Cowboy style whole beef hip with sides, available until it runs out.

Whole Beef Hip

Caesars

Rib stickin' breakfast featuring our signature dishes.

Memphis Breakfast

Pulled pork served on English muffins with house made hollandaise.

Pulled Pork Eggs Benedict

Mimosas

Rub the whole beef hip with olive oil, then season generously with salt, black pepper, garlic powder, onion powder, and smoked paprika.

Prepare the Beef Hip

Let the beef hip marinate for at least 2 hours at room temperature or overnight in the refrigerator for best results.

Marinate

Preheat your grill or smoker to medium-high heat (about 350°F or 175°C).

Preheat the Grill

Place the beef hip on the grill and cook for about 30-40 minutes per side, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Cook the Beef Hip

Remove the beef from the grill and let it rest for 15-20 minutes before slicing thinly against the grain.

Rest and Slice

In a large pot, boil water and add cubed potatoes. Cook until tender, about 15-20 minutes.

Cook the Potatoes

Drain the potatoes and return them to the pot. Add butter, salt, and pepper to taste, then mash until smooth.

Mash the Potatoes

In a separate pan, steam or sauté mixed vegetables until tender, about 5-7 minutes. Season with salt and pepper.

Prepare Mixed Vegetables

Serve the mashed potatoes alongside the sliced beef hip, garnished with fresh herbs.

Garnish

whole beef hip

salt

black pepper

garlic powder

onion powder

smoked paprika

olive oil

potatoes

butter

fresh herbs (parsley, rosemary)

mixed vegetables (carrots, peas, corn)

salt and pepper

Wash and dry the Romaine lettuce. Tear it into bite-sized pieces and place it in a large salad bowl.

Prepare the Lettuce

Add Croutons

Grate the Parmesan cheese over the salad and drizzle the Caesar dressing on top.

Add Cheese and Dressing

Squeeze fresh lemon juice over the salad and season with black pepper. Add anchovy fillets if desired.

Season the Salad

Gently toss the salad to combine all ingredients evenly. Serve immediately.

Toss and Serve

Romaine lettuce

Croutons

Parmesan cheese

Caesar dressing

Lemon juice

Black pepper

Anchovy fillets (optional)

In a large skillet, melt 1 tablespoon of butter over medium heat. Add hash browns and cook until golden brown and crispy, about 5-7 minutes. Season with salt and pepper. Keep warm.

Prepare the Hash Browns

In the same skillet, add the sausage links and cook over medium heat until browned and cooked through, about 8-10 minutes. Remove and keep warm.

Cook the Sausage

Add the bacon to the skillet and cook until crispy, about 5-6 minutes. Remove and drain on paper towels.

Fry the Bacon

In a bowl, whisk together the eggs, milk, salt, and pepper. In the skillet, melt the remaining tablespoon of butter over medium heat. Pour in the egg mixture and gently scramble until just set, about 3-4 minutes. Stir in the cheddar cheese and chopped chives just before serving.

Scramble the Eggs

On each plate, serve a portion of hash browns, scrambled eggs with cheese, sausage links, and crispy bacon. Garnish with additional chives if desired.

Assemble the Breakfast

Eggs

Cooked bacon

Breakfast sausage

Hash browns

Cheddar cheese

Milk

Butter

Salt

Chives

Rub the pork shoulder with salt, black pepper, garlic powder, and onion powder. Place in a slow cooker with apple cider vinegar. Cook on low for 8 hours or until tender.

Cook the Pork

Once cooked, shred the pork with two forks and mix in barbecue sauce. Keep warm.

Shred the Pork

In a small saucepan, melt the butter over low heat. Remove from heat and let cool slightly.

Melt the Butter

In a bowl, whisk the egg yolks and lemon juice until pale and thick.

Blend Egg Yolks

Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Add salt and cayenne pepper to taste.

Combine

Split and toast the English muffins until golden brown.

Toast the English Muffins

On each toasted muffin half, layer pulled pork, a poached egg, and drizzle with hollandaise sauce. Garnish with fresh parsley.

Assemble the Dish

pork shoulder

barbecue sauce

apple cider vinegar

egg yolks

lemon juice

cayenne pepper

English muffins

poached eggs

fresh parsley

In a large pitcher, combine the chilled champagne or sparkling wine with the fresh orange juice. Stir gently to mix.

Mix Ingredients

Pour the mimosa mixture into champagne flutes, filling each glass about halfway.