Lazy Crazy Summer Special

Take it easy and enjoy your vacation!

 

$99

  • 2 Slabs of Smoked Ribs
  • 1 Whole Smoked Boston Butt
  • 1 gal. Baked Beans
  • 5 lbs. Potato Salad
  • 5 lbs. Cole Slaw
  • 2 Dozen Cookies

$129

  • 2 Slabs of Smoked Ribs
  • 1 Whole Smoked Boston Butt
  • 1 gal. Baked Beans
  • 1 Pan Macaroni & Cheese
  • 5 lbs. Potato Salad
  • 5 lbs. Cole Slaw
  • Banana Pudding

$159

  • 1 gal. Seafood Gumbo w/Rice
  • 1 Slab of Smoked Ribs
  • 1 Whole Smoked Boston Butt
  • 1 gal. Baked Beans
  • 1 Pan Twice Baked Potato Casserole
  • 5 lbs. Cucumber & Tomato Salad
  • Banana Pudding

Seafood!

Smoked and Grilled Meats

Vegetables

Salads and sides

Sweets!

Take us along for your summer celebrations!

Steamed Stuffed Artichoke

 

8 ounces 90% lean ground beef
blend of provolone, asiago, parmesan, romano
1/2 cup cracker crumbs
1/4 cup bread crumbs
1/4 cup parsley
1/4 cup green onions
1/4 cup chopped celery
1 raw egg
Chicken broth to mix well
  1. Combine all the ingredients above in a large mixing bowl. Add salt and pepper to taste. Use just enough chicken broth to moisten the meat mixture.
  2. Clip points off artichokes leaves. Barely trim off bottom of stalk, leaving stalk intact. Soak in salted water, gently loosening leaves. Do not remove choke.
  3. Drain and stuff each leaf with 1/2 teaspoon meat mixture.
  4. Place stuffed artichoke on stand in pot. Add water just covering shortest stalk, not touching stuffed leaves. Drizzle oil over stuffed leaves.
  5. Steam for about 45 minutes covered. When a center leaf comes out easily, uncover.
  6. To serve, cut off stalk at bottom of artichoke, and place on plate. Generously dust with paprika.

May be served as an appetizer by using an electric knife to cut in quarters and serve cut side down and dust with paprika.

Makes 1 Artichoke

Compound Flavored Butters

 

Compound Flavored Butters

 

 

Compound Butters

 

Chilled compound (flavored) butters are frequently sliced, placed on hot grilled or broiled meats such as steak, poultry or fish, and allowed to melt – creating a very easy sauce.

 

To make 1/2 cup flavored butter (6 to 8 servings):

  1. Whip 1/2 cup unsalted butter until creamy.
  2. Add one of the included (following) flavor combinations and whip until well blended. Place butter mixture on a sheet of waxed paper and roll into a cylinder about 1 inch in diameter. Chill until firm.

 

 

Flavor Combinations

 

Lamb or Beef

1

tablespoon minced fresh rosemary

3

tablespoons crumbled Roquefort

 

Broiled Pork Chops

1 

teaspoon minced chipotle chile 

3

tablespoons smashed garlic

 

Broiled Chicken or Beef

2 

tablespoons minced shallot

1

tablespoon minced chives

1 

tablespoon Dijon mustard 

1 

teaspoon prepared horseradish