Three Meat Feast Recipe

Trim & Season

If needed, trim excess fat and silver skin from tri-tip. Pat meat dry. Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika; rub olive oil over tri-tip, then evenly coat with the dry rub. Let rest refrigerated for at least 1 hour or overnight for best flavor.

Cook

Preheat smoker or grill for indirect cooking to 225–250°F (107–121°C). Place tri-tips fat-side up on the grate. Smoke until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 1.25–1.75 hours per pound (estimate ~1.5–2 hours for each 2–3 lb piece; total time varies). If using a grill, maintain steady low heat and add wood chips for smoke.

Reverse Sear & Rest

When tri-tip reaches ~125°F, remove and tent with foil. Increase grill heat or preheat a cast-iron skillet to high. Sear each tri-tip 1–2 minutes per side until a nice crust forms and internal temp reaches 130–135°F for medium-rare to medium. Let rest tented 15–20 minutes before slicing across the grain. Optionally deglaze pan with beef broth to make a quick jus to spoon over slices.

Prepare Pork & Rub

Trim excess fat from pork shoulder, leaving some fat for moisture. Rub the entire surface with yellow mustard as a binder. Mix brown sugar, kosher salt, black pepper, paprika, chili powder, garlic powder, onion powder, and optional liquid smoke; massage the rub thoroughly into the pork. Let sit refrigerated for 2–12 hours.

Low & Slow Cook

Preheat smoker or oven to 225–250°F (107–121°C). Place pork shoulder fat-side up on the grate or in a roasting pan. If roasting, add 2 cups water to the pan and tent loosely. Cook until internal temperature reaches 195–205°F (90–96°C) and the meat is probe-tender (a thermometer probe slides in like softened butter). For a 10 lb shoulder, expect 10–14 hours.

Rest & Pull

Remove pork and wrap tightly in foil; rest 30–60 minutes to redistribute juices. Unwrap and reserve juices. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat and bone. Toss with reserved cooking juices and up to 2 cups bbq sauce to taste. Hold warm until service.

Prep & Season

If not already halved, halve whole chickens through the backbone and breastbone. Pat pieces dry. Rub each half with olive oil. Season evenly with kosher salt, black pepper, paprika, garlic powder, and dried thyme. Let sit at room temperature 20–30 minutes before cooking.

Cook

Preheat grill to medium-high (375–425°F / 190–218°C) for two-zone cooking or preheat oven to 425°F (218°C). If grilling, place skin-side down over direct heat 6–8 minutes to crisp, then move to indirect heat to finish. If baking, place skin-side up on a rack in a roasting pan. Cook until internal temperature at thickest part reaches 165–170°F (74–77°C), about 30–40 minutes depending on size.

Finish

Squeeze fresh lemon over the cooked halves and let rest 5–10 minutes. Keep warm and tented with foil until serving.

Make Garlic Butter

Combine softened butter, minced garlic, chopped parsley, grated Parmesan (if using), and 1 tsp salt in a bowl. Mix until smooth and evenly combined.

Assemble & Bake

Preheat oven to 375°F (190°C). Slice each loaf across (or lengthwise if preferred) without cutting all the way through to create slices. Spread garlic butter between slices and over top of loaves. Wrap each loaf in foil (loose tent) and bake 12–18 minutes until butter melts and bread is warmed through. For crispier tops, open foil for last 3–5 minutes or broil briefly while watching carefully. Keep warm wrapped in foil until service.

Coleslaw (make ~6 pints)

Combine 8 cups coleslaw mix with 3 cups mayo-based dressing (adjust sweetness/acidity to taste). Toss well to coat. Refrigerate at least 1 hour before service for flavors to meld. Hold chilled.

Baked Beans (make ~6 pints)

If using canned beans, combine 12 cups baked beans in a large pot with extra brown sugar, mustard, and a splash of ketchup or molasses to taste. Simmer on low 20–30 minutes to thicken and develop flavor. Keep warm for serving.

Mac & Cheese (make ~6 pints)

Preheat oven to 350°F (177°C). Cook 6 cups dry macaroni to al dente; drain. Make a béchamel by melting 12 tbs butter, whisking in 12 tbs flour to form a roux, then slowly whisking in 6 cups milk until thickened. Stir in 6 cups shredded cheddar until melted and smooth. Combine sauce with pasta, transfer to baking dishes, top with extra cheese if desired, and bake 20–25 minutes until bubbly. Hold warm.

Potato Salad (make ~6 pints)

Boil 6 lb cubed potatoes until tender but not falling apart, drain and cool slightly. Combine potatoes with 3 cups mayonnaise, 6 tsp mustard, 1 cup pickles/relish, salt and pepper to taste. Mix gently and chill several hours before serving.

Arrange carved tri-tip (sliced across the grain), pulled pork (kept warm in a hotel pan or crock), and halved chickens on serving platters. Garnish with chopped parsley. Place garlic bread wrapped in foil and sides in separate pans or bowls. Provide extra bbq sauce and serving utensils. Plan for approx. 6–8 oz of total meat per person (this menu yields roughly 18–20 lb cooked meat combined), serving approximately 30 guests.

Timing note: Start pulled pork the night before or early morning (10–14 hour cook). Tri-tip and chickens can be scheduled to finish closer to service time (tri-tip needs 2–4 hours including rest; chicken only ~45 minutes). Reheat and hold sides as needed; keep hot foods above 140°F and cold foods below 40°F for food safety.