BBQ Run
intro
A hearty, portable smoky BBQ handheld loaded with sauced grilled meat, crisp slaw, and pickles, built for easy eating at outdoor summer gatherings.
Ingredients
Steps
Prep and preheat grill
Preheat your outdoor gas or charcoal grill to medium-high heat (190–205°C / 375–400°F). Scrub grill grates clean with a wire brush, then brush lightly with 15ml (1 tbsp) vegetable oil to prevent food from sticking during cooking.
Grill the smoked sausages
Pat the 4 smoked pork sausage links dry with paper towels. Arrange them directly on the oiled grill grates, and cook for 8–10 minutes total, turning every 2 minutes with tongs, until casings are crisp with light char marks and internal temperature reaches 74°C / 165°F. Transfer sausages to a clean plate, tent loosely with aluminum foil, and let rest for 3 minutes.
Sear the brisket cubes
Toss the 450g 1-inch cubed pre-cooked smoked brisket with 3g (1 tsp) smoked paprika, 2g (1/2 tsp) garlic powder, and 1g (1/4 tsp) black pepper until evenly coated. Set a 10-inch cast iron skillet directly on the grill grates, add the seasoned brisket cubes, and cook for 5 minutes, stirring occasionally, until cube edges are crispy and brisket is heated through to 71°C / 160°F.
Coat meat in BBQ sauce
Pour 120ml of the tangy BBQ sauce over the seared brisket cubes in the skillet, stir to coat every piece evenly, and cook for 2 minutes until the sauce bubbles and thickens slightly. Slice the rested grilled sausages diagonally into 1-inch thick pieces, add them to the skillet, and toss gently to coat all pieces in the warm, sticky sauce.
Toast the hoagie rolls
Arrange the 4 split hoagie rolls cut-side down on the empty, cooler section of the grill grates. Toast for 30–45 seconds until the cut surface is light golden and slightly crisp, watching closely to avoid burning the soft bread. Transfer toasted rolls to a wooden serving platter.
Assemble the BBQ Runs
Spoon equal portions of the sauced brisket and sausage mixture into each toasted hoagie roll. Top each serving with 45g (1/2 cup) chilled creamy coleslaw, 15g (2 tbsp) dill pickle slices, and a drizzle of the remaining 60ml BBQ sauce. Serve immediately while the filling is warm.
Tips
2.Keep coleslaw refrigerated until the moment you assemble the sandwiches to create a satisfying crisp, cool contrast to the warm, sauced meat and avoid soggy slaw.
3.For a spicy kick, add 1g (1/4 tsp) cayenne pepper to the brisket seasoning, or top assembled sandwiches with sliced pickled jalapeños.
OMG this recipe is a total game changer! I made it for my family’s Sunday dinner last night and even my super picky 7-year-old asked for seconds. The smoky flavor is spot on, no weird artificial aftertaste like the store-bought BBQ sauce I usually grab. Cook time was exactly 35 minutes too, perfect for a busy weeknight when I don’t want to be stuck in the kitchen forever.
As someone who meal preps for the whole work week, this recipe is chef’s kiss. It holds up so well in the fridge for 4 days, and I even froze half of it for quick lunches later. Super easy to follow, zero fancy ingredients needed. I was worried the smoky flavor would be too strong for meal prep but it mellows perfectly without getting bland.
As a total college kitchen newbie I was so nervous to cook for my roommates for our first football watch party, but this recipe was foolproof! All ingredients were super easy to find at the campus grocery store, no fancy equipment needed, and it turned out SO good. My roommates genuinely thought I picked up takeout from the local BBQ spot lmao. Quick note: I only had regular paprika instead of smoked so it was a little less smoky than intended, but still 10/10.
I brought this to my church potluck yesterday and the pan was empty in 10 minutes flat! People were going back for thirds, I can’t believe how quick it was to throw together, especially for how flavorful it is. I did add a tiny splash of apple cider vinegar to the sauce to cut the sweetness a little, and it worked perfectly. Will absolutely be adding this to my regular rotation for potlucks and family dinners.
Made this Classic Smoky BBQ Run after a long day hike last weekend and it was the perfect hearty, comforting meal after being out in the cold. It came together so fast even when I was dead tired — the 35 minute cook time was a total lifesaver! The smoky flavor hit so different than the sad frozen meals I usually eat after hikes. 10/10, will be making this on every camping trip this summer too.