Kids welcomed!

SOUTHERN COOKED GOURMET:

• • Meats

    Things that walk and fly...

  • Pork Baby Back Ribs

    

    Smoked 5 hours. Rubbed with Tex-Joy and basted with Stubb's BBQ Sauce. Fall off the bone! Just like the last 2014 Family BBQ. 8 full size racks. Click here for recipe.

  • Authentic Boudin

    

    Made from scratch fresh ingredients. Zach's Spice Used.

    Just like Louisiana Creole Food!

  • Pulled Pork & Beer Can Chicken

    

    Slow smoked! Pull apart Pork Shoulder and a chicken steamed from the inside out.

  • Rib-Eyes

    

    QUANTITIES LIMITED

    Marinated with Stubb's Steakhouse Marinade grilled on a wood pellet grill. Hickory, Maple and Cherry wood.

  • Sausage

    

    Home-made Venison / Pork Sausage

    Garlic and Jalapeno Cheese

  • Fried Whole Turkey

    

    Fried with Peanut Oil

    Injected with "Garlic Butter Creole" Marinade

    Topped with butter and Tony Chachere's

  • Marinated Pork Chops

    

    Fresh Marinade

    Cooked with Apple Juice Hydrator

  • BBQ Beef Brisket

    

     

    PREMIUM USDA Select

    Smoked 10 hours with Oak, Pecan and a little Mesquite.

• • Appetizers

  • Rib-eye Shish Kebabs

    

    Only the best cut of meat for the Class of '94

  • Seafood Shish-Kebabs

    

    Gulf shrimp, Sea Scallops and Lobster Tail with pineapple.

  • Stuffed Jalapenos

    

    Stuffed with seasoned ground beef, pico de gallo, cheese and topped with bacon wrap.

  • Soup

  • 7 Chile Chili

    

    All fresh ingredients. Simmered for 4 hours

  • Seafood / Sausage Creole GUMBO

    

    24 quarts (~$100 in Fresh Seafood)

    Fresh Roux, Organic Veggies & 4-hour simmer.

    1 LB of fresh grilled Alligator (Marinated for 12 hours)

  • Seafood

    Things that swim...

  • Wild Caught Salmon

    

    Fresh Sockeye. Topped with Honey, lemon, butter, garlic sauce.

    Grilled on a cedar plank.

  • Grilled Lobster

    

    QUANTITIES LIMITED:  Marinated with Soy & Worcestershire sauces. Topped with fresh minced garlic, parsley, lemon juice.

DESSERTS Compliments of Rachel Courtney Brewer’s BSweet Bakery. Pecan Pies and Home-made Brownies. 🙂

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**Please bring a side to share (Cole Slaw, Potato Salad, Bag of salad greens with dressing, Bush’s baked beans, Mac & Cheese, Dozen Hartz Yeast Rolls, Wing Stop‘s Seasoned fries, garlic bread, corn bread  & anything else.) I will need 2 people to bring an 8-pack of sesame buns. Also, bring your favorite drinks. We will have Ozarka. Thanks!

Sponsored by J. Scott Weatherly, Bryan and Duane Banek, Rachel Courtney Brewer.  (www.WeatherGuardTX.com) Please like us! Special Thanks to Beckye Manzel, Jessica Henderson, Alexis Thunell, Ariana Atler-Derr and Bryan Bean! If there are extras, we will have to-go Containers. Anything left after that will go to Klein Fire Dept. Station 31.

If you play your cards right, Friday night could be FREE BBQ, and take home Seafood, Steak, or any type of BBQ or anything else you haven’t tried. Then for Saturday,  $3 breakfast @ SCF Clubhouse and you can eat leftovers for lunch. Then Saturday night will be Mexican Food.  🙂

That’s four meals that come with ticket purchase for 2019. And more face time with old friends!

MAP of Spring Creek Forest:

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The EQUIPMENT:

PLEASE BRING:

Drink Responsibly

THE LOCATION: ( Spring Creek Forest Clubhouse, 17512 Fairway Oaks)