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4th of July To-Go!

4th of July To-Go!

The Fourth of July is a great opportunity for your operation to offer Family Meal Packs to-go for your patrons.  Our Chef has put together some great ideas to make it easy for you to get started.  This is an excellent additional source of revenue for your restaurant, so don’t miss out on the trend! Use these delicious recipes and any other family meal packs you’ve created, and start pushing them to customers via social media and other digital marketing outlets now!

Each meal serves 4-6

3 lbs Smoked BBQ Burnt Ends #220128
3 lbs Grilled Mojo Chicken #211959

SALAD OPTIONS (Choice of One)
House Salad - field greens, tomato, shredded cheese, cucumbers, red onion & choice of dressing
Caprese Salad - fresh mozzarella cheese, Roma tomatoes, shaved basil, olive oil & balsamic dressing

SIDE OPTIONS (Choice of Two)
BBQ Baked Beans #076465
Macaroni and Cheese #219532
Grilled BBQ Corn #196105   
Classic Green Beans – #075729

DESSERT (Choice of One)
Strawberry Rhubarb #209171
Lemon Blueberry #210741
Peach Pie #209189
Apple Pie- SGC#210749
Carrot Cake #210749
Chocolate Cream Pie #263459

BAKERY TO GO (Sold a La Carte)
Chocolate Chip Cookies (per dozen) #301812
Texas Toast #482285

1 6-8 pound brisket point #220128
2 teaspoons coarse Kosher salt #052102
2 teaspoons coarse black pepper #487249
2 teaspoons garlic powder #170423
1 cup beef stock #090472
1 cup Head Country Sweet n Sticky BBQ Sauce #124292
1/2 cup dark brown sugar #051915

Preheat your smoker to 225 degrees F using oak wood.
If you are starting with a whole packer brisket, separate the point from the flat by running a knife through the vein of hard white fat between the two muscles. Trim up your brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness.
Combine the salt, pepper, and garlic powder. Shake liberally on all sides of the brisket point.
Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature of your meat reads 165 degrees F. This step typically takes 6 8 hours, depending on the size and thickness of your meat. Spritz with the 1 cup of beef stock every hour during this initial smoke period.
Once the brisket reaches 165 degrees F, wrap tightly in peach butcher paper and return to the smoker. Smoke until the internal temperature reaches 195 degrees and then remove to a cutting board. This typically takes another 3 hours.
Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into cubes, about 1 1/2 inches thick. 
Place the cubes into the aluminum pan and toss with the BBQ sauce and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
Set the uncovered pan of burnt ends back on the smoker and close the lid. Continue smoking at 225 degrees F for 1 2 more hours, or until the burnt ends have started to absorb the BBQ sauce and caramelize on all sides and are very tender.
Remove the burnt ends from the smoker and serve with a slice of white bread for an authentic experience.

6 chicken breast skinless and boneless #211959
½ c fresh squeezed orange juice #195701
¼ c fresh squeezed lime juice #082245
2 tbsp canola oil #124199
2 tbsp ancho chile powder #174124
1tbsp, chopped garlic #124701
2 tbsp chipotle in adobo sauce, pureed #434576

Salt & Pepper #052100 & 169540
Chopped Scallion #192014
Grilled Lime Halves for garnish #192625

Place the chicken in a large shallow baking dish
Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the chicken and marinate for 1 to 4 hours

Remove chicken from the marinade and sprinkle with salt and pepper on both sides. Place chicken on the grill and cook about 4 minutes per side. Turn, and cook for another few minutes.
Remove for the grill and let rest 5 minutes. Garnish with scallion and grilled lime

8 ears corn #196105
Kosher Salt #052100

2 tbsp canola oil #124199
½ small red onion, chopped #192180
1 tbsp, minced garlic #124701
2 tsp Spanish paprika #171652
½ tsp cayenne powder #171389
1 tsp toasted cumin seed #170266
1 tbsp ancho chili powder #174124
½ c water
½ lb butter, slightly softened #054004  
1tsp Worcestershire sauce #125260
Salt & pepper

Heat the oil in a medium sauté pan over high heat until almost smoking. Add the onion and cook until soft 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and nacho powder and cook for 1 minute. Add ½ cup of water and cook until the mixture becomes thickened and water reduces. Let cool slightly.
Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a bowl, cover and refrigerate for 30 minutes to allow flavors to meld. Bring to room temperature before serving.
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tbsp of salt for 10 minutes.
Remove corn from water and shake of excess. Place the corn on the grill, and grill for 15 to 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with paring knife. Remove the husks and serve with the BBQ butter. Spread over the corn while hot