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Transform Your Wedding with Company Grill

When you are planning a wedding, you want everything to be perfect. From the dress to the flowers to the food, no detail is too small. In today’s economy, part of that perfection comes from getting all of your services at exactly the right price. In the case of food, Company Grill offers amazing food at an affordable price, helping you make your dream wedding possible.

Amazing Food

When you are serving food at your wedding, it is important that all of your guests receive plates that are warm and delicious. Company Grill offers a wide variety of meats, sides, breads and desserts, allowing you to pick the perfect combination that will please the palates of all of your guests. Whether you are going for a more casual feel or a black-tie formal reception, Company Grill has the perfect meat choice for your menu.

It is important to us that all of your food is fresh and delicious. That is why we prepare all of our breads and desserts the same day as your event. And to ensure that our meats are perfectly cooked, Company Grill goes the extra step and prepares them right on site. This allows us to make sure that no plate is ever raw or overdone. We can also take requests from your guests so that they can have their meat cooked according to their preferred level of “done”.

Affordable Prices

With our wide selection of options, Company Grill can help you create the perfect menu that is pleasing both to your guests and to your budget. From the numbers or meats to the types of sides, you have full control over the final cost of your menu.

Of course, one of the trickiest parts of working with a catering company can be anticipating all of the hidden costs. At Company Grill, we are committed to helping you stick to your budget. For this reason, all the prices we quote are 100% inclusive. This means that you won’t see any additional gratuity or service charges tacked onto your bill once the event is over.

If you want to plan a wedding that includes top-level food and service at an unbeatable price, then give Company Grill a call today. Our event planners will work with you to make sure that your menu adds to the perfection of your special day.

Smokin’ And Frying A Whole Pork Tenderloin The Right Way

To smoke or not to smoke, that is the question – a regular question in our house.  Hub will smoke ANYTHING.  I’m a little more reserved with our smokers.  Hamburgers and pork are a definite yes, but my instinct is to hesitate a little more when it comes to things like mac & cheese.  (That may or may not have been hypothetical.)

So, what do you do with your pork chops?  Grandma fried them, Momma fried them, so naturally I’ve always done a quick flour dredge and into the oil they go.  But let me tell you a little secret to our happy marriage… compromise, collaborate, respect and INVENT!

Pork chops on the menu and Hub wanted to add smoke to the mix.  My defenses came up – don’t take away my fryer!  No, he said, let’s do both!  Wait, what?  Smoke and fry?  So he said he’s got dinner and here’s the real test… trust him.  I did.

First, a quick cover of the anatomy of a pork loin.  Loin is the big oblong 8-9 pound hunk of meat that comes from the top side of the hog.  The center of the loin is what we use for nice 1” slices of chops.  Use the end pieces for roasts or country style ribs!

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So for our chops, we took the loin, threw on a quick rub and into the smoke it went.  It smoked a couple hours (internal temp = 140).  After smoking, we gloved up and started slicing our chops.  We cut off 6-8 inches of both ends of the loin, wrapped those pieces up and put them right back into the smoker (to be used another happy meal).  There should be a nice pink ring just inside the bark.  That’s the magic.  One inch chops are the status quo.  Compromise accomplished, next collaborate.

Hub wanted to shake things up a bit, so he suggested… Cheese crackers!  Again, what?  He held the reins on this meal, so here’s what we did; dredge in buttermilk, flour, buttermilk again, then crushed cheese crackers.  Stay with me, folks.

Finally, my fryer.  He respected my roots.  At this point, the chops are pretty much cooked, so they dipped for only a couple minutes – ‘til the crust really firmed up.  And there you have it.

When he walked me through this process I was a complete skeptic.  But I have no qualms admitting THIS IS THE BEST PORK CHOP (or three) I HAVE EVER EATEN!  Finalized with our house BBQ sauce it was absolute heaven.  The smoke as always compliments the pork, but the savory/saltiness of the cheese crackers crusted with the hot oil and the zang of the BBQ were perfectly matched.

Compromise, collaborate, respect and invent.  It’s worked for us for nearly fourteen years.  Failures will come, and they have.  But this was not one!  Enjoy!

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5 Fabulous Tips to Grilling Perfect Seafood

Seafood grilling tips

During the summer BBQ season, steak and chicken are often seen as king.  However, a perfectly grilled piece of seafood can put both meats to shame.  To show off your grilling mastery, check out these five tips to creating fabulous seafood on your home grill. Continue reading “5 Fabulous Tips to Grilling Perfect Seafood” »

Family Gathering? Give Everyone a Break

Family GatheringA party isn’t a party without food, and we mean good food. Mingling and munching just go together. But the work involved to plan, assign, and prepare, can be overwhelming. So we’ve got the solution. Continue reading “Family Gathering? Give Everyone a Break” »

Hot Dogs vs. Brats

dog or bratwurst?They’re both sausages, go on a bun, and taste delicious with ketchup and mustard, but they are not the same. The debate continues about which is better – the hot dog or the bratwurst. For some of you, you may be asking yourself “what is the difference?” Continue reading “Hot Dogs vs. Brats” »

Homemade Ranch Dressing

Reference was made in my last post to our Homemade Ranch Dressing.  I figure the world is a better place making this one public so here she is:

DRY RANCH MIX:

15 saltine crackers

1 cup dry minced parsley

1 cup dry minced onion

2 Tbsp dry dill weed

½ cup onion salt

½ cup garlic salt

¼ cup onion powder

¼ cup garlic powder

 

DIRECTIONS:

Put all above ingredients into a blender and pulse until fine.  Store in an airtight container.

 

TO MAKE DRESSING:

Add two heaping Tbsp of the Dry Ranch Mix to one cup of mayonnaise.  Mix well.  Add buttermilk to desired consistency.

 

*Healthier version: Instead of the mayo and buttermilk, you can use a puréed avocado and lemon juice.

 

I use this Dry Ranch Mix all the time!  I add it to my roast rubs, chicken salad, some bread doughs, it’s pretty much a staple any time I turn on my crock pot.  Get creative with it.  I’m pretty confident you’ll love her!!

Leftovers

Leftovers get kind of a bad rap.  That’s too bad, because they have great potential.  Is it possible that leftovers are just misunderstood and misused?  For example, everyone knows second day pasta is no good.  So don’t go there!  Unless of course it’s lasagna, but that’s just stating the obvious, right? Some things just aren’t meant to be left over, so do yourself a favor and toss it before it ever gets to that solitary back corner of the fridge.   We could go on and on but let’s get to some real advice here.

The Company Grill’s signature chicken (Grilled Chicken Monterey on our website) is one of those marinated meats that is glorious the next day.  And the next.  And the next.  I can’t give away any secret recipes but let’s just say it’s a little tang, a little salt, a little sweet.  Here are a couple examples of what we have done with it; his and hers versions if you will:

HERS:  Make it into a salad.  I love a good spring mix of lettuce.  Don’t pile it too high or all the goods on the top will roll to the outside and well that’s just no good.  Give it a nice plump bottom layer, though.  Then I just slice up the chicken into strips and lay them on cold, right out of the fridge.  My favorite toppings are avocados, grape tomatoes, green olives and some Homemade Ranch Dressing.  As you can see,  I have a propensity for drowning my salads.  Check out my dressing recipe – it’s a winner!IMG_4188

 

HIS:  Kelly is a sucker for a good sandwich.  And our chicken makes for a GREAT one.  It’s best on a soft, fluffy, buttery bun.  Give it a healthy spread of mayo (“healthy” generous, not “healthy” well, healthy).  We’ll sauté some onions and garlic in some butter and lay it on top of that dreaded leftover and voila – Yumness!  Kelly will always throw some jalapenos in the mix because that is how he rolls.  If it’s summertime and you have a juicy ripe tomato in the garden, slice her on there too with some avocados.  Oh there are so many possibilities!  But it’s April and in Utah, tomatoes are no good… yet.  So here we are simple.  Yet divine.  Let us know your variations!!IMG_4191

Tasty Ways to Dress up a Burger

Burger with a myriad of toppingsThe origin of the hamburger is argued to have taken place in the late 1880s or early 1900s. But regardless of where it started, this meat patty smashed between two slices of bread has come a long way since the days of ketchup and mustard. Looking for new ways to dress up your burger? Try these on for size.

Mix-ins

You might be the type that likes to pour every seasoning you own onto your meat because you can’t bear the thought of leaving any flavor out. Or you like to mix and match seasonings for a new taste every time. Whatever your style, here are some tasty mix-ins to try. Continue reading “Tasty Ways to Dress up a Burger” »

Throwing a Rockin’ Prom Dinner

Chalkboard with "Prom Night" written on it.Prom can be a magical night for any high school student.  The opportunity to get all dressed up and dance the night away with friends or with that special someone can create memories that will be cherished their whole lives long.  While traditional prom outings involve the tux-clad boy picking up the gown-clad girl, exchanging corsages and boutonnieres, taking a round of photos, and whisking off to dinner before heading to the dance, many modern day high school students (and their parents) are looking for different ways to make the night one to remember.  One of the most popular ideas includes throwing a pre-prom dinner.

A pre-prom party usually includes a group of friends (and their dates) gathering at a home for pictures and dinner before heading to the main event.  By hosting it at a house, the students can have more control over the food, the atmosphere and the cost, while parents have the added security of knowing where the students are for part of the night.  In order for the pre-prom party to be successful, there are three things to keep in mind.  Continue reading “Throwing a Rockin’ Prom Dinner” »

Create a Romantic Valentine’s Day BBQ

Close up of vegetables and chicken shish kabobValentine’s Day has the potential of being one of the most romantic days of the year. For many, part of the day includes small gifts, such as flowers or chocolates, and going out for a romantic dinner.  If you are looking for a way to make your Valentine’s celebration unique this year, consider barbecuing for the one you love.  Whether you’re showing off your BBQ skills or dedicating a meal to the BBQ lover in your life, a tasty, barbecue meal is a great way to show that special someone you care.

When going a barbecue route, the most important thing is to create the right ambiance.  When people think of barbecue, they often think of picnic tables outside, paper plates, and red jumbo cups.  But just because you’re choosing to cook your meat on the grill, doesn’t mean you can’t create a romantic atmosphere.  Continue reading “Create a Romantic Valentine’s Day BBQ” »