Reheating time: 10-15 minutes
What does BBQ make you think of? For me, it’s probably ribs. Best I’ve ever had were at a wedding catered by Smoky Bones BBQ, and I will forever remember those ribs. This dude showed up with a truck full of meat and a smoker towed on a flatbed trailer- and completely blew everyone’s mind. That’s conventional BBQ. Pure process and execution, all the flavor coming from a few, important ingredients. Tonight’s dinner is not simple, but definitely fits in the category of “that’s the best ____ i’ve ever had”. Not anywhere near conventional BBQ, we’ve exercised our cooking muscles (whatever that is) to bring you something fun, flavorful, and unique. Shredded grass-fed beef with a smoky soy and molasses BBQ sauce, sweet corn + miso mac + cheese (lowkey, the best thing on the menu all week), braised sweet potatoes (redact my previous statement- these are the best thing on the menu all week), and Ray’s finest arugula with shaved spring veggies. It’s a hit! But sorry, we don’t do weddings 🙂
Get in there!
For the beef, mac + cheese, + sweet potatoes:
This is one of those dinners that is just so easy to prepare. It honestly might take longer than if you were to like, sautee or fry or broil everything, like i usually suggest, but the trade off is simplicity and less dishes. And I know how much you guys love that! Basically, we’re going to heat up everything together. So preheat your oven to 400F, grab a big ol casserole dish or sheet tray, and pull out all the hot components for tonight’s dinner!
Lay out the mac and cheese and BBQ beef on the dish, keeping them separate-ish, and spreading out to disperse evenly. You might actually need to use a couple trays, depending on the size of your order. But that’s okay! It’s worth the cleanup. Also, if you’re reheating WECO, someone else should definitely do the dishes. Like your dog, or your neighbor, definitely not you. Sweet potatoes go on last, and if there’s any extra cardamom-tomato-y goodness, scoop it all out on top of the potatoes.
Bake the whole tray at 400F for 10-15 minutes, until everything is nice and toasty. Maybe give everything a stir halfway thru, just to expedite the process. Shouldn’t take much longer than 10-15 minutes, but if it does, I deeply apologize and please don’t be angry. Sometimes I am optimistic, or maybe your oven just totally sucks!
Once it’s hot, you’re ready to party. Just throw everything in the blender, crank it to high, let it rip for about 5-6 more minutes, and you’ve got some really weird soup! Don’t do that. Or, if that’s what you want, do it. But probably not.
For the salad:
Doesn’t get much fresher than this. These leaves were cut yesterday morning by two of our former WECO employees, who sadly had to leave to return to farm labor. Must be nice. I say it all the time, all I wanna do is go work on a farm. Maybe one day. Shaved spring veggies and the best arugula ever. Simple, and delicious. Dress it up with the tamari-mint dressing, give it a season with some salt and pepper, and toss it up! You did it! Simple, and delicious.
Enjoy 🙂 <3 WECO
