Meat by the Pound

Extra Goodies

Entrée Catering

Peach Tea

Fitz's Root Beer

Dry rubbed and slow smoked for five hours over hickory wood. Served wet or dry.

Hickory Smoked Ribs

12oz KC Strip

12oz Ribeye

12oz char-grilled pork chop cooked to your liking.

Bone-In Center Cut Pork Chop

Hickory smoked and basted with BBQ sauce and topped with cheddar cheese.

Smokehouse

Basted with buffalo sauce then topped with pepper jack cheese and jalapeños.

Buffalo Fire

Topped with two slices of bacon, cheddar, and Swiss cheeses.

Bacon Cheese

Quarter-pound black bean burger made with roasted corn and smoky chipotle peppers.

Veggie

Dusted in blackened seasoning and topped with bleu cheese crumbles.

Black & Bleu

Topped with sautéed mushrooms & Swiss cheese.

Mushroom Swiss

Tender white chicken blended with served on toasted sourdough bread with lettuce, tomato & onion.

Chicken Salad

Hand breaded & deep fried fillet served on a hoagie, with lettuce, tomato, onion, and tartar sauce.

Fried Catfish

Breaded chicken breast, fried and dipped in buffalo sauce. Served with lettuce, tomato, and onion, on your choice of sourdough bread or wrapped in a tomato-basil tortilla.

Buffalo Chicken

Half-pound chicken breast, grilled and topped with bacon, provel cheese, lettuce, tomato, and onion, on a Kaiser bun.

Bacon Chicken

Smoked turkey, cheddar cheese, bacon, grilled on sourdough bread, with lettuce and tomato.

Smoked Brisket

Steak, Chicken, or Smoked Brisket, provel cheese, red onion, and pepperoncini, sautéed on a hoagie roll.

Philly

Soups of the Day

Mixed greens tossed with Greek feta and olive dressing, topped with strips of marinated chicken, feta cheese, Kalamata olives, green peppers, red onions, cucumbers, and grape tomatoes.

Greek Salad

Cobb Salad

Trim excess fat from the beef brisket and pork shoulder. Pat all meats dry with paper towels.

Prepare the Meats

In a small bowl, mix together salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder. Rub the spice mixture all over the brisket, pork shoulder, and chicken thighs.

Season the Meats

If time permits, cover the seasoned meats and let them marinate in the refrigerator for at least 1 hour or overnight for deeper flavor.

Marinate (Optional)

Preheat the Oven

In a large skillet, heat olive oil over medium-high heat. Sear the brisket and pork shoulder for 3-4 minutes on each side until browned. Remove from skillet.

Sear the Meats

Chop the onion, bell pepper, and garlic cloves. Add them to the skillet and sauté for 2-3 minutes until soft.

Prepare the Vegetables (Optional)

In a large oven-safe dish, place the seared brisket, pork shoulder, and chicken thighs. Add the sautéed vegetables on top. Cover with aluminum foil and bake in the preheated oven for 3-4 hours until the meats are tender.

Bake the Meats

Once cooked, remove the meats from the oven and let them rest for 15 minutes. Slice and serve them warm.

Rest and Serve

Beef Brisket

Pork Shoulder

Chicken Thighs

Salt

Black Pepper

Garlic Powder

Onion Powder

Smoked Paprika

Chili Powder

Olive Oil

Onion

Bell Pepper

Garlic Cloves

Preheat your oven to 350°F (175°C) to prepare for baking.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon. Stir well until evenly mixed.

Mix Dry Ingredients

In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until fully combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix.

Combine Mixtures

Fold in the chocolate chips, chopped nuts, and dried fruit until evenly distributed throughout the batter.

Add Extra Goodies

Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

Prepare the Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter

Place the baking pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack. Cut into squares and serve.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Eggs

Vanilla extract

Butter, melted

Chocolate chips

Chopped nuts (e.g., walnuts or pecans)

Dried fruit (e.g., cranberries or raisins)

Cinnamon

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and your favorite herbs. Place them in a baking dish and roast for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest for 5 minutes before slicing.

Prepare Chicken Breast

Season the beef tenderloin with salt and pepper. In a hot skillet, sear the beef on all sides for about 2-3 minutes each side until browned. Transfer to a preheated oven at 400°F (200°C) and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Let rest for 10 minutes before slicing.

Cook Beef Tenderloin

Peel and quarter the potatoes, then boil in salted water for 15-20 minutes until fork-tender. Drain and return to the pot. Add butter, cream, minced garlic, salt, and pepper. Mash until creamy and smooth, then serve warm.

Make Garlic Mashed Potatoes

In a pot with a steamer basket, bring about an inch of water to a boil. Place broccoli florets in the steamer basket, cover, and steam for about 5-7 minutes until bright green and tender-crisp. Season with salt and a squeeze of lemon juice before serving.

Steam Broccoli

In a large bowl, combine chopped romaine lettuce, croutons, and grated Parmesan cheese. Drizzle with Caesar dressing and toss until everything is well coated. Serve immediately.

Prepare Caesar Salad

Chicken Breast

Beef Tenderloin

Garlic Mashed Potatoes

Steamed Broccoli

Caesar Salad

In a medium saucepan, bring 4 cups of water to a rolling boil.

Boil Water

Once boiling, remove from heat and add the black tea leaves. Cover and let steep for 5-7 minutes, depending on your desired strength.

Steep Tea

After steeping, strain the tea leaves using a fine mesh sieve. Set the tea aside to cool.

Strain Tea

In a medium saucepan, combine the diced peaches, sugar, and 1 cup of water.

Prepare Peaches

Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce heat and let simmer for 15-20 minutes, until peaches are soft.

Cook Mixture

Remove from heat and let it cool slightly. Blend the mixture until smooth, then strain through a fine mesh sieve to remove the peach pulp.

Blend and Strain

Stir in the lemon juice to the strained syrup for added flavor.

Add Lemon Juice

In a large pitcher, combine the cooled tea and peach syrup, mixing well.

Combine Ingredients

Fill glasses with ice cubes and pour the peach tea mixture over the ice.

Serve Over Ice

Garnish with fresh mint leaves if desired, and serve chilled.

Garnish (Optional)

Black tea leaves

Water

Fresh peaches, diced

Sugar

Lemon juice

Ice cubes

Mint leaves (optional)

In a large pot, bring 4 cups of water to a boil. Once boiling, gradually add 2 cups of granulated sugar and 1 cup of brown sugar, stirring until fully dissolved.

Combine Water and Sugars

Remove the pot from heat and add the sarsaparilla root, wintergreen extract, licorice root, cinnamon stick, and nutmeg. Stir well to combine and let the mixture steep for about 30 minutes to infuse the flavors.

Add Flavorings

After steeping, strain the mixture to remove the solid ingredients. Allow the liquid to cool to room temperature. Once cooled, add 2 tablespoons of root beer extract and 1 teaspoon of active dry yeast. Stir gently to combine.

Add Yeast and Root Beer Extract

Pour the mixture into clean, sanitized bottles, leaving about 1 inch of headspace at the top. Seal the bottles tightly.

Bottle the Root Beer

Let the bottles sit at room temperature for 2-3 days to ferment. Check them daily for carbonation by gently squeezing the bottles. Once they feel firm, refrigerate to halt fermentation.

Ferment

Once the root beer is fully chilled, serve it over ice in a glass. Enjoy your homemade Fitz's Root Beer!

Chill and Serve

Granulated Sugar

Brown Sugar

Vanilla Extract

Root Beer Extract

Yeast (Active Dry)

Sarsaparilla Root

Wintergreen Extract

Licorice Root

Cinnamon Stick

Nutmeg (ground)

In a medium bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and dried thyme. Mix well until all ingredients are combined.

Make the Rub

Remove the membrane from the back of the ribs for better flavor absorption. Rinse the ribs under cold water and pat them dry with paper towels.

Prepare the Ribs

Generously apply the dry rub mixture to both sides of the ribs, ensuring they are evenly coated. Allow the ribs to marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

Apply the Dry Rub

Preheat your smoker to a temperature of 225°F (107°C). Soak hickory wood chips in water for at least 30 minutes before using.

Prepare the Smoker

Once the smoker is ready, arrange the soaked hickory wood chips in the smoker. Place the ribs on the smoker grates, bone side down. Close the lid and smoke the ribs for 5 hours, maintaining a steady temperature.

Smoke the Ribs

If desired, during the last 30 minutes of smoking, brush the ribs with barbecue sauce to create a glaze.

Optional Glaze

Remove the ribs from the smoker and let them rest for 10 minutes. Serve dry or with additional barbecue sauce on the side.

Serve

Brown sugar

Paprika

Garlic powder

Onion powder

Black pepper

Cayenne pepper

Dried thyme

Pork ribs (baby back or spare ribs)

Hickory wood chips

Barbecue sauce (optional)

Take the Kansas City Strip Steak and generously season both sides with kosher salt and black pepper. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.

Season the Steak

While the steak is resting, heat a large cast-iron skillet over medium-high heat. Once hot, add the olive oil and let it heat until shimmering.

Preheat the Pan

Carefully place the seasoned steak into the hot skillet. Sear for about 4-5 minutes on the first side without moving it, allowing a nice crust to form.

Sear the Steak

Using tongs, flip the steak to the other side. If desired, add the garlic cloves, fresh rosemary, and butter to the pan at this point. Cook for another 4-5 minutes for medium-rare, basting the steak with the melted butter and juices in the pan.

Flip and Add Aromatics

Once the steak reaches your desired doneness, remove it from the skillet and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute throughout the meat.

Rest the Steak

After resting, slice the steak against the grain and serve it hot, optionally drizzling some of the pan juices over the top for added flavor.

Meat By The Pound