Outdoor weddings in summer are perfect—great scenery and naturally perfect lighting. But what kind of food do you serve? Since dairy-based dishes won’t last in the sun, many couples opt for good old-fashioned barbecue. This simple catering option evokes a sense of nostalgia of Old Hickory pits from their childhood, plus it’s budget-friendly. Levi Goode, president of the Houston-based Goode Company Restaurants has five great reasons you should barbecue on your big day:
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It’s Cost Effective: No matter the budget, barbecue is often one of the most affordable forms of catering out there. |
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Made to Order: Have a picky eater in the family? No problem! There are countless options when it comes to barbecue—chicken, pork, beef, goat, venison—any meat can be grilled! |
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Customizable: Barbecue can set the scene for a backyard wedding, or the most formal of receptions. Choosing from options like backyard barbecue items of brisket and homemade sausage links to prime rib and mesquite grilled tuna. No matter the décor, barbeque can be served in a variety of forms. |
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Easy to serve: From paper plates to fine china, barbecue can make a big statement. |
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Pairs well: Only serving beer and wine? Full bar? Just about any cocktail complements the savory flavors of summer’s signature dishes. It also pairs well with hearty desserts, like this tasty pecan pie. |
He was also kind enough to share this recipe for Cowboy Coffee Crusted Whole Beef Tenderloin for you to pass along to your caterer or serve up at the rehearsal dinner.
COWBOY COFFEE CRUSTED WHOLE BEEF TENDERLOIN
Grill Set-Up:
Fire: Medium high, 2 zones
Ingredients:
- 4-5 pounds whole beef tenderloin tied for even grilling
- ½ cup brown sugar
- ¼ cup kosher salt
- ¼ cup black pepper, fresh ground
- ¼ cup fresh ground coffee
Directions:
- In a mixing bowl combine all ingredients mix until well blended. Drizzle olive oil on tenderloin. Rub the tenderloin with the coffee rub thoroughly, let tenderloin sit for 30 minutes before placing on the grill. Heat grill and build a two-one fire.
- Sear tenderloin over direct coals on all sides using a pair of long handled tongs until browned on all sides. Once seared, move to the cool zone of the grill and place lid on grill with vents open to finish cooking. Use a digital probe thermometer to cook to the degree of doneness of your preference. Remove from grill and loosely tent with foil to rest for 10-15 minutes before slicing. This will allow the juices to redistribute. Remove the twine and slice on the diagonal to serve.
