14 to 16 hour smoked over real wood BBQ for delivery to most of LA and OC on April 29th, full menu in the comments
14 to 16 hour smoked over real wood BBQ for delivery to most of LA and OC on April 29th, full menu in the comments
by GamerExecChef
1 Comment
GamerExecChef
Notes from the Chef: Food is delivered cold with simple reheating instructions to have it perfect right out of your oven (oven is highly recommended).
I love getting tips and I know it is the culture in this country to tip, but in America, tipping may have originated after the 15th amendment, which gave black men the right to vote, as a way to not pay black workers fair wages (only white waiters would get tips). Regardless of its origins, today, it is an archaic tradition maintained by business owners who don’t want to properly pay their employees (somebody might be driven away by a 15% to 20% price increase, but if the owners pays the staff 15% to 20% less, and optionally leave it up to the customer and then that person doesn’t tip, the owner still made 100% of their money). As such, I do not subscribe to this business model and while if you do tip me, it will make me very happy, please do not feel the need to tip. The food is priced so that I make the money I need in order to build the business and support my growing family and, eventually when I have employees, properly pay them. Knowing you enjoyed the food and it made you happy, is all the tips I need.
Brisket – Handmade rub with Szechuan pepper and smoked over real wood for 14 to 20 hours until perfectly tender and juicy, with a grass-fed compound butter with rosemary, roasted garlic and thyme – 27/lb, 18/half pound
Burnt Ends – Smoked over real wood and cut into cubes, tossed in BBQ sauce to make amazing melt in your mouth bites – 32/lb, 20/half pound
Pork Belly Burnt Ends – Smoked for a few hours, the cut into cubes and tossed in sauce for little bites of heaven – 24/lb, 16/half pound
Korean Pork Belly Burnt Ends – Smoked pork belly burnt ends, but instead of BBQ sauce, given a seasoned cornstarch and flour dredge and deep fried and tossed in a Korean sauce (available in Mild, White People Spicy and Spicy), with toasted sesame seeds and green onions for garnish, suggested to be served over rice – 30/lb, 19/half lb
Custom Chef Cut Pork Ribs – These ribs are boneless pork ribs cut from the belly, with the pork belly still attached for a more juicy and meaty rib – 30/lb, 19/half pound
Sides
Baked Mac and Cheese – Freshly grated cheddar, gruyere and manchego cheeses in a dark roux with spices and chipotle peppers for a hint of heat. With a freshly grated parmesan cheese and panko breadcrumb crust – 16
Salad – Red onions, cherry tomatoes, corn, bell peppers, cucumbers and fresh herbs, on a bed of lettuce and basil and a handmade salad dressing. – 9
Beans – A mix of sauteed deseeded and thinly sliced jalapenos, sauteed onions, roasted garlic, pinto beans and roasted cherry tomatoes – 9
Plates
Sampler Plate – 1/2 lb each of brisket, burnt ends, custom cut pork ribs, pork belly burnt ends and Korean inspired pork belly burnt ends. Plus a serving of baked mac and cheese, a side salad and beans, your choice of a dozen cookies, “The Cookie Recipe Experiment” or 4 Coffee Chocolate Mousse Pies – 130, feeds 4
Dessert!
The-Best-Milk-and-Cookies, Cookie – An original recipe chocolate chip cookie, with handmade vanilla extract, topped with black Hawaiian lava salt – 2/cookie, 1 dozen for 20
The Cookie Recipe Experiment – You will get 2 bags of cookies labeled “1” and “2”. One of them will be my usual cookie recipe, the other will be a new cookie recipe I am considering and I need feedback. You won’t be told which is which until after you tell me your preference – 20 for 2 bags of 6 cookies of each recipe
Coffee Chocolate Mousse Pie – A 3 inch pie with a handmade chocolate ganache, blended together with a cream base, on a handmade graham cracker crust – 3
How to Order:
Send me a PM with your name, number, delivery address and your order
1 Comment
Notes from the Chef: Food is delivered cold with simple reheating instructions to have it perfect right out of your oven (oven is highly recommended).
I love getting tips and I know it is the culture in this country to tip, but in America, tipping may have originated after the 15th amendment, which gave black men the right to vote, as a way to not pay black workers fair wages (only white waiters would get tips). Regardless of its origins, today, it is an archaic tradition maintained by business owners who don’t want to properly pay their employees (somebody might be driven away by a 15% to 20% price increase, but if the owners pays the staff 15% to 20% less, and optionally leave it up to the customer and then that person doesn’t tip, the owner still made 100% of their money). As such, I do not subscribe to this business model and while if you do tip me, it will make me very happy, please do not feel the need to tip. The food is priced so that I make the money I need in order to build the business and support my growing family and, eventually when I have employees, properly pay them. Knowing you enjoyed the food and it made you happy, is all the tips I need.
Brisket – Handmade rub with Szechuan pepper and smoked over real wood for 14 to 20 hours until perfectly tender and juicy, with a grass-fed compound butter with rosemary, roasted garlic and thyme – 27/lb, 18/half pound
Burnt Ends – Smoked over real wood and cut into cubes, tossed in BBQ sauce to make amazing melt in your mouth bites – 32/lb, 20/half pound
Pork Belly Burnt Ends – Smoked for a few hours, the cut into cubes and tossed in sauce for little bites of heaven – 24/lb, 16/half pound
Korean Pork Belly Burnt Ends – Smoked pork belly burnt ends, but instead of BBQ sauce, given a seasoned cornstarch and flour dredge and deep fried and tossed in a Korean sauce (available in Mild, White People Spicy and Spicy), with toasted sesame seeds and green onions for garnish, suggested to be served over rice – 30/lb, 19/half lb
Custom Chef Cut Pork Ribs – These ribs are boneless pork ribs cut from the belly, with the pork belly still attached for a more juicy and meaty rib – 30/lb, 19/half pound
Sides
Baked Mac and Cheese – Freshly grated cheddar, gruyere and manchego cheeses in a dark roux with spices and chipotle peppers for a hint of heat. With a freshly grated parmesan cheese and panko breadcrumb crust – 16
Salad – Red onions, cherry tomatoes, corn, bell peppers, cucumbers and fresh herbs, on a bed of lettuce and basil and a handmade salad dressing. – 9
Beans – A mix of sauteed deseeded and thinly sliced jalapenos, sauteed onions, roasted garlic, pinto beans and roasted cherry tomatoes – 9
Plates
Sampler Plate – 1/2 lb each of brisket, burnt ends, custom cut pork ribs, pork belly burnt ends and Korean inspired pork belly burnt ends. Plus a serving of baked mac and cheese, a side salad and beans, your choice of a dozen cookies, “The Cookie Recipe Experiment” or 4 Coffee Chocolate Mousse Pies – 130, feeds 4
Dessert!
The-Best-Milk-and-Cookies, Cookie – An original recipe chocolate chip cookie, with handmade vanilla extract, topped with black Hawaiian lava salt – 2/cookie, 1 dozen for 20
The Cookie Recipe Experiment – You will get 2 bags of cookies labeled “1” and “2”. One of them will be my usual cookie recipe, the other will be a new cookie recipe I am considering and I need feedback. You won’t be told which is which until after you tell me your preference – 20 for 2 bags of 6 cookies of each recipe
Coffee Chocolate Mousse Pie – A 3 inch pie with a handmade chocolate ganache, blended together with a cream base, on a handmade graham cracker crust – 3
How to Order:
Send me a PM with your name, number, delivery address and your order
My instagram: https://www.instagram.com/elitecooking/
My imgur: https://imgur.com/user/gamerexecchef/posts