Southern BBQ Platter Extravaganza Recipe

Southern BBQ Platter Extravaganza Recipe

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This recipe is designed to recreate a magnificent “Southern BBQ Platter Extravaganza,” a feast featuring three quintessential barbecued meats along with a medley of beloved Southern sides. The image displays a generous platter laden with succulent smoked chicken, tender, glazed ribs, and what appears to be pulled or shredded beef, all showcasing a rich, dark, caramelized bark indicative of slow cooking and flavorful seasoning. Accompanying the meats are classic BBQ sides: golden corn on the cob cut into smaller portions, hearty baked beans in a small container, and several delightful cornbread muffins or hush puppies, along with what look like crispy potato chips. This platter embodies the spirit of a true Southern barbecue joint, perfect for feeding a crowd at gatherings, backyard cookouts, or any occasion demanding a variety of intensely flavorful, smoky, and comforting meats and sides.

Ingredients:

For the Meats (choose 3 for variety, quantities for 4-6 servings):

Option 1: BBQ Smoked Chicken

  • 1 whole chicken (3-4 lbs), spatchcocked (or 4 bone-in, skin-on chicken leg quarters)
  • Dry Rub:
    • 2 tablespoons brown sugar
    • 1 tablespoon smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne pepper (optional)
  • BBQ Sauce: 1 cup of your favorite pre-made BBQ sauce

Option 2: Smoked Pork Ribs (St. Louis Style or Baby Back)

  • 2 racks (about 2-3 lbs each) pork ribs
  • Dry Rub:
    • 3 tablespoons brown sugar
    • 1 tablespoon smoked paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • ½ teaspoon cayenne pepper
    • ½ teaspoon mustard powder
  • Glaze: ½ cup of your favorite BBQ sauce, warmed

Option 3: Pulled Beef (or Brisket Flat)

  • 2-3 lbs beef chuck roast (or brisket flat)
  • Dry Rub:
    • 1 tablespoon smoked paprika
    • 1 tablespoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon salt
    • 1 teaspoon black pepper
  • 1 large onion, roughly chopped
  • 1 cup beef broth
  • ½ cup BBQ sauce (for simmering and finishing)

For the Sides:

  • Corn on the Cob: 4-6 ears fresh or frozen corn on the cob, cut into 2-3 inch pieces
    • Butter, salt, and pepper for serving
  • Baked Beans: 1 (28 oz) can baked beans (e.g., Bush’s Baked Beans)
    • Optional additions: ¼ cup diced onion, 2 strips cooked and crumbled bacon, 1 tablespoon brown sugar, 1 tablespoon BBQ sauce
  • Cornbread Muffins/Hush Puppies: 1 box (8.5 oz) cornbread mix (e.g., Jiffy) or your favorite cornbread muffin recipe ingredients
    • Ingredients as per cornbread mix instructions (e.g., milk, egg, oil)
  • Potato Chips/Fries: 1 large bag kettle-cooked potato chips or ingredients for homemade fries

Equipment:

  • BBQ smoker or grill with indirect heat setup (charcoal or gas)
  • Large mixing bowls
  • Small bowls for dry rubs
  • Basting brush
  • Aluminum foil
  • Instant-read meat thermometer
  • Baking dishes or roasting pans (for pulled beef)
  • Large serving platter
  • Small ramekins or bowls for baked beans

Instructions:

Part 1: Prepare the Meats (Begin 6-12 hours prior to serving depending on meat choice)

For BBQ Smoked Chicken:

  1. Prepare Chicken: If using a whole chicken, spatchcock it by removing the backbone and flattening it. Pat chicken dry with paper towels.
  2. Apply Rub: In a small bowl, combine all dry rub ingredients. Generously sprinkle and rub the mixture all over the chicken, ensuring even coverage.
  3. Smoke/Grill: Prepare your smoker or grill for indirect cooking at 275-300°F (135-150°C). Place the chicken skin-side up on the grates. Smoke/grill for 2-3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  4. Sauce and Rest: During the last 15-20 minutes of cooking, baste the chicken with BBQ sauce. Once cooked, remove from heat, tent with foil, and let rest for 10-15 minutes before carving or serving.

For Smoked Pork Ribs:

  1. Prepare Ribs: Remove the membrane from the back of each rib rack (peel it off with a paper towel).
  2. Apply Rub: In a small bowl, combine all dry rub ingredients. Generously coat both sides of the ribs with the rub, pressing it in.
  3. Smoke/Grill: Prepare your smoker or grill for indirect cooking at 250-275°F (120-135°C). Place the ribs on the grates.
  4. Cook Ribs (3-2-1 Method for tenderness):
    • Phase 1 (3 hours): Smoke directly on the grates for 3 hours.
    • Phase 2 (2 hours): Remove ribs, wrap tightly in aluminum foil (you can add a splash of apple juice or broth inside the foil). Return to the smoker/grill and cook for another 2 hours.
    • Phase 3 (1 hour): Unwrap ribs, baste with warmed BBQ sauce, and return to the smoker/grill for a final 30-60 minutes, or until the sauce caramelizes and the ribs are tender (meat should pull away from the bone easily).
  5. Rest: Remove ribs from heat, tent with foil, and let rest for 10-15 minutes before slicing into individual ribs.

For Pulled Beef:

  1. Prepare Beef: Pat the chuck roast dry. Generously rub the dry rub mixture all over the beef.
  2. Smoke/Braise: For best flavor, smoke the beef for 2-3 hours in a smoker/grill at 275°F (135°C) until a good bark forms. Alternatively, sear it in an oven-safe Dutch oven on all sides until browned.
  3. Braise: Transfer the beef (if smoked, place into a large Dutch oven or deep baking dish), add the chopped onion and beef broth. Cover tightly with a lid or aluminum foil.
  4. Slow Cook: Braise in the oven at 300°F (150°C) for 3-4 hours, or until fork-tender and easily shreddable.
  5. Shred & Sauce: Remove beef from the liquid. Shred the beef using two forks. Discard any large fatty pieces. Return shredded beef to the pan with about ½ cup of the braising liquid and ½ cup BBQ sauce. Stir to combine. Keep warm.

Part 2: Prepare the Sides (Timing these closer to serving)

For Corn on the Cob:

  1. Boil/Steam: Bring a large pot of water to a boil. Add corn pieces and cook for 5-7 minutes until tender-crisp. Alternatively, steam them.
  2. Serve: Drain well. Serve with butter, salt, and pepper.

For Baked Beans:

  1. Enhance (Optional): If enhancing, cook bacon until crispy, crumble, and set aside. Sauté diced onion in a little bacon grease until softened.
  2. Combine & Heat: In a saucepan, combine the canned baked beans with optional cooked onion, crumbled bacon, brown sugar, and BBQ sauce. Heat over medium-low heat, stirring occasionally, until hot and bubbling. Transfer to a serving container.

For Cornbread Muffins/Hush Puppies:

  1. Prepare Batter: Follow the package directions for your chosen cornbread mix to prepare the batter for muffins.
  2. Bake: Pour batter into greased muffin tins. Bake according to package directions, typically 15-20 minutes, until golden brown and a toothpick inserted comes out clean.
  3. Serve: Allow to cool slightly before serving.

For Potato Chips/Fries:

  1. Serve: Arrange potato chips in a bowl on the platter. If making fries, prepare according to your preferred method (deep-fried, oven-baked, or air-fried).

Part 3: Assemble the Platter

  1. Arrange Meats: On a large serving platter, artfully arrange the cooked and sliced/shredded meats.
  2. Add Sides: Place the corn on the cob, baked beans (in a small serving container), cornbread muffins/hush puppies, and potato chips/fries around the meats to create an abundant and visually appealing platter.
  3. Garnish (Optional): Garnish with fresh parsley or cilantro if desired.
  4. Serve: Serve immediately and let everyone dig in! Provide extra BBQ sauce on the side for dipping.
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