Choice Of Any Two Meats Recipe

Select two meats

Choose any two proteins from the Proteins list totaling approximately 2 pounds (for example: 1 lb chicken thighs + 1 lb beef brisket). Pat each selection dry with paper towels and place on a cutting board.

Trim and portion

Trim excess fat from brisket, pork shoulder, or ribs. If using ribs, cut into manageable portions. If using salmon, check for pin bones and leave skin on if desired. Cut larger pieces into even portions about 1 to 1.5 inches thick so they cook evenly.

Make dry rub

In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tbs brown sugar and 1 tsp cayenne. Mix thoroughly. Reserve 1 tsp of this blend for fish (optional).

Marinade (for chicken/salmon)

In another bowl whisk together 2 tbs olive oil, 2 tbs lemon juice, 2 tbs soy sauce and 1 tbs apple cider vinegar. Place chicken thighs or salmon in a shallow dish or resealable bag, pour marinade over, massage to coat, and refrigerate 30–60 minutes (salmon 15–30 minutes).

If using beef brisket, pork shoulder, ribs or sausage: rub the dry rub evenly over all surfaces and let rest at room temperature for 30 minutes while the grill or oven preheats. For salmon, pat dry after marinating, then lightly rub with reserved dry rub and 1 tsp olive oil.

Preheat grill to medium-high (about 400°F / 200°C) for direct grilling, or preheat oven to 375°F (190°C) if finishing meat in the oven. If using a smoker or indirect grill method, preheat to 225–275°F (107–135°C) and plan for longer cook times for large cuts.

Chicken thighs (grill)

Grill chicken thighs skin-side down first for 5–7 minutes until charred, then flip and grill another 5–7 minutes with the lid closed, until internal temperature reaches 165°F (74°C). Brush with a thin layer of barbecue sauce during the last 2 minutes and let rest 5 minutes before serving.

Beef brisket (oven or low-and-slow)

For a quick finished portion (1 lb): sear brisket on both sides in a hot skillet 2–3 minutes per side, then transfer to a 375°F (190°C) oven and roast 25–35 minutes until internal temperature is 145–160°F depending on desired doneness (for tender, longer low-and-slow at 250°F to 300°F for several hours is recommended). Rest 10 minutes before slicing thinly against the grain and brush lightly with barbecue sauce.

Pork shoulder (slow roast)

For a 1 lb portion: sear on all sides in a hot skillet 2–3 minutes per side, then roast in a 325°F (160°C) oven for 1.5–2 hours until internal temperature reaches 195°F for shreddable texture or 145°F for sliceable. If shredding, toss with 1/2 cup barbecue sauce after resting 15 minutes and pull apart with forks.

Pork ribs (grill or oven)

For ribs: cook using 2-zone grill or oven method at 275°F (135°C) for 2.5–3 hours until tender. During the last 20 minutes, increase heat or move to direct heat and brush generously with barbecue sauce, turning and glazing once so sauce sets.

Smoked sausage

Grill sausage over medium heat 10–12 minutes, turning frequently until browned and cooked through. During the last 2 minutes, brush with barbecue sauce if desired and char lightly.

Salmon

Grill salmon flesh-side down 4–6 minutes, then flip and grill 2–4 more minutes until opaque and flaky (internal temperature 125–130°F for medium). Alternatively, bake at 375°F (190°C) for 10–14 minutes depending on thickness. Finish with a squeeze of lemon and a light brush of barbecue sauce if desired.

After cooking, transfer meats to a cutting board and let rest 5–10 minutes for juices to redistribute. Slice brisket and pork across the grain, carve chicken into pieces, pull pork if shredding, and slice sausage or serve whole.

Arrange the two chosen meats on a large platter or individual plates. Garnish with chopped parsley and lemon wedges. Serve remaining barbecue sauce on the side for dipping.

Ensure any internal temperatures reached safe levels: poultry 165°F (74°C), pork 145°F (63°C) with a 3-minute rest (or 195°F for pulled pork), and fish 125–145°F depending on preference.