbecue sauce on the side. Leftovers keep well refrigerated for up to 3–4 days.

Serve

beef brisket (whole, untrimmed)

pork shoulder (Boston butt)

pork baby back ribs

boneless chicken thighs

coarse black pepper

paprika (smoked or sweet)

brown sugar (packed)

onion powder

cayenne pepper

mustard (Dijon or yellow)

apple cider vinegar

olive oil

barbecue sauce (your favorite)

honey

butter

fresh parsley (chopped)

pickles (sliced)

pickled red onions

Place peeled and cut potatoes into a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender but not falling apart, about 10–12 minutes depending on chunk size.

Prepare potatoes

Drain potatoes in a colander and return to the still-warm pot off the heat for 1–2 minutes to let excess steam evaporate (this keeps salad from becoming watery). While potatoes are warm, gently mash about 1/3 of them with the back of a spoon to create a creamier texture. Stir in 2 tablespoons distilled white vinegar and 1/4 cup whole milk; gently fold to combine. Let cool to room temperature (about 20–30 minutes) before adding dressing.

Finish potatoes

In a medium bowl, whisk together 1 1/4 cups mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 3/4 teaspoon celery seed, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt until smooth and slightly glossy. Taste and adjust seasoning — add up to 1/4 teaspoon more salt or a splash more vinegar if you prefer a brighter dressing.

Place 4 large eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover. Let sit for 10–12 minutes for fully set yolks. Drain and transfer eggs to an ice bath for 5 minutes. Peel and chop eggs; reserve one whole chopped egg for garnish if desired.

Cook and prepare eggs

Combine mix-ins: In a large mixing bowl, add cooled potatoes, chopped hard-cooked eggs (reserving some for garnish if desired), 2 stalks finely diced celery, 1 very finely diced small yellow onion (or 3–4 sliced scallions), and 1/2 cup chopped dill pickles or 1/2 cup sweet pickle relish. Gently fold to combine so potato pieces remain intact.

S'mores Icebox Pie

Freshly Baked Brownies

Banana Puddin '

Baked Pulled Pork Mac & Cheese

Meat Sampler

Southern – Style Potato Salad

Hawaiian Rolls

Pint Of Pickled Onions & Jalapeños

Pint Of Pickles

Pint Of Extra Bbq Sauce

Smokehouse Salad

Pint Of Extra Salad Dressing

Collard Greens

Smokehouse Slaw

Roasted Brussels Sprouts

Housemade Kettle Chips

Cornbread

Cheddar Mac & Cheese

Pork Belly Burnt Ends

Full Rack Of Baby Back Ribs

Fried Chicken Tenders

Pulled Pork Sliders

Smoked Chicken Wings

Bone – In Smoked Chicken