Recipe for the cole slaw from Robert Irvine: 

Ingredients
6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

Directions
In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Read more at: http://www.foodnetwork.com/recipes/robert-irvine/cole-slaw-recipe0.html?oc=linkback

Recipe for the chicken:

Ingredients

8 Pieces of Chicken Breast

1 Bottle of Corky’s Memphis Style Barbecue Sauce

Directions

The night before you plan to grill, take the chicken breast and the barbecue sauce and combine in a tuperware container and keep in the fridge until the next day. Then, get the grill ready to cook and put the chicken on the grill and cook until the chicken is done.

Buy the barbecue sauce here: https://www.corkysbbq.com/