The Feast Recipe

If meats are pre-smoked (recommended for this menu), keep them warm: wrap pulled smoked pork and sliced brisket tightly in foil and place in a 225°F (110°C) oven for up to 1 hour or in an insulated cooler. For the half rack of ribs, reheat gently in a 300°F (150°C) oven wrapped in foil with a splash of apple juice for 25–30 minutes until warmed through. Slice sausage links into 1/2" rounds and warm in a skillet over medium heat 4–6 minutes, turning, until heated and slightly browned.

If you need to smoke from raw: prepare smoker to 225°F (110°C). For pork shoulder (1 lb final pulled), smoke until internal temperature reaches 195–203°F (90–95°C) then rest 30 minutes and pull. For brisket half pound, smoke until 195°F, rest and slice against the grain. For ribs, smoke 3–4 hours (depending on thickness) until tender and meat pulls from bone. Smoke sausages until heated through and lightly browned. These steps require advance time; reheating pre-smoked meats is recommended for same-day service.

Prepare chicken

Pat chicken pieces dry. Divide into two groups: three pieces for southern fried chicken, three for jerk chicken. For the jerk pieces, toss with 3/4 cup jerk marinade in a bowl, cover and refrigerate at least 1 hour (or up to overnight). For fried pieces, place chicken in 1 cup buttermilk to soak 30 minutes to 4 hours in the refrigerator.

Dredge and fry fried chicken

In a large bowl combine 2 cups flour, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder and 1/2 tsp onion powder. Remove fried pieces from buttermilk, allow excess to drip off, then dredge thoroughly in seasoned flour, pressing to coat. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C) — about 1.5–2" deep. Fry in batches without crowding: 10–14 minutes per piece for dark meat (legs/thighs) until internal temperature reaches 165°F (74°C) and crust is golden. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed.

Cook jerk chicken

For the jerk-marinated pieces, grill over medium-high heat or roast in a 400°F (200°C) oven on a baking tray for about 20–30 minutes, turning occasionally, until internal temperature reaches 165°F (74°C) and exterior is charred in spots. Alternatively, pan-sear in a hot skillet with a little oil 6–8 minutes per side (depending on thickness) then finish in a 375°F oven until done. Rest 5 minutes before serving.

If reheating smoked half rack ribs: preheat oven to 300°F (150°C). Place ribs on a foil-lined sheet, brush lightly with a thin layer of barbecue sauce or apple juice, seal with foil and bake 25–30 minutes until warmed through and juicy. For a finishing glaze, unwrap, brush with additional barbecue sauce and broil 2–3 minutes to caramelize (watch closely). Rest 5 minutes and cut between bones.

Cook pasta

Bring a large pot of salted water to a boil. Add 1 lb pasta and cook 1–2 minutes less than package directions for slightly firm pasta (al dente). Drain and reserve 1/2 cup pasta cooking water.

Make cheese sauce

In a saucepan over medium heat melt 4 tbsp butter. Whisk in 4 tbsp flour and cook 1–2 minutes (roux) without browning. Gradually whisk in 2 cups milk, bring to a simmer and cook until thickened, about 3–5 minutes. Remove from heat and stir in 2 cups shredded sharp cheddar and 1 cup smoked gouda until melted. Stir in 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper. If sauce seems too thick, whisk in reserved pasta water 1–2 tbsp at a time.

Combine and bake

Fold drained pasta and 1/2 lb chopped smoked brisket into the cheese sauce. Transfer to a lightly greased 9x13" or equivalent baking dish. Mix 3/4 cup panko breadcrumbs with 1 tbsp olive oil and sprinkle evenly over the top. Bake in a 375°F (190°C) oven for 20–25 minutes until bubbly and golden on top. Let rest 5 minutes before serving.

In a large mixing bowl combine 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1/2 tsp celery seed, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Add 4 cups shredded green cabbage, 1 cup shredded red cabbage and 1 cup grated carrot; toss to coat evenly. Taste and adjust seasoning (add a splash more vinegar or a pinch more sugar as desired). Chill at least 30 minutes to let flavors meld before serving.

Preheat oven to 400°F (200°C). In a bowl whisk together 1 cup cornmeal, 1 cup flour, 2 tbsp sugar, 1 tbsp baking powder and 1/2 tsp salt. In a separate bowl whisk 1 cup buttermilk, 1 large egg and 2 tbsp melted butter. Pour wet into dry, stir until just combined (do not overmix). Pour batter into a greased 8" or 9" square pan or 10" cast-iron skillet. Bake 18–22 minutes until golden and a toothpick comes out clean. Cool slightly, cut into squares or wedges.

Arrange family-style on large platters or a serving table: place pulled smoked pork, sliced smoked brisket, warmed sausage rounds and halved or cut ribs on one platter. Place fried chicken and jerk chicken on warm serving platters. Put brisket mac & cheese in a deep dish or bowl, slaw in a serving bowl and cornbread on a board or basket lined with parchment.

Garnish mac & cheese with chopped parsley, drizzle BBQ sauce over meats or serve sauce on the side, and provide hot sauce alongside for those who like heat. Provide tongs and serving spoons so guests can help themselves.