Marinate the pork belly (2 hrs or overnight). Mix soy sauce, honey, garlic, cumin, smoked paprika, salt and pepper. Coat the pork belly thoroughly and refrigerate for at least 2 hours — overnight is better.

Prep the sides. Make the coleslaw: combine cabbage, carrot, mayonnaise, vinegar, salt and pepper. Refrigerate for 30 minutes. Make the mac & cheese: cook the pasta, make a roux, add milk until thick, melt in the cheddar, combine. Make pickles: dissolve vinegar, water, sugar and salt; add cucumber and red onion slices; refrigerate 1 hour.

Fire up The Bastard. Heat The Bastard to 180°C. Set up both direct and indirect zones.

Grill the pork belly. Grill half-direct, half-indirect for 20–25 minutes, turning regularly and basting with the marinade every 5 minutes until caramelised and cooked through.

Bastard tip: baste generously every 5 minutes — this is what builds the glaze.

Grill the chicken & sausages. Grill the chickens indirect at 180°C for around 35 minutes per side until 74°C internal. Grill the sausages direct at 180–200°C, turning regularly, for 10–15 minutes until golden and cooked through.

Load up the platter. Carve everything and arrange on a large board or platter. Serve the coleslaw, mac & cheese and pickles alongside. Let everyone dig in.