Pitmaster’s Picnic Recipe

Prep

Remove membrane from the bone side of each rack. Pat ribs dry. Lightly coat both sides with yellow mustard to help the rub adhere.

Generously apply the dry rub over both sides of each rack, pressing to adhere. Let sit at room temperature for 30 minutes or refrigerate up to overnight (bring to room temp before cooking).

Prepare smoker or grill for low-and-slow cooking at 225°F (107°C). Add wood chips/chunks for smoke flavor.

Cook (3-4 hours)

Place ribs bone-side down on the smoker grates. Smoke at 225°F for about 2.5 to 3 hours, spritzing every 45 minutes with apple juice. At the 2.5–3 hour mark when a nice bark is formed and the internal temp is ~165°F, wrap each rack tightly in aluminum foil with 1/4 cup apple juice inside the foil for moisture. Return to smoker for 45–60 minutes.

Unwrap and finish unwrapped for 10–15 minutes to set the bark. In the last 10 minutes, brush both sides with barbecue sauce and let it glaze.

Rest ribs 10–15 minutes before slicing between the bones. Cut into portions sized for buffet service.

Trim any excess silver skin from the tri-tip. Pat dry and rub with olive oil. Evenly coat with the tri-tip dry rub on all sides and let rest at room temperature 30–45 minutes.

Set up grill or smoker for two-zone cooking or reverse-sear: maintain a low side at ~225°F and a hot searing area at 500–550°F (260–288°C). Add wood if smoking flavor is desired.

Cook

Place tri-tip on the cool side and cook until internal temperature reaches 110–115°F for medium-rare (about 30–45 minutes, depending on thickness). Move to the hot side and sear each side 2–3 minutes to develop crust until internal temp reaches 125–130°F for medium-rare to medium. For larger pieces, allow up to 10–15 additional minutes overall.

Remove tri-tip and tent loosely with foil. Rest 15–20 minutes to redistribute juices, then slice thinly across the grain for serving.

Trim excess fat from the pork shoulder, leaving a thin fat cap. Coat with a thin layer of yellow mustard, then liberally apply the pulled pork dry rub. Let sit refrigerated overnight if possible, or at least 1 hour at room temp before cooking.

Preheat smoker to 225°F (107°C). Place the pork shoulder fat-side up on the grates. Smoke for 6–8 hours (depending on size), adding wood chunks for consistent smoke. Periodically spritz with a mix of apple cider vinegar and water (or apple juice) starting after the first 2 hours, every 45–60 minutes.

When the internal temperature reaches about 195–205°F and a probe slides in with little resistance, remove the shoulder and wrap in foil or butcher paper to rest for 45–60 minutes (or until holding temp stabilizes).

Unwrap and use two forks or meat claws to shred the pork. Mix in barbecue sauce to taste (start with 1 cup, add more up to 2 cups). Keep warm for service in a hotel pan or steam table.

Serve with buns and extra sauce on the side.

Pat chicken halves dry. Rub olive oil over skin and season liberally with the chicken seasoning.

Preheat smoker or grill to 350–375°F (177–190°C) for direct cooking (higher temp than low-and-slow to crisp skin). If using a smoker, add mild wood like apple or cherry.

Cook

Place chicken skin-side up on the grill or smoker. Roast/grill until internal temperature at the thickest part of the thigh reaches 165–170°F (about 35–50 minutes depending on size). Optionally baste with lemon halves or a light brush of oil in the last 10 minutes to help skin brown.

Remove and rest 10 minutes before serving to keep juices locked in. Keep warm and portion for service.

Preheat oven to 375°F (190°C) or prepare a grill at medium heat for indirect cooking. Slice each loaf lengthwise or into serving segments as desired.

In a bowl, combine softened butter, minced garlic, chopped parsley, grated Parmesan (optional), and olive oil. Mix until smooth and spreadable.

Generously spread garlic butter on cut sides of each loaf. For extra crispness, wrap loosely in foil for the first 8–10 minutes, then open and bake or grill uncovered for another 5–7 minutes until golden and slightly crisp.

Slice loaves into serving portions and keep warm wrapped in clean towels or foil until service.

Coleslaw: Prepare shredded cabbage and carrots. Mix dressing (mayo, vinegar, sugar, salt, pepper) to taste and fold together. Chill for at least 1 hour before service. Make approx. 6 pints.

Potato Salad: Boil diced potatoes until fork-tender; drain and cool slightly. Combine with mayo, mustard, chopped celery/onion, hard-boiled eggs (optional), salt and pepper. Chill and yield ~6 pints.

Baked Beans: Use a large pot to combine canned baked beans or prepared beans with brown sugar, molasses, mustard, chopped bacon or smoked ham, and simmer to blend flavors. Keep warm and portion to ~6 pints.

Note: Prepare the chosen three sides in advance (day or morning of service) and keep chilled or hot as appropriate until service.

Timing: Stagger cooking so pulled pork and ribs (longest cooks) go on first, tri-tip and chickens later. Garlic bread and sides finish last or are prepared in advance.

Portioning: This menu is designed to serve approximately 30 guests. Slice ribs and tri-tip into buffet-friendly portions, pull pork into a serving pan with sauce on the side, halve garlic loaves, and present half-chickens whole or quartered depending on guest flow.

Keep hot items in hotel pans over chafing fuel or steam tables; keep cold sides chilled. Provide serving utensils, extra sauce, buns, and condiments on the line.