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