|
Brisket Premium – Premium Angus Beef cooked very long & slow using varying temperatures. This is flavor in every bite. The cook process exceeds 24 hours. Brisket Select – This is the same meat you see in the local grocery and is what most BBQ joints serve up. Good, not great. Beef Ribs – Consider how great roast would be if you could eat it moist and meaty, right off the bone. Beef ribs are a test of truly gifted, patient pit-master. Our beef ribs are not dry. They are cooked almost a whole day to insure they are a pull away from the bone experience. Every time I eat one of these big boys, it reminds me of the Flintstones. Hawaii Tenderloin – Marinated & Grilled This is melt in mouth steak heaven. Be careful, people will talk! Texas Ribeye w/Bone – Marinated, Rub or Spiced Butter. Baby Back or Spare. Hot and sizzling or warm with a pink center. Unique flavors borrowed from New York, Chicago, Dallas & San Francisco for your consideration. ******* Chef’s favorite Prime Rib – Injected & Smoked Once there was a place called Mother Tuckers in Dallas. Prime Rib was all they served. I loved it and improved it. Steaks – U Pick ‘em, we prepare and serve ‘em You pick the steak type and quality. I will prepare it as good as it gets. I have rubs n’ hugs, marinades for days, good ole’ garlic-n- butter, or just plain salt & pepper. Steaks are flavored with real wood heat. Roast – My momma learned this treat from her mom who learned it from her mom, who learned it from….. I also learned from Grandma Fagala who learned it from…….. And of course, I updated it with tricks learned from my travels. ******* Chef’s favorite Old-Timers Roast Beef – The roast is slow roasted on a low fire pit. Then warmed in gravy and served with potatoes and carrots. I learned this on a family vacation while my Dad and Uncle were researching the ole Fagala family tree. In Fagala’s Gap Tennessee, my great-great---- kinfolk owned the local Indian fort and papers mentioned this preparation for one of the local favorite dishes for gatherings of the whole mountain valley. Meatloaf – Mom’s meatloaf with veggies infused with Ketchup but cooked on the pit. Hamburgers – Yep, I jazzed this up too. 40 years of practice. Even Emeril would like it, since his method is very similar. Fagala’s Filets – Your favorite cut of steak wrapped in bacon and rubbed with seasonings. Further described later. Daddy made with ground beef to save on $$$ budget. Ribs – Spare or Baby Back Brined and slow cooked. I don’t pressure cook or use other gimmicks to get ‘em tender. My ribs are cooked long and slow over varying heats to reach a tender pull off the bone perfection. Rib fanatics claim my ribs are the best they have ever eaten. We specialize in lots of moist meat that you can pull the bone out of. Pork Loin – Marinated Pulled Pork – I prefer the cooking methods used in Tennessee and Kentucky. Long, slow, nursed in the cooking process. Country Ham – Smoked Premium quality bone-in ham is the key followed by a long slow heat cooking method. Injecting the meat during the cooking process allows the flavors to reach perfection. Ham Steaks – Grilled Chicken Breasts - With bone or without. Marinated and cooked slowly to a tender juicy perfection. Learned this cook method from the best of the best pit masters. Hawaii Chicken Breast - Marinated and cooked slow to perfection. Took years to figure out this flavor from the West Coast & Hawaii. Think pineapple sweetness that melts in your mouth. Texas Chick Quarters - (Marinated and Smoked) If you like chicken, you’ll love this. Served drizzled in BBQ sauce or dry. Chicken Halves – A whole chicken is brined, rubbed in oil, seasoned and grilled with a hot brick on a hot pit. I learned this trick in Philadelphia from a top Italian chef. Chicken Wings – Bone in, brined, marinated and grilled. Chicken Kabobs – Chicken marinated, cubed and grilled served with veggies on a skewer Chicken Wet Rub - My own version of chicken borrowed from Tennessee style ribs. Smothered BBQ Chicken - Smothered in our special sweet sauce on the grill. Bricked Chicken- Whole chicken split in half and grilled on high heat with a heated brick on top. Whole Turkey – carved – My cooking method requires 28 hours and the final product is juicy and tender, ready to pull from the bone. We serve it with dressing and all the fixins’. Turkey – Boneless - Whole loaf of turkey marinated and slow cooked to a juice flavor. Deep Fried Turkey – This ain’t BBQ strictly speakin’, but it is good stuff. Commonly called Cajun Fried, I inject it from a selection of ingredients that could add heat, spice, sweetness, and moisture. Then it is deep fried to perfection. The meat is not greasy, but is moist and delicate. Even the skin is a treat. (Note: others might stuff the bird also, but I find it affected the moisture and texture of the final product the meat.) Turkey Drumsticks – Drumsticks are marinated then smoked long and slow on the pit with a constant mopping to keep them moist. In Texas we eat em’ holdin’ the bone while visitin’ with friends and family. Turkey Burgers – Turkey meat is seasoned and stuffed, then cooked on a hot pit. Lobster or Shrimp – Marinated and Slow Cooked The other guys wish they had something this tasty. This is how they used to cook it before electricity. Sometimes old ways are best. Smoked Salmon – Yes the whole fish, Marinated and Smoked Another old-timers cooking technique improved for today’s technology and affluent pallets. Salmon, Tuna, Grouper and Halibut – Available by the whole fish or steaks Mahi Mahi and Redfish – served in steaks only Herb Crusted Fish – We cook it on a platter with veggies directly on the grill. Fish, U Pick ‘em, we prepare and serve ‘em, Filets or Whole Fish – Smoked or grilled. You pick the fish, whole fish or filets. I will prepare as good as it gets. Yep, it’s chef improved and it’s good. Pit n Pinhole Pouch Fish – Steaks or Whole Fish You pick the fish; we stack it in a pouch with veggies n flavorings and slow cook it on the pit. Where steamed foods meet smoked foods. Tastes like steam with a hint of grilled in there. Fish Tacos – My version really isn’t Tex Mex but closer to a treat from the Caribbean. Fish Steaks are marinated and smoked on the pit and served on a tortilla with a Mango Salsa (some might call it a relish) Sausage – Making sausage is an art. I have visited most every notable butcher’s in Texas and have determined my favorites, some of which are modified to my tastes. Sausage taste is all about freshness and quality of ingredients. My favorites have higher meat to fat ratio and lean toward beef. The suppliers are not local. I can cook to your budget and favorites. All meats can be infused with jalapenos and/or cheese Turkey Beef Pork Hot Links Smoked Goat Smoked Leg of Lamb Bison (Buffalo) Burgers Steak, Roast and Brisket – This lean meat has great flavor that trends very close to beef, without the extra fat. Smokin’ it requires lots of attention because it is so lean it is easily cooked.Exotic Game – Other more exotic game is possible with enough lead time to secure the fresh meat. Tell me what will make your event a success and we can visit about it. Momma’s Best Recipes – Some Fresh from the Oven – Some Cooked Long and Slow from the Pit Fagala Filets - Beef (pick your cut and quality) is marinated in a Fagala flavor, wrapped in bacon and grilled til’ it’s dead. (I lean toward medium or rare, but the rest of my Dad’s family likes it completely dead, with no red juice on the plate). This is also great with ground beef as we mostly commonly ate it. Meat Loaf – already commented on Chicken n Rice- not my momma’s but my children’s momma makes this one special Chicken n Dumplins’ - not my momma’s but my wife’s momma makes this incredibly tasty dish Tex Mex – Momma grew up on the border near Quemada. I grew up eatin’ lots of original Tex Mex flavors. Here are a few of my favorites that I learned to cook before I could read and write properly. All dishes are properly served with our own special rice and frijoles. Enchiladas or Tacos - (Beef or Chicken) My momma grew up on the border. I’ve been makin’ enchiladas since I learned to walk and get in the way. Enchiladas – Beef or Cheese are stuffed with onion into corn tortillas, then smothered in our uniquely flavored chili and topped with cheese. This is awesome comfort food on a cold night. Tacos – Quality beef cuts are ground, seasoned and served on soft warm corn tortillas. Flour can be substituted, but it just ain’t right. Fajitas - (Beef, Chicken, Shrimp) It’s meat, it’s marinated and it’s smoked. It’s tender or it’s not Jimmy’s. I improved on the best I’ve found. Fajitas – Beef and/or Chicken and/or shrimp is marinated and grilled, served with freshly made flour tortillas and fresh cut tomato pico & salsa. Rice – Our Mexican rice is skilled fried in a light olive oil with veggies and simmered slow over low heat in a light tomato sauce. Beans – Yep we have another version of beans for our Tex Mex flavors… I have tried most of the rest of our beans instead as well. Mixed Grill Tex-Italian – Grilled meats and veggies with Italian flavors served with Saffron Orzo, pasta or rice. Rattatouie – Well, really this is Jimmy’s favorite Italian, made with smoked meats and lots of veggies. Improvin’ from the best. Mom’s Lasagna – This is Jimmy’s favorite Meal. My bride Cayce can tell you where she got it, and boy is it delicious. Ettougee – Start with smoked meats in our base and just keep addin’ to it. Jambalaya – Start with smoked meats in our base, add some tomatoes and just keep addin’ stuff. Gumbo – Start with smoked meats, make a base, then a broth and start addin’ stuff. I like okra in mine, how bout you? Creole – You pick the meat or as a side. I use tomatoes, onions, okra and fixins’ to give it the Deep South flavor. Grilled Fish Taco’s – Taco steaks are marinated, then rubbed in blackened seasoning and smoked on high indirect heat. Served on flour tortillas with a mango salsa (some might call it a relish) Shrimp Cocktail Mini-Chopped BBQ Beef – on mini-Buns Mini-Prime Rib Sandwiches – on mini Buns Mini-Hot Links – on Buns or Toothpicks Nachos Jimmy’s Salsa and Queso – w/Chips and Veggies Chips n Queso/Salsa Fusion Bean Spread – White bean spread like hummus with a Mexican bean dip takeoff. Fusing Mediterranean & Tex Mex flavors. Black Bean Spread – Bean Dip with a healthy slant. TexMex Bean Dip Hummus – plain or Tex Mex or Italian, lightly seasoned, infused with a fresh veggie or a combination of flavors Salsas – Tomato, Black Bean, Mango Guacamole Table Side Guacamole Aged Cheddar Block & Crackers Pimento Cheese – cheddar shredded and mixed with pimentos and veggies from scratch. Chili n Chips – chili is made from brisket and Tex Mex chili base. Chili n Rice – chili is made from brisket and Tex Mex chili base. Tex-Mex Chili Stacked Plates – chili is made from brisket and Tex mex chili base and stacked on traditional nacho chips with queso, lettuce, tomatoes, onions, peppers and cheese. Rueben’s Meatballs – a traditional family recipe from a Romanian Olympic Champion Tex-Italian Meatballs – meatballs kicked-up Jimmy style with a blended bbq sauce Dumplings – Traditional Chinese favorite. These are steamed and pan fried. Mini-Dogs – smoked sausage Dogs in mini-buns with your choice on the fixins’ bar (onions, sweet relish, peppers, mustard, ketchup, sauerkraut, Tex Chili and your suggestions) I am a big fan of Chicago Dogs and NY styled Dogs. Prime Rib Bar – on Buns Sandwich Bar – Smoked Turkey, Ham and Sausage Bite Size Casseroles – Chicken Enchiladas, Chicken Pot Pie, Broccoli-Rice-Cheese, Spaghetti-n-Cheese or Meatballs. Jalapeno Poppers – Stuffed with cheddar, wrapped in bacon and grilled on high heat. Jalapeno Shrimp Poppers – Think pepper stuffed with shrimp-n-cheese and skewered with bacon. BBQ Pizza – a pizza crust is topped with a tomato sauce, covered with BBQ meats then smothered in cheese, and cooked on a hot pit. Veggie of choice can be added. Jimmy’s Beans – My favorite recipe, it has over 40 years in development. After my first bite when the Hawkins moved to Howe. You can’t eat just one bite. Western Beans – Pintos with a Jimmy Lyn’s flair. Everyone loves them, until they taste Jimmy’s Beans. Baked Beans – Yep, we have these too. Made with bacon and slow cooked. Red Beans n Rice – This Cajun treat is made with fresh ingredients, smoked meats & spiced from the South. You will love it. Black Beans – Healthy version of traditional Tex Mex beans. Creamed Corn – A local joint has made this traditional recipe very popular. It is their best, ours is better. Grilled Corn Cakes TexMex Corn – Pan cooked corn with onion and peppers. Bakers – What can be said about a baked potato? They are moist and creamy with choice of condiments. Pan Fried Potatoes – The best thing from my mom’s kitchen. When there wasn’t enough money for a meal, there were beans and potatoes. McLobster-n-Cheese – This is Mac and Cheese with an adult twist. My improved version of a signature dish, from one of the best. McShrimp-n-Cheese – Some people like shrimp with their Mac n’ cheese. Mama’s Green Beans – We cook it slow in a traditional southern comfort fashion. Potatoes AuGratin – It’s potatoes & cheese, boy is it good. Learned it in Dallas. One bite? No way! Potato Salad – Fresh ingredients and traditional taste is the story we hear. Try it, you’ll like it. Cayce’s touch gives this flavor that even those who hate salad couldn’t resist. Cole Slaw Creamy – Another BBQ tradition. How to improve on a classic? We stayed classic. Sweet Slaw – If you like slaw jazzed up and non-traditional, this is a fantastic choice. Garden Salad – Yep, we have one. I like it with extra condiments like cheese, tomatoes, croutons, etc. Spinach Salad – This is a Cayce special. Two flavors to choose from and both are good. My family fights over the bottom of the bowl, yours will too. Green Bean Salad Chinese Chicken Salad French Loaf – A classic. It goes with anything. Cayce’s favorite. Fresh Risen Rolls – My personal favorite. Fresh, hot, soft, tender and ready for butter. Mrs. Bairds® – Yep, it’s the brand we all know and it’s great for sopping BBQ. Garlic Butter Loaf – An Italian classic that really goes well with BBQ & steaks. Hard Rolls – Typical of Black Tie events. Tortillas – It’s South Texas! Sourdough – A unique flavor and it goes great with our sauce. Pan Fried Wide Slices – My personal invention. Labor intense, but flavor intense as well. Cornbread – One of my Mom’s favorites when servin’ beans. She learned it from her mom, who learned it from……. Jalapeno Cornbread – Momma didn’t like it hot & spicy, but I did. My own version… Cobblers – Peach, Apple & Blackberry made from scratch. Banana Pudding – BBQ and banana Pudding just go together in my opinion. This is a combo recipe from my wife’s family tradition kicked up with a few learnins’ from my travels. Spice Cake – This is not your momma’s cake but it is moist & tasty. Deep Dark Chocolate Cake – My wife’s favorite. German Chocolate – This is what I have for my birthday when Cayce really wants to tell me I am loved. Carrot Cake – My dad’s favorite. I love it too. Mud Pie – This is a labor of love and it was our favorite as kids. Start with a foundation of chocolate and layered up with ice cream, coffee, chocolate, frozen cream, nuts and coconut…. It’s not cheap and it really hits the spot. This is best served with coffee and your favorite after dinner drink. I prefer a Hennessey. Banana’s Foster – We cook it on the pit and plate it right in front of the guest who carries a flamin’ dish back to their table. Ice Cream – We can work with what you want. Blue Bell is awesome. Premium Plain Vanilla is available or I can freeze up some of my favorite combinations from my college job at ForeMost Ice-Cream and Cabell’s Ice-Cream. Gelato – This is custom made for your event. You tell us what you want. We have friends that make it special. Baked Potato Ice Cream – Unwrap from a foil cover and served with Chocolate, Sprinkles or crushed nuts. Tootie® Pie – These are simply incredible. The extreme flavor also has a price tag. If you want the best in desserts, this is it. Dr. Pepper with real sugar - Remember the old days before corn syrup? We got it. Make with real sugar, which gives it that old snap in our mouth, tingle your tongue fun. Root Beer - We ship in the best of other brewers Root Beer for your taste buds to sample. Sasparilla- This is the original Pop drink form the old west. Standard Fare Drinks Sweet Tea – Yep, just like mom used to make before Sweet-n-Low. Tea – Unsweetened Lemonade – Large containers with that good ole’ flavor. Soft Drinks Bottled Water |