BBQ COMBO Recipe

Prepare the Chicken

Season the chicken quarters with salt and pepper. Grill or roast until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Cook the Ribs

Rub the pork ribs with your favorite spice rub and cook them low and slow on the grill or in the oven until tender. Brush with BBQ sauce during the last 15 minutes of cooking.

Grill the Polish Sausage

Grill the Polish sausage until heated through and slightly charred.

Cook the Collard Greens

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until fragrant. Add collard greens and chicken broth, season with salt and pepper. Cover and simmer for 30-40 minutes until tender.

Prepare the Slaw

In a large bowl, combine shredded cabbage, carrot, and red onion. In another bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the slaw and mix well. Refrigerate for at least 30 minutes before serving.

Fry the Potatoes

Cut the potatoes into fries. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy. Drain on paper towels and season with salt.

Make the BBQ Sauce

In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and salt. Simmer over medium heat for 15-20 minutes until slightly thickened. Adjust seasoning to taste.