Family Style Bundle For 8 Recipe

Select & Portion

Choose two meat options from the meats list. Provide 1.5 lbs of each meat (total 3.0 lbs) to serve 8 people at 1/3 lb per person per meat selection.

If meats arrive whole (brisket, smoked chicken, sausage links), slice or pull them into serving-size pieces. For brisket, slice against the grain into 1/4-inch slices. For pulled pork or pulled chicken, shred to chunky pieces with forks or gloved hands. Slice sausage into 1/2-inch rounds.

Warm meats gently to serving temperature (145–165°F depending on meat) in covered steam pans or hotel pans over low heat or in a warming drawer. Avoid drying by adding a few tablespoons of reserved juices or light brush of BBQ sauce to the surface while holding.

Transfer each meat into its own labeled serving pan. Keep brisket and sausage dry for those who prefer sauce on the side; keep a light coat of sauce on pulled pork or chicken if ordered sauced.

Select two sides from the sides list (two pints each). Confirm if sides are served chilled (coleslaw, potato salad) or hot (mac & cheese, baked beans).

For hot sides: reheat in a covered oven-safe pan at 325°F until internal temperature reaches 165°F, stirring occasionally. For mac & cheese, add 1–2 tablespoons of milk or cream before reheating if it appears dry.

For cold sides: keep chilled in the cooler until service. Stir cold sides before serving and transfer to serving pans.

Portion the two chosen sides into labeled serving pans (each pint into a single small pan or combined into one large pan) and place a serving spoon with each pan.

BBQ Sauce: Provide a 32 oz container of the large BBQ sauce. Place the sauce container or a ladle-accessible serving cup next to meats with a serving spoon or ladle. If offering two sauce types, split into two 16 oz containers and label.

Pickles: Place 1 cup of sliced pickles into a small labeled bowl and provide a small serving fork or tongs for hygienic service.

Bread: Arrange 24 slices on a covered tray or in a bread basket. If sandwiches are expected, consider pre-slicing bread loaves into 24 uniform slices and stacking with parchment between layers to prevent sticking.

Arrange serving station: Place meats at the center back of the table on warmed surfaces, sides to one side, condiments (BBQ sauce, pickles) near the meats, and bread at the front. Place serving spoons/tongs in or beside each pan.

Distribute disposable plates and utensil packs at the beginning of the line. Provide 8 plates and 8 utensil packs for guests; include extras if expecting seconds.

Include serving tongs (2) for bread and larger meat pieces and at least four serving spoons for sides. Ensure utensils are clean and labeled where appropriate to avoid cross-contamination (e.g., separate spoon for sauced vs. dry meats).

Label all pans with meat/side names and any allergen notes (e.g., dairy in mac & cheese). Keep hot items above 140°F and cold items below 40°F during service.

Each person: suggested portions are 1/3 lb of each selected meat per person if both meats will be offered to each guest (total 2/3 lb/person if they take both). If you expect guests to choose only one meat, supply of 1.5 lbs per meat is sized to allow 1/3 lb per person across the group.

Sides: provide approximately 1/2 cup of each selected side per person. Each pint yields roughly 2 cups, so two pints per side will serve about 8 people at 1/4–1/2 cup portions; adjust down or bring extra depending on appetite.