Category / In Our Restaurants

12
Dec

17th Street Barbecue Holiday Menu Pre-Orders

Posted by on . -- In Our Restaurants

17ST Joy for the Holidays / Hams & Turkeys Fresh from Our Pit

Check out 17th Street Barbecue’s Holiday Menu

Hey Southern Illinois locals! We’re taking 17th Street Christmas Dinner pre-orders for our applewood-kissed Beef Tenderloin, Turkey, and Ham, along with an array of appetizers, sides, desserts and cocktails… all in a variety of sizes to feed just a few or a larger family!

Holiday Menu orders are due by 12 noon on THURSDAY, DECEMBER 19.

IF YOU PLAN TO TRAVEL OR CELEBRATE EARLY, PLEASE LET US KNOW AND WE’LL TRY TO ACCOMMODATE YOUR TIMING.

All items will be chilled with heating instructions:

  • 3lb. Beef Tenderloin w/Horseradish Cream | $195
  • 1/2 Spiral Ham w/Holiday Glaze | $70
  • Tom Turkey | $85-$95
  • Holiday Wreath Salad | $40
  • Sweet Potato Casserole | $16.75/qt or $27/half-gal
  • Dressing | $22/qt or $30/half-gal
  • Cheese Potatoes | $22/qt or $30/half-gal
  • Green Bean Casserole | $18/qt or $28/half-gal
  • Gravy | $9/pt or $15/qt
  • Mile-High Biscuits | $30/doz
  • Honey Butter or Bourbon Butter | $6.50
  • Savory Sausage and Egg Casserole | $45
  • Classic Pecan Cheeseball | $12
  • Charcuterie & Cheese Platter | $45
  • Bread Pudding | $30/pan
  • Brownies | $30/pan
  • One Dozen Assorted Faye Cookies | $24
  • Pre-Batched Cocktails | $35/qt

Plus all your 17ST barbecue favorites:

  • Turkey Breast | $21/lb
  • Ribs | $27/rack
  • Pulled Pork | $15/lb
  • Chopped Brisket | $26/lb
  • Smoked Chicken Wings | $13.50/8
  • Pimento Cheese & Sausage(12 oz/3 sausages) | $39
  • Potato Salad | $15.75/qt or $27/half-gal
  • Brisket-Seasoned Green Beans | $16.75/qt or $27/half-gal
  • Tangy Pit Beans | $15.75/qt or $27/half-gal
  • Sauce | $6.50
  • Magic Dust | $10

Place your order BEFORE NOON CT on THURSDAY, DECEMBER 19. You can also phone your order in to 618-684-8902 (we are in the office from 9am to 4pm) or send Laurie an email.

For those far away, you can order our hams and turkeys shipped right to your door. Click here to order.

17th Street Christmas Dinner Pre-Orders will be ready for pickup at the Warehouse at 17th Street between 1pm and 3pm on TUESDAY, DECEMBER 24.

Pre-Order for Christmas

 

1
Oct

The Best Buttermilk Biscuits

Posted by on . -- In Our Restaurants, Recipes, Uncategorized

Do you have a treasured recipe that came straight from your grandma’s kitchen? If not, we invite you to try THESE biscuits—the best buttermilk biscuits ever! Tender layers of airy, buttery goodness bake up tall in the skillet. They’re just begging to get pulled apart and slathered with soft, salty-sweet butter and a little jam.

Get ’em while they’re hot!

If you’re local to Murphysboro, IL, you can get one (or a whole dozen) of these mile-high biscuits at out café, Faye. Not near Murphysboro? Make ’em yourself at home with the recipe, below or purchase from our online shop—they’re featured in the Ribs & Biscuits and Pork & Biscuits packages. And if you like our take on the best buttermilk biscuits, you can find a lot more of our favorite recipes—including some delicious compound butters and additional tips and tricks—in our book, Praise the Lard: Recipes & Revelations from a Legendary Life in Barbecue.

 

The Best Buttermilk Biscuits

MAKES 12 biscuits | TIME 20 minutes

Ingredients:

  • • 2 cups all-purpose flour (King Arthur or White Lily), plus more for rolling
  • • 1 1/2 teaspoons baking powder
  • • 1/2 teaspoon baking soda
  • • 1 1/2 teaspoons kosher salt
  • • 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and chilled, plus 1 tablespoon for the skillet and 1 tablespoon, melted, for brushing
  • • 1/2 to 3/4 cup full-fat buttermilk

Kitchen Tools:

  • • pastry blender
  • • bowl
  • • sheet tray
  • • biscuit cutter or round shape like a glass

Instructions:

  1. Set a 10-inch cast-iron skillet on a rack in the center of the oven and preheat the oven to 475°.
  2. In a large, chilled mixing bowl, whisk together the flour with the baking powder, baking soda, and salt. Drop in the butter and, using a pastry cutter, cut it into the flour just until the mixture resembles coarse meal. Work quickly so the dough remains as chilled as possible.
  3. Add 1/2 cup of buttermilk and circle the bowl with a spatula to toss and moisten the flour. Add more buttermilk as necessary, just enough for the mixture to begin to gather into a dough but not form a single mass. Chill the dough in the refrigerator for about 10 minutes.
  4. Lightly flour the work surface and a rolling pin. Turn the dough out onto the work surface and gather the clumps together, folding the dough over on itself a few times. Form the dough into a disk and roll it out to a 12-inch circle that’s about 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out the biscuits as close together as possible. Gather the scraps, re-roll, and cut as needed to form 12 biscuits.
  5. Carefully take the skillet out of the oven and add 1 tablespoon butter. Let it melt; swirl to coat the bottom. Arrange 9 of the biscuits against the edge of the skillet in a tight ring, then squeeze the remaining 3 biscuits into the center of the ring.
  6. Bake for 4 to 6 minutes, then rotate the pan and brush the tops of the biscuits with the melted butter. Bake for 2 to 4 more minutes, until the biscuits are golden.
  7. Serve immediately.