Description
A large-scale BBQ combo featuring tender halal brisket, honey-glazed chicken, veggie “ribs,” baked beans, and coleslaw for 20-30 people, with minimal stress and maximum flavor.
Ingredients
12 lbs chicken (bone-in thighs recommended)
8 lbs brisket or halal lamb shoulder
4 lbs potato slices (for “veggie ribs”)
2 cups halal/non-alcoholic barbecue sauce
1 cup honey
200 halal-certified buns (Hawaiian or potato rolls)
16 cups baked beans (canned kidney beans for speed)
20 cups coleslaw (add yogurt-based vegan option)
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp brown sugar
2 tsp salt
1 tsp black pepper
1 tsp cumin
Instructions
Trim excess fat from brisket/lamb and chicken
Mix paprika, garlic powder, onion powder, chili powder, brown sugar, salt, pepper, and cumin for rub
Generously coat meats with spice mix
Smoke chicken at 225°F for 1.5-2 hours per pound, beef/lamb for 2-2.5 hours per pound
For “ribs”: layer potato slices in a casserole, brush with barbecue sauce, bake at 350°F for 45-60 minutes until crispy
Create honey glaze by mixing 1 cup honey with 1/2 cup water
Baste chicken and veggie “ribs” during last 30 minutes of cooking
Let proteins rest 20 minutes before serving
Assemble sandwiches with buns, coleslaw, and extra sauce
Notes
Brisket can be slow-roasted in oven at 275°F if no smoker available
Potato “ribs” can be prepped ahead and refrigerated until baking
Store all components in airtight containers for up to 3 days
Double coleslaw recipe if serving separately
Use a digital meat thermometer for perfect doneness
- Prep Time: 135
- Cook Time: 840
- Category: Main Dishes
- Method: Smoking/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (per person)
- Calories: 450
- Sugar: 20g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg