Rustic BBQ Theme PDF

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TURN YOUR EVENT INTO AN unforgettable experience.
BUDGET
ORGANIZE
EXECUTE
Work with your client to determine how much they want to spend and then set their expectations regarding decorations and details.
Make a list of what you need to buy and where you need to get it from.
Make sure you give your staff enough time to prepare for a specially themed event. If it’s thrown together,
it will show. Also, make sure you have plenty of people to handle the crowd. Everything should be seamless.
From simple to elaborate, use the tiers below to determine how to best execute your event. No matter which level you choose, the difference
is in the details.
BASIC
MID-RANGE
• Soft pastel colors
• Country-style mismatched plates & glasses at each
table setting
•Burlap accents
• Mismatched glass bottles or milk
glass bottles with wild flowers
• Beverages served in Mason jars or mismatched glass wear
• String white lights throughout
the room
• Rustic style buckets & tubs to hold silverwear & napkins
• Wrap utensils with burlap
• BBQ sauces in mason jars with rustic labels
• Lighted candles placed in glass or metal lanterns and/or mason jars
• Tea lights in mason jars or on raw wood rings
• Place picnic baskets throughout the
room for decoration and/or to store
food, drinks, etc.
• Wooden serving utensils
SIDES
Pork
Grits
Chicken
Mac & cheese
Shrimp
Chargrilled vegetables
• Hold the even in a large, white tent
• Metal buckets with gardenias or hydrangeas
• Handmade signs
PROTEIN
TOP-TIER, UPSCALE
DESSERT
SERVING STYLE
EMPLOYEE UNIFORM
Strawberry
short cake
Buffet-style: Use farm-style mason jars for
sauces while incorporating rustic serving
platters into your presentation with grilled
veggies & proteins on skewers
White button up shirts with nice
jeans or khakis with half aprons
Fresh fruit cobbler
RUSTIC BBQ IS perfect FOR DINNERS AND OFF-PROPERTY CELEBRATIONS.
BBQ has always been a hit with consumers and today it’s hotter than ever before—no pun intended.
COLD SMOKED SALMON PASTRAMI REUBENS
SPICY HEIRLOOM TOMATO BRUSCHETTA
Brine-cured salmon wrapped in pickling spice and
refrigerated overnight to create salmon pastrami
that’s lightly smoked. Served on toasted rye over
barbecue slaw and covered with melted Brie.
Yield: 2¾ lbs.
A colorful selection of ripe tomatoes tossed with
a blend of cayenne pepper sauce, extra virgin
olive oil, fresh basil and mozzarella.
1
½ cup ¼ cup
1 qt.
¾ cup
1 3
Salmon filet, 5 lbs., fresh
Sugar
Sea salt
Water
Pickling spice BBQ rub, finely ground
Check salmon for fine bones and remove if necessary. Dissolve salt and sugar
in water. Chill and marinate salmon in brine overnight. Rub salmon with spice
rub and marinate for 16–24 hours. Smoke at 140°F for one hour. Chill.
To make BBQ Slaw (Yield: 1 qt. or 1½ lbs.):
12 oz.
White Cabbage, finely sliced
2
Scallions, thinly sliced
¾ cup
Mayonnaise
®
®
6 tbsp.
Cattlemen’s Kansas City Classic BBQ Sauce
½ tbsp.
Lemon juice, fresh
2 tbsp.
Capers, chopped
Combine cabbage and scallions; hold chilled for service. Combine rest of
ingredients and toss with cabbage as needed.
To build each open faced reuben:
1 slice
Party rye bread
2 tsp.
As needed Butter spray
½ oz.
1 8
∕ oz.
Brie cheese, cold and sliced
BBQ Slaw (recipe above)
Salmon, thinly sliced
Butter outside of bread. Grill to crisp. Place BBQ Slaw on slice of bread.
Top with salmon, slice of brie and heat in hot oven to melt brie. Torch to
caramelize. Cut diagonally and secure with a bamboo pick.
GRILLED SHRIMP & SPICY SOUTHERN GRITS
Jumbo shrimp on a skewer served on a soft bed of
grits and cheese spiked with cayenne pepper sauce
and sprinkled with crumbled apple wood smoked
bacon and chives.
To make Cooked Cheesy Grits
(Yield: 8 cups cooked grits, 12 servings):
1 cup
Grits, quick cooking
4½ cups Water
4 slices
Bacon
6
Scallions, minced (separate tops/bottoms)
2 cups
Cheddar cheese, smoked and shredded
¼ cup
Half & half cream
®
¾ cup
Frank’s RedHot Original Cayenne Pepper Sauce
Bring water to a boil. Whisk in grits. Don’t add salt. Cook bacon. Sauté whites
of onion in 2 tbsp. of bacon drippings. Crumble and reserve cooked bacon to
garnish. Add cooked grits, cheese, cream and Frank’s RedHot®. Fold in scallion
tops. Portion into 1 cup portions, chill.
For each buffet shallow full pan:
8 cups
Cooked Cheesy Grits (recipe above)
48–52
Shrimp, 16/21 count, grilled
4 slices
Bacon, cooked and crumbled
∕ cup
3 tbsp.
2 lbs. 4 oz.
5 tbsp.
¼ cup
8 oz.
3–4
As needed
Red onion, minced
Basil, fresh, chopped
Heirloom tomatoes, red and yellow, 3∕ 8" diced
®
Frank’s RedHot Original Buffalo Wings Sauce
Olive oil, extra virgin
Mozzarella, mini, fresh
Baguette, sliced 3∕ 8"
Butter, melted
®
Combine onion, basil and tomatoes. Blend Frank’s RedHot and oil. Toss with
tomatoes. Cut mozzarella into small thin wedges. Lightly butter and toast
baguette slices. At service, combine tomatoes and mozzarella and portion
approximately 1 tbsp. on each toasted slice of bread.
SMOKED BEEF TENDERLOIN
Tender beef with a hint of smoke is sliced and
served over a wild mushroom demi-glace and
drizzled with buttery balsamic glaze.
To make meat
(Yield: 4 lbs. or 16 orders of 4 oz. each):
1
Beef tenderloin, 5 lbs., PISMO
2 tbsp.
Olive oil
3 tbsp.
Garlic, fresh, crushed
2 tsp.
Rosemary, fresh, minced
®
¼ cup
French’s Dijon Mustard
½ tsp.
Salt, kosher
½ tsp.
Black pepper, coarse
2 cups
Wild Mushroom Demi-Glace (recipe below)
2 tbsp. Balsamic BBQ Glaze (recipe below)
Remove fat and silver skin from beef, trim. Combine ingredients and rub
over trimmed tenderloins to season. Set grill with hickory or a blend of
hickory and fruit/nut chips to provide smoke in the early stage of grilling. Grill
until thickest piece of meat reaches 140°F. Cover and rest meat for up to 10
minutes. Cut in half and slice 3∕ 8". Serve over Wild Mushroom Demi-Glace.
Drizzle with Balsamic BBQ Glaze.
To make Wild Mushroom Demi-Glace (Yield: 2¼ cups):
¼ lb.
Butter, melted
5 oz.
Binapi mushrooms
½ cup
Onion, minced
1 cup
Demi glace, top quality
½ Tbsp. Garlic, minced
1 tsp.
Veal
½ lbs.
Crimini mushrooms
To taste Rosemary, fresh, minced
½ lbs.
Shitake mushrooms
To taste Salt
Sauté onion and garlic in butter until just soft and fragrant. Clean and slice
mushrooms. Add to pan and sauté until just tender. Add hot demi-glace and
rosemary. Season with salt if needed and hold hot for service.
To make Balsamic BBQ Glaze (Yield: 1 cup):
2 Tbsp.
Butter, melted
½ cup
Balsamic vinegar
®
½ cup
Cattlemen’s Original Base BBQ Sauce
Combine all ingredients and hold warm in a narrow tip squirt bottle.
Heat and pour grits into shallow full pan. Top with grilled shrimp and garnish
with crumbled bacon.
FOR ADDITIONAL RECIPES, EMAIL JULIE.SWIFT@FRENCHS.COM