Seasonin’s Greetings

Goode cheer is here.

There’s something extraordinarily merry about this stretch of the year—the coziness, the anticipation, the movement toward generosity, gratitude, and togetherness.

The meal may be the call to gather, but the traditions and memories made ’round the table—lighting the candles, spiking the eggnog, realizing that you’re the one telling the Dad jokes these days—now that’s the cheer we’re here for.

Christmas Feast
Pre-orders open December 2nd
Pre-order by December 17th

Order for pick-up

Pickup on December 23rd or 24th

Christmas pre-orders for 2024 are now closed.

Menu

Smoked Beef Tenderloin
-OR-TURKEY BREAST

Horseradish Sauce

POTATOES AU GRATIN

with bacon and green onion

Creamed Spinach

DINNER ROLLS

with whipped sea salt honey butter

BRAZOS BOTTOM PECAN PIE

Add-Ons

PORK TAMALES BY THE DOZEN

Roasted Brussel Sprouts

Bourbon Pecan Cinnamon Rolls

Damn Goode Eggnog

BRAZOS BOTTOM PECAN PIE

BRAZOS BOTTOM PECAN PIE IN WOODEN BOX

Chocolate Cream Pie

DON’T NEED THE FULL FEAST?

Sides, pies, tenderloin, and turkey breast are also sold a la carte. Pre-order by December 17th to secure pickup on December 23rd or 24th.

Pickup Locations

Pick up Monday, December 23rd or Tuesday, December 24th from 8am-4pm. Just look for the drive-thru pickup line at each location.

The Armadillo Palace

5015 Kirby Drive, Houston, TX 77098
(Enter the parking lot on Bartlett Street)

Goode co. barbeque memorial

8911 Katy Freeway, Houston, Texas 77024

Goode co. barbeque highway 290

20102 Northwest Freeway, Houston, Texas 77065

Goode co. fish camp

8865 Six Pines Drive, Suite 100, Shenandoah, Texas 77380

Reheating Instructions

Items Needed

  • 2 baking dishes
  • Food thermometer
  • Aluminum foil
  • Olive oil
  • Rack or parchment paper
  • Pastry brush

PREHEAT CONVENTIONAL OVEN TO 350˚F

SMOKED BEEF TENDERLOIN

To heat the tenderloin, use a cookie sheet with sides or a roasting pan. If you have a roasting rack, place it in the pan. If you don’t have a rack, cover the bottom of the pan with a piece of parchment paper. Remove the tenderloin from the plastic packaging, then place the tenderloin on the rack (or on the parchment-lined pan). Lightly brush 2 tablespoons (approximate) of the marinade over the tenderloin. Place the pan in 350˚F oven for 20-25 minutes. Remove from the oven and let it rest undisturbed for 10-15 minutes before slicing the tenderloin; do not skip this step. Serve with the horseradish cream sauce.

MESQUITE-SMOKED TURKEY BREAST

Remove turkey breast from refrigerator; let it sit at room temperature for 30 minutes. Preheat oven to 350˚F. Remove turkey breast from packaging and place in shallow roasting pan. Cover with foil. Heat for 50-60 minutes. Remove turkey breast from oven and carefully remove foil, then return to oven for an additional 20 minutes. Remove turkey breast from oven and allow to rest for 15 minutes before slicing.

POTATOES AU GRATIN

Remove plastic lid from container and cover with foil. Heat at 350˚F for 40 minutes or until the center reaches 160˚F. Remove the foil and spread the bacon evenly over the top, and heat uncovered for 10 more minutes. Remove from oven, sprinkle with green onions, and serve.

CREAMED SPINACH

Remove plastic lid from container and over with foil. Bake at 350˚F for 30 minutes. Remove foil and sprinkle the Parmesan bread crumbs evenly over the spinach. Bake uncovered for 5 minutes at 350˚F or until the center reaches 160˚F (insert food thermometer into center of mixture) and the topping is browned and crisp.

DINNER ROLLS

Place on a cookie sheet and heat in a 350˚F
oven for 3 minutes to toast.

SEA SALT HONEY BUTTER

Allow to come to room temperature about
30-45 minutes before serving.

Add-Ons

PORK TAMALES

Wrap 2-3 tamales (in their shucks) in a damp paper towel. Place on a microwave-safe plate and heat until warm.

ROASTED BRUSSELS SPROUTS

Remove plastic lid from container. Heat at 350˚F for 20 minutes, ucovered. Remove from oven and stir in tomato jam mix, then heat for an additional 5 minutes until hot (180˚F) and the leaves begin to crisp.

BEEF WELLNESS CHART

Style Temp Style Temp
Blue Rare 115oF Medium 134oF
Rare 120oF Medium Well 150oF
Medium Rare 126oF Well Done 160oF
Style Temp
Blue Rare 115oF
Rare 120oF
Medium Rare 126oF
Medium 134oF
Medium Well 150oF
Well Done 160oF

Questions about your order?

Contact us at 713.529.4257 or
holidays@goodecompany.com