Southern Style Cookout
with Chicken, Ribs, Fries and Slaw
Bring the South up North with tonight's Fresh Special! We've got a Southern Style BBQ Cookout that bypasses the need to fire up the BBQ, but delivers on all that smokey goodness we know and love. Sticking to the classic components but delivering on maximum flavour, this recipe proves that a BBQ Cookout can happen any time of the year!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
728 g
Côtes levées de porc BBQ, entièrement cuites
(Contient: Moutarde)
4 cs
Sauce BBQ
(Contient: Moutarde Peut contenir : Gluten, Sulfites, Oeuf, Blé, Sésame, Crustacés, Soya, Poisson, Lait)
6 g
Mélange d'épices Sud-Ouest
(Peut contenir : Sulfites, Blé, Sésame, Soya, Lait, Arachides, Noix)
2 pièce(s)
Pomme de terre Russet
170 g
Mélange pour salade de chou
4 cs
Mayonnaise
(Contient: Moutarde, Oeuf Peut contenir : Gluten, Sulfites, Blé, Sésame, Crustacés, Soya, Poisson, Lait, Moutarde)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Oeuf, Blé, Sésame, Soya, Poisson, Lait, Moutarde)
1 pièce(s)
Pomme Gala
Pas inclus dans votre livraison
2 cs
Huile*
1 cc
Sucre*
¼ cc
Sel*
¼ cc
Poivre*
Ustensiles
Instructions
- Remove any brown spots. Halve potatoes lengthwise, then cut into 1/4-inch slices.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Southwest Spice Blend, salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, remove ribs from packaging.
- Arrange ribs on a foil-lined baking sheet.
- Brush half the BBQ sauce all over ribs.
- Roast ribs in the middle of the oven, until warmed through, 14-16 min.**
- Meanwhile, pat chicken dry with paper towels. Season with remaining Southwest Spice Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 4-5 min per side, until golden.
- When ribs have cooked for 10 min., remove from oven. Move ribs to one side of baking sheet. Transfer chicken to other side of baking sheet.
- Brush chicken with remaining BBQ sauce.
- Roast in the middle of the oven for 4-6 min, until chicken is cooked through.** [tester pls check chicken timing for sear and roast]
- Meanwhile, quarter, core and grate the apple (no need to peel).
- In a large bowl, combine mayo, vinegar and 1 tsp ( 2 tsp) sugar. Add coleslaw cabbage mix and apple. Season with salt and pepper, then toss to coat.
- Slice chicken.
- Divide fries, cole slaw, ribs and chicken between plates.
