Our Mesquite Dry Rub is a blend of crushed dried peppers, black pepper, garlic, salt, brown sugar, cinnamon, onion, dried lemon and spices. It is a great rub on ribs, Boston Butt and chicken.
Our Rammer Jammer how bout cha Bammer BBQ Sauce is a traditional Alabama BBQ Sauce that is sweat yet tangy. It is perfect for pork ribs, pulled pork and chicken
Our Mustard Vinegar BBQ Sauce is tart and tangy with a hint of heat. It is perfect for ribs. When you use it as a glue for our dry rub.
Our Blonde Chicken Dipping Sauce is a mayonnaise based sauce and is incredible on grilled chicken breasts. We make this on demand because it has to be refrigerated because of the mayo.
Our Peach Chipotle BBQ Sauce is sweet with a kick of heat. It is good on pulled pork, grilled chicken, ribs and beef.
Our pepper sauce is made from a variety of peppers grown behind SMC Dad's house and deals I picked up at the Farmers Market. I mix a potion of vinegar, pickle juice, garlic, red wine and olive oil that I add to the peppers and let it age in a cellar for six months. You couldn't possibly enjoy a mess of black eyed peas without this supplement again once you taste it.
Friday, December 3, 2010
Saturday, November 27, 2010
Thanksgiving 2010
We have had a busy and fruitful Thanksgiving season.
In conjunction with Heavenly Ham, we provided 50lbs of sliced smoked turkey and 40lbs of sliced honey glazed hams, along with banana pudding, chocolate delight, and pumpkin spice cake to the First Community Church Thanksgiving Outreach Lunch. The Saturday after the Georgia State game. This fed over 250 satisfied people.
Pastor Henry Green of First Community Church loves to joke that I am the only male that the ladies of First Community allow into their sacred soul kitchen.
We also fried turkeys in peanut oil for several families for their thanksgiving feasts.
For Christmas, the same menu is available, along with traditional sides (such as green bean casserole, garlic blue cheese creamed potatoes, spinach and artichoke dip, stuffed tomatoes, creamed sweat potatoes, roasted almond asparagus, etc.) and additional desserts upon request including carrot cake, red velvet cake, red velvet cheesecake, and others.
In conjunction with Heavenly Ham, we provided 50lbs of sliced smoked turkey and 40lbs of sliced honey glazed hams, along with banana pudding, chocolate delight, and pumpkin spice cake to the First Community Church Thanksgiving Outreach Lunch. The Saturday after the Georgia State game. This fed over 250 satisfied people.
Pastor Henry Green of First Community Church loves to joke that I am the only male that the ladies of First Community allow into their sacred soul kitchen.
We also fried turkeys in peanut oil for several families for their thanksgiving feasts.
For Christmas, the same menu is available, along with traditional sides (such as green bean casserole, garlic blue cheese creamed potatoes, spinach and artichoke dip, stuffed tomatoes, creamed sweat potatoes, roasted almond asparagus, etc.) and additional desserts upon request including carrot cake, red velvet cake, red velvet cheesecake, and others.
Saturday, November 20, 2010
Football Season 2010
This football season, we worked closely with Heavenly Ham with their concessions tent on the University of Alabama Quad. Two Dogs & No Cats provided the Cajun boiled peanuts - a southern football essential.
Fall 2010
This Fall we have supplied several families with meals due to new babies, family illness, etc.
Some of the items we have perfected and delivered are: drunk chicken, vegetable calzones, chicken dumplins, turnip greens, stewed squash, chicken pot pie (with a pancake crust), oyster dressing, okra gumbo, and red beans and rice. We also have a sausage stroganoff, Taos green chili chowder, shrimp cheese grits, gazpacho, vegetable spaghetti, and a chicken corn chowder that we have historically produced on request.
On special occasions we have made our hot and sour soup from scratch on site. This is a recipe that took a couple of years to perfect and has everybody wondering how can we not be Asian. Although I do have an Italian/Vietnamese cousin-in-law that has had some influence on me.
Our best comments have been from our Okinawan grandmother aged neighbor who says our hot and sour soup is better than her Grandmother's and the women from the kitchen of the west side First Community Church sneaking to-go plates of our banana puddin out the back kitchen door because it is better than their Grandmother's. Talk about crossing racial, cultural and gender lines. Good food is good food.
Some of the items we have perfected and delivered are: drunk chicken, vegetable calzones, chicken dumplins, turnip greens, stewed squash, chicken pot pie (with a pancake crust), oyster dressing, okra gumbo, and red beans and rice. We also have a sausage stroganoff, Taos green chili chowder, shrimp cheese grits, gazpacho, vegetable spaghetti, and a chicken corn chowder that we have historically produced on request.
On special occasions we have made our hot and sour soup from scratch on site. This is a recipe that took a couple of years to perfect and has everybody wondering how can we not be Asian. Although I do have an Italian/Vietnamese cousin-in-law that has had some influence on me.
Our best comments have been from our Okinawan grandmother aged neighbor who says our hot and sour soup is better than her Grandmother's and the women from the kitchen of the west side First Community Church sneaking to-go plates of our banana puddin out the back kitchen door because it is better than their Grandmother's. Talk about crossing racial, cultural and gender lines. Good food is good food.
Monday, November 1, 2010
October 2010
We catered a church Harvest Festival, where we supplied our famous Brunswick Stew and southern boiled peanuts for over 50 families.
This event has become a tradition for us and the church, because every year now, we get asked if our Brunswick Stew will be on the menu. And it gets better EVERY YEAR!
This month, we also fed a Sunday night church dinner for over 75 children featuring hot dogs, hamburgers and Brennon's famous mac n' cheese!
This event has become a tradition for us and the church, because every year now, we get asked if our Brunswick Stew will be on the menu. And it gets better EVERY YEAR!
This month, we also fed a Sunday night church dinner for over 75 children featuring hot dogs, hamburgers and Brennon's famous mac n' cheese!
Thursday, September 30, 2010
September 2010
We supplied 20lbs of grilled pork tenderloin along with several variations of our home-brewed barbecue sauces to an Alabama football tailgate party on the Riverwalk. Those folks don't mess around and only the best will do!
ROLL TIDE ROLL!
ROLL TIDE ROLL!
Sunday, August 15, 2010
Summer 2010
We catered three church Lake Day events at Richard and Kim Harwoods lake cabin, supplying pulled pork barbecue, grilled chicken, hamburgers and hot dogs for 150 people at each event.
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