Choose your wood wisely

Smoked BBQ can easily go from slow-cooked heaven to campfire flavor if you’re not careful. Due to such long cooking times, it’s important to use very dry wood that will flavor the brisket subtly rather than leaving your meat with a liquid smoke after-taste. G Texas Catering sticks to using hickory, which is a reliable staple for smoking most meats– particularly pork and ribs.

There’s a lot of controversy over using chips vs logs and whether you should ever use wood from fruit trees. Texans tend to stick to what’s most abundant in the area–which is typically hickory, maple, mulberry, mesquite and oak.

Don’t skimp on the meat

John Gilbert says meat selection is by far the most important part of smoking a brisket– and should always be your top priority. Authentic Texas style brisket is made from the “packer” cut from the cow.  It’s critical to use this whole brisket piece that has not been trimmed or punctured.

Be sure to double check because many grocery stores sell a “flat cut”, or trimmed piece of brisket. The extra fat ensures a more juicy, flavorful finished product. Gilbert warns that if you start with the wrong product, it really makes no difference what you do from there on– so take the time to pick the perfect piece of fresh, properly trimmed meat.

Slow and steady wins the taste

When Gilbert worked with Eddie Deen’s Catering, he adopted their method of slow smoking with hickory and then finishing the brisket in an oven using steam to maintain juiciness and ensure optimum tenderness. These days he’s developed a similar technique using a large rotisserie smoker that uses hickory in conjunction with a gas burner that is regulated by a thermostat. This allows for a more controlled temperature throughout the cooking process– which ensures quality consistency, which is especially important when working with large parties for corporate events, weddings or other large parties.

However, for smaller smoking endeavors or for personal uses, Gilbert uses open pit cooking techniques– which is particularly ideal for ribs, pork, chicken or smaller cuts of meat.

G Texas Catering’s Texas Brisket Recipe

You will need:

• an untrimmed brisket

• seasoned salt

• cracked pepper

• quebec’s seasoning

• hickory

• smoker

• thermometer

Process:

1. Burn the hickory in the smoker until the smoker reaches 205 degrees and smoke is clear as it exists the smoker.

2. Rub the entire brisket with a combination of seasoned salt, cracked pepper & Quebec’s seasoning

3. Place whole brisket on smoker with fat side up at 205 degrees for approximately 12 hours

4. Remove brisket and place in deep pan with 1/2 inch of water

5. Preheat oven to 360 degrees

6. Cover pan tightly with foil and place in oven

7. Cook brisket until the internal temperature at the thickest part of the meat has reached 168 degrees and maintain that temperature for 30 minutes

8. Remove brisket from oven and trim fat

After over twenty years in special event catering, G Texas Catering owner John Gilbert has amassed a vast book of knowledge when it comes to proper cooking techniques, especially grilling. At only 18, Gilbert started working with Wet N’ Wild Theme Parks International to develop catering menus for special events–sometimes with attendance upwards of 15,000 people.

“I guess I was good at it because they would move me to other parks to assist with events in Vegas, San Antonio, Orlando and other areas,” Gilbert said. “I was first Taught by Joel Manheim, who is an executive still today in the theme park industry, then later worked with a great Texas Chef, Oliver Veagas, who came from the Four Season’s resorts to bring some menu variety to catering in the theme park business.”

Even at the start of his career, Gilbert understood the most important challenges in catering– variety, timing, prep and instinct. Not only are these skills vital in all aspects of catering, but especially true when dealing with grilling techniques.

Plan, Plan, Plan

Properly preparing, storing and cooking meat isn’t just a taste issue, it’s an important safety measure to ensure guests can focus on flavor– not their stomachs.

“[When I first started grilling], I was always worried about being late or running out of food when I hosted events,” Gilbert said.  “I would prepare way too early or prepare way more food than was needed for the group.”

These days, when G Texas Catering plans a menu, the first step is to make a timeline for when each item should be prepared and served to ensure quality. Be realistic with your goals and allow time for unexpected mishaps. If you’re new to grilling, try setting timers for expected milestones to keep you on schedule. Take notes (even mentally) for what steps took longer or shorter than expected so you can more accurately plan your next grilling endeavor.

Timing Is Everything

The toughest part of grilling is the balance between time and temperature. In most cases, the thicker or more dense the item, the slower and cooler it should be cooked.

For any “fast-cooking” (grilling, pan frying, stir-frying, frying, etc.) it’s important to allow the meat to be left at room temperature for a short time prior to cooking. This ensures the meat does not stick to the grill and allows for more consistent cooking through the entire piece. Otherwise it’s much easier to over-cook the outer portions of the meat before the internal portions have reached the desired temperature. However, be careful not to leave meat at room temperature for more than an hour or two.

Grilling Is A Full Sensory Experience

Ironically, when a lot of people start grilling, they rely too heavily on vision. While it can be an important indicator for identifying when your meat has reached a desired temperature, don’t be afraid to use all your senses– especially touch.

When training his staff, Gilbert has adopted an excellent system for distinguishing doneness:

“Pinch your ear lobe– that’s what rare feels like.

Touch your chin– thats medium rare.

Touch the tip of your nose–that’s well done.

Now go wash your hands before you touch my steak…”

If you’re just getting started to grilling, Gilbert suggests a classic bone-in Texas Ribeye.

“A bone-in Texas ribeye is by far the most flavorful steak you can prepare,” Gilbert said. “Goes great with Housemade Fries and a little Ranch Dressing for dipping.”

Now embrace your inner Texan and spark up that grill.

The rankings are based on 2012 revenue, number of events, employees and services. WolfGang Puck Catering snagged the number 1 spot with $10 million in 2012 revenue from catering, Food Glorious Food in second with $7 million and G Texas Catering in a close third with $6.9 million.

With less than a third of the staff of Food Glorious Food and Wolfgang Puck, G Texas Catering still managed to earn $7.9 million in total revenue last year. Staffed with only 90 employees, G Texas Catering prides ourselves on our extremely efficient event management, strong history of effective catering methods and a passion for authentic Texan cuisine.

The full list of the largest 25 catering companies in North Texas:

1. Wolfgang Puck Catering
2. Food Glorious Food
3. G Texas Custom Catering
4. Global Events LLC
5. Eddie Deen & Co. Catering
6. Wendy Krispin Caterer Inc.
7. Blue Mesa Grill
8. Gil’s Elegant Catering
9. Two Sisters Catering
10. The Spice of Life Catering Inc.
11. Sonny Bryan’s Catering Division
12. Sterns Catering Co.
13. Andrew Ormsby Catering
14. Culinary Art Catering
15. My House Catering
16. At Your Service Catering and Event Planning
17. Simcha Kosher Catering and Event Design
18. Catering by Larry
19. No Worries Catering
20. Aspen Catering
21. Creative Cuisine
22. Remarkable Affairs
23. A La Carte Catering and Cakes
24. Corporate Chef Inc.
25. Glory House Catering

Tickets to enter the drawing are $10 for one entry, or $100 for twenty entries. The free wedding includes: ”gowns and/or tuxedos, wedding cake, champagne service, personal flowers, venue use and more! A prize valued at over $10,000.00!”

In addition to providing future couples with an exciting new opportunity and showcasing some of the best in Wedding planning, Bridal Co. will be presenting a variety of gowns and tuxedos. 30% of all sales will be donated to the Cathedral of Hope.

G Texas Catering will be joined by:

Absolutely Blooming
Bridal Co.
Delicious Cakes
Functions
G Texas Catering
Peapod Productions
DJ Adam Wilmore
Perfect Wedding Guide
2nd2Nunn Photography
TLC Event Rentals

To RSVP and get more information, visit the Facebook event.

View Larger Map

While the fair concessions and all bar services in the park are provided by the festival, G Texas Catering will service venues for corporate rentals, special events and Mix-in groups. There are several pavilions and picnic areas for rental, as well as the Village Green– which is available year round and easily accessible for service vehicles.

The Scarborough Renasissance Festival has been operating at the Waxahachie grounds since 1981– occupying a 35 acre village on the 167 acre site. This affair lasts eight weeks every Spring, and then the grounds are occupied by the Screams Halloween Theme Park the month before Halloween.

A map to the site:

View Larger Map

Stay up to date on all the latest news on the G Texas Catering Facebook page.

Founded by boxing campion Paulie Ayala with the goal to provide Parkinson’s sufferers with a healthy physical outlet, Punching Out Parkinsons aims to create a rigorous training program for those with the disease that may have been turned down elsewhere. In support of this organization,  Ayala teamed up with baseball star and Parkinsons sufferer, Ben Patrick to host “Meet The Champions”–an evening of inspiration and entertainment at the Candera Center on Jan. 12.

At age 23, Patrick was diagnosed with Parkinsons during the height of his career, inevitably ending his career prematurely. He has since gone on to write the novel, “Forty thousand to One”, and shares his inspiring story of struggle, triumph and commitment. Ayala deeply sympathizes with those struggling with Parkinsons, which is why he created the Punching Out Parkinsons program at his “University of Hard Knocks”.

“These Parkinson’s patients aren’t taking their diagnosis sitting down. They work hard and challenge themselves,” Paulie Ayala, owner of University of Hard Knocks and Fort Worth native world-champion boxer said. “I’m proud to host the Punching Out Parkinson’s program and help the participants fight their personal battle.”

The “Meet the Champions” event allowed an evening not only dedicated to meeting inspiring individuals battling Parkinsons, but also provide an entertaining experience to highlight the positive intentions behind the program. G Texas Catering provided special event catering with a classic American twist– hot dogs, hamburgers, etc., at the Fort Worth event.

The event planner, Penny Rowell provided extremely positive feedback for our involvement this weekend.

Thank you so much for all you and your staff did to make this event possible.  The food was very good and for just having hot dogs and hamburgers your tables looked like it was some kind of a feast!

I look forward to working with you again at some event I am involved with.

What is Partyfest?
The 25th Annual Partyfest “Spring Showcase” is the largest one-day exhibition & tradeshow of its kind held in the Southwest. A spectacular one-day event featuring over 250 of D/FW’s top party & event suppliers. Check out the hottest industry trends while networking with the pros. Educational seminars, food & beverage samplings, silent auction (benefiting SPCA of Texas) & exciting  new product  demonstrations will be highlighted throughout the day to help you plan your next special event.
 

Join us along with other fine Dallas Event Caterers, Multi-Purpose Facilities, Party Ranches, Hotels, Party & Event Rentals, Interactive Games, Casino, DJ’s & Karaoke, Live Bands, Unique Entertainers, Event Staffing, Ad-Specialties & Gift Items, Florists, Restaurants, Audio Visual, Photographers, Props, Decor, Tents, Staging, Sound & Lighting, Transportation and much more.

Find out more about this event and how you can attend at the official website here.

We will be exchanging holiday cookies, so please bring a tin of cookies and the recipe to share with your fellow event professionals.

Share the joy of the season with special children in need by bringing a new, unwrapped toy to donate to Toys for Tots.

Monday, December 3, 2012
5:30 – 8:00 p.m.
Dallas Heritage Village at Old City Park
1515 S Harwood, Dallas, TX 75215

Register Here

Join us Thursday, November 15th for a complimentary Happy Hour event hosted by G Texas Catering & Gilley’s Dallas. Experience what we do best, by tasting selections from our fantastic menus and enjoying free drinks in our new restaurant, The Jack Daniel’s Saloon at Gilley’s! “Catch The Moment” photo booth will be on-site taking photos for attendees! If you have yet to RSVP, please do so by clicking here or the photo above.

Check out the menu for this open house event:

Cocktail Salads
A trio of elegant salads displayed on crushed ice in cocktail style vessels
Tri Colored Tortellini with Roasted vegetables and Lime Vinaigrette
Romaine with Creamy Gouda Dressing, Roasted Tomato, Housemade Croutons
Fresh Beefsteak Tomatoes, Hearts of Palm, Fresh Avocado, Basil (served in a salt & pepper rimmed glass)

Quesadilla Station
Chef grilled to order, fire roasted vegetables, fajita chicken or steak served with sour cream, fresh salsas and avocado relish

Panini Sandwich Station
Chef attended with panini grills to provide custom sandwiches made to order
Smoked turkey, ham, provolone, smoked cheddar, marinated peppers, onion, tomatoes, mushrooms, olive tapenade, fresh basil

Ice Cream Sundae Bar
Vanilla ice cream, fruit toppings, caramel, whipped cream, chopped nuts, cherries and candy sprinkles

G Texas Catering is proud to announce our new partnership as a preferred vendor at the American Airlines C.R. Smith Museum. Located on the American Airlines Flight Academy Campus in the Southern end of the DFW Airport, the C.R. Smith Museum was founded in 1993 with a commitment to history and hands on learning.

The 25,000 sq ft exhibition gallery and 10,000 sq ft hangar houses a fully restored rare Douglas DC-3 aircraft, historical artifacts, photographs, full-scale aircraft engines and a large format state of the art digital theater which plays The Spirit of American, a film about the history of commercial aviation. Due to the museum’s commitment to education, there are a wide variety of hands on learning opportunities. There are exhibits featuring a wide variety of content, from photographs highlighting 50 years in the White House to a flight simulator.

The C.R. Smith Museum also offers facility rental for groups of all sizes–from 10 to 300 seated guests to a 500 person buffet style event. Ideal for private gatherings or corporate events, the aviation memorabilia and historial importance within the museum makes a strong statement without much embellishment. G Texas Catering is extremely excited to be associated with an organization with such strong roots in Texas and focuses on education and history.