Texas/Carolina/St. Louis … The BBQ Side

More family favorites from my childhood kitchen. A testament to my love for this food and my devotion to doing it the right way, I drove to Texas a few years back and bought a custom smoker from pit master Chad Johnson. This is the same Smoker as they use at all the places in Austin, like Franklins, but ours is on wheels.

Choose 4 Appetizers, 2 Meats, 4 Buffet Items, 1 Bread

APPETIZERS

Tex-Mex Style Nachos...
Individual Tortilla Crisps with Assorted Toppings Like Frijoles Refritos, Mexican Cheeses, Pickled Peppers, toasted up and passed.

Chips, Veggies and Dips.
Fresh Cut Farm Vegetables and Home Made Potato Chips with Famous Cheddar Dip,Spicy Black Bean and Fresh Clam Dip.

Puff Pastry Wrapped Mini Sausages with Maple Brown Sugar Glaze.

“Drunken Peaches”
Ripe Bourbon Marinated Peach Slices wrapped in Country Ham and served with a Honey Lime Drizzle

Jalapeño Poppers, Fresh Grilled Jalapeños, De-Seeded, stuffed with Gina Marie Cream Cheese, Smoky Bacon and Chives

Downhome Deviled Eggs garnished with Gerkins, Capers and Scallions

“The Raw Bar”

I get it....there’s nothing St. Louis about this. Except Most Fancy Weddings I’ve been to on the Gulf or Carolinas have had something like this.
Fresh Icy Cold Oysters, Cooked Shrimp, Tabasco, Cocktail Chile Sauce, Lemons Etc. +$ Market Price. We can also add Sashimi items to this...a popular feature brought about by our Sous Trevor’s Japanese heritage.... ASK FOR PRICE.

Skewered House Cured Pork Belly...Crispy, Drizzled with Carolina BBQ Sauce.

Texas Hot Links, Broiled and Skewered with a Cooling Buttermilk and Parsley Dipping Sauce.

“Hushpuppies”
A Crispy Fried Creole Corn Fritter, served with Spicy Ceyenne Pepper Aioli.

Fried Okra...
The Essential Southern Treat.
Served with a Family Recipe Sauce affectionately known as
“Alabama Sunshine” it has Lemon Juice, Tabasco, Tupelo Honey and Touch of Sumac.

Beer Battered Gulf Shrimp, Skewered with Hot Chile Tar Tar.

HARDWOOD SMOKED BBQ MEATS
We bring our Texas Made Competition Smoker to You. All meats are Rubbed with my Proprietary Blend of Spices and Olive Oil.

~Bone, Roll and Tie Duroc Pork Shoulder.

~Fulton Valley Chicken Hind Quarters.

~Grass Fed Sirloin, Medium Rare.

~Bone-In Pork Loin, Cooked Medium.

~Willie Bird Turkey Breasts.

~Carolina Style Pulled Pork.

Please let us know if you want any of these items to be spicy!

Add Deep Fried Catfish Boneless with Tartar Sauce.
Usually we get everything else out and then bring this out family style...+2.50pp

Add Texas Style Brisket...$5pp

Add Chicken Fried or Spicy Grilled Sirloin Steaks...+$5pp

Add St.Louis Spare Ribs...+$5pp

Add Certified Angus Ribeye Steaks...+$8pp

Whole Hog....Market Price.

For buffets, these combos are served on huge, warm steel griddles with an assortment of housemade sauces on the side.
•Honey Mustard.
•Carolina Vinegar.
•Sweet St. Louis BBQ.
•Traditional Buffalo.
•Alabama White.
•Cayenne Vinegar.

BUFFET ITEMS

“The Front Porch”
White Grits with Jalapeño Jack Cheese and Chopped Scallions.

“Green Bean Casserole”
Freshly Blanched Pole Beans in a Velvety Bacon and Cheese Sauce Topped with Pecan Bread Crumbs.

“Chili con Carne”
Definitive Texas Red, 5 Chili Blend, Coarse Ground Chuck, slow Simmered to Perfection...Sour Cream, Diced Onions and Grated Cheddar on the side.

“Carolina Baked Beans”...
Old School Jumbo White Beans, Molasses, Beer and Chopped Pork with Fried Onion Topping.

“Baked Mac&Cheese”
Creamy Sharp Cheddar Sauce, Elbow Macaroni Baked, with a Crunchy White Bread Topping.

“Tex-Mex Enchiladas”
Tender Barbequed Pork with Mild Chili Sauce, Corn Purée and Monterrey Jack Cheese.

“Cowboy Potatoes”
Big Wedges of Cruchy Fried Russet Potatoes with our Famous Gold Dust Rub.

“State Fair Macaroni and Hard Cooked Farm Eggs”
Classic Middle American Pasta Salad, crispy Purple Onions and Celery, Chopped Pickles, Black Olives and Curly Parsley with Hellman’s Mayonnaise inspired Dressing.

“Arroz con Pollo”
South Texas Style Chicken and Rice.
Fresh Tomatoes, Chunks of Longanisa Sausage , Garlic and the Texas Trinity,
Jalapeños~Onions~Celery.
Cooked Together and Served with Cotija Cheese and Parsley.

“Missouri Reds”
Mashed Red Potatoes with Sweet Butter, Sea Salt and Buttermilk.

Foil Wrapped Garnet Yams with Sea Salt, Pepper and Butter Baked-in.

“Chef Pete Coleslaw”
Not as sweet as Moms.
Cabbages, Carrots and Bermuda Onions in a Dark Brown Sugar and churned Buttermilk Dressing

Vine Ripe Beefsteak Tomatoes atop Shaved Purple Onions with Fresh Dill and Sweet Lemon Poppyseed Dressing.

Cucumber and Butter Lettuce Salad with Garden Crisp Radishes, Carrots, Cabbage and Cauliflower,
Sweet Creamy Hard Apple Cider Vinaigrette.

Chef Pete’s “Summer Corn Pudding”
This is Creamy with a Golden Crust Almost Soufflé with Sweet Natural Corn and Cheddar.

Country Buttermilk Biscuits.
Served with Whipped Honey Butter.

“Jalapeño Cheddar” Cornbread.
Soft and Savory, with a touch of Green Chili.

Soft Sweet Dinner Rolls with Salted Butter.

PRICING
Over 50 guests $65pp for food.

Under 50 guests - Contact us for price

Staff, $375 per for the day.

INCLUDED:

Mobile Kitchen, if needed. Buffet Serving and Cooking Equipment. Plates, Silverware, Napkins. Water Glass, Wine Glass. Cake Service, compostable.