Treehouse Trilogy (feeds 4/5) Recipe

Name: Treehouse BBQs Treehouse Trilogy (feeds 4/5) Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 lbs Pulled smoked pork shoulder (ready-to-serve); 1 lbs Smoked brisket, thinly sliced; 1 lbs Smoked chicken thigh, shredded; 3 cups BBQ sauce (mild, for tossing); 2 tbs Butter (for finishing meats); 3 cups Smoked mac and cheese (prepared); 3 cups Collard greens, cooked with bacon; 3 cups Corn pudding (or creamed corn-style corn); 20 slices Dill pickle slices; 1 cup Quick-pickled red onions; 2 tbs Fresh parsley, chopped (for garnish); 8 oz Cornbread mix or batter; 2 tbs Butter (melted, for brushing); 1 tsp Coarse kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Hot sauce (optional, to taste)

Inspired by Treehouse BBQ

Time1h 15m

Serves5

comes with 3 - 8oz sides, dill slices, pickled onions & cornbread

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Ingredients

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Main Proteins & Components

2 lbs Pulled smoked pork shoulder (ready-to-serve)

1 lbs Smoked brisket, thinly sliced

1 lbs Smoked chicken thigh, shredded

3 cups BBQ sauce (mild, for tossing)

2 tbs Butter (for finishing meats)

Three 8-oz Sides (each listed with totals to make three 8-oz portions)

3 cups Smoked mac and cheese (prepared)

3 cups Collard greens, cooked with bacon

3 cups Corn pudding (or creamed corn-style corn)

Pickles & Garnishes

20 slices Dill pickle slices

1 cup Quick-pickled red onions

2 tbs Fresh parsley, chopped (for garnish)

Cornbread

8 oz Cornbread mix or batter

2 tbs Butter (melted, for brushing)

Seasoning & Finishing

1 tsp Coarse kosher salt

1 tsp Freshly ground black pepper

1 tsp Hot sauce (optional, to taste)

Method

Main Proteins & Components

Reheat and finish smoked meats

Preheat oven to 300°F (150°C). Place sliced brisket in a single layer in an oven-safe dish; brush lightly with 1/3 cup BBQ sauce and dot with 1 tablespoon butter. Cover tightly with foil and warm for 20–25 minutes until heated through. Meanwhile, place pulled pork in another oven-safe dish, mix with 1 cup BBQ sauce and 1 tablespoon butter, cover and warm for 20 minutes. For the shredded smoked chicken, toss with 2/3 cup BBQ sauce, place in a small dish, cover and warm for 15–18 minutes. Remove all meats from oven and tent with foil to keep warm.

Taste each meat and finish with salt and pepper (about 1/3 tsp salt + 1/3 tsp pepper across meats) and a drizzle of additional BBQ sauce if desired. Keep warm while assembling sides.

Three 8-oz Sides

Portion and reheat prepared sides

Preheat oven to 350°F (175°C) if not already warm from meats. Place mac and cheese, collard greens, and corn pudding each in oven-safe containers. Heat each for 12–18 minutes until hot and bubbling (mac and corn pudding may take closer to 18 min; collards 12 min). Stir mac and cheese once halfway through to ensure even heating. If using a microwave: heat each 8-oz portion on high for 2–3 minutes, stirring halfway.

After heating, taste and adjust seasoning of each side with a pinch of salt or pepper as needed. Keep warm in oven (turned off) or cover until plating.

Pickles & Garnishes

Quick-pickled red onions (make ahead)

To make about 1 cup pickled onions: thinly slice one small red onion. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar and 1 tsp salt. Bring to a simmer to dissolve sugar/salt, then pour over onion slices in a jar. Let cool to room temperature, then refrigerate at least 30 minutes. These will keep for up to 2 weeks. For this dish, drain and portion 1 cup to serve.

Lay out 20 dill pickle slices on a small plate or tuck them along the edge of the serving tray. Keep pickles and pickled onions chilled until ready to plate.

Cornbread

Bake cornbread

If using a prepared batter: preheat oven to 400°F (205°C). Pour 8 oz (about one small cast-iron skillet or an 8x4 loaf pan) of cornbread batter into a greased skillet/pan. Bake 18–22 minutes or until a toothpick comes out clean and the top is golden. Remove from oven and brush with 2 tablespoons melted butter. Let rest 5 minutes, then cut into 4–5 pieces to accompany the tray.

Plating & Final Assembly

Assemble the Treehouse Trilogy platter

On a large serving tray or individual plates (feeds 4–5): Arrange the three warm meats in distinct sections — approximately 8–10 oz portions per person across the meats (aim for total protein ~4 lbs across all meats). Spoon one 8-oz portion each of mac and cheese, collard greens, and corn pudding into three separate small bowls or ramekins and place them on the tray. Add the cornbread pieces to the side.

Nestle dill pickle slices and a tablespoon-sized pile of pickled red onions near the meats. Sprinkle chopped parsley over the sides and meats for color. Offer hot sauce and extra BBQ sauce at the table. Serve immediately while hot.