Recipe of the Month: Grilled… Dinner, Sides & Desserts

October 27, 2017 Outdoor Cooking

Slow Cooker Beef Stew on the Grill

Ingredients

2­3 lb. chuck roast (cut in bite size chunks)

1 large white onion (chopped)

6 whole carrots (chopped)

6 celery stalks (chopped)

3 cups kernel corn

12 large white mushrooms (chopped)

6 medium baking potatoes (chopped)

4 cloves garlic (minced)

1 package brown gravy mix

1 package au jus mix

2 1/2 cups water

3 tbsp. corn starch

Salt Pepper

Slow Cooked Beef Stew

Serves 10 ­12

Prep Time: 30 minutes

Cook Time: 4 hours

Here’s hearty and savory blend of beef and vegetables that’s sure to warm you up on a chilly day. If you haven’t used a Dutch oven in the past you’re in for a treat. Leave uncovered for the first 30 minutes to infuse a mild, smoky flavor to the stew. Serve with fresh warm bread and butter.

Directions

Set up the grill for indirect cooking and heat to 300°F (149°C). In the 7 quart Dutch oven, add 2 cups of water, stir in the gravy and au jus mixes. Add all the ingredients (except the corn starch). Salt and pepper to taste. Fold with a large spoon to mix the ingredients. Place the Dutch oven uncovered in the grill and allow to cook for 30 minutes (to add smoky flavor). Cover and allow to simmer for 3­4 hours. Mix the corn starch with 1/2 cup of water and whisk until thoroughly blended. Add to Dutch oven and fold ingredients. Allow stew to simmer for another 30 minutes. Serve immediately with warm bread and butter.

Grilled Rosemary Sweet Potato Fries

Ingredients

2 lbs. medium­ sized yams

3 tbsp. unsalted butter

1/4 cup good­ quality maple syrup

2 tsp. Dijon mustard

1 teaspoon fresh rosemary, minced

Salt

Pepper

Grilled Rosemary Sweet Potato Fries

Serves 4

Cook Time: 20 minutes

Sweet potatoes have gained popularity as the new french fry. These smoky sweet potato wedges are the perfect complement to any burger or steak dish.

Directions

Place the yams in a pot of cold water; add 1 tbsp. of salt. Cook until the potatoes are just tender when pierced with a knife, about 15 minutes. You can also microwave the yams whole, until just tender. Let cool slightly, and then cut each yam into four or six 1/2­in. thick wedges (depending on the size of the yam). Combine the butter, maple syrup, Dijon mustard and rosemary in a small sauce-pot. Season the mixture with salt and pepper. Bring to a simmer over medium heat, then remove from the heat. Heat your Twin Eagles Grill to high heat. Brush the yam wedges with the butter mixture and season with salt and pepper. Grill the wedges until lightly golden brown, turning often, about 5 minutes. Remove to a platter and drizzle with remaining butter mixture.  Serve hot.

Grilled Corn on the Cob with Chipotle Maple Glaze

Ingredients

2 chipotle chilies, from a can of chipotles in adobo sauce

2/3 cup maple syrup

1/2 stick (2 oz.) unsalted butter

1 clove garlic

Salt

Pepper

8 ears of corn, husks pulled back and cleaned

Grilled Corn on The Cob With Maple Chipotle Glaze

Serves 8

Prep Time: 10 minutes

Cook Time: 15 minutes

The smoky heat of chipotles and the sweetness of maple syrup are absolutely delicious when combined with the flavor of grilled corn.

Directions

Finely chop the chilies, using a food processor or by hand. Place the minced chilies in a small saucepan along with the maple syrup, butter and garlic. Season liberally with salt and pepper. Place the pan over medium heat and bring to a boil, stirring often. Reduce the heat to low and simmer for 10 minutes, or until slightly thickened. Remove the glaze from the heat and let rest at room temperature. Preheat your Twin Eagles Grill to medium heat. Rinse the cleaned ears of corn with water and place them directly on the grill. Grill, turning often, until tender and slightly charred in spots, about 10 minutes. Brush the corn with the glaze and continue to grill for about 5 minutes more, turning often.

 

Fire Roasted Cherry Cheesecake

Ingredients

Crust 1/2 cup butter, cubed

1/2 cup packed brown sugar

1½ cups gluten free allpurpose flour mix

1/2 cup cocoa powder

pinch of salt

Fire Roasted Cherry Topping

1 lb. fresh black or red cherries, (or 1 bag of frozen cherries)

1 tbsp. melted coconut oil

pinch of sugar

1/4 cup water

2 tbsp. brown sugar or maple syrup

pinch of cinnamon

Cheesecake

2 (8 oz.) packages of cream cheese

(250 g packages or 1 cup each)

Fire Roasted Cherry Cheesecake

Serves 10

Prep Time: 20 minutes

Cook Time: 1 hour

Fire Roasted Cherry Cheesecake is another cheesecake to add to our growing collection of cheesecake recipes.  This cheesecake is completely gluten free, and totally awesome! Try it yourself.

Directions

Preheat your grill to 375°F, preparing for indirect grilling. Line a sheet pan with foil and spread the cherries on it, drizzle with coconut oil and sprinkle with sugar. Grill over indirect heat while the grill is preheating, (and while you make the crust and cheesecake,) between 15 and 25 minutes. Once they’re split, juicing and bubbly, remove the cherries from grill and transfer them to a saucepan. Set aside. Bring the cream cheese to room temperature while you make the crust. Using a stand mixer, or by hand, cream together the butter and sugar for the crust. Add the flour and cocoa powder, using a pastry cutter or two butter knives to cut the sugar mixture in to the flour and cocoa powder until you have a crumbly mixture that will stay together when pressed. Cut the cream cheese into squares. Blend them with the sugar, flour, and vanilla, using a hand or stand mixer. Add the eggs and yogurt, beating on low, until smooth. Warm the cream until steaming. Pour the cream over the chocolate chunks, stirring until melted. If the chocolate doesn’t all melt, use the microwave in short 15­ second bursts until everything is melted.

2/2 1 cup Greek yogurt, plain, vanilla or cherry 1 cup sugar 2 tbsp. gluten free all purpose flour 1 tsp. vanilla 2 eggs 1 cup solid dark chocolate, broken into small chunks 1/4 cup of cream Pour the filling into the crust lined pan. Swirl in about half of the dark chocolate. Bake at 350°F for approximately 45 minutes. You can test the doneness of your cheesecake by carefully jiggling it. If the center‐inch still moves like jello, you’re ready to pull it out. Cool in the pan for about 15 minutes, then remove the sides of the pan and cool another 15 minutes. You can serve still warm, or chill for at least an hour. Do not put it in the freezer. While waiting for the cheesecake to cool, add the water, sugar, and cinnamon to the cherries. Bring them to a simmer. Allow to cool, or keep warm. When you’re ready to serve, top the whole cheesecake with the fire roasted cherry mix

Recipe of the Month: Burgers with a Twist

September 28, 2017 Outdoor Cooking

This month we are taking the tried-and-true “burger” and giving it some kick!  This will be your new go-to recipe for your football watching weekends!

 

Ingredients

1½ pounds ground beef

1/2 tbsp. Kosher salt

1/2 tsp. black pepper (or more/less to taste)

Hot Pepper Jelly

Guacamole

Bacon

Rolls

Greens (lettuce, spinach, etc.)

 

Directions

In a bowl, toss meat with seasoning. Form into patties and place on a large plate or baking sheet (about 7­-8 patties). Cover and chill 2 hours or overnight. Allow burgers to come to almost room temperature before grilling. Season all sides of the burgers with additional salt and pepper.  Clean, oil and heat grill. Once hot, place burgers onto the grill and cook until done to your liking. Once you flip the burger, baste the cooked side with some of the hot pepper jelly, when you remove the burgers, baste the other side. Assemble burgers with guacamole and bacon. Add an additional dollop of jelly on top of the burger and top with the other half of the bun. Smush it down a bit and dig in!

 

For more great recipes like: wild mushroom and blue cheese stuffed burgers, grilled lobster tail with Baja butter, apricot glazed pork kabobs, grilled sausage stuffing, blueberry dumplings or grilled pineapple with coconut caramel glaze … taste here!  

 

 

Recipe of the Month: Frozen Hot Chocolate

July 29, 2017 Outdoor Cooking

To keep in the spirit of our Project of the Month (Christmas in July) … we decided we would cool things down with a sweet twist on a traditional holiday treat.  July (and really the next few months to come) are too hot to drink anything other than something ice cold.  Enjoy this month’s recipe poolside, and before you know it the holidays will be here to enjoy the real deal.

Frozen Hot Chocolate

Ingredients

  • 6 fluid ounces milk
  • 1/2 cup hot cocoa mix (or two packets)
  • 1 1/2 – 2 cups crushed iced cubes
  • Whipped cream

Directions

Pour milk into blender.  Add hot cocoa mix and ice.   Blend first at low speed and then high speed until ice is finely crushed and slushy. Pour into a tall glass and top with whipped cream and a dusting of hot cocoa mix.  Serve with a straw and enjoy!  Happy hot holidays! ;)

Recipe of the Month: Secret Recipe Pulled Pork and Fire Cracker Cookies

June 26, 2017 Outdoor Celebrations, Outdoor Cooking

Independence Day is about celebrating our country, gathering around the delicious food with our family and friends and of course, fireworks!  We have a recipe that will have your party booming with flavor.  Plus, check out our Pinterest page below for some patriotic party plans!   But first, the main course …

Pulled Pork Barbecue Sandwiches

by Tyler Florence

Ingredients

Dry Rub:
Cider-Vinegar Barbecue Sauce:

Directions

Cider-Vinegar Barbecue Sauce:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it’s resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:

1 head green cabbage, shredded

2 carrots, grated

1 red onion, thinly sliced

2 green onions (white and green parts), chopped

1 fresh red chile, sliced

1 1/2 cups mayonnaise

1/4 cup Dijon mustard

1 tablespoon cider vinegar

1 lemon, juiced

Pinch sugar

1/2 teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

You can’t have a Fourth of July party without a little red, white, and blue!  These cookies from HEB (if you’re in the Houston area) are called Red, White & Boom Twisters … they have popping candy in the cream, so it’s literally a party in your mouth.  Oreo also makes a version that is pretty tasty, the kids will go wild over them!   Check out our Pinterest page for inspiration on patriotic sweets and decor ideas.

Happy Birthday, America!

Recipe of the Month: Grilled Mahi-Mahi Tacos with Mandarin Habanero Salsa

May 25, 2017 Outdoor Cooking

Now that’s a mouthful … but a delicious mouthful.  For this month’s recipe star we got a taste of inspiration from Hearth & Home.  The great thing about this recipe is if you’re fishy about fish, you can substitute the protein for grilled chicken or even steak.

Ingredients

Mahi­-Mahi Tacos 4 (5­6 oz.) Mahi­Mahi fillets

2 tbsp. olive oil 2 tbsp.

Pit Boss Mandarin Habanero spice

2 cups shredded red cabbage

1 cup sour cream

12 small corn tortillas

Mandarin Habanero Mango Salsa

2 mangos, peeled and diced

1/3 cup red onion, diced

2 tbsp. lime juice

1 tsp. Pit Boss Mandarin Habanero seasoning

¼ cup fresh cilantro, chopped

 

Directions

Rinse the Mahi­-Mahi fillets under cold water and blot dry with paper towel. Rub fillets with olive oil, then sprinkle Pit Boss Mandarin Habanero seasoning over both sides of the fillets, rubbing the seasoning in. Set aside.

Prepare the Mandarin Habanero Mango Salsa by combining all ingredients in a medium­-sized bowl, tossing lightly to mix. Set aside.

Light the ceramic charcoal barbecue to 400°F. Place Mahi­-Mahi fillets directly on the grill and cook 5–7 minutes on each side. Remove the Mahi­Mahi from grill and let rest 5 minutes before pulling apart into small pieces. Carefully remove cooking grate from barbecue using oven mitts or grill grippers. Replace grill grate with heat deflector and place tortillas on heat deflector, heating for 30 seconds to 1 minute or until warm, but not hot.

Stack the tortillas in twos. Distribute the fish evenly between each set of tortillas.

Top with red cabbage, sour cream, and mango salsa. Serve immediately!

Sit back and listen to the “mmmms!”

 

 

Recipe of the Month: Skinny Salty, Sweet and Spirits

April 26, 2017 Outdoor Cooking, Uncategorized

Patio and pool season are about to make a big splash, but have you been on your best bathing suit behavior?  We thought we would keep things light this month in honor of those goals you’re trying to reach.

So let’s kabob and give kudos to cocktails with fewer calories for this month’s recipes!

Recipes of the Month_APRIL-2

Grilled Brussels Sprouts with Sweet Balsamic Glaze

Ingredients

1 lb brussels sprouts, stems trimmed and cut in half

2 tbsp olive oil

4 long wooden skewers

1/4 tsp kosher salt

1 tbsp balsamic glaze

Directions

Place the brussels on skewers, and place skewers on a large enough piece of sturdy foil to cover the top.  Drizzle with olive oil, salt and pepper

Heat the grill, when hot lower the heat to low and put foil with skewers on the grill, tenting the veggies with the foil.  Cook about 30 minutes, turning every 5 minutes to keep them from burning.  When done, drizzle with balsamic glaze and eat right away!

Italian Chicken Kabobs

Ingredients

1 1/2lb chicken breast

8-inch skewers

Marinade:

1/4C olive oil

3Tb white wine vinegar

1/2 tsp ground black pepper

3/4 tsp salt

1/2 tsp dried basil

3/4 tsp dried oregano

1/2 tsp dried onion flakes

1/4 tsp red pepper flakes

1 clove garlic, minced

Directions

In a mason jar or salad shaker combine marinade ingredients. Shake to combine well. Set aside.

Trim chicken of any fat. Cut into 1-2 inch cubes. Transfer to a large bag or storage container. Pour marinade over chicken. Seel container and chill for at least 1-2 hours, or overnight.

Soak wood skewers in water for at least 30 minutes.

Divide chicken between 8-10 skewers. Discard remaining marinade.

Grill over low heat for 15 minutes, turning skewers after 3-5 minutes. Cook until no longer pink and showing some external color or grill lines.

Serve immediately.

 

Skinny Mint Mojito

Ingredients

Simple Syrup

4-6 packets stevia, depending on how sweet you want it

1 cup water

5-8 fresh mint leaves

Mojito

2 oz simple syrup with stevia

Juice of ½ a lime

1 oz rum

5 fresh mint leaves

Chilled soda water

Ice

Mint and lime slice for garnish (optional)

Instructions

Simple Syrup (serves 4)
  1. In a small pot, bring 1 cup of water to a boil and add 6 individual packets (about 3 grams) of stevia (I used Sweet Leaf)
  2. Stir in stevia to dissolve and remove from heat
  3. Add the mint leaves. Cover and let steep* about 30 minutes (*To steep just means to let the leaves hang-out in the warm water so it soaks up all the flavor of the mint)
  4. Remove mint leaves from liquid and store simple syrup in fridge until ready to use (will be tinted green from mint leaves)
Mint Mojito (Serves 1)
  1. In a 12oz glass, pour in 2oz of the simple syrup, 1 oz rum, a few fresh mint leaves, and juice of half a lime. Muddle the contents using a pestle. You could also use a spoon to simply crush and grind the fresh mint into the liquid.
  2. Top the glass with ice and fill to the top with soda water. Stir.
  3. Garnish with fresh mint and a lime wedge

Recipes of the Month: Steak Diane and Kitchen Sink Brownies

March 30, 2017 Outdoor Cooking

A little salty and a whole lotta sweet … our recipes of the month were found in Hearth & Home.  TCP tested and approved, so enjoy!

Recipes of the Month

Steak Diane

Ingredients

2 beef tenderloin steaks

Freshly ground black pepper

Coarse sea salt 2 tbsp.

Butter

1/4 large onion

Diced 1 clove garlic pressed

3 tbsp. whisky

1 tsp. Worcestershire sauce

1 tsp. dijon mustard

3/4 cup beef stock

1/4 cup whipping cream

Seasonal vegetables for serving

Mashed, boiled, or baked potatoes for serving

Directions

Oil your grids and preheat your grill to low, about 300 to 325°F. Crust your steaks in salt and pepper, nice and thick for a crispy outside. Grill your steaks over indirect heat for about 20 minutes, until an internal temperature of about 140°F. Using the Napoleon Wireless Thermometer for this is helpful, it will allow you to make the sauce while you’re waiting. To make the Diane Sauce, melt the butter in a frying pan and add the onion. Cook the onion for a minute or two, until it’s beginning to get translucent. Add the garlic and continue to cook for another minute. Add the whisky to the garlic and onion, letting it sizzle. Simmer for about a minute or two, to allow the alcohol to evaporate a little before adding the Worcestershire and dijon. Add the beef stock and bring the whole thing to a boil, letting the liquid reduce by nearly half before adding the cream and bringing the sauce back down to simmer and thicken to perfect gravy consistency. When the steaks have reached temperature, remove them to a plate for a minute to rest while you crank your lit burner to high and heat the grill up for searing, about 500°F.

Sear the steaks for about 1 minute per side, or until a crust forms and remove steaks to the plate again to rest. Before serving, add the resting juices to the Diane sauce, then cloak the steaks in the sauce. Serve with your favorite potatoes, such as Crispy Heirloom Potatoes and roasted broccoli.

Brownies

Kitchen Sink Brownies

Ingredients

1 box premium dark chocolate brownie mix 2 eggs, beaten

1/3 cup canola oil

1/3 cup water

1/2 cup milk chocolate chips

1/2 cup peanut butter chips

1/2 cup chopped pecans

1/2 cup chopped walnuts

1 ½ cups halved walnuts

Fresh mint garnish, optional

Directions

In large bowl, blend all ingredients except for halved walnuts. Pour batter into greased large cast iron skillet. Top with walnut halves. Bake for 30 minutes at 325°F in an outdoor oven, or until inserted toothpick comes out clean.

Recipe of the Month: Grilled Pretzel Roll Ham Sliders

February 27, 2017 Outdoor Cooking

 

Who doesn’t love a good slider?  Our highlighted recipe for this month is versatile, feel free to change it up to your liking, but we have a hunch you may keep it just the way it is!  Meet this month’s mouth-watering, gotta-have grilling grub …

So what’s our secret?  See below …

Recipe of the Month

 

Ingredients

1 red onion

Extra virgin olive oil

Butter (salted) (secret #1)

Fine sea salt

4 pretzel rolls, about 3­in. in diameter (secret #2)

1 pound thick-cut ham

4 oz. Brie cheese, Cut into chunks

4 cocktail skewers

 

Directions

Prepare the grill for direct grilling over medium-high heat, about 500°F grill grate temperature. Slice the red onion into 3/4­in. thick slices. Oil both sides and season liberally with salt.

Grill the onion slices until translucent and soft, about 10 minutes. Remove from the grill, brake the slices down into rings and set to the side.

Slice the pretzel rolls. Spread salted butter on each side (don’t be conservative, didn’t you hear? Butter is good for you now, so go ahead and take advantage before they change their mind on us again)!   Grilling the buns (especially these buns) will make all of the difference, trust us!

Brush each slice of ham on both sides with olive oil and season with salt. The olive oil will help form a crust on the outside of the meat. Grill ham, turning once, 1 to 2 minutes per side. After flipping the meat, add a large ring of onion to the top of each slice, so it sits neatly in a circle.

Add the cheese on top of the onion. The cheese will melt, almost into a creamy sauce, and the onions will help hold the cheese on top of the ham. While the cheese is melting, lightly grill the rolls.

Gently remove the meat when the cheese has melted and transfer directly onto the pretzel rolls.  Skewer each slider to hold it together.

Open wide and enjoy!

Recipe of the Month: Tasty Touchdown

January 27, 2017 Outdoor Cooking

The big game is less than a week away and most everyone has their party plans tackled.  But what if you’re the party house … are you ready to score some tasty touchdowns for your guests?  When throwing a patio party, your team is always huddled around the food, so with the dips, drinks and sweets being the MVP of the celebration … you want to make sure it’s something to remember.  When you can’t predict if the game will be good, the halftime show will be in tune or the commercials will even be funny, you have to make sure the snacks are the star of the show.

We have tons of tasty blogs with great game day grub like a Party on the Patio Cocktail, Grilled Chicken and Veggie Enchiladas, Green Chili Cheeseburgers, even Pizza on the Grill!  Or you can visit out Pinterest page for hundreds of festive foods perfect for the big game.

But our “Recipe of the Month” goes to ….

Buffalo Chicken Dip

Recipes of the Month_Brunching Outdoors-2

 

 

 

 

 

 

 

 

 

 

Ingredients

2 ­ 8 oz. blocks of cream cheese

Chicken meat from 2­3 chicken thighs (or breasts if you want white meat)

1/2 of a medium yellow onion, diced

2 cloves garlic minced (use dried garlic if preferred)

1 cup of Texas Pete’s Wing Sauce (or your favorite sauce)

1/2 cup shredded cheddar cheese

1/4 cup ranch dressing (optional)

*Optional Garnish with green onions, add bleu cheese crumbles and mix in dip

Directions

Cream cheese needs to be room temperature so you can mix the ingredients together. Start by adding the chicken, onion, garlic and cheddar cheese and mix thoroughly. Then add your wing sauce and ranch (you may want to reduce the amount of wing sauce to ensure it is not too runny if adding ranch).

You can add the bleu cheese crumbles now. (Many people do not like the bleu cheese, so try adding them on top of half of the dip in an 8 x 8″ pan. That way you have some with bleu cheese and some without.)

You can bake it at 325°F for 20 minutes or until it is bubbly all around the edges. Finish by garnishing with the green onion.

NOTE: This also works well in a crock pot. Just dump all the ingredients together on high until ready, then lower heat to warm.

 

Best Seat in the House for Super Sunday

January 27, 2017 Outdoor Celebrations, Outdoor Cooking

Houston is all the buzz with Super Bowl bringing its huddle into Texas on Sunday, February 5th (like we had to tell you the date)!  In 2004, over 200,000 people visited Houston to take part in the football festivities … this year one million people are predicted to jam their way into H-town. If you’re not one of the 72,000 that paid a minimum of $3,499 for one ticket, then you need a place to party and watch the big game!beer on patio

No better place to party for this football frenzy than your own patio!   After all, you’ll have the best seat in the house, comfortable seating, great food at your fingertips and you’ll always be close to a bathroom.  Many people have outdoor patios built just so they can either watch football outside or so they can entertain at a moment’s notice!  In fact, some of our customers called us back in August of 2016 and said, “Hey, Texas Custom Patios, we would like to have this ready by Super Bowl Sunday, is that possible.?” So we got to building and guess what, the covered patios, outdoor kitchens and living rooms were built and those watching parties are sure to be a touchdown now!  So go ahead, invite over your football-loving friends, fire up the grill and get ready to party.

Sports Illustrated came up with 13 things you MUST have for your Super Bowl LI Party … Here’s a hint … Insta-Chill Beer Glasses!  Instant score!

Grab all 13 if you can, but at the end of the day … there are three categories of “Super Sunday Party-Goers” and we have something for each one.

“The Super Sunday Snack Specialist”

The anticipation of sweet and savory delights to enjoy during the big game brings this fan to the table… literally, and probably more than once! For the Snack Specialist, we offer this list of Super Sunday party dishes that can be prepared outside.

Grilled Buttermilk Hot Wings
Grilled Pizza
Grilled Chicken and Vegetable Enchiladas – make ahead
Pig Candy
Cookies & Cream Football Dip 

sweet dip

“The Super Sunday Ad Aficionado”

This fan may talk through every single play, then shush everyone when the commercials begin. We get it. After all, advertisers pay huge dollars for these coveted spots and strive to put their most creative efforts out there. For the Ad Aficionado, we offer this list, which gives you a sneak preview of what companies are buying up ads this year and some hints at their plans.

The Big Game Ad Chart

“The Super Sunday Game Devotee”

When your team makes the Big Game, the intensity dials up even more! Be sure to use your outside voice on your patio when cheering on your team to victory. For the Game Devotee, here’s a great resource to keep up with the latest game news!

Playoff Picture

Enjoying the Big Game outdoors is better for everyone …

What’s your favorite part of the game? Is it the food, the ads or the football?  Comment on our Facebook page, we want to know!

 

Have a project in mind? We work throughout the Houston and Dallas - Fort Worth areas.

Our Customers Love Us

LOVE our new outdoor kitchen and LOVE working with Ryan at Texas Custom Patios. This is our second round with this company…they designed and installed our beautiful covered patio last year, and this year we put in the outdoor kitchen. From design through implementation, every aspect of the project went beautifully. Ryan is a pro, and no detail or question is too small or seen as a hassle. He wants to make the client happy…that is his number one objective and it’s totally obvious every step of the way. And the contractors they bring in are the same way..they will get you exactly what you want, and will help you make great decisions along the way. We love entertaining and being in our outdoor space…more than we ever thought we would. Thanks Ryan and TCP!!

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