Sunday Funday

SUNDAY FUNDAY PARTY PREMIERE

September 20, 2020 | 1PM

The Details

Access

Tune in to our Facebook Page at 1PM CT on Sunday, September 20 for a LIVE party premiere.

Performances

Performances from Alesia Lani, Jimmie Vaughan, and Patrica Vonne!

Demos

Enjoy a Bloody Mary demo featuring Tito's Handmade Vodka & Bloody Revolution. Plus watch culinary demos from Bohemian Barbecue Pit Master Lance Speck.

Giveaways

Giveaways happening every 5 minutes. Be sure to tune and try to win big!

Donations

Tito's Handmade Vodka is matching up to $1,000 for all donations made to the Southern Smoke Foundation Austin Relief Fund during the premiere of the Kick Off Party.

CULINARY & cocktail DEMOS

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BLOODY MARY

INGREDIENTS:

  • 1 1/2oz Tito's Handmade Vodka
  • 4oz Bloody Revolution Everything Bagel Gourmet Bloody Mary Mix
  • Willigan's Island Pickled Green Beans
  • Bloody Mary Rimming Salt

DIRECTIONS:

  • Add vodka, Bloody Mary mix and ice to a shaker. Shake and pour everything into a glass rimmed with Bloody Mary rimming salt. Garnish with a lime and pickled green beans.

Download Recipe

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BBQ BENEDICT

INGREDIENTS:

  • 2 Ciabatta Rolls
  • 1 lb of Pulled Pork or Bacon
  • 1 lb of Brisket (Sliced or Chopped)
  • Four Eggs (Poached or Fried)
  • Hollandaise Sauce (store bought or from scratch at right)

INSTRUCTIONS:

  • Halve, butter and toast 2 ciabatta rolls in the oven or in a skillet.
  • Heat leftover brisket and pulled pork in the oven, wrapped in foil.
  • Poach or fry 4 eggs.
  • Lay toasted rolls out, toasted side up.
  • Top with pulled pork or bacon
  • Top with brisket
  • Top meat with egg (poached or fried)
  • Drizzle with hollandaise sauce
  • For added spice, drizzle some chipotle sauce (Tabasco brand works well)
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BREAKFAST BURRITO

INGREDIENTS:

  • 1 large (14-18 inch) tortilla
  • 3 eggs, scrambled
  • 1/4 lb of brisket (sliced or chopped)
  • 1/4 lb of pulled pork (or fried bacon)
  • 1/4 cup of queso
  • 1/4 cup of shredded cheddar
  • 1/4 cup of salsa

INSTRUCTIONS:

  • Warm brisket and pork in foil in the over at 275 for 20 minutes.
  • Scramble eggs
  • Warm a tortilla in a skillet.
  • Add eggs, meat, queso, shredded cheese and salsa. Roll up in a tortilla
  • Eat
  • Take a nap
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BURNT ENDS MAC

INGREDIENTS:

  • 4 cups of elbow mac
  • 2 cups of queso
  • 2 cups of shredded cheddar
  • 1/4 lb of chopped brisket (or burnt ends if available)
  • 1/2 stick of butter

INSTRUCTIONS:

  • Cook pasta for 7 minutes and drain.
  • Stir in 1/2 stick of butter and lightly salt and pepper.
  • Mix pasta with melted queso (see below) and shredded cheese.
  • Top with brisket and serve.

QUESO: Melt 8 oz of American cheese with 4 oz of beef broth and 4 oz of shredded cheddar. Stir until smooth.

  • 8 oz American Cheese
  • 4 oz (1/2 cup) Beef Broth
  • 4 oz Shredded Cheddar
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BOHO BRUNCH NACHOS

INGREDIENTS:

  • 1 lb of tortilla chips
  • 1 cup of queso (below)
  • 1 cup of shredded cheddar
  • 4 eggs, scrambled
  • 4 oz of chopped cilantro
  • 1 jalapeno, chopped
  • 4 oz of guacamole
  • 4 oz of sour cream

INSTRUCTIONS:

  • Scramble eggs
  • Stack chips and add scrambled eggs
  • Top chips/eggs with queso mix
  • Top with brisket.
  • Finish with shredded cheese, sour cream, jalapeños, and guacamole.

QUESO: Melt 8 oz of American cheese with 4 oz of beef broth and 4 oz of shredded cheddar. Stir until smooth.

  • 8 oz American Cheese
  • 4 oz (1/2 cup) Beef Broth
  • 4 oz Shredded Cheddar

SPONSORED BY:

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