Tyler Cattle Barons' Gala Serving Up Everything From Tenderloin To Tamales
From Staff Reports
The Tyler Cattle Barons' Gala will be held June 7 at the Threlkeld Farm in Flint from 7 p.m. to 1 a.m., and will include a variety of foods and drinks throughout the event.
The Tyler Cattle Barons' Gala will be held June 7 at the Threlkeld Farm in Flint from 7 p.m. to 1 a.m., and will include a variety of foods and drinks throughout the event.
In addition to live entertainment from country music star Randy Travis and others, live auction items and prize drawings, the party menu will be catered by Eddie Deen & Company Catering. For more information, call 903-597-1383, or log onto www.cattlebaronsgala.net.
Baron's Party Menu
Beef Tenderloin Enbrochettes
(Beef tenderloin wrapped in bacon with a sliver of jalapeno)
(Teriyaki marinated gulf shrimp wrapped in bacon)
(Fresh oysters battered with Cajun spices and deep fried)
(Baked to perfection and served with a drop of tangy mayo)
(Fresh fruits, cheeses, vegetables, and crackers)
Also available during the evening:
Carving Station
Carving Station
Eye Round Roast Beef and Tender Beef Brisket and Horseradish Creme, St. Louis Style Ribs mopped in Eddie Deen's Signature Sauce, & grilled Chicken Brochettes
Southwestern Quesadilla
Grill Station
Select from chicken, marinated beef, lobster, fresh seasonal vegetables, and assorted sharp cheeses.
Grill Station
Select from chicken, marinated beef, lobster, fresh seasonal vegetables, and assorted sharp cheeses.
Halved Avocado and Salsa Bar
California avocados halved and filled with a variety of flavors including roast corn, black bean salsa, mango, sweet potato & hot salsa, shrimp tampico & sour cream. Also served with fresh from the fryer tortilla chips.
California avocados halved and filled with a variety of flavors including roast corn, black bean salsa, mango, sweet potato & hot salsa, shrimp tampico & sour cream. Also served with fresh from the fryer tortilla chips.
Wraps and Taco Station
Choose from pulled tangy pork, shredded beef, diced catfish & fried chicken accompanied by assorted wraps and fresh salsas. Specially made for each guest based on their unique needs. Served with Spanish Rice and Barracho Beans.
Choose from pulled tangy pork, shredded beef, diced catfish & fried chicken accompanied by assorted wraps and fresh salsas. Specially made for each guest based on their unique needs. Served with Spanish Rice and Barracho Beans.
Hand Battered and Deep Fried
Select from fried dill pickles, spicy catfish bites, Texas torpedos, jalapeno strips, and Sante Fe shrimp. Served with a variety of tangy dips.
Select from fried dill pickles, spicy catfish bites, Texas torpedos, jalapeno strips, and Sante Fe shrimp. Served with a variety of tangy dips.
Station on a Stick
Sourdough Chicken Fried Steak and Black Pepper Gravy, Fried Chicken Kabobs, and Fried Seasonal Vegetables.
Sourdough Chicken Fried Steak and Black Pepper Gravy, Fried Chicken Kabobs, and Fried Seasonal Vegetables.
Tamale Taster
Taste a variety of fresh tamales such as pork, chicken, green chile, and sweet potato.
Taste a variety of fresh tamales such as pork, chicken, green chile, and sweet potato.
Sweet Tooth
Fresh Strawberry and Blackberry Cobbler with homemade churned ice cream. Coke and Dr. Pepper floats also available.
Fresh Strawberry and Blackberry Cobbler with homemade churned ice cream. Coke and Dr. Pepper floats also available.
Sunrise Breakfast
Fresh homemade cinnamon rolls right out of the oven along with buttermilk biscuits, sliced ham, scrambled eggs, and diced potatoes. Starts at 11 p.m.
Fresh homemade cinnamon rolls right out of the oven along with buttermilk biscuits, sliced ham, scrambled eggs, and diced potatoes. Starts at 11 p.m.
To tempt your taste buds, the following recipe from Eddie Deen is sure to be a hit.
EDDIE DEEN'S SMOKED PORK RIBS
Smoking Time: 4 hours in a smoker
Smoking Time: 4 hours in a smoker
For the rub:
Marination:
1 gallon water
4 oz. salt
Prepare marination and marinate the ribs for 24 hours.
Prepare rub in mixing bowl; take membrane off the back of the rib and season the ribs with the rub.
Prepare the fire in the smoker.
When the internal temperature in the smoker reaches 250 degrees, place ribs (meat side up) on the grill. Always allow fresh air to flow through the smoker during the cooking process.
When the internal temperature in the smoker reaches 250 degrees, place ribs (meat side up) on the grill. Always allow fresh air to flow through the smoker during the cooking process.
Maintain an internal temperature between 225-250 degrees. It is important not to cut off the air flow. Maintain the heat by the amount of wood. When adding more wood, allow the doors of the pit to be open to allow the wood to catch fire. AVOID black smoke. A clear smoke is necessary.
After three hours, check to see if the rack is ready to come off the pit. They are ready when the meat has shrunk away from most of the bones by a quarter of an inch or more.
When picking up the ribs with tongs, the rack should bend in the middle and the meat should tear easily. If the ribs are not ready, continue to cook. During the last couple of minutes of smoking, brush with Eddie Deen's Barbecue Sauce, available at EddieDeen.com. Wrap in foil for at least 20 minutes.
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