Family Style Bundle For 24 Recipe

Temperature & portioning

Ensure each cooked meat is fully cooked to safe internal temperatures (pork 145°F+ resting or 195–205°F for pulled pork; brisket 195–205°F; chicken 165°F; sausage 160°F). Hold each meat hot at 140°F or above for serving. Portion meats into 2 lb packages (already provided) or transfer to steam table pans. Each 2 lb batch serves ~6 people at 1/3 lb per person.

Pulled pork finishing

If pulled pork is unsauced, gently mix with 1/2 to 1 cup of BBQ sauce per 2 lb to keep moist (do not over-sauce). Place in a hot holding pan, cover, and hold at 140°F. Provide serving spoons.

Brisket finishing

Slice brisket thinly against the grain. Arrange slices in a single layer in a hot pan; reserve au jus or additional sauce on the side. Keep covered and hold at 140°F. Provide tongs for serving.

Smoked chicken finishing

Chunk or shred deboned smoked chicken and toss lightly with a few tablespoons of sauce or pan juices to prevent drying (about 1/4 to 1/2 cup per 2 lb). Hold hot at 140°F and provide serving spoons.

Sausage finishing

Slice sausage into 1/4–1/2 inch rounds and arrange in a hot pan. Reheat gently to serving temperature (140°F). Provide tongs for guests.

Mac & cheese

Reheat mac & cheese in a steam table or oven to 165°F throughout, stirring occasionally to maintain creaminess. Transfer to a quarter or half hotel pan. Keep covered and held at 140°F. Provide a serving spoon.

Baked beans

Heat baked beans to 165°F in a pot or steam pan. Taste and adjust seasoning if needed. Transfer to pan, cover, and hold at 140°F. Provide a ladle or serving spoon.

Coleslaw

Keep coleslaw cold at 41°F or below until service. Stir before plating. Transfer to serving containers right before service and keep on ice if service will extend beyond 30–45 minutes. Provide a serving fork or spoon.

Potato salad

Keep potato salad chilled at 41°F or below until service. Stir before serving and place on ice during service if needed. Provide a serving spoon.

Sauces

Provide 2 pints of BBQ sauce in squeeze bottles or lidded containers (label flavors). Place one bottle at each end of the buffet line and one central. Keep at room temperature if containing only vinegar/tomato-based sauce; refrigerate after service if dairy-based. Replenish as needed.

Pickles

Transfer the 1 cup of sliced pickles to a small serving bowl or pan with a serving fork. Keep refrigerated until service; place on the line near the bread.

Bread / rolls

Arrange 24 slices of bread or 24 rolls in a basket or on a tray. Provide butter/spread packets alongside. Replace or cover to keep fresh during service.

Assembly suggestion for guests

Label meats and sides clearly. Guests may build sandwiches using 1–2 slices of bread and ~1/3 lb meat per person, adding sides and pickles as desired. Keep serving spoons and tongs near corresponding items to avoid cross-contamination.

Place serving spoons and tongs (4 each) near the appropriate pans (spoons for pulled pork, mac & cheese, baked beans, potato salad, coleslaw; tongs for brisket, chicken if served as whole pieces, and sausage). Ensure disposable plates and utensil packs (24 each) are easily accessible at the start of the line.

Set up hot holding (steam table or insulated carriers) for meats and hot sides to maintain 140°F or higher. Use cold wells or ice for coleslaw and potato salad if ambient temps exceed safe holding ranges.

Provide lids or covers on pans when not actively serving to maintain temperatures and food safety. Keep thermometers on site and check temperatures hourly during service.