1/2 & 1/2 Combo Recipe

Prepare smoked brisket

If not pre-sliced, warm 1 lb brisket in a low oven (275°F / 140°C) wrapped in foil with 2 tablespoons of beef broth or water for 20–30 minutes until tender. Slice against the grain into 1/8–1/4" slices. Toss gently with 2 tablespoons melted butter and 2–3 tablespoons BBQ sauce; keep warm.

Prepare pulled pork

If using pre-cooked pulled pork, reheat in a saucepan over medium-low heat with 1/4 cup BBQ sauce and 2 tablespoons water for 8–10 minutes, stirring occasionally, until hot and moist. Taste and adjust salt and pepper.

Prepare grilled chicken thighs

Season 1 lb boneless skinless thighs lightly with 1/4 tsp salt and 1/8 tsp pepper. Grill over medium-high heat 6–8 minutes per side or until internal temp reaches 165°F (74°C). Let rest 5 minutes and slice into strips. Toss with 2–3 tablespoons BBQ sauce or butter to finish.

Prepare spicy sausage

Slice sausage into 1/2" rounds. In a skillet over medium heat, add 1 tablespoon oil and brown slices 2–3 minutes per side until caramelized and heated through. Toss with 1–2 tablespoons BBQ sauce if desired.

Prepare smoked turkey breast

Warm pre-sliced smoked turkey in a low oven (275°F / 140°C) wrapped in foil with 2 tablespoons chicken broth for 10–15 minutes. Slice thinly if not already. Brush lightly with BBQ sauce or butter.

Prepare pork rib meat

Chop cooked rib meat into bite-sized pieces. Warm in a skillet with 2–3 tablespoons BBQ sauce and 1 tablespoon water over medium heat, stirring until heated through and glazed, about 5–7 minutes.

Keep BBQ sauce warm in a small pot over low heat for finishing and serving. Warmed sauce blends with meat juices and improves texture.

Finish the chosen meats by tossing or brushing them with an additional 1–2 tablespoons BBQ sauce and the reserved 2 tablespoons melted butter so they are glossy and moist just before plating.

Sprinkle chopped parsley over meats and add pickles or pickled jalapeños to plate if using.

Macaroni and cheese: Reheat 2 cups in a microwave-safe bowl for 2–3 minutes, stirring halfway through, or warm on the stovetop over low heat with a splash (1–2 tablespoons) of milk to loosen if needed.

Coleslaw: Toss 2 cups coleslaw just before serving to freshen. Taste and add a pinch of salt or a teaspoon of vinegar if needed.

Baked beans: Warm 1 cup baked beans in a small saucepan over medium heat, stirring occasionally, for 5–8 minutes until simmering.

Cornbread: If desired, warm 1 slice in a 350°F (175°C) oven for 5–7 minutes or microwave for 15–20 seconds.

Arrange the two chosen meats side by side on a plate (about 1/2 lb portion each). Spoon an extra 1–2 tablespoons warm BBQ sauce over each meat portion; garnish with chopped parsley and pickles/jalapeños if desired.

Add up to two selected sides to the plate. Serve immediately while meats and sides are hot. Provide extra BBQ sauce and hot sauce at the table.

Leftovers: Store cooled meats and sides in airtight containers in the refrigerator for up to 3–4 days. Reheat thoroughly before serving.