Our Favorite BBQ Meal for National Sunday Supper Day

Sunday Supper is one of my most protected things we do as a family. I love to cook for my people, and that has become a bit of a love language as they have gotten older. If we aren’t out of town, we enjoy our Sunday supper together no matter what. Sometimes we have extra friends or family at the table too, which makes me SO happy! This particular Sunday, we enjoyed our favorite at-home BBQ feast and Sister’s family came to the table to enjoy it as well. Best of all, this meal wasn’t just prepared by me! Honey made the pork, Whit made the mac & cheese and I made the slaw. I wish I could say John even opened the can of beans to put in the crock pot BUT…. I can’t. :-)

My favorite way to serve this meal is as a BBQ Sundae. However, the chaos of having a pup and a couple of extra kids in the mix meant we just threw it on a plate at supper time.

I’ve shared these recipes before, but will add them here for convenience.

My Easy Slaw

  • 1 bag shredded coleslaw mix
  • 1/4 cup apple cider vinegar
  • 1/4 cup canola oil
  • 2 T mayonnaise
  • 1 T honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery seed
  1. Whisk together everything for sauce.
  2. Mix into shredded coleslaw and chill until ready to serve.

Jim K’s Big Green Egg Pulled Pork

15 lb pork shoulder (Costco – two 7-8 lb pieces are in the package)

3/4 C paprika (Costco)
1/4 C ground black pepper
1/4 C salt
1/4 C sugar
2 T chili powder
2 T garlic powder
2T onion powder
2T cayenne

1. Mix ingredients for rub.  You will have enough left for another BBQ later.  We usually store it in a mason jar but did a zip top bag this time to avoid dirtying dishes.
2. Trim some of the fat of of the pork to make it a bit leaner.  Generously coat the pork with the rub and let it sit out from about 30 minutes.
3. Prepare the BGE – fill with charcoal up to first ring, add a generous amount of hickory wood, insert your plate setter (to deflect the heat), put a cheap aluminum pan (for drips) on top of the plate setter and under the grill plate, and heat to 225.
4. Place the pork on the grill fat side up when at 225.  Spray/baste with Apple Cider Vinegar every hour or so in the beginning.
5. Let it cook over night.  In the morning, you may need to add more charcoal.  Take the pork off and wrap tightly in foil.
6. Get the BGE back up to 225 and let it cook until the internal temp is 200. This is the “fall apart” temp and it’s critical that you reach it.  It will take about 24 hours total.
7. When it reaches 200, take it off the grill and let it rest for about 30 minutes.  Pull apart with two big forks.  We freeze half and eat half.  It is terribly tasty just like that, but I do like to add my favorite Savannah Johnny Harris BBQ Sauce.

Bobby Flay’s Real Mac and Cheese

Whit took a virtual cooking class and mastered this in 2020 quarantine days.


  • 1 box Barilla® Medium Shells
  • 4 tablespoons unsalted butter plus more for greasing the baking dish
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk, heated
  • Kosher salt and freshly ground black pepper
  • 12 slices American Cheese (8 ounces), torn into pieces
  • 1 cup grated Parmigiano Reggiano cheese, divided
  • 1/2 cup panko bread crumbs
  • 3 tablespoons olive oil


  1. Preheat the oven to 350 degrees. Butter a 3-quart baking dish and set aside.
  2. Bring a large pot of salted water to a boil. Cook the pasta for 6 minutes or until slightly under al dente. The pasta will continue to cook in the oven.
  3. While the pasta is cooking, heat the butter over medium heat in a large saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the Bechamel sauce. Cook the flour and butter over low heat for 1 to 2 minutes. Whisk in the hot milk in a steady stream. Keep whisking the warm milk until the sauce is thickened, about 4 to 5 minutes. Remove from the heat, and whisk in the salt and pepper to taste, American cheese and 3/4 cups of the Parmigiano Reggiano until the cheese is completely melted and the sauce is smooth, about 2 minutes.
  4. Drain the pasta and place into a large bowl. Add the cheese sauce to the pasta and stir to combine. Transfer the pasta to the prepared pan. Sprinkle the panko breadcrumbs and reserved 1/4 cup Parmigiano Reggiano over the top. Drizzle with olive oil and bake in the oven for 12 minutes or until the top is well browned and crusty. Let rest 10 minutes before serving.

I’ll leave you with my favorite pic of the night. The cousins LOVE the newest addition!

I’ve started to make a rough list of our family’s FAVORITE recipes of all time. These are already on said list! What are some of your family’s favorites?

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