The Reunion Recipe

Prepare rub and ribs

Remove membrane from bone side of each rack if present. In a bowl mix 3 tbs kosher salt, 2 tbs black pepper, 4 tbs paprika, 6 tbs brown sugar, 2 tbs garlic powder, 1 tbs onion powder and 1 tsp chili powder. Pat ribs dry and evenly rub the dry rub over both sides. Let rest refrigerated for at least 1 hour or overnight for best flavor.

Low-and-slow cook

Preheat smoker or oven to 250°F (121°C). Place ribs bone-side down on smoker grates or on a rack over a baking sheet. If using oven, add a shallow pan with 2 cups apple juice or water in bottom to maintain humidity. Smoke or roast for 3 hours uncovered.

Spritz

Every 45 minutes after the first hour, lightly spritz ribs with a mixture of 1 cup apple cider vinegar and 1 cup apple juice (or water) to keep them moist.

Wrap (optional, for tender ribs)

After ~3 hours, remove ribs and wrap each rack tightly in foil with 1/4 cup apple juice in the packet. Return to smoker/oven for 1–1.25 hours until tender (probe tenderness or internal temps ~200°F, ribs should be bendable).

Finish with sauce

Unwrap and brush both sides with barbecue sauce. Place back on smoker or under a hot grill/oven at 300–350°F for 10–15 minutes to set the sauce and caramelize slightly. Rest 10 minutes, then slice between bones and serve.

Season

Trim excess silver skin or heavy fat from tri-tip. In a small bowl combine 3 tbs kosher salt, 2 tbs black pepper, 2 tbs garlic powder, 1 tbs onion powder and 1 tsp dried rosemary. Rub roast with 3 tbs olive oil then evenly coat with the seasoning. Let sit at room temperature 30–45 minutes before cooking (or refrigerate overnight and bring to room temp before grilling).

Grill / Roast

Preheat grill to high for a two-zone fire (one side hot direct, one side cooler indirect) or preheat oven to 425°F (218°C) for a sear/roast method. Sear tri-tip on direct heat 4–5 minutes per side until well browned. Move to indirect heat (or transfer to roasting pan) and cook until internal temperature reaches 125–130°F for medium-rare (about 20–30 minutes depending on thickness). For medium, target 135°F.

Rest and slice

Remove from heat and tent loosely with foil for 10–15 minutes. Slice thinly across the grain (note tri-tip has two grain directions; identify and cut accordingly). Serve warm.

Marinate/season

In a large bowl whisk 6 tbs olive oil, 3 tbs lemon juice, 2 tbs kosher salt, 1 tbs black pepper, 2 tsp smoked paprika and 2 tsp garlic powder. Toss the chicken halves to coat thoroughly. Marinate 30 minutes at room temp or up to 4 hours refrigerated.

Cook

Preheat grill to medium (about 375–400°F) or oven to 400°F (204°C). Place chicken skin-side down on grill grates or on a roasting rack. Cook 20–25 minutes skin-side down until skin is crisp and golden, then flip and continue 15–20 minutes until internal temp at thickest part reaches 165°F. If using indirect grill, move to cooler side after crisping to finish cooking without burning.

Finish

Brush with a little melted butter if desired and rest 8–10 minutes before serving. Garnish with chopped fresh herbs.

Make garlic butter

In a bowl combine 2 cups softened butter, 10 cloves minced garlic, 1 cup chopped parsley, 1 cup grated Parmesan (optional) and 1 tsp salt. Mix until well combined.

Assemble

Slice each loaf lengthwise (or into diagonal slices if preferred) leaving a small hinge if keeping as full loaf. Generously spread garlic butter on cut sides. For sliced version, spread between slices.

Bake or grill

Preheat oven to 400°F (204°C). Place loaves on baking sheet, bake 10–12 minutes until butter melts and edges are golden. For extra crisp, broil 1–2 minutes watching carefully. If using grill, place cut-side down on medium heat until toasted and golden (3–5 minutes). Keep warm wrapped in foil until service.

General

Prepare three sides to accompany the meats. Below are quick guidelines — scale ingredient quantities so each side yields roughly 6 pints (about 12 cups). Ensure each is fully seasoned and kept hot or chilled depending on the side until service.

Coleslaw (example)

Combine shredded cabbage and carrots (~12 cups total). Make dressing from 2 cups mayo, 1/2 cup buttermilk or milk, 1/4 cup apple cider vinegar, 2 tbs sugar, salt and pepper to taste. Toss with vegetables and chill at least 1 hour.

Potato Salad (example)

Boil about 6–8 lb baby potatoes or cubed russets until tender. Cool slightly, toss with 2 cups mayo, 1/2 cup mustard, 1/2 cup chopped celery, 1/2 cup chopped onion, 1/4 cup chopped pickles, salt and pepper to taste. Chill before service.

Mac & Cheese (example)

Cook 2 lb dried elbow macaroni until just underdone. Make a cheese sauce with 6 cups milk, 6 tbs butter, 6 tbs flour (roux), and 6–8 cups shredded cheddar and/or gruyere. Combine pasta and sauce, bake covered at 350°F for 20 minutes if desired, yields ~6 pints.

Baked Beans (example)

Use 6–8 cans of beans or homemade equivalent. Combine with bacon or smoked pork, 1 cup brown sugar, 1/2 cup molasses, 1 cup ketchup, 1/2 cup mustard and simmer until thickened. Keep warm for service.

Plan timing so ribs (low and slow) start first, tri-tip and chickens finish closer to service. Reheat sides if needed and carve tri-tip across the grain into thin slices. Slice ribs between bones and arrange on large platters. Place half-chickens on warm trays.

Arrange garlic bread in baskets or on sheet trays, garnish meats and sides with fresh herbs. Provide serving utensils and divide the 6-pint side containers into portions for guests. Keep hot items covered and chilled items refrigerated until just before serving.

Feeds approximately 30 people. Offer condiments (extra barbecue sauce, hot sauce, pickles, mustard) on the side.