BBQ Southern Bowl

Yield: serves 4

Y’all! This barbecue bowl just might be everything we love about living in North Carolina––hickory-smoked barbecue, perfectly cooked lima beans, and freshly made slaw. Is our Southern showing yet?


  • 10 oz Pit Boss 


  • ¼ green cabbage, sliced thin 
  • ¼ purple cabbage, sliced thin 
  • 1 large carrot, shredded 
  • ⅔ cups mayo 
  • 2 T mustard 
  • 2 T apple cider vinegar 

Roasted Corn:  

  • 1# frozen corn 
  • 3 T oil 

Lima Beans:  

  • ½ # frozen lima beans 
  • ½ white onion, small diced 
  • 2 cloves garlic, thin sliced 
  • 2 T butter 
  • ⅔ cup water or stock 
  • 1 lemon, juiced 
  • ½ t red pepper flakes

The How-To

  1. Coat corn in oil, salt, and pepper, spread out on a sheet tray.  Roast at 375 degrees for 15 – 20 minutes.  
  2. Sauté onion and garlic in oil in a small sauce pot until translucent.  Add frozen lima beans, add water or stock. Bring to a boil, then reduce to low.  Add butter, lemon juice, and red pepper flakes. Season to taste with salt and pepper. 
  3. Combine shredded cabbage and carrots, mayo, apple cider vinegar, and mustard.  Season to taste with salt and pepper. 
  4. Heat Pit Boss on medium until hot. 
  5. Build bowls with Pit Boss, slaw, lima beans, and roasted corn.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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