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Winter BBQ


Reheating time: 10-15 minutes- preheat oven to 375F

I don’t even know what to say anymore. You guys love your BBQ. Matter of fact, now that I’m thinking about it, I don’t even think anyone is going to read this part of the instructions today. If it were me, I would just be skipping right to the part about getting it hot. Nobody wants to listen to some lame guy talk about food, tell me how to get this BBQ going! Well, if you did take the time to read this part, thank you- yes, I’m talking to you. Maybe it’s your first time ever trying our BBQ feast- and you have no idea what’s going on. It’s okay. You’ll know soon what all the hype is about. Pulled pork, mac, slaw, sweet potatoes, and cornbread… Get in there!

For the pork, mac and cheese, + sweet potatoes:

This is like, the best part. All these things can be reheated in the oven! They all take roughly the same amount of time- so you can even do them all in the same pan. Madness. Arrange the components on a large sheet tray or casserole dish, and pop them in the oven at 375F. Set a timer for 10 minutes, and tell someone to set the table. That was always my favorite part growing up- if someone was asking me to set the table, it means dinner was on the way. 

Once the timer goes off, pull out the tray and stir everything up! Make sure it’s hot, and if not, back in the oven it goes. Once it’s ready to go, well, we’re ready to go. Dress up the slaw, griddle up that cornbread- it’s go time. 

For the slaw:

This… slaw… is unreal… You’ll see. Dress it up with the aji panka vinaigrette, and enjoy. 

For the cornbread:

Cast iron pan. Butter. Griddle till hot. Trust me. That is all. 

To plate!

If you have made it this far without absolutely demolishing everything, I’m proud of you. Your reward? A plate of bad-ass BBQ. Five perfect components, one delicious plate. The rest is up to you. Enjoy 🙂


Thanks for ordering!

You all can thank Rachel for this salad. Maybe you remember- but it actually started this whole “two weco options per day” thing. It started when people were fiending for our salads and dressings- and I can’t blame you. We know what’s up when it comes to leaves. The right mix of leaves, the right components, the right dressing, it’s a beautiful thing when it all comes together. This one was named after Elaine from Seinfeld, because of that episode when she is freaking out about restaurants not having big salads… She just wanted to go somewhere that has a big salad. I mean, come on, give the girl what she wants! We said, well, that’s a good idea. Everyone should be able to get a big salad. Ours is a lovely blend of watercress, arugula, endive, and baby kale, topped off with roasted chicken, shaved fennel and radish, toasted pepitas, dried cranberries, and goat cheese. The carrot-ginger-chia dressing is just the right amount of acidic and sweet, balancing everything out in a wonderful way. To prepare, toss everything in a bowl, and pour over the carrot-ginger-chia dressing. Give it a toss to incorporate, season with some salt and pepper, and dive into a satisfying bowl of leaves. Enjoy 🙂

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