Family Style Bundle For 12 Recipe

General warming and finishing

If using pre-cooked smoked meats, reheat gently to serve. Brisket: slice against the grain into 1/4" slices. Reheat in a foil tray with 1/2 cup beef stock and 2 tbsp BBQ sauce covered tightly with foil at 300°F (150°C) until internal temperature reaches 140°F (60°C), about 30–40 minutes. Pulled pork: place in a steam table pan with 1/2 cup apple juice or cider and 1/4 cup BBQ sauce, cover and reheat at 300°F (150°C) for 25–35 minutes until heated through. Smoked chicken: rewarm covered with 1/4 cup chicken stock at 300°F for 15–25 minutes until 165°F (74°C). Sausage: slice and reheat in a covered pan with 2–3 tbsp butter or oil for 10–15 minutes until hot.

Keep reheated meats covered and wrapped in foil. Hold in a low-heat warmer or chafing dish set to approximately 140°F (60°C) to maintain safe serving temperature. Provide serving tongs for sliced meats and a serving spoon or spatula for pulled meats.

Portion guidance: Each selected meat is provided as 2 lbs (total 4 lbs if two meat types chosen). This equals roughly 1/3 lb per person per meat option — arrange meats so guests can combine as desired.

Baked Beans: transfer 1 quart to a steam table pan, heat covered at 300°F (150°C) for 20–30 minutes until simmering. Stir once before serving and garnish with chopped parsley if desired.

Macaroni & Cheese: reheat 1 quart in a covered pan with 2–3 tbsp milk or cream to restore creaminess. Heat at 300°F (150°C) for 15–25 minutes, stirring halfway; hold warm and stir occasionally.

Coleslaw: keep chilled. Transfer 1 quart to a chilled serving pan and keep on ice or in a cooler until service. Stir before serving and top with a few pickle slices or parsley for presentation.

Potato Salad: keep chilled. Transfer 1 quart to a chilled serving pan and keep on ice or refrigerated until service. Stir before serving.

BBQ Sauce: provide 1 pint in a pourable container or labeled squeeze bottle. Keep at room temperature if sauce is shelf-stable, or warm gently in a small pot (not boiling) if preferred warm. Refill serving container as needed.

Pickles: place 1 cup sliced pickles in a small bowl or disposable cup near the meats for guests to add. Offer tongs or a small fork for hygienic serving.

Mustard and parsley: place mustard in a small squeeze bottle or bowl and sprinkle parsley over hot sides just before service for color.

Bread: arrange 24 slices (two slices per person if using as sandwich bread) on a platter or in a covered container to keep fresh. If guests will make sandwiches, provide tongs for bread and a dedicated area for assembling.

Servingware: lay out 4 serving spoons and 2 serving tongs near the pans (one spoon per side and one set of tongs for meats). Place disposable plates and utensil packs at the start of the line. Provide an extra small tray or bowls for pickles and sauces.

Label each pan with the item name and allergen notes (e.g., contains dairy, gluten, pork, mustard). Maintain food safety: hot items ≥140°F (60°C), cold items ≤40°F (4°C). Replace or discard any item held outside safe temperatures for more than 2 hours.