Smoke Shop BBQ in the houuuuussssseeeeee!! Whoop, whoop! We bet you’re excited (stoked! thrilled! pumped!), but you know what they say: Seein’ is believin’. So tonight, when you’re basking in brisket and savoring Chef Andy’s signature bbq sauce, make sure to snap a pic. When you send it to the ‘gram, tag @wecohospitality and @thesmokeshopbbq, and you’ll be entered to win a signed copy of The Smoke Shop’s Backyard BBQ: Eat, Drink, and Party Like a Pitmaster and a $25 gift card to Smoke Shop BBQ!
What’s in your bag:
- Andy Husbands’ Smoked BBQ Brisket
- Andy Husbands’ BBQ Sauce
- Pimento mac + cheese with Ritz cracker crumbs
- Shaved cabbage + vegetable slaw
- Roasted garlic aioli
- Bread + butter pickles
What you’ll need from home:
- Sheet tray
- Aluminum foil
- Casserole dish
- Mixing bowl
Total prep time: 25-30 minutes
The Pimento Mac + Cheese
- Preheat the oven to 350F.
- Remove the lid from the mac + cheese and cover with foil. Place on a sheet tray and bake for 17-20 minutes.
- Remove the foil and bake for 5-10 more minutes more until hot + bubbly!
The Brisket
- Place the Brisket and a few tablespoons of water in your casserole dish. Cover tightly with foil.
- Pop the dish in the oven alongside the mac + cheese for 10 minutes. Remove the foil and let the brisket heat for another 5 minutes until everything is warmed through, allowing the brisket to crisp up before serving.
The Slaw
- Combine the slaw and roasted garlic aioli in a mixing bowl. Toss, toss, toss away until the veggies and the aioli are all mixed together!
- Give it a taste, and add a little S&P as desired.
To serve, slather Andy Husbands’ BBQ sauce allllllll over the brisket. Scoop of slaw and mac + cheese goes onto the plate with your brisket. Enjoy the zippy crunch of your bread and butter pickles in between bites of your BBQ feast!
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
