1/2 & 1/2 Combo Recipe

Pulled pork (if selected)

If using prepared pulled pork, warm in a saucepan over low heat with 1/4 cup bbq sauce and 2 tablespoons water for 6–8 minutes, stirring occasionally until heated through and glossy. Keep covered and warm.

Smoked brisket (if selected)

Reheat brisket slices gently in a 325°F (160°C) oven: place slices in a shallow pan, spoon 2 tablespoons bbq sauce over them, cover tightly with foil and warm 12–15 minutes until heated through. Rest 3 minutes before serving; slice against the grain if not pre-sliced.

Grilled chicken (if selected)

For pre-cooked grilled chicken, reheat in a skillet over medium-low heat with 1 tablespoon oil and 1–2 tablespoons bbq sauce or pan juices, turning until just warmed (4–6 minutes). If raw, season and grill 6–8 minutes per side until internal temp reaches 165°F (74°C), then slice.

Sausage links (if selected)

For smoked or pre-cooked sausages, slice on a bias into 1/2-inch pieces and warm in a skillet over medium heat for 4–5 minutes until edges are browned. If raw, cook covered over medium heat 10–12 minutes, turning frequently, until internal temp 160–165°F (71–74°C). Toss with 1–2 tablespoons bbq sauce if desired.

Mashed potatoes: Reheat mashed potatoes in a saucepan over low heat with 1–2 tablespoons milk or cream and 1 tablespoon butter, stirring until smooth and hot (6–8 minutes). Season to taste with salt and pepper.

Cornbread: Warm one slice or muffin in a 350°F (175°C) oven for 6–8 minutes or microwave on a plate for 20–30 seconds until just warm. Optionally brush with a little melted butter.

Baked beans: Heat in a small saucepan over medium heat, stirring occasionally, for 5–7 minutes until bubbling gently. Keep covered until plating.

Coleslaw: If using store-bought coleslaw, toss and chill until serving. For a quick slaw, mix 1 cup shredded cabbage/carrot mix with 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar and salt and pepper to taste.

Pickles & Parsley: Slice pickles if not pre-sliced. Chop parsley finely and set aside for garnish.

Plate the combo: On a large plate, arrange 1/2 of the plate for proteins and place your chosen two meats (for example: 4 oz brisket + 4 oz grilled chicken, or 2 cups pulled pork + 2 sausage links sliced). Spoon an additional 1–2 tablespoons bbq sauce over meats if desired.

Add sides: Place 1/2–1 cup mashed potatoes, 1 cup baked beans, and one piece of warm cornbread on the plate. Add 1 cup coleslaw to the plate or in a small ramekin to keep it crisp.

Garnish and condiments: Add 3–4 pickle slices beside the meats, sprinkle chopped parsley over potatoes or beans, and serve extra bbq sauce and hot sauce on the side.

Serve hot: Serve the combo plate immediately while proteins and sides are warm.