The BBQ Plate from Cook Out features tender smoked BBQ pork, juicy sliced smoked chicken, and flavorful hushpuppies, served with a side of creamy coleslaw and golden seasoned fries, delivering a hearty and satisfying Southern comfort meal.
Equipments
- Smoker
- Grill
- Meat thermometer
- Cutting board
- Chef's knife
- Tongs
- Mixing bowls
- Colander
- Fryer or deep pot for frying
- Slotted spoon
- Baking sheet or tray
- Serving plates
- Measuring cups and spoons
- Food processor or box grater (for coleslaw)
Ingredients
- For the BBQ pork:
- 3 lbs pork shoulder
- Kosher salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- Brown sugar
- Cayenne pepper
- Apple cider vinegar
- BBQ sauce
- For the smoked chicken:
- 2 lbs boneless skinless chicken breasts (or thighs)
- Olive oil
- Kosher salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- For the hushpuppies:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 small onion
- 1 large egg
- 1/2 cup buttermilk
- Vegetable oil (for frying)
- For the coleslaw:
- 1/2 head green cabbage
- 1/2 head red cabbage
- 2 large carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- Salt
- Black pepper
- For the seasoned fries:
- 4 large russet potatoes
- Vegetable oil (for frying)
- Kosher salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
Selecting the right cuts of meat is crucial to replicate the tender texture of the BBQ pork shoulder and juicy smoked chicken featured in the Cook Out BBQ Plate. Freshness and quality of spices like paprika, garlic powder, and black pepper directly impact the depth of flavor. When preparing hushpuppies, use freshly ground cornmeal and proper frying oil temperature to ensure a crispy exterior and moist interior. For authentic Southern-style coleslaw, combining both green and red cabbage adds vibrant color and texture, while balancing acidity with mayonnaise and apple cider vinegar enhances creaminess and tang. Your homemade BBQ Plate from Cook Out will deliver the same hearty satisfaction when you follow these ingredient tips closely.
Instructions
- Instructions:
- Prep the smoker and preheat to 225°F.
- Mix BBQ pork rub: salt, pepper, paprika, garlic powder, onion powder, brown sugar, cayenne.
- Season pork shoulder with rub.
- Place pork shoulder in smoker; smoke 6-8 hours until 195°F internal temp.
- Wrap pork in foil and rest for 1 hour, then shred.
- Toss shredded pork with apple cider vinegar and BBQ sauce.
- Preheat grill to medium-high.
- Coat chicken with olive oil and season with salt, pepper, paprika, garlic powder, onion powder.
- Grill chicken until 165°F internal temp, about 6-8 min per side.
- Let chicken rest, then slice.
- Sift together cornmeal, flour, baking powder, baking soda, sugar, salt, and pepper for hushpuppies.
- Finely chop onion and add to dry mix.
- Whisk egg and buttermilk; combine with dry mix until just combined.
- Heat oil to 350°F in fryer/deep pot.
- Scoop hushpuppy batter by spoonfuls into oil; fry till golden brown, about 3-4 min.
- Remove hushpuppies with slotted spoon; drain on baking sheet or tray.
- Shred green & red cabbage, grate carrots for coleslaw.
- Whisk mayo, vinegar, Dijon, sugar, salt, and pepper in bowl.
- Toss cabbage and carrots in dressing; chill.
- Peel and cut potatoes into fries.
- Soak fries in cold water 30 min, drain, and dry.
- Heat oil to 350°F.
- Fry potatoes in batches until golden and crisp; drain.
- Season fries with salt, pepper, paprika, garlic powder, onion powder.
- Plate BBQ pork, smoked chicken, hushpuppies, coleslaw, and fries. Serve.
Substitution
The BBQ Plate from Cook Out copycat menu offers tender smoked BBQ pork, juicy sliced smoked chicken, savory hushpuppies, creamy coleslaw, and seasoned fries for a classic Southern comfort meal. If you don't have a smoker, you can use a grill with indirect heat and wood chips to replicate the smoky flavor for both the pork and chicken. Should buttermilk be unavailable for the hushpuppy batter, you can substitute it with regular milk mixed with a teaspoon of lemon juice or vinegar to achieve similar tenderness. When frying hushpuppies and fries, maintain oil temperature around 350degF to ensure crispy exteriors without absorbing excess oil. Your use of a meat thermometer guarantees pork internal temperature reaches 195degF for perfect tenderness and chicken reaches 165degF for safe consumption.
Tips
Ensure your smoker maintains a consistent temperature of 225degF for the full 6-8 hours to achieve tender, smoky pork reaching an internal temperature of 195degF. When preparing the hushpuppies, gently mix the wet and dry ingredients to avoid overworking the batter, which can result in dense, tough bites. Use a reliable meat thermometer to confirm the chicken reaches 165degF internal temperature, ensuring it's safely cooked yet juicy. Soak your cut potatoes in cold water for at least 30 minutes before frying to remove excess starch, resulting in crispier seasoned fries.
Nutritions
The BBQ Plate provides a substantial source of protein from smoked pork shoulder and grilled chicken, essential for muscle repair and energy. Hushpuppies and seasoned fries contribute carbohydrates for fuel, though they also introduce fats from the frying process, making portion control important. The creamy coleslaw delivers dietary fiber, vitamins A and C from cabbage and carrots, supporting immune health and digestion. You can balance this hearty Southern meal by pairing it with fresh vegetables or a light salad to enhance nutritional diversity.
Storage
Store leftover smoked BBQ pork and grilled chicken in airtight containers and refrigerate within two hours of cooking to maintain freshness for up to four days. Keep the hushpuppies and seasoned fries in a paper towel-lined container in the fridge; reheat in the oven or air fryer to preserve their crispiness. Coleslaw should be kept chilled in a sealed container and consumed within three days to ensure optimal taste and texture for your meal.
Variation or Alternatives
For a variation in the BBQ pork, try using a combination of applewood and hickory wood chips to enhance the smoky flavor. Swap chicken breasts for thighs to keep the smoked chicken juicier and more flavorful. You can add finely chopped jalapenos to the hushpuppy batter for a spicy kick. For your coleslaw, mix in a bit of Greek yogurt with the mayonnaise for a tangier, lighter dressing option.
Allergies
The BBQ Plate contains common allergens such as eggs in the hushpuppies and mayonnaise in the coleslaw, which may trigger allergic reactions in sensitive individuals. Cornmeal and wheat flour in the hushpuppies also pose a risk for those with gluten or corn allergies. Your awareness of these ingredients is essential to avoid potential food allergies or sensitivities.
Why this recipe?
The BBQ Plate menu from Cook Out restaurant is popular for its generous portions of smoky, tender smoked meats paired with flavorful sides like hushpuppies, baked beans, and coleslaw. This combination delivers authentic Southern barbecue taste at an affordable price point, attracting fans of hearty, satisfying meals. You'll find recreating the BBQ Plate at home rewarding because it allows customization of spice levels and side options, ensuring every bite meets your personal preference. Mastering this copycat recipe brings the rich, smoky flavors and comforting texture of Cook Out right to your kitchen.