|By Chefgibz0 (Chefgibz0) on Thursday, October 14, 2004 - 07:43 am: Edit|
Hey there Guys.......and Gals. I know a few of ya are from the Lone Star State and I am calling on ya for some help. I have an "in house" client that is having a function here at the club. Her husband to be is from Texas and they are asking for a Texas themed buffet. I am planning on doing a couple of smoked briskets for BBQ, some beef ribs, a couple of big sausages, baked beans, cole slaw, potato salad.........Can yous guys give any other suggestion on what is REALLY served on a Texas Style BBQ, even for dessert. Thanx!
|By Chefgibz0 (Chefgibz0) on Sunday, October 17, 2004 - 07:38 am: Edit|
Common Snuff, wheres is ya??
|By Dpconsu (Dpconsu) on Sunday, October 17, 2004 - 11:35 am: Edit|
You have the right idea so far, maybe add a good red chile,(served with sour cream and saltines on the side), some hot and mild salsas and tri colored tortilla chips,and for a dessert, try to find either fresh or canned prickly pears, make a sorbet and stuff that into medium sized proffita rolls and re-freeze them and serve them with a sauce made with melted milkyway bars and a touch of bourbon. By the way, try to get mequite wood chips for the smoker, it is way more authentic with that particular flavour.Texans like thier food spicy, colorfull and lots of it.
|By Snuffaluff (Snuffaluff) on Monday, October 18, 2004 - 10:27 am: Edit|
For dessert... apple pie/peach cobbler/BlueBell Homemade ice cream if you can get it. Pumpkin Pie is in season as well as sweet potato. No offense, but I've never heard of this "make a sorbet and stuff that into medium sized proffita rolls and re-freeze them and serve them with a sauce made with melted milkyway bars and a touch of bourbon" though it sounds good. :D
So far so good, everything looks good there... maybe some fried chicken
Remember, authentic Texas isn't too fancy.
Potato salad should be simple
Egg (hard boiled ofcourse)
mayonaisse (not! Miracle whip)
Dill Pickle relish
shot of mustard (more for color)
S&P to taste
Baked beans need bacon in em ofcourse.
man, it really looks like you have it covered pretty well... That's what I'd want to eat. Spicey BBQ sauce, not sweet.
|By Snuffaluff (Snuffaluff) on Monday, October 18, 2004 - 10:29 am: Edit|
just thought of maybe some Queso.
Chips and hot sauce Good for apps.
|By Chefgibz0 (Chefgibz0) on Monday, October 18, 2004 - 04:02 pm: Edit|
Well I have the butcher taking the ribs off of the prime roasts we get in, fer da ribs.....gunna do a blend of hickory and mequite. chips and hot and mild salsa...slaw...of course egg in the tater salad ...even us yanks do that...and ma grandma always put the bacon and brown sugar in the beans...some mexacali corn bread...a mix of bbq sauce, french dressing, soy, salsa, and hot sauce fer da sauce fer da ribs......and i think i will have a few pies with house made vanilla ice cream fer da dessert....And my club manager is from somewhere in Texas and never heard of the sorbet dessert either..
|By Ladycake (Ladycake) on Monday, October 18, 2004 - 06:22 pm: Edit|
Yeeee haw, baby.... don't forget the na'kins lol
|By Snuffaluff (Snuffaluff) on Tuesday, October 19, 2004 - 09:40 am: Edit|
Gibz, you gonna put down the red checkered paper/plastic table cloth too? ;)
I doubt you can get BlueBell homemade Vanilla, but if you can... go with it!!
|By Corey (Corey) on Tuesday, October 19, 2004 - 11:06 am: Edit|
don't forget the armadillo chili too.
|By Chefgibz0 (Chefgibz0) on Tuesday, October 19, 2004 - 02:05 pm: Edit|
Actually our linen service has red and white check linen table clothes....and as a "special" touch i was gunna put household paper towel rolls on the tables with milk pail peanuts and small bottles of texas pete's hot sauce..... As far as the vaniller goes..I'ma gunna makes ma own..
Sorry Snuff.....the closest I can get to BlueBell in N.C. is Blue Bunny......
|By Snuffaluff (Snuffaluff) on Tuesday, October 19, 2004 - 04:30 pm: Edit|
I figured... oh well...
I just thought of Fried Okra. Mashed taters. Green beans that is, if you do fried chicken at all.
|By Point83702 (Point83702) on Tuesday, October 19, 2004 - 06:04 pm: Edit|
Are "proffita rolls" the same as profiteroles?
|By Ladycake (Ladycake) on Tuesday, October 19, 2004 - 06:27 pm: Edit|
Yes, but in Texas they're known as "them little cream puff thangs"
|By Snuffaluff (Snuffaluff) on Wednesday, October 20, 2004 - 03:08 pm: Edit|
no, he's not talking about cream puffs. Those are basically puff pastry filled w/ yummy stuff and topped w/ chocolate glaze. Kinda like a round eclaire, but not so donuty. I still don't know what a proffita roll is.
|By Snuffaluff (Snuffaluff) on Wednesday, October 20, 2004 - 03:13 pm: Edit|
profiteroles - heh... never knew they were called that. lol
|By Chefspike (Chefspike) on Thursday, October 21, 2004 - 08:25 pm: Edit|
why not pecan pie?
|By Chefspike (Chefspike) on Thursday, October 21, 2004 - 08:28 pm: Edit|
pear sorbet stuffed in what????
with milkey ways melted and spead over something???????????
what the hell is going on down there???
|By Chefgibz0 (Chefgibz0) on Friday, October 22, 2004 - 09:17 am: Edit|
"Why not pecan pie?".......cuz I do believe that is an eastern southern thang....not a true Texas thang.......And I almost did it...I had the bars and a sauce pan in hand...then stopped. Still am not sure about a candy bar chocolate sauce over a fruit sorbet in what ever kinda p. roles. Sounds like sum kinda fusion thang.
|By Snuffaluff (Snuffaluff) on Friday, October 22, 2004 - 12:27 pm: Edit|
Pecan would rock! Don't fool yourself...lol
DON'T make that sorbet thing w/ candy bars... no offense to Dpconsu, but that's not from Texas. Hell, we don't even like "sorbet". We want home-made icecream.
|By Chefgibz0 (Chefgibz0) on Friday, October 22, 2004 - 03:15 pm: Edit|
Same thing the club manager and I were thinking ......just did not say it.
|By Chefspike (Chefspike) on Friday, October 22, 2004 - 07:18 pm: Edit|
or mudd pie.
|By Lisareid (Lisareid) on Sunday, October 24, 2004 - 04:20 pm: Edit|
Sorry that it's taken so long to respond to a message directed at those of us residing in the Lone Star State, but I was away on holiday and then wanted to be sure to read through all of the posts before commenting. I love the idea of a cobbler with vanilla ice cream, and I'm glad you're making your own, even though I'm partial to Breyer's Natural Vanilla. Something makes me hanker for homemade banana pudding, too; don't know why but... And, since chocolate is one of my two nutritional vices, there's a cake that I always took to school things, and it was hard for all of us dietetics students and faculty to keep our hands off:
1 box Duncan Hines Devilsfood cake mix
1# container sour cream
12 oz pkg chocolate chips (Girardelli are my fav')
1 small box of instant chocolate pudding
This works best in a stand mixer: mix the first 4 ingredients until well blended, then add the instant pudding. At that point, you'll have chocolate cement to put into a prepared 10 cup bundt pan. Bake in 350 degree oven until tests done, about 55-60 min. It may seem "low-brow" to do something so easy, but this is my favorite easy chocolate fix, and a small portion is really satisfying. About the sorbet thing, this Texan likes it quite well, and I'm intrigued by the melted Milky Way thing, but that's far from what I consider BBQ!
Best wishes for a smokin' affair-
Lisa the RD
|By Snuffaluff (Snuffaluff) on Monday, October 25, 2004 - 10:40 am: Edit|
hey Gibz... when is this going to happen? If already, how'd it go?
|By Ladycake (Ladycake) on Wednesday, October 27, 2004 - 07:06 pm: Edit|
A profiterole is not, I repeat NOT puff pastry (this is my favorite wrong answer to the test question in my class). Puff pastry is a lot of layers of butter in dough, profiteroles are made from eclair paste (pate a choux - I think that means cabbage paste) which is milk, butter, and flour cooked in a saucepan then mixed with eggs and piped into the shapes you described. It is indeed "like" an eclair in that it is made from the same dough, just piped in different shapes.
So, you see lol, you were right and didn't even know it! What about Mudd Pie filling in a profiterole?
|By Snuffaluff (Snuffaluff) on Thursday, October 28, 2004 - 11:53 am: Edit|
hhmm... ok... thanks for clearing that up. My mom makes them for my b-day every year... man I love those things!!
Mudd pie filling? Sure why not, while your at it, throw in a layer of cool whip too!
I think you could jam just about anything sweet inside that thing and have a great dessert.
|By Chefgibz0 (Chefgibz0) on Friday, October 29, 2004 - 01:47 pm: Edit|
It is going to happen in early March. It is their rehearsal dinner and they don't want anything pretentious. The Groom is from Texas, so hense the theme.
|By Chef4u (Chef4u) on Thursday, November 11, 2004 - 12:38 pm: Edit|
Hello all new to the forum!!
I am a resturaunt owner from the Lonestar state and we do catering also.
Our typical catering menu to cater to texans is done family style they love this all of your sides are put on the table with waitstaff to serve the first round and then they help theirselves after that provided you are doing a endless food gig! Which they really dont eat much more than if plated up and get a dollar or so more per plate.
our typical menu is:
Smoked potatoe salad
House salad w/ cilantro-chipoltly ranch
Grilled texas toast
Good o'l sweet Iced tea
|By Point83702 (Point83702) on Thursday, November 11, 2004 - 03:00 pm: Edit|
Welcome Chef- What's texas caviar and tombstone chicken? Do you actually smoke the potatoes fo the salad or do other components give it it's smokiness?
P.S. Not to be too picky, but I believe it's flan and chipotle. My spelling is better in Spanish than english.
|By Snuffaluff (Snuffaluff) on Thursday, November 11, 2004 - 04:09 pm: Edit|
and the sweet tea, unsweet debate could insue after this... I think it's about 50/50... I hate sweet tea. ;)
Welcome to the boards. Where bouts in Tx ya located?