T and S Catering

10/28/2024

Former President Trump joins Fox News' Harris Faulkner for a town hall, where he speaks to women voters in Georgia about his record on crime, the state of th...

06/11/2023

06/11/2023

Serving up burgers and hotdogs for the folks at the Lake County Sheriff's candle light memorial service and bike run!

06/09/2023

Saw a deal on some Spare ribs so I bought 1 pack of 2. Turned them into Saint Louis style and trimmed off the rib tips. Seasoned them and seared them on the grill. Then wrapped them in tinfoil after basting them with a mixture of butter, honey, brown sugar and a hit of pure maple sugar. Put them back on the grill over indirect heat 350-400 degrees. Keep rotating the packages so nothing burns. Once the meat has pulled back on the bones it's time to take it out of the wrapping. Then over direct heat I BBQ the one set of ribs and tips. And Basted the other 2 with the butter and honey mixture. No BBQ sauce. Then closed the lit and let each sauce caramelize for about ten minutes. Made some Mexican corn for a side and dug in.

04/06/2023

Well sometimes old habits or occupations die slow! Tonight one of my brother's Jeff Minchuk from my old department asked me to cater his fundraiser. So the wife and I dug out some of our charcuterie platers and display racks. Tonight's menu was, Smoked beef ribs wrapped in bacon with a bourbon sauce, pig shots- smoked sausage wrapped in bacon with a cream cheese, jalapeño, and shredded cheddar cheese center with a Jamaican jerk sauce. BBQ pork sliders, cocktail rye bread with our smoked corned beef and smoked Swiss cheese, spinach dip spread, and mini shrimp cocktails. Lastly Italian skewers with salami, pepperoni, cherry tomatoes, cubed cheese, and a piece of honey dew melon as a palate cleanser. Everyone enjoyed themselves!

03/02/2023

Well got bored! Fired up the smoker. 4 beef briskets, 2 corned beef briskets, beef ribs and homemade Chicharrones. 12lb pork belly with the skin on. Thick sliced and seasoned with Cumin, garlic and canadian steak seasoning. Smoked over Apple and Pecan wood. Then deep fried and salted! I feel my arteries hardening, but So Good!. Plus took my trimming from my beef fat and making Tallow.

02/19/2023

Although retired, still got time for my fellow brothers and sister of the Merrillville FOP 168. Making 5 gallons of chili for their fundraiser.

01/11/2023

01/09/2023

So the bacon is done. So it's time for some cheese!

01/09/2023

Well today we reaped what we sowed. 50+ lbs. of cured fat belly to bacon and 1 pork loin cured for Canadian bacon. 2 of bellies are Maple and brown sugar. 1 belly is Maple, brown sugar and blk pepper, last 2 bellies are Maple syrup, brown sugar and cayenne pepper. 12 hours of Applewood smoke over 5 days in our cold smoke house. Today we thick sliced all the meat and vacuum sealed everything with 12 slices which is around 1lb. Packages. With retirement I now have time to smoke meat and cheese for stock. Next challenge is making our own sausage!

01/04/2023

Well now that I have some spare time. It's time to make the bacon! 50+ lbs. of fat belly being smoked for bacon and one pork loin for Canadian bacon. 2 maple and brown sugar, 1 maple and brown sugar with blk pepper, 2 with maple, brown sugar and some Cayenne pepper. Then the loin with bay leaves and juniper berries. Now smoked over applewood. And for those who post the bacon should hung higher. There's a small furnace fan in the corner to circulate the smoke throughout the smoke house.