Bbq Ex Recipe
4 pc baby back ribs, 4oz house smoked local beef brisket, 7oz spicy buttermilk fried chicken, baked beans, buttery parmesan garlic Kahuku corn on the cobb ½ cobb
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Ingredients
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Meat
Fried Chicken Batter
Sides
Method
Ribs and Brisket
Smoke the Brisket
Smoke the beef brisket for 4-6 hours at a low temperature (225°F) until it reaches an internal temperature of 190°F. Wrap it in foil and let it rest for at least 30 minutes before slicing.
Fried Chicken
Prepare the Chicken
In a bowl, combine the buttermilk, cayenne pepper, paprika, salt, and black pepper. Add the chicken pieces and marinate for at least 1 hour or overnight for best results.
Fry the Chicken
In a separate bowl, mix flour and cornstarch. Dredge the marinated chicken in the flour mixture, ensuring it is coated well. Heat oil in a deep fryer or heavy pan to 350°F and fry the chicken until golden brown and cooked through, about 15-20 minutes.
Corn and Baked Beans
Prepare the Corn
Boil or grill the Kahuku corn on the cob until tender. In a small saucepan, melt the butter and add minced garlic. Brush the garlic butter over the corn and sprinkle with parmesan cheese.
Heat the Baked Beans
Heat the baked beans in a small pot over medium heat until warmed through, stirring occasionally.
