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BBQ Brisket-Pork-Ribs-Potatoes
30
Servings
20
Ingredients
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Ingredients
Makes 30 servings- Pepper (to taste) 2.0 tablespoon(s)
- Corn on the Cob 24.0 piece(s)
- Kosher Salt (to taste) 2.0 tablespoon(s)
- La Croix/ Soda 30.0 can(s)
- Red Wine (750 ml) 5.0 bottle(s)
- White Wine (750 ml) 5.0 bottle(s)
- Beer - Seltzer 60.0 can(s)
- Buns (Burger size) 24.0 whole
- Notorious PIG BBQ Sauce 3.0 jar(s)
- Pulled Pork 5.0 pound(s)
- Pickles (Gourmet) 2.0 jar(s)
- Beef Brisket 5.0 pound(s)
- Ribs 3.0 whole
- Potatoes - Red 10.0 pound(s)
- Oil - Olive light 0.5 cup(s)
- Herb - Rosemary Fresh 1.0 bunch(es)
- Herb - Chives Fresh 1.0 bunch(es)
- Butter 30.0 cup(s)
- Baked Beans 10.0 cup(s)
- Baked Beans - vegetarian 2.0 cup(s)
Dietary Restrictions
Poultry
Beef
Pork
Recipe Instructions
Slice Red Potatoes into long quarters, toss with olive oil to coat, generous salt & pepper. Roast in DO over the coals. When take off the heat, toss the finely diced fresh rosemary & chives.
Shred Pork in liquid from bag, if gets dry, add more water.
Wrap ribs in tin foil to heat up, UN-wrap and brush with BBQ sauce just before serving so the sauce caramelizes but does not burn!
Heat brisket and slice on the diagonal, pile up in hotel pan or DO over low heat to keep warm. Boil corn on the cob al dente.
Heat backed beans in DO, do not burn!
Serve with salad (separate recipe) Buns and Pickles
