The event featured wild game bites, Treaty Oak cocktails, live music, and great company.
Dozier’s BBQ Pitmaster, Jim Buchanan, gathered some of the best talent Houston has to offer to raise money for the Fulshear Police Foundation. The “Pitmaster Party: Wild Game Edition” that happened on Saturday, October 9th sold roughly 275 tickets and raised $10,000 for the foundation. The event also featured some of the barbecue family’s favorite vendors Boerne Brand Hot Sauce and Treaty Oak Distilling.
Watch a video of the event here:
Buchanan challenged the pitmasters attending to use wild game in their dishes and be as creative as possible. From the menu bellow, you can see that they defiantly took the challenge to heart.
From John Brotherton of Brotherton’s Black Iron Barbecue in Pflugerville: Poussin & Python Sausage & Turtle & Rabbit Gumbo Boudin, served with their signature sauce line ‘Burnt Ends’. For those wondering, “did he just say ‘poussin’?”, yes… a poussin is a 28 day old chicken… get your mind out of the gutter.
Patrick Feges of Feges BBQ in Houston: Smoked Duck Gumbo, served over rice with everything but the kitchen sink mixed in. Talking to Patrick, anything smoked in his restaurant was added to the gumbo; sausage, boar, brisket.
Quy Hoang & Robin Wong of Blood Bros. BBQ in Bellaire: Tea Smoked Quail, with a sweet Thai chili glaze. Usually one to go for the pain with the spice level, Quy’s Thai chili glaze was perfectly balanced between heat and sweet. I really do hope to see this glaze on some smoked wings soon… hint, hint Blood Bros.!
Brett Jackson of Brett’s Barbecue Shop in Katy: Smoked Lamb Stuffed Jalapenos, wrapped in bacon and stuffed with goat cheese. Sporting his “Smoke Beef Not Meth” shirt, Brett defiantly was smoking the good stuff with this bite.
Jim Buchanan of Dozier’s BBQ in Fulshear: Smoke Duck Pastrami, with a cherry mostarda. Not only was Jim helping to put this dish together, but he was also assisted by his wife Colleen, Anthony McDonald (Dozier’s and AM Barbecue), and BBQ photographer Robert Lerma. A fun dish put together by a fun crew.
Ara Malekian of Harlem Road Texas BBQ in Richmond: Venison Chili with Chicharrón, thickened with a demi-glace. I used the chicharrón to spoon the chili in giant heaps to get the mixture of crunch, richness, and salty-ness from this dish.
Scott Moore and Michelle Holland of Tejas Chocolate & Barbecue in Tomball: Smoked Nilgai Sliders. Probably the crowd favorite and also the one dish that had everyone Googling ‘Nilgai’. I’ll save you the trouble, it’s a large Asian antelope, and it is delicious!
Russell Roegels of Roegels Barbecue Co. in Houston: Drunken Boar Sausage, served with a homemade mustard. Infused with Shiner, smoked to perfection, and not half as ‘gamey’ as you would expect from boar.
With the live music, great weather, and cold drinks Dozier’s and those participating put on a great party for a great cause.