Famous Southern Sides for 16
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaMighty Quinn’s BBQ ships its famous barbecue nationwide on Goldbelly! Combining the best parts of Texas and Carolina BBQ, the Mighty Quinn’s team has created something uniquely their own and nowhere is this more evident than their uniquely crafted sides. Mighty Quinn’s sweet potato casserole is from an old family recipe and finished with maple and pecans for a flavor you’re not going to find anywhere else. Add in a container of Mighty Quinn’s famous baked beans, mixed with their delicious burnt ends, and award-winning mac & cheese, and you have the perfect sides for any meal.
Taking his cues from his favorite BBQ styles of Texas and Carolina, Mighty Quinn’s founder and pitmaster Hugh Mangum, who opened the barbecue joint in the East Village in 2011, has taken the best of both worlds and created one of the absolute best BBQ joints in New York City. Alongside some of the best pork ribs found anywhere in the country, the New York BBQ restaurant also serves up mouth-watering brisket, delicious burnt ends, and an 18-hour “Brontosaurus” bone-in short rib so large we’re pretty sure it actually came from a Brontosaurus.
This package serves 16-20 people and includes:
- 1 Large Tray of Sweet Potato Casserole (10.5″ × 12.5″ × 3″) – Made with sweet potatoes mixed with pecans and maple.
- 1 Large Tray of Mac & Cheese (10.5″ × 12.5″ × 3″) – Creamy four cheese mac & cheese. This dish is the Winner of Timeout NYC’s Mac & Cheese Smackdown 2017!
- 32 oz. of Burnt End Baked Beans – Baked beans mixed with their delicious Burnt Ends
- Choose to add on more!
Add On Options Include
- Smoked Turkey Breast + Gravy & Cranberry Sauce (Serves 8-10)
- 1 Smoked Turkey Breast (Fully cooked and weighs approx. 5 lbs.)
- 1 pt. Turkey Gravy
- 1/2 pt. Citrus Cranberry Sauce
- Half Brisket Flat
- Each half brisket serves 8 people and weighs 3 lbs.
- Half Brisket Point
- Each half brisket serves 10-12 people and weighs 5 lbs.
- Each tray is made fresh to order and ships frozen on dry ice
- Dry ice may dissipate in transit
- Do not remove dry ice with bare hands
- Upon arrival, store products in freezer. If frozen, thaw for 2 days in the refrigerator before heating.
- Upon arrival, place Turkey in fridge for up to 5 days
- Turkey may be stored in the freezer for up to 1 month
To Serve
Sweet Potato Casserole
- Preheat oven to 350 F.
- Place sweet potatoes in oven on center rack, uncovered.
- Bake for 45 minutes until the top is golden brown.
- Remove and serve. Enjoy!
Mac & Cheese
- Preheat oven to 350 F.
- Place mac & cheese in oven on center rack, loosely covered.
- Bake for 30 minutes, then remove lid completely and bake for an additional 5-7 minutes until the top is golden brown.
- Remove and serve. Enjoy!
Baked Beans
- Preheat oven to 350 F.
- Cut bag and empty contents into a heat proof dish.
- Cover the dish with a lid or aluminum foil to create a seal. It is very important that the dish is completely sealed.
- Place the dish in the oven and heat for 45 minutes.
- Carefully remove the dish from the oven and remove the foil or lid. Enjoy!
Turkey – Oven
- Preheat oven to 225℉
- Wrap cryovaced turkey breast with heavy duty aluminum foil forming a complete seal
- Place the turkey breast on a sheet tray and place in preheated oven with the correct side facing up (see sticker on package).
- Heat turkey breast in oven for 2 hours. Temp the meat by puncturing the top of the turkey breast with a thermometer. If the turkey breast is not 165 F or higher its done. If not, check again in 15 minute intervals until the temp has reached 165℉.
- Let rest for 10 minutes before removing foil and cryovac bag.
- Remove foil and cut a hole in the cryovac bag. Drain excess liquid into a bowl, then unwrap the turkey breast.
- Cut the turkey breast against the grain in ¼” slices (or preferred thickness) and ENJOY!
Turkey – Boil in Bag Alternative
- Add sealed turkey breast in a pot with warm water.
- Bring up to a boil under low heat.
- Once water begins to boil under low heat.
- Once water begins to boil, turn off the fire.
- Let turkey breast sit in the water for about 20-30 minutes.
- Internal temp should reach a minimum of 165℉.
Brisket Point
- Preheat oven to 225 degrees
- Wrap cryovaced brisket with heavy aluminum foil
- Place brisket on sheet tray with proper side facing up (see packaging)
- Heat in oven for 45 minutes or until temperature is 165 degrees
- Let brisket rest for 10 minutes before removing from plastic and aluminum foil
- Remove from plastic and aluminum foil and drain excess liquid in packaging
- Cut brisket against grain into 1/4" thick slices, pour extra liquid on brisket
