Pick 3 Meats Recipe

Select and portion

Choose three different meats from the Proteins list and portion approximately 10 oz each (weight after slicing/shredding). Keep meats warm until plating.

Reheat sliced smoked brisket

If using sliced brisket, place slices in a shallow pan, add 1–2 tablespoons beef au jus or reserved brisket juices, cover with foil and warm in a 300°F (150°C) oven for 15–20 minutes until internal temperature reaches 140°F (60°C). Do not overcook to avoid drying.

Reheat pulled pork or shredded meats

Place pulled pork or shredded chicken/turkey in an oven-safe dish, add 1–2 tablespoons apple juice or BBQ sauce to keep moist, cover with foil and heat at 300°F (150°C) for 15–20 minutes until steaming through. Stir once and check temperature.

Warm sausages or ribs

For sliced sausage or portioned ribs, place on a foil-lined tray, brush lightly with BBQ sauce, cover loosely with foil and warm at 300°F (150°C) for 10–15 minutes until heated through.

Finish beef burnt ends

If using burnt ends, place in a small pan, add 1–2 tablespoons house BBQ sauce, cover and warm at 300°F (150°C) 10–12 minutes until caramelized and sticky. Stir once halfway through.

Warm the house BBQ sauce gently in a small saucepan over low heat or in a microwave-safe bowl for 20–30 seconds so it is pourable. If using hot sauce, offer on the side.

Just before plating, toss a small portion (about 1 tablespoon) of house BBQ sauce with pulled or shredded meats to glaze, or brush sliced meats lightly with sauce for shine.

Sprinkle chopped parsley over the meats for color and freshness.

If serving with bread or buns, warm them in a 350°F (175°C) oven for 3–5 minutes or toast on a grill for 1–2 minutes per side.

Place pickles and a scoop (about 1/3 cup each) of coleslaw on the plate as accompaniments.

Arrange the three warm meats on a platter or individual plate, about 10 oz each, add sides and serve immediately with extra BBQ sauce on the side.