Cole Slaw / Spicy Slaw

Four Meats with Three Sides

Three Meats with Two Sides

Two Meats with One Side

Full Rack

Chili (seasonal)

Southern Style Green Beans

Mashed Potatoes and Gravy

Fried Okra

Sweet Potato Fries

Potato Salad

Smoked Baked Beans

Creamed Corn

Fried Pickles

Country Style Mac & Cheese

Spicy Slaw

Cole Slaw

French Fries

Basket of Onion Rings

Chef Salad

Fried Catfish

Smokehouse Hot Beef

Chicken Fried Steak

Catfish Po’boy

Remove outer leaves from cabbages. Quarter each cabbage, remove core, then thinly slice or shred with a knife, mandoline, or food processor to yield about 8 cups combined. Peel and julienne or grate the carrot(s). Thinly slice green onions on a diagonal. Finely chop the jalapeño (remove seeds for milder heat). Chop cilantro if using.

Shred and chop

Place the shredded cabbages and carrots in a large mixing bowl. Add the green onions, chopped jalapeño, and cilantro. Toss lightly to combine so ingredients are evenly distributed.

In a medium bowl, combine mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, lime juice, honey, Sriracha, toasted sesame oil, ground cumin, smoked paprika, kosher salt, and black pepper. Whisk vigorously until smooth and emulsified. Taste and adjust: add more Sriracha for heat, more honey for sweetness, or more lime for brightness.

Whisk dressing

If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or extra lime juice until you reach desired consistency.

Pour the dressing over the bowl of shredded vegetables. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated with the dressing.

Cover the bowl and refrigerate for at least 30 minutes, preferably 1 hour, to allow flavors to meld and cabbage to slightly soften. Toss once or twice during resting to redistribute dressing.

Taste the slaw after resting and adjust seasoning with additional salt, lime juice, or Sriracha as needed.

Just before serving, sprinkle toasted sesame seeds and chopped roasted peanuts or cashews over the slaw for crunch. Serve chilled with lime wedges on the side.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note: texture will soften over time; refresh with a squeeze of lime and a little extra crisp cabbage if desired.

green cabbage, thinly shredded

red cabbage, thinly shredded

carrot, julienned or grated

green onions, thinly sliced (white and green parts)

fresh cilantro, chopped (optional for brightness)

fresh jalapeño, seeded and finely chopped (adjust for heat)

mayonnaise

Greek yogurt or sour cream

apple cider vinegar

lime juice (fresh)

honey or maple syrup

Sriracha or other hot chili sauce

toasted sesame oil

ground cumin

smoked paprika

kosher salt

freshly ground black pepper

toasted sesame seeds

chopped roasted peanuts or cashews

extra lime wedges for serving

salt to taste (for adjusting after resting)

In a bowl, combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, cayenne, and ground mustard. Mix thoroughly so there are no clumps.

Make the dry rub

Pat all meats dry with paper towels. Lightly coat the pork ribs, brisket, and chicken thighs with yellow mustard (this acts as a binder). Rub the dry rub evenly over ribs and brisket (use about half the rub on ribs, half on brisket). For chicken thighs, rub about 1 tsp of the dry rub per piece. For the andouille sausage, slice into 1-inch rounds or leave whole; brush lightly with oil and a light dusting of rub.

Prep meats

If using a smoker: preheat to 225°F (107°C). Place brisket flat fat-side up and ribs bone-side down on the grate. Smoke brisket until internal temperature reaches 195–203°F (90–95°C) (about 1–1.25 hours per pound for brisket) and ribs until tender (about 4–5 hours), spritzing every 45–60 minutes with a mop of apple juice and stock mixed 50/50. If using an oven: preheat to 275°F (135°C). Place ribs and brisket on a rack in a roasting pan. Pour 1 cup of the braising liquid (stock + apple juice + 1 Tbsp apple cider vinegar) into the pan, cover tightly with foil, and cook brisket for about 3–4 hours (until fork-tender) and ribs for about 2.5–3 hours (until tender). Check temperature and tenderness after 2.5 hours and continue as needed.

Smoke or oven slow-cook brisket and ribs

About 45–60 minutes before meats finish (or when smoker/oven is at 350°F / 175°C for finishing), place chicken thighs on the grill or smoker at 350°F (or in the oven on a baking sheet). Cook until internal temperature reaches 165°F (74°C), about 25–35 minutes on the grill or 30–40 minutes in the oven. Baste with barbecue sauce for the last 5–10 minutes of cooking to glaze.

Cook chicken thighs

Grill or sear andouille slices over medium-high heat for 3–4 minutes per side until browned and heated through. If left whole, grill 8–10 minutes, turning occasionally, until heated and browned.

Finish andouille sausage

Remove brisket and ribs from heat and tent loosely with foil. Let rest 20–30 minutes for brisket (this makes slicing easier) and 10–15 minutes for ribs. Slice brisket against the grain into thin slices. Cut ribs between bones into individual pieces or desired portions. Keep chicken and sausage warm.

Rest and slice

If desired, warm barbecue sauce and serve on the side. Arrange sliced brisket, rib pieces, glazed chicken thighs, and andouille on a large platter. Garnish with chopped parsley and lemon wedges on the side.

Sauce and serve meats

Make the mop/braising liquid by combining beef or chicken stock, apple juice, and 1 tablespoon apple cider vinegar in a bowl or spray bottle. Use to spritz or baste the brisket and ribs every 45–60 minutes while smoking, or pour into the roasting pan when oven-braising to keep meat moist.

Place peeled and cut potatoes into a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes.

Drain potatoes well and return to the hot pot for 1 minute to evaporate residual moisture. Mash with butter, then add warm milk and sour cream. Season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). Whip to desired consistency. Keep warm, covered, until serving.

In a large skillet or Dutch oven over medium heat, add diced bacon and cook until fat renders and bacon is crisp (about 6–8 minutes). Remove half the bacon and reserve for garnish; leave the rendered fat in the pan.

Add sliced onion to the bacon fat and cook until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add chopped collard greens, toss to coat in fat, then pour in 1 cup chicken stock and 2 Tbsp apple cider vinegar. Add red pepper flakes and 3/4 tsp salt. Bring to a simmer, cover, and reduce heat to low. Braise until greens are tender, about 25–35 minutes, stirring occasionally. If liquid evaporates too quickly, add a splash more stock. Stir in reserved crisp bacon before serving.

In a medium saucepan over medium heat, melt 2 Tbsp butter. Add 1 Tbsp flour and stir to make a roux, cooking 1 minute to remove raw flour taste.

Slowly whisk in 1/2 cup heavy cream and 1/4 cup of the stock (or water) until smooth. Add the corn, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently stirring frequently until mixture thickens and corn is heated through, 6–8 minutes. If mixture becomes too thick, thin with a splash more cream or stock. Keep warm until serving.

Arrange meats and sides on a platter or family-style plates. Sprinkle chopped parsley over the meats and mashed potatoes. Serve lemon wedges alongside chicken for optional brightening. Provide warmed barbecue sauce for dipping.

pork spare ribs (trimmed)

beef brisket flat (trimmed)

bone-in chicken thighs

andouille sausage

yellow mustard (for binder)

neutral oil (vegetable or canola)

barbecue sauce

coarse black pepper

paprika (smoked or sweet)

brown sugar (packed)

garlic powder

onion powder

cayenne pepper

ground mustard

liquid smoke (optional, for smoker-less)

beef or chicken stock

apple juice

russet potatoes (peeled and cut into 1.5-inch pieces)

unsalted butter

whole milk

sour cream

salt

black pepper

collard greens (washed, tough stems removed, chopped)

yellow onion (medium, thinly sliced)

garlic (minced)

bacon (diced)

chicken stock

red pepper flakes

frozen corn kernels (thawed) or fresh

heavy cream

all-purpose flour

granulated sugar

fresh parsley (chopped)

lemon wedges

Pat chicken thighs, pork tenderloin, and flank steak dry with paper towels. Trim silver skin from the flank and any excess fat from the pork. Season all three with 1 teaspoon salt and 1/2 teaspoon black pepper, dividing evenly.

In a medium bowl combine 3 minced garlic cloves, 2 tablespoons lemon juice, 1 teaspoon smoked paprika, 1 tablespoon dijon mustard and 1 tablespoon honey with 1 tablespoon olive oil. Toss the chicken thighs in the marinade until evenly coated. Cover and refrigerate at least 30 minutes (up to 4 hours).

Chicken marinade

Mix 2 tablespoons brown sugar, 1 teaspoon ground cumin, 1 teaspoon smoked paprika and 1 teaspoon garlic powder with 1 tablespoon soy sauce to form a paste. Rub the paste evenly over the pork tenderloin. Let rest at room temperature 15–20 minutes or refrigerate up to 1 hour.

Pork rub

Brush the flank steak with 1 tablespoon olive oil and sprinkle lightly with salt and pepper. Set aside 20–30 minutes to come close to room temperature before cooking.

Steak seasoning

Place the peeled, cubed potatoes and 4 garlic cloves into a medium pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Garlic mashed potatoes - boil

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss carrots, broccoli and sliced red pepper with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer. Roast in the preheated oven for 18–22 minutes, tossing once, until tender and edges caramelize.

Roast vegetables - prep and oven

Preheat oven to 425°F (if not already). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, sear chicken thighs skin-side down (if skinless, sear one side) for 3 minutes until golden, then flip and sear the other side 2 minutes. Transfer skillet to the oven and roast until internal temperature reaches 165°F (74°C), about 10–12 minutes depending on thickness. Remove and let rest 5 minutes.

Sear and roast chicken

While chicken roasts, heat another ovenproof skillet or use the same oven at 425°F. Add 1 tablespoon olive oil and sear the pork tenderloin on all sides until browned, about 2–3 minutes per side. Transfer to oven and roast until internal temperature reaches 145°F (63°C), about 12–18 minutes depending on thickness. Remove and let rest 5–10 minutes; tent with foil.

Sear and roast pork

Pat the flank steak dry again. Heat a heavy skillet over high heat until very hot. Add a thin film of oil and sear steak 3–4 minutes per side for medium-rare (adjust time for desired doneness). Transfer steak to a cutting board and rest 5–8 minutes. Meanwhile, reduce heat to medium, add 2 tablespoons soy sauce and 1 cup red wine or beef stock to the hot pan, scraping up browned bits. Simmer until sauce reduces by half, about 3–5 minutes. Stir in 2 tablespoons butter and 1 tablespoon chopped rosemary or thyme; swirl until glossy. Slice steak thinly against the grain and spoon sauce over slices.

Cook steak and make pan sauce

Drain the cooked potatoes and garlic well and return to the warm pot. Add 3 tablespoons butter and 3 tablespoons whole milk. Mash by hand or with a ricer until smooth but still slightly textured. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, taste and adjust. Keep warm.

Finish mashed potatoes

When roasted, remove vegetables from oven and taste for seasoning; add a pinch of salt or a drizzle of olive oil if desired. Toss with 1 tablespoon chopped parsley for freshness.

Check vegetables

Slice pork into medallions and arrange on platter. Slice rested steak thinly across the grain and fan beside the pork. Place chicken thighs whole or halved on the platter. Spoon remaining pan sauce over steak and a little over pork if desired. Serve garlic mashed potatoes and roasted vegetables as the two sides. Garnish with remaining chopped parsley and lemon wedges on the side for squeezing over chicken.

Slice and assemble

boneless, skinless chicken thighs

pork tenderloin

beef flank steak

olive oil

garlic cloves, minced

lemon juice

dijon mustard

honey

brown sugar

soy sauce

soy sauce (for steak sauce)

red wine or beef stock

butter

fresh rosemary or thyme, chopped

russet potatoes, peeled and cut into 1-inch cubes

garlic cloves

carrots, peeled and cut into 1/2-inch sticks

broccoli florets

red bell pepper, sliced

fresh parsley, chopped

Pat the pork shoulder pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Rub the spice mix all over the pork, pressing so it adheres. Let rest at room temperature for 30 minutes or refrigerate covered for up to 12 hours for deeper flavor.

Prepare pork and rub

Preheat oven to 150°C (300°F). In a large heavy Dutch oven or ovenproof pot, heat vegetable oil over medium-high until shimmering. Sear pork on all sides, about 3–4 minutes per side, until well browned. Remove pork and set aside.

Sear pork

Lower heat to medium. Pour apple cider vinegar into the pot and scrape up browned bits. Add stock and return pork to the pot. Cover with a tight-fitting lid and transfer to the preheated oven. Braise until fork-tender, about 3 to 3½ hours (internal temp should be ~95°C/203°F and meat should pull apart easily). Check after 2 hours and add a splash of stock if liquid is evaporating excessively.

Braise

Remove pork to a cutting board and shred using two forks or meat claws. Skim off excess fat from the cooking liquid, then stir in BBQ sauce and 2–3 tablespoons of the cooking liquid to loosen. Return shredded pork to the sauce, toss to coat, and keep warm. Adjust seasoning with salt and pepper to taste.

Shred and sauce

In a bowl whisk together olive oil, lemon juice, chopped rosemary, thyme, minced garlic, kosher salt, and black pepper. Toss chicken thighs in the marinade to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to take off chill.

Marinate chicken

Preheat grill to medium-high (about 200–230°C / 400–450°F) or preheat oven to 200°C (400°F) for roasting. If grilling, cook thighs skin-side down first for 6–8 minutes until crisp, flip and cook another 6–8 minutes, turning until internal temperature reaches 74°C (165°F) and juices run clear. If roasting, place thighs on a sheet pan skin-side up and roast 30–35 minutes until skin is golden and internal temp is 74°C (165°F). Let rest 5 minutes before serving.

Grill or roast

Place potato chunks and whole garlic cloves in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until potatoes are tender when pierced, about 15–20 minutes.

Cook potatoes and garlic

While potatoes cook, warm milk and butter together in a small saucepan until butter is melted and mixture is hot but not boiling.

Warm dairy

Drain potatoes and garlic well and return to the pot. Mash with a potato masher or ricer until mostly smooth. Stir in warm milk-butter mixture, then fold in sour cream if using. Season with remaining salt and black pepper to taste. If too stiff, add a splash of milk to reach desired creaminess. Garnish with chopped chives before serving.

Mash and finish

pork shoulder (boneless), trimmed and cut into 3–4 lb pieces

black pepper, freshly ground

brown sugar, packed

vegetable oil

chicken or beef stock

your favorite BBQ sauce

bone-in, skin-on chicken thighs

lemon juice (fresh)

fresh rosemary, finely chopped

fresh thyme, leaves removed

garlic, minced

russet or Yukon Gold potatoes, peeled and cut into 1–2 inch chunks

sour cream (optional)

chives, finely chopped (for garnish)

Preheat oven to 275°F (135°C). Pat the full rack of ribs dry with paper towels. On the bone side, locate the silver skin (membrane). Slide a blunt knife under the membrane at one end and lift to loosen. Grab the loosened edge with a paper towel for grip and pull the membrane off in one piece. Removing it allows the rub and heat to penetrate and yields more tender ribs.

Remove membrane

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Mix thoroughly so sugar and spices are evenly distributed.

Prepare rub

Place the ribs bone-side down and sprinkle the rub evenly over both sides. Use your hands to press the rub into the meat, coating thoroughly. If time allows, wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight for deeper flavor. If proceeding immediately, let rest at room temperature 20–30 minutes while the oven finishes preheating.

Apply rub

Line a rimmed baking sheet or roasting pan with foil for easy cleanup. Place a wire rack in the pan if you have one; if not, set the ribs directly in the pan. Pour apple cider vinegar and apple juice (or water) into the bottom of the pan — these will steam and keep the ribs moist. Place the rack bone-side down on the rack or foil. Tent the ribs loosely with foil so steam can circulate but they won't dry out. Roast in the preheated 275°F (135°C) oven for 2.5 to 3 hours, until the meat is tender and pulls back from the bone ends by about 1/4 to 1/2 inch.

Prepare pan and braise

Remove ribs from oven and increase oven temperature to 400°F (200°C) or prepare a hot grill for finishing. Carefully remove the top foil tent. Brush the meat side with melted unsalted butter, then brush a generous layer of barbecue sauce over the meat. Return to oven (uncovered) or place on the hot grill over indirect/medium heat and cook 8–12 minutes, watching carefully until the sauce caramelizes but does not burn. For extra glossy finish, brush a second thin coat of sauce and heat 1–2 more minutes.

Butter and sauce finish

Transfer the ribs to a cutting board and let rest 8–10 minutes so juices redistribute. Slice between the bones with a sharp knife or chef’s knife to create individual ribs. Garnish with chopped parsley if desired and serve with extra barbecue sauce on the side.