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Big Rig BBQ Plate with Brisket Baked Beans
Big appetites are bound to be satisfied with this sweet, smoky plate made for BBQ fans. Simmer Bush’s Best® Baked Beans with chopped brisket and top with crispy pork rinds to serve alongside St. Louis-style pork ribs, a spicy hot link, a smoked chicken thigh and tangy coleslaw.
- Prep Time
15 Mins
- Cook Time
5 Mins
- Serves
1
INGREDIENTS
Brisket Baked Beans
- ½ cup Bush’s Best® Bean Pot® Baked Beans
- ¼ cup Brisket, chopped
- 1 Tbsp BBQ Sauce
- 2 Tbsp Pork rinds, crushed
BBQ Plate
- 2 St. Louis BBQ ribs, prepared
- 1 Hot link sausage, prepared
- 1 Smoked chicken thigh, prepared
- ¾ cup Brisket Baked Beans
- ¼ cup Coleslaw
INGREDIENTS
Brisket Baked Beans
- ½ cup Bush’s Best® Bean Pot® Baked Beans
- ¼ cup Brisket, chopped
- 1 Tbsp BBQ Sauce
- 2 Tbsp Pork rinds, crushed
BBQ Plate
- 2 St. Louis BBQ ribs, prepared
- 1 Hot link sausage, prepared
- 1 Smoked chicken thigh, prepared
- ¾ cup Brisket Baked Beans
- ¼ cup Coleslaw
DIRECTIONS
- BRISKET BAKED BEANS: In a small sauté pan, combine baked beans, brisket, and BBQ sauce. Cook over medium heat until they begin to simmer or reach 165°F.
- Remove from heat and pour into a service dish. Top with pork rinds and serve with the BBQ plate.
- BBQ PLATE: Plate all items on a clean service dish.
