I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with the Pork, beef and ribs, but I have no idea of what kinds of sides are typically served with this kind of fare.
Any ideas?
-- Life is like a roll of toilet paper the closer you get to the end... the faster it goes..
Classic Texas side dishes with barbecue are pinto beans, potato salad, cole slaw, and hot rolls. I also make a carrot salad to go with it which is quite good.
Danny Hardesty
"Bob Gottlieb" <robd...@pacbell.net> wrote in message
> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. > (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with > the Pork, beef and ribs, but I have no idea of what kinds of sides are > typically served with this kind of fare.
> Any ideas?
> -- > Life is like a roll of toilet paper > the closer you get to the end... > the faster it goes..
Bob Gottlieb wrote: > I need some help: I'm planning a Texas BBQ theme for a Super Bowl > party. (I know it's early, but I have to submit a menu in 3 weeks). > I'm OK with the Pork, beef and ribs, but I have no idea of what kinds > of sides are typically served with this kind of fare.
> Any ideas?
Potato salad; cole slaw (very vinegary yet creamy dressing); rolls; corn on the cob. Desserts may include anything from pecan pie to apple pie to peach cobbler to a fruit jell-0 mold.
Danny Hardesty wrote: > Classic Texas side dishes with barbecue are pinto beans (snip) > Danny Hardesty
I completely forgot about pinto beans! They should be cooked in a fairly spicy sauce, not your typical Boston Baked beans with brown sugar and molasses.
> "Bob Gottlieb" <robd...@pacbell.net> wrote in message > news:robdgot-2009030931390001@adsl-63-206-235-26.dsl.lsan03.pacbell.net... >> I need some help: I'm planning a Texas BBQ theme for a Super Bowl >> party. (I know it's early, but I have to submit a menu in 3 weeks). >> I'm OK with the Pork, beef and ribs, but I have no idea of what >> kinds of sides are typically served with this kind of fare.
>> Any ideas?
>> -- >> Life is like a roll of toilet paper >> the closer you get to the end... >> the faster it goes..
> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. > (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with > the Pork, beef and ribs,
Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY pork I've ever had at a Texas BBQ. Goomba
<goomb...@comcastSPAMSUCKS.net> wrote: >Bob Gottlieb wrote:
>> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. >> (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with >> the Pork, beef and ribs,
>Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY >pork I've ever had at a Texas BBQ. >Goomba
> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. > (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with > the Pork, beef and ribs, but I have no idea of what kinds of sides are > typically served with this kind of fare.
White squooshy bread, jalapenos, beans, potato salad, cole slaw... the typical bbq type stuff. What about baked jalapeno cheese grits? Something sweet like baked scalloped apples? Pickles!
>> I need some help: I'm planning a Texas BBQ theme for a Super Bowl >> party. (I know it's early, but I have to submit a menu in 3 weeks). >> I'm OK with the Pork, beef and ribs, but I have no idea of what >> kinds of sides are typically served with this kind of fare.
Bob Gottlieb wrote: > I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. > (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with > the Pork, beef and ribs, but I have no idea of what kinds of sides are > typically served with this kind of fare.
> Any ideas?
I expect you'll get some pretty spirited discussion of what "authentic" Texas BBQ is. This isn't considered Texas but it sure is good. Grilled stuffed jalapenos aka ABTs...
The Classic version of this is a Jalapeños stuffed with plain cream cheese a hunk of smoked meat and wrapped in Bacon. See Atomic Buffalo Turds for the Original inspiration. We kicked it up and made the presentation a little more appealing.
Preparation Soak skewers for 30 minutes in hot water
16 Jalapeños 1 Brick Cream Cheese 6 Large stuffed Olives Left over Smoked meat Rub and Mrs. Dash too taste BBQ Sauce too taste Hot Stuff too your limit ;)
De-stem the Jalapeños and slice in half then de-seed. Put the cream cheese, olives, rub and Mrs. Dash in Cuisanart and cream. Then add heaped handful of chopped up smoked meat and pulse till just combined. Fill half shell with mixture, top with some smoked meat (optional) wrap in bacon and skewer.
Atomic Hot Unless you are lucky to find Jalapeños grown with very little water which makes them very hot these can be rather mild. The solution is to put something hot in the filling. Some kind of powdered pepper will work I found some nice hot Chipotle powder. Any kind of hot sauce will work. You can also put in some fresh hot pepper or make the whole thing out of a hotter pepper.
Smoking
Half a Weber Chimney of Kingsford divided between two sides of a Weber Kettle using the 3901 charcoal rails. Chunk of Cherry wood on top of the charcoal on each side. WSM with no water in the water pan, but the pan still installed will achieve the same result. Smoke for 30 minutes at around 300. No need to turn or peek. Taste test for doneness ;)
-- Reg email: RegForte (at) (that free MS email service) (dot) com
Bob Gottlieb wrote: > I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. > (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with > the Pork, beef and ribs, but I have no idea of what kinds of sides are > typically served with this kind of fare.
> Any ideas?
A classic Texas barbecue combination plate consists of: Slowly smoked beef brisket and pork sausage links. Sweet and hot tomato based sauce, Potato salad, pork 'n' beans, coleslaw, white bread.
Serve iced tea to drink (sweet but not too sweet) *AND* beer (preferably Lone Star and Shiner)
Relish tray consisting of: sliced raw onions, green onions, pickled whole jalapenos, sliced garden-fresh tomatoes
Cheddar cheese goes nice with barbecue.
You'll need 3 times as much brisket as you think. Everybody will eat a lot and some folks will eat nothing but beef and bread. No matter how much they eat, you should not run out of meat. If you're worried about the cost of the meat, you can also barbecue a bunch of chickens. A half a chicken serves one person.
I really like pork barbecued Texas style, but it's not traditional.
>> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. >> (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with >> the Pork, beef and ribs, but I have no idea of what kinds of sides are >> typically served with this kind of fare. >> Any ideas?
> A classic Texas barbecue combination plate consists of: > Slowly smoked beef brisket and pork sausage links. > Sweet and hot tomato based sauce, > Potato salad, > pork 'n' beans, > coleslaw, > white bread.
> Serve iced tea to drink (sweet but not too sweet) *AND* beer (preferably > Lone Star and Shiner)
> Relish tray consisting of: sliced raw onions, green onions, > pickled whole jalapenos, sliced garden-fresh tomatoes
> Cheddar cheese goes nice with barbecue.
> You'll need 3 times as much brisket as you think. Everybody will eat a > lot and some folks will eat nothing but beef and bread. No matter how > much they eat, you should not run out of meat. If you're worried about > the cost of the meat, you can also barbecue a bunch of chickens. A half > a chicken serves one person.
> I really like pork barbecued Texas style, but it's not traditional.
> Hope this helps, :-) > Bob
Replying to my own note. (D'oh!) Pinto beans is a better choice than pork 'n' beans. And I forgot the dill pickle spears.
David Wright wrote: > >Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY > >pork I've ever had at a Texas BBQ. > >Goomba
> Pork shoulder (Boston butt) and pork ribs. > David
No, not usually. Pork shoulder/Boston Butt would be something found at a BBQ up south, say in Georgia to the Carolinas. Although the heavy German influence in Texas introduced a lot of nice sausages, which of course are often pork. Goomba
> > >Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY > > >pork I've ever had at a Texas BBQ. > > >Goomba
> > Pork shoulder (Boston butt) and pork ribs. > > David
> No, not usually. Pork shoulder/Boston Butt would be something found at a > BBQ up south, say in Georgia to the Carolinas. Although the heavy German > influence in Texas introduced a lot of nice sausages, which of course > are often pork. > Goomba
Goomba is correct. I live in Austin, Texas. Go into just about any barbecue joint here and ask for "pulled pork" and they will think you are crazy. Which, is too bad, as barbecued pork shoulder is delicious too, and to get some I barbecue it on my smoker in my backyard.
>> >Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY >> >pork I've ever had at a Texas BBQ. >> >Goomba
>> Pork shoulder (Boston butt) and pork ribs. >> David
> No, not usually. Pork shoulder/Boston Butt would be something found at a > BBQ up south, say in Georgia to the Carolinas. Although the heavy German > influence in Texas introduced a lot of nice sausages, which of course > are often pork. > Goomba
: "Goomba" <goomb...@comcastSPAMSUCKS.net> wrote in message
: news:3F6CA45B.4FA3F9C1@comcastSPAMSUCKS.net... : > David Wright wrote: : > : > > >Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY : > > >pork I've ever had at a Texas BBQ. : > > >Goomba : > > : > > Pork shoulder (Boston butt) and pork ribs. : > > David : > : > No, not usually. Pork shoulder/Boston Butt would be something found at a : > BBQ up south, say in Georgia to the Carolinas. Although the heavy German : > influence in Texas introduced a lot of nice sausages, which of course : > are often pork. : > Goomba : : Goomba is correct. I live in Austin, Texas. Go into just about any barbecue : joint here and ask for "pulled pork" and they will think you are crazy. : Which, is too bad, as barbecued pork shoulder is delicious too, and to get : some I barbecue it on my smoker in my backyard. : : Danny Hardesty : : ==========
Tell me about it! I prefer BBQ Pork to BBQ Beef. More flavor and less grainy taste (?).
Bob Gottlieb wrote: > I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. > (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with > the Pork, beef and ribs, but I have no idea of what kinds of sides are > typically served with this kind of fare.
> Any ideas?
Did this for a large crowd last weekend and it disappeared immediately.
------------------------------------------
Grilled Cornbread with Honey Butter
A nice dish that can be (mostly) made ahead. Make the cornbread anytime then grill it when you're ready to serve.
For the cornbread:
2 cups ground cornmeal, white or yellow, as fresh as possible 1 cup all-purpose flour 4 teaspoons baking powder 3/4 teaspoon salt 6 tablespoons butter, at room temperature, 1/4 cup sugar 2 large eggs 2 cups milk
For the honey butter:
1/4 C honey 1/4 lb butter, at room temperature 1/4 t cinnamon (optional)
Preheat oven to 400 degrees F. Butter a 9 inch skillet or spring form pan.
Whisk together the cornmeal, flour, baking powder, and salt.
In a second bowl, cream the butter and sugar until light and airy.
Add the eggs to the butter mixture one at a time, mixing well between additions. Add the cornmeal mixture to the butter mixture in 3 parts, alternating with the milk. Do not over mix.
Load the batter into the prepared pan or skillet. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. The cornbread can now be wrapped tightly and held until serving time. It freezes very well.
To make the honey butter, whip together the honey, butter, and cinnamon.
A few minutes before service, place the cornbread upside down on preheated grill. You want it on a fairly hot part of the grill and you want to rotate 90 degrees once to crisp the top and develop some nice grill marks.
Flip the cornbread right side up and move it to a cooler part of the grill, around 325 - 350 degrees F. Spread the honey butter over the top and let it melt in. It's done when the outside is slightly crisp and the cornbread is well heated though, around 10 minutes.
Cut and serve immediately.
Notes:
- Cornbread can stick. Make sure the grill is well cleaned and lubricated.
- This amount of honey butter will fill one to three loaves of cornbread, depending on your calorie preference. I use it all on one.
-- Reg email: RegForte (at) (that free MS email service) (dot) com
> > > >Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY > > > >pork I've ever had at a Texas BBQ. > > > >Goomba
> > > Pork shoulder (Boston butt) and pork ribs. > > > David
> > No, not usually. Pork shoulder/Boston Butt would be something found at a > > BBQ up south, say in Georgia to the Carolinas. Although the heavy German > > influence in Texas introduced a lot of nice sausages, which of course > > are often pork. > > Goomba
> Goomba is correct. I live in Austin, Texas. Go into just about any barbecue > joint here and ask for "pulled pork" and they will think you are crazy. > Which, is too bad, as barbecued pork shoulder is delicious too, and to get > some I barbecue it on my smoker in my backyard.
The BBQ joint across the street from the med school in Dallas where I used to work, Anderson's, had pulled pork occasionally. Of course, they served it with their Texas-style BBQ sauce and fixings. That was one of the best places in town, even though the original Sonny Bryan's was around the corner. At Anderson's you can eat at a table or a booth; at Sonny's you had to make do with old school desks or the hood of your car.
> > I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. > > (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with > > the Pork, beef and ribs, but I have no idea of what kinds of sides are > > typically served with this kind of fare.
> White squooshy bread, jalapenos, beans, potato salad, cole slaw... the > typical bbq type stuff. > What about baked jalapeno cheese grits? Something sweet like baked > scalloped apples? Pickles!
> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. > (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with > the Pork, beef and ribs, but I have no idea of what kinds of sides are > typically served with this kind of fare.
> Any ideas?
> -- > Life is like a roll of toilet paper > the closer you get to the end... > the faster it goes..
> Bob Gottlieb
Baked beans, potato salad, corn on the cob.....Joy
In article <830bb.5141$an...@bignews6.bellsouth.net>, "jmcquown"
<jmcqu...@bellsouth.net> wrote: > Goomba wrote: > > Bob Gottlieb wrote:
> >> I need some help: I'm planning a Texas BBQ theme for a Super Bowl > >> party. (I know it's early, but I have to submit a menu in 3 weeks). > >> I'm OK with the Pork, beef and ribs, but I have no idea of what > >> kinds of sides are typically served with this kind of fare.
> > > What about baked jalapeno cheese grits?
> OOOH! Jalapeno cheese grits, yes!
> Jill
Jill,can you send me or post a recipe for this?
-- Life is like a roll of toilet paper the closer you get to the end... the faster it goes..
> >I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. > >(I know it's early, but I have to submit a menu in 3 weeks). I'm OK with > >the Pork, beef and ribs, but I have no idea of what kinds of sides are > >typically served with this kind of fare.
> _All_ TX BBQ comes with white bread, pickle chips, and sliced onions > (as well as what everyone else mentioned + green beans [casserole]).
> -sw
Don't forget the banana pudding or peach cobbler.
-- Catbird
"Oh-oh, her schizo is about to phrenia" - Bob Hope
Bob Gottlieb <robd...@pacbell.net> wrote: >I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. >(I know it's early, but I have to submit a menu in 3 weeks). I'm OK with >the Pork, beef and ribs, but I have no idea of what kinds of sides are >typically served with this kind of fare. >Any ideas?
Cole slaw and fried okra are my favorites when I'm eating real Texas bobber-q. I add coarse-ground black pepper to the slaw.
Slab-cut french fries are fine if you can't get fried okra, and potato salad is okay if you can't get cole slaw.
Others will like baked beans, cornbread, and your other traditional picnic fixin's with their ribs, etc.
Goomba <goomb...@comcastSPAMSUCKS.net> wrote: >Bob Gottlieb wrote:
>> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party. >> (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with >> the Pork, beef and ribs,
>Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY >pork I've ever had at a Texas BBQ.
Then you're a goomba, and not a bobber-q afficionado.
Pork ribs are the real deal. All this nonsense about brisket is from people who don't understand food, much less the magnificence of the barbacoa process.
--Blair "It's full of...lima beans!" -not what happened in 2001
> Goomba <goomb...@comcastSPAMSUCKS.net> wrote: > >Bob Gottlieb wrote: > >Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY > >pork I've ever had at a Texas BBQ.
> Then you're a goomba, and not a bobber-q afficionado.
> Pork ribs are the real deal.
Sure they are.. in places *other* than Texas. There, beef reigns supreme. "bobber-q afficionado(s)" certainly should recognize regional differences. Goomba
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