Sweet Potato Waffle Fries

Pulled Pork

Spare Ribs

1/4 Chicken

Baby Back Ribs

Brisket Sandwich

1/2 Chicken

Beef Rib

Preheat the oven to 425°F (220°C). If using a convection oven, set to 400°F (200°C). Place a large rimmed baking sheet in the oven while it preheats to warm (this helps fries crisp). Line a second baking sheet with parchment if desired.

Preheat and prepare

Wash the sweet potatoes thoroughly to remove any dirt. Pat them completely dry with kitchen towels — removing surface moisture is important for crisping.

Wash and dry

Using a waffle-cut mandoline or crinkle/waffle cutter, slice the sweet potatoes into waffle fries. To make the characteristic lattice, rotate the sweet potato 90 degrees between passes and slice across the potato in 1/4-inch (6 mm) thick slices. Aim for uniform thickness so they cook evenly.

Cut waffle fries

Place the waffle-cut sweet potatoes in a large bowl. Sprinkle the cornstarch evenly over the pieces and toss gently to coat — this creates a light dry layer that promotes crisping. Drizzle the olive oil over the fries and toss to coat. Sprinkle the smoked paprika, garlic powder, ground cumin, sea salt, and black pepper over the fries and toss again until every piece is evenly seasoned.

Toss with coating

Remove the preheated baking sheet from the oven and either lightly spray or brush with a thin film of oil, or place parchment on a cool baking sheet. Arrange the waffle fries in a single layer with minimal overlap. Work in batches if necessary — overcrowding causes steaming and soggy fries.

Arrange on baking sheet

Bake for 12 minutes, then use a thin spatula or tongs to carefully flip each waffle fry. Return to the oven and bake another 8–12 minutes until edges are crisp and golden-brown. Total baking time will be 20–24 minutes depending on thickness and oven. If you want extra crispness, broil for 1–2 minutes while watching closely.

Bake and flip

Remove fries from the oven and transfer to a wire rack set over a sheet pan to let air circulate and maintain crispness for 3–5 minutes. If you stacked them on a plate they will steam and soften.

Cool and rest

Taste and adjust seasoning: sprinkle the hot fries with additional sea salt if needed. Scatter chopped parsley and grated Parmesan over the fries if using.

Serve immediately with lime wedges and ketchup or spicy mayo for dipping. To make a quick spicy mayo: mix 1/2 cup mayonnaise with 1–2 tbs Sriracha (to taste) and 1 tsp lime juice.

sweet potatoes (medium)

olive oil

cornstarch

smoked paprika

garlic powder

ground cumin

fine sea salt

black pepper

fresh parsley (chopped)

grated Parmesan

lime wedges

ketchup or spicy mayo

Pat the pork shoulder dry with paper towels. Trim excess large pieces of fat but leave a good fat cap to keep meat moist during cooking.

Trim and Dry

In a small bowl, combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, ground cumin, and cayenne pepper. Stir until evenly blended.

Make Dry Rub

Rub the pork all over with olive oil, then massage the dry rub into the meat thoroughly so all surfaces are coated. Let sit at room temperature for 30 minutes or refrigerate covered for up to overnight for deeper flavor.

Apply Rub and Sear

If you want extra crust, heat a large ovenproof skillet or Dutch oven over medium-high heat until hot. Sear the pork on all sides, 2–3 minutes per side, until browned. This step is optional but adds flavor.

Optional Sear

Combine chicken or beef broth, apple juice, apple cider vinegar, and Worcestershire sauce in a measuring cup or bowl. Pour the mixture into the bottom of a slow cooker, Dutch oven, or roasting pan. The liquid should cover the bottom and come up about 1/2 to 1 inch; it will steam and help keep the pork moist.

Prepare Cooking Liquid

Place the rubbed pork shoulder into the slow cooker on top of the cooking liquid. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork is very tender and pulls apart easily with tongs or forks. Internal temperature should reach 195–205°F (90–96°C) for best shredding.

Slow-Cooker Method

Preheat oven to 300°F (150°C). Place the pork in a covered Dutch oven or roasting pan with a tight-fitting lid, fat side up, on a rack above the cooking liquid if using a roasting pan. Cover and roast for 4–6 hours, or until pork reaches 195–205°F and is easily shreddable. Check after 3.5–4 hours; if the surface is browning too quickly, keep covered and reduce temperature to 275°F (135°C).

Oven Method

Place pork on the trivet in the pressure cooker and pour the cooking liquid around it (not directly over the rub). Seal and cook on high pressure for 70–90 minutes for a 4 lb shoulder, followed by a natural release for 15–20 minutes. Open carefully and check tenderness; if not shreddable, cook an additional 10–15 minutes.

Instant Pot/Pressure Cooker Method

While the pork cooks or during the last 30 minutes, combine the prepared barbecue sauce and honey (or molasses) in a small saucepan. Warm over low heat until slightly thickened, stirring occasionally. Taste and adjust seasoning—add a splash of apple cider vinegar for brightness or a pinch of cayenne for heat.

Make the Sauce

When the pork is done, transfer it to a large cutting board or bowl and let it rest, covered loosely with foil, for 10–15 minutes to redistribute juices.

Rest the Pork

Use two forks or meat claws to pull the pork into shreds, discarding any large pieces of fat or connective tissue. Skim fat from the cooking liquid if desired, then mix 1/2 to 1 cup of the warm barbecue sauce into the shredded pork to coat. Reserve extra sauce on the side for serving.

Shred and Mix

Toast the buns lightly if desired. Pile warm pulled pork onto buns, top with coleslaw and pickles if using, and serve extra sauce on the side.

Leftovers: Store cooled pork in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of broth or in the oven at 300°F (150°C) until warmed through.

pork shoulder (Boston butt), bone-in or boneless

kosher salt

black pepper, freshly ground

brown sugar, packed

paprika (preferably smoked)

onion powder

cayenne pepper

apple cider vinegar

low-sodium chicken or beef broth

apple juice

Worcestershire sauce

prepared barbecue sauce (your favorite)

honey or molasses

hamburger buns or slider rolls

coleslaw (optional)

pickles (optional)

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. If present, remove the thin silver skin membrane from the bone side: slide a knife under the membrane at one end, loosen it, grab with a paper towel and pull it off in one piece.

Preheat and trim

Lightly coat both sides of each rack with the yellow mustard. This acts as a binder for the dry rub and adds little flavor when cooked.

Apply binder

Mix the dry rub: in a bowl combine brown sugar, kosher salt, paprika, black pepper, garlic powder, onion powder, dry mustard and cayenne (if using). Stir until evenly incorporated. Sprinkle and press the rub evenly over both sides of each rack, using all the rub. Let ribs rest at room temperature for 20–30 minutes or refrigerate, covered, for up to 4 hours for deeper flavor.

Line a rimmed baking sheet with foil for easy cleanup. Place a wire rack on the sheet and set the ribs bone-side down on the rack. If you prefer braising, pour 2 cups water or apple juice with 2 tablespoons apple cider vinegar into the bottom of the pan (below the rack) to create a moist oven environment.

Prepare pan

Cover the ribs tightly with a second sheet of foil, sealing the edges to trap steam. Bake in the preheated oven at 275°F (135°C) for 2.5–3 hours, or until the meat is tender and has pulled back from the bone ends by about 1/4"–1/2". Internal temperature should be around 190–203°F (88–95°C) for tender ribs.

Bake low and slow

While ribs near completion (last 20–30 minutes of baking), combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, honey, hot sauce (if using) and black pepper in a small saucepan. Warm over medium heat until it simmers, stirring to dissolve sugar, then reduce heat and simmer gently 5 minutes to thicken slightly. Taste and adjust seasoning. Keep warm.

Remove ribs from oven and discard top foil. Increase oven temperature to 400°F (200°C) or prepare a preheated grill for direct medium heat. Brush a generous coat of the warm glaze onto the meat side of the ribs. Return to oven (uncovered) or place on grill, glazed side up, and cook 8–12 minutes until glaze is set and slightly caramelized. Watch closely to avoid burning. Turn and glaze the other side if desired and cook an additional 4–6 minutes.

Remove ribs from oven or grill and let rest 10 minutes before slicing between bones into individual ribs or serving sections. Serve with extra glaze on the side.

brown sugar (packed)

paprika (sweet or smoked)

black pepper (freshly ground)

dry mustard

cayenne pepper (optional, for heat)

pork spare ribs (whole rack)

yellow mustard (as binder)

ketchup

honey

hot sauce (optional)

water or apple juice

Pat the chicken quarter dry with paper towels. Trim any excess fat or loose skin, but leave the skin intact if you want crisp results.

Prepare chicken

In a bowl or large measuring cup, dissolve 1 tbsp kosher salt and 1 tsp sugar into 2 cups warm water. Add crushed garlic, peppercorns, and bay leaf. Stir and cool to room temperature.

Make quick brine

Submerge the chicken quarter in the cooled brine, cover, and refrigerate for 30 minutes to 2 hours. For best, 1 hour. Remove chicken from brine, discard brine, and rinse briefly under cold water if desired. Pat very dry.

Brine the chicken

In a small bowl, combine 1 tbsp olive oil with paprika, onion powder, garlic powder, dried thyme/oregano, 1 tsp black pepper, and 1 tsp kosher salt. Add the optional 1/4 tsp cayenne if using and mix into a paste.

Make rub

Rub the spice mixture evenly under the skin where possible and all over the skin and exposed meat. Let the coated chicken sit at room temperature for 20–30 minutes while you preheat the oven, or refrigerate covered for up to 4 hours for more flavor (bring back to room temp 20 minutes before cooking).

Apply rub

Preheat oven to 425°F (220°C). Place the chicken quarter skin-side up on a wire rack set in a rimmed baking sheet or on a roasting pan. Roast for 35–45 minutes, until internal temperature reaches 165°F (74°C) in the thickest part (avoid touching bone) and skin is golden and crisp. If skin browns too quickly, tent loosely with foil for the last 5–10 minutes.

Oven-roast method (recommended)

Heat a large ovenproof skillet over medium-high heat and add 1 tbsp oil. When shimmering, place chicken skin-side down and sear 4–6 minutes until golden brown. Flip and transfer skillet to a 400°F (200°C) oven for 20–25 minutes or until internal temp is 165°F (74°C).

Alternative: Pan-sear + finish

Remove the cooked chicken from oven and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute.

Rest the chicken

While the chicken rests, melt 1 tbsp butter (or warm olive oil) and stir in 1 tsp lemon juice. Brush this glaze over the chicken and sprinkle with chopped parsley. Serve the quarter whole or carve into thigh and drumstick portions. Enjoy with sides of choice.

Finish and serve

bone-in chicken quarter (leg + thigh) or breast quarter

water

granulated sugar

garlic cloves, crushed

black peppercorns

bay leaf

dried thyme or oregano

ground black pepper

optional: pinch cayenne

unsalted butter or olive oil

fresh lemon juice

fresh parsley, chopped

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. If the membrane (silvery layer) is still on the bone side, slide a thin knife under one corner to loosen and pull it off using a paper towel for grip.

Prepare ribs

Trim any excessive fat or loose bits. Lightly rub the ribs all over with olive oil, then sprinkle the kosher salt and freshly ground black pepper evenly on both sides.

In a bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard, chili powder and cayenne (if using). Mix until uniform. Spread the rub evenly over both sides of the ribs, pressing it in so it adheres. Reserve about 2 tablespoons of rub for later (optional). Let the ribs sit at room temperature for 20–30 minutes or refrigerate, wrapped, for up to overnight for deeper flavor.

Make and apply rub

Place each rack of ribs bone-side down on a large sheet of aluminum foil (one piece per rack). Pour a small amount (about 2–3 tablespoons) of the apple cider vinegar and 2 tablespoons apple juice or water onto each foil sheet near but not directly over the meat to create steam. Tightly seal each rack in foil, creating a packet. Place the packets on a rimmed baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulls back from the bones about 1/4 to 1/2 inch.

Wrap and braise

Carefully remove the baking sheet from the oven. Let the packets rest sealed for 10 minutes, then open one packet to test tenderness. If not tender enough, reseal and return to oven for 20–30 more minutes.

Remove ribs from foil and place bone-side down on the baking sheet. In a small saucepan, combine barbecue sauce, honey and butter; warm over low heat until butter melts and sauce is glossy (about 2–3 minutes). Brush a generous layer of glaze over the meaty side of the ribs.

Finish under high heat or grill

Option A — Oven broil: Set oven to broil (high). Place the glazed ribs on the top rack about 6–8 inches from the broiler. Broil 3–5 minutes until sauce bubbles and begins to caramelize, watching closely to avoid burning. Remove, brush another thin layer of sauce, and broil another 2 minutes if desired.
Option B — Grill finish: Preheat grill to medium-high. Place ribs glaze-side up and grill 3–5 minutes to caramelize, then flip briefly if you want char on the underside. Brush additional sauce and cook 1–2 minutes more.

Let the ribs rest 5 minutes after finishing to set the glaze. Slice between the bones into individual ribs.

Arrange ribs on a platter, sprinkle with chopped parsley if using and serve with lemon wedges and extra barbecue sauce on the side.

pork baby back ribs

coarse kosher salt

ground mustard

chili powder

cayenne pepper (optional)

apple juice (optional)

aluminum foil

barbecue sauce (your favorite)

unsalted butter

lemon wedges

Pat the brisket dry with paper towels. Combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder, and brown sugar in a small bowl. Rub the vegetable oil over the brisket surface to help the seasoning adhere, then apply the dry rub evenly on all sides, pressing it in.

Prepare brisket and rub

If using a smoker: Preheat to 225°F (107°C). Place the brisket fat-side up on the grate and smoke until internal temperature reaches about 195–200°F (90–93°C), approximately 4–6 hours for a 3 lb piece (time varies by thickness). If using an oven: Preheat oven to 300°F (150°C). Place the brisket in a roasting pan on a rack, pour 1 cup beef stock into the pan, cover tightly with foil, and roast until internal temperature reaches 195–200°F (90–93°C), about 3–4 hours depending on thickness.

Smoke or oven-roast the brisket

When brisket reaches about 160–165°F (71–74°C) and has a dark bark, remove briefly and wrap tightly in two layers of heavy-duty aluminum foil with any accumulated juices. Return to smoker or oven and continue until 195–200°F (90–93°C).

Wrap and finish (Texas crutch option)

Once 195–200°F is reached, remove brisket and let rest wrapped in foil for at least 30–45 minutes (up to 1 hour) so juices redistribute. Reserve any juices from the foil for the sandwich (see assembly).

Rest the brisket

Unwrap and transfer to a cutting board. Slice brisket thinly across the grain for tender bites. If you prefer chopped style, chop into bite-sized pieces. Keep sliced brisket warm in a covered dish; you can mix a few tablespoons of reserved juices with the slices to keep moist.

Slice brisket

Preheat a broiler or skillet. Spread softened butter on the cut sides of the sandwich rolls. Toast the rolls under the broiler for 1–2 minutes or in a skillet over medium heat until golden and crisp. Watch closely to avoid burning.

Prepare rolls

Warm the sliced brisket in a skillet over medium-low heat with a splash of the reserved beef juices or a tablespoon of beef stock to rehydrate (about 2–4 minutes) until heated through. Pile hot brisket onto the bottom halves of the rolls and top each portion with a slice of sharp cheddar. Place under broiler briefly (30–60 seconds) or cover the skillet with a lid until cheese melts.

Warm brisket and melt cheese

Spread a thin layer of barbecue sauce on the top or bottom roll (as you prefer). Add pickles and pickled red onions if using. If desired, dot or spread yellow mustard on the roll for brightness. Sprinkle chopped parsley on the brisket for a fresh note.

Add condiments and toppings

Place the sauced top half over the cheese-topped brisket, press gently, slice in half if desired, and serve immediately with extra barbecue sauce on the side.

Assemble and serve

If transporting or holding sandwiches briefly, wrap each assembled sandwich in aluminum foil to retain heat. Leftover brisket can be refrigerated in an airtight container for up to 4 days; reheat gently with a splash of beef stock to avoid drying.

beef brisket (trimmed)

coarse black pepper

paprika

brown sugar

vegetable oil

beef stock or low-sodium broth

sandwich rolls (kaiser, brioche, or ciabatta), split

butter, softened

sharp cheddar cheese, sliced

pickles, dill or bread-and-butter, sliced

pickled red onions (optional)

yellow mustard (optional)

fresh parsley, chopped (optional)

In a container large enough to hold the half chicken, combine 4 cups cold water, 2 tablespoons kosher salt and 1 tablespoon granulated sugar. Stir until dissolved. Add smashed garlic cloves, black peppercorns and thyme sprigs. Chill briefly if the water warmed while dissolving salt (brine should be cool to cold).

Prepare quick brine

Submerge the half chicken in the brine, skin side up if possible. Refrigerate for 30 minutes to 2 hours (30–45 minutes will modestly season and tighten the skin; up to 2 hours for more flavor). Do not exceed 2 hours for a half chicken to avoid over-salting and texture changes.

Remove the chicken from brine and discard brine. Pat the chicken thoroughly dry with paper towels, getting under the skin edges where possible. Place on a rack set over a sheet pan and let air-dry in the refrigerator or at room temperature for 20–30 minutes to help the skin crisp.

Dry and rest

Preheat the oven to 425°F (220°C). In a small bowl combine 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon freshly ground black pepper. Rub the oil and spice mixture evenly over the chicken skin and under loose skin where you can reach. Tuck the wing tip under and tie the leg with kitchen twine if desired for even cooking.

Season the chicken

Place the chicken skin-side up on a roasting rack or directly on a rimmed baking sheet. Roast in the preheated 425°F (220°C) oven for 35–45 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and the juices run clear. If the skin is browning too quickly, loosely tent with foil for the last 5–10 minutes.

Roast

Remove the chicken from the oven and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute.

Rest and finish

Brush the skin with 1 tablespoon melted butter for extra gloss and richness. Sprinkle chopped parsley over the chicken and serve with lemon wedges on the side for squeezing.

Optional butter baste & garnish

Carve by separating the thigh from the breast at the joint and serve the half chicken whole or sliced. Serve immediately.