Four Meats With Three Sides Recipe

Make the dry rub

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.

Prep meats

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.

Smoke or oven slow-cook brisket and ribs

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.

Cook chicken thighs

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.

Finish andouille sausage

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.

Rest and slice

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.

Sauce and serve meats

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.

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.