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
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.
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)
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
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
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
