Smoky Mountain Feast Festival Classic Dinner
A delicious and satisfying festival classic dinner inspired by the Smoky Mountains that brings the flavors of a weekend festival into your home kitchen.
Allergens
Wheat (in mini corn muffins), Dairy (in coleslaw)
Ingredients
- 4 large chicken thighs
- 2 cups pulled pork
- 12 mini corn muffins
- 2 cups creamy coleslaw
- 3 tbsp Smoky Mountain BBQ sauce
Instructions
- Preheat your grill or smoker to 350°F (175°C).
- Season the chicken thighs with salt, pepper, and a drizzle of olive oil. Grill them over indirect heat for 45 minutes or until fully cooked, basting occasionally with Smoky Mountain BBQ sauce.
- Heat the pulled pork in a foil pan on the grill for about 10 15 minutes, stirring occasionally, until heated through and slightly crispy.
- Warm mini corn muffins directly on the grill grate for 2 3 minutes or until toasted.
- Prepare the coleslaw according to package instructions.
Chef’s Insight
The key to this dish is layering flavors, from the smoky BBQ sauce to the tangy coleslaw. Don't be afraid to get creative and add your own twists!
Notes
Use a good quality BBQ sauce and coleslaw mix to enhance the overall flavor of the dish.