Blue Dog BBQ Catering

Blue Dog BBQ Catering Blue Dog BBQ is a custom catering company specializing in old school wood smoked and grilled meats.

10/10/2021

Haven't posted anything in years, yet I'm getting new likes and follows. I'm only cooking for the joy of it, my family and friends.

08/27/2017

Getting serious now.
No, really, I mean it...
Some might ask why we tied the butt up with butcher's twine...simple, and this applies to roasting larger pieces of beef, and pork as well.
It's the tried and true technique used for generations, transforming a misshapen lump, and converting it into a uniform shape to ensure even cooking throughout.
Given a massage the night before with a savory sweet spice blend, then tied and wrapped in plastic to deeply pe*****te the tissue.
Today we're going at least 12 hours at an average of 275 degrees, using a blend of cherry and oak.
Delicious is inevitable.

"Pork butt baby, I like the pork butt, pork butt..."Can't get the song out of my mind...Apologies to The B-52's, for app...
08/27/2017

"Pork butt baby, I like the pork butt, pork butt..."
Can't get the song out of my mind...
Apologies to The B-52's, for appropriating the tune to "Love Shack", but when the subject turns to smoked pork... "I Can't Help Myself...I love the pork like nothin' else..." And the Four Tops...

Remember that herbed rotisserie chicken from last night? Not as appetizing today as it was yesterday? Is it?You may also...
08/10/2017

Remember that herbed rotisserie chicken from last night? Not as appetizing today as it was yesterday? Is it?
You may also recall from my Kissing Kalamata Loaves post, that we use our sourdough for pizza as well. Combining those items with version 1 of Larousse Gastronomique's Sauce Chasseur, takes us to a pizza place in the home, that just may outshine your local pizza joint.
Top it all with freshly grated Gouda....
Ooo la la

Expounding on my last post, when you decide to do a sauce for any protein, consider making your own stock for the base.B...
08/09/2017

Expounding on my last post, when you decide to do a sauce for any protein, consider making your own stock for the base.
Better yet, make extra and freeze it in ice cube trays to keep on hand.
For example, I've just b***d a chicken to use in a Moroccan tagine,. Rather than tossing the carcass, we've broken it down and roasted it together with onion, celery, and carrots until it reaches a rich mahogany brown in color.
About 2 hours.
Transfer to the stove top, remove bones and veggies to your stock pot. Add a couple cups of water to your roasting pan, over medium heat, carefully scrape the remaining fond from the bottom and sides, add this to your stock pot, cover the contents with water.
Bring to the boil, reduce heat to slow simmer add a bouquet garnis of fresh rosemary, celery leaf, bay leaf, fresh parsley.
Cover, stirring occasionally until the remaining tissue on the bones has released.
About 1.5 to 2 hours, remove the lid and reduce to half the original volume.
Strain out the solids, then remove the fat.
Cool, pour into ice cube trays, freeze.
It's a bit of work, but the efforts pay dividends in the form of a truly gourmet flavor.

Challenged by the chicken to do something different on a Tuesday night?That flaccid, pale poultry got you perplexed?Cons...
08/09/2017

Challenged by the chicken to do something different on a Tuesday night?
That flaccid, pale poultry got you perplexed?
Consulting the oracle of French cuisine from the past, LaRousse Gastronomique, we rediscovered the sauce.
Flavor profiles for every palette, allowing us to take the mundane, and transform it to the miraculous.
Well almost...It's still a chicken, you get the drift.
Tonight's example, Sauce Chasseur, or Hunters Sauce.
Herb crusted rotisserie chicken, rice pilaf,and pan roasted asparagus.
Satisfyingly simple.

Tonights menu at the Blue Dog,Steelhead Trout seasoned with a blend of cumin, Aleppo pepper, California chili powder, sa...
08/07/2017

Tonights menu at the Blue Dog,
Steelhead Trout seasoned with a blend of cumin, Aleppo pepper, California chili powder, salt and freshly ground black pepper.
Accompanied by mini twice baked Yukon Gold potatoes, stuffed with Gouda, tarragon, organic heavy whipping cream. Baked to a golden puff, topped with black caviar.
Vegetable medley of organic carrots, celery, onion, marinated artichoke hearts, yellow bell pepper.
Cotes du Rhone Le Grand Massat

Once in a great while we also bake a little bread...and pizza.Like once or twice a week.Below, Kissing Kalamata Sourdoug...
08/01/2017

Once in a great while we also bake a little bread...and pizza.
Like once or twice a week.
Below, Kissing Kalamata Sourdough Loaves...mmmm.
Great with any meal, but especially as a sandwich with simply roasted leg of lamb, dipped in it's jus.
Pizza Pics to follow, it ain't your average pepperoni friends...
Stay Tuned for Blue Dog's Next Tasting Day:
Luau Lemoore Style

06/18/2017

Wow, what a great day at the Neal Family Reunion in Lemoore.
A family gathered in celebration of the next generation, taking up the challenge issued by their forebears, to be the better connected family they all know they can be.
A message taken to heart by Lorenzo Neal, and his family reunion committee cohorts, a message all of our families should heed. Certainly a lesson learned on my part, one I will draw on the rest of my life.
That my friends is impact.

On that note, we also want to give our heart felt thanks to new friend Roddy Haynes, owner chef of Roddy Haynes Catering.
Having the opportunity to assist Roddy in the preparation of the Family Recipe ribs and chicken, was a fantastic learning experience. One that has us looking forward to collaborating with Roddy again in the future. Our small contribution, having the chance to showcase 25 pounds of the Blue Dog's specialty 18 hour slow smoked USDA Prime brisket, was our great reward.
Thanks to all of the Neal Family, their friends and church family for making yesterday, a truly special day.

06/11/2017

We're very honored to announce that Blue Dog BBQ has been chosen to 'Q for the Neal Family Reunion this coming Saturday.
Chicken, ribs, links, and of course our house specialty smoked brisket.
Special thanks go to my neighbor, and very good buddy Jerry Patrick for introducing us to former NFL great, and Fresno State legend Lorenzo Neal, who made the call on behalf of his family, to hand the ball off to the Blue Dog.
Proud to take it to the goal line for such a highly respected local family.
Many, many thanks for this opportunity!

06/11/2017

Many thanks to Ms. Loretta Black, Principal at Cinnamon Elementary School, for selecting Blue Dog BBQ to provide our slow smoked BBQ Brisket for the end of year staff luncheon.
Another 25 lbs, woofed down.

06/03/2017

Well ladies and gentlemen, after a few hectic weeks of almost non stop fire and fun, we're all in for a short break.
Our heroes, "Los Dos Amigos", "The Smoker" and his side kick "The Grill", are using this rare downtime, to take restorative action.
After a deep thorough scrubbing removing the rusty, peeling painted exterior surfaces with a high pressure media blast, Los Dos Amigos, then gratefully receive a full facial treatment in the form of a high temp black ceramic powder coat. Thank you to the "Metal Spa", A.K.A. Caps Powder Coating in Fresno, for bringing our gustatory heroes back to their full glory!

05/30/2017

To everyone who came by yesterday, to shoot the breeze, try a sampling of our roast pork belly, we say Thank You.
In particular, our local boys in blue from the Lemoore PD, who came by for a bite, and left with all my biz cards...

05/29/2017

Long time ago, while working as a street light technician in L.A., I had a two year job in Leimert Park, near Compton. My route to the job shack everyday took me down what used to be Santa Barbara Blvd., since renamed Martin Luther King Jr. Blvd. Google it, you can estimate how old I am...
On that street was a really large dark brick building belonging to the A.M.E. Church. Painted on the tallest wall of that church facing the blvd., in huge white block letters was the phrase:
"Gratitude is a Great Attitude".
More than 30 years later, that phrase's meaning has only grown in strength for me.
So today I want to give a Big Shout Out to Lemoore PD, thank you officers, we are Grateful for your service to the community.

Porcilla, once flaccid, pale, and well not too visually appealing, is now reborn as a bronzed mahogany beauty.Glistening...
05/29/2017

Porcilla, once flaccid, pale, and well not too visually appealing, is now reborn as a bronzed mahogany beauty.
Glistening rendered fat, skin as crisp as a potato chip...
Meat as tender and delicious as a slow roasting over coals can only provide...

This my friends is a whole pork belly. Yes, a 15 pound piece of porcine perfection usually reserved for the makin' of ba...
05/28/2017

This my friends is a whole pork belly.
Yes, a 15 pound piece of porcine perfection usually reserved for the makin' of bacon. Though flaccid and pale in appearance now, this incredible specimen is destined for another fate, a fate so deliciously exquisite it must be shared.

"Porcilla", (yes "Porcilla" if it must be shared it must also be named), will be roasted slowly with the indirect heat and smoke of well seasoned cherry coals, skin crispy yet yielding with bits of fat and pork that make up the alternating layers of epicurean heaven, that has us all praying for more.

For those of you with nothing to do, who have found yourself lounging in Lemoore for Memorial Day, we'll be serving samples from noon until the meat is gone....
Message me for the address, or give me a call
559-633-0751

Or if you prefer just the ribs...St Louis cut, meaty, smoky, tender. After 5 hours slowly smoking over cherry coals...wh...
05/22/2017

Or if you prefer just the ribs...St Louis cut, meaty, smoky, tender. After 5 hours slowly smoking over cherry coals...what would one expect.

From burgers and dogs, to whole smoked hog, we do it all. No gig too large, or too small, if you're looking for a pro gi...
05/22/2017

From burgers and dogs, to whole smoked hog, we do it all.
No gig too large, or too small, if you're looking for a pro give us a call. 559-633-0751
Speaking of the whole smoked hog, here's a couple of pics of one we did at Christmas.

Address

Lemoore, CA
93245

Telephone

+15596330751

Website

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