Click the yellow "Donate" button, If you would like to make a donation to help us achieve our goal.

Welcome to the "Funding" section of our web site. On August 20th 2018 we decided to finally make a long standing dream come true. So right now we are in the funding stages of our business plan. We are using our website as a "Crowd Funding" site. You may also know this process as a "kick-Starter". As time goes on we will add to the site.


It is our mission to create a business with the following goals:

1) To offer food allergy friendly foods and Services to our customers.

2) To raise funds to launch a food truck/catering business in the central Texas area.
3) To Initially launch in Catering and Food Truck services Austin, TX. and eventually add service to: Houston, TX, San Antonio, TX,Washington DC and Baltimore, MD.
4) To give back to the communities in which we serve and operate. This will be done in many ways but initially through services and charitable donations (please see the FAQ Page).
5) To have both a digital presence and a "Brick & Mortar " presence in the communities we serve.
6) To deploy innovative technologies to achieve all of the above, and have fun along the way.

We will initially start off with catering and food truck services. This will be provided to people at their place of business during breakfast and lunch meal times. The menu will include specialty beverages including: expresso, coffee, and other beverages. Healthy choices and international comfort food choices. "Imagine High quality, flavor rich food just outside your workplace." For those who already know what they want, imagine choosing and paying for your meal online so all you have to do is walk over? Using the best technology available in: food preparation, delivery, and CRM (Customer Relationship Management). we will be able to provide a high quality food experience to a wider range of patrons and businesses than what is currently done.

To Achieve our goals we need to raise $160,000.00 through "Crowd Funding".
We know to some this may seem like a lot however this is one of the reasons we chose crowd funding. Food trucks, licences and equipment are expensive and the profit margins on food related services is not huge, even when everything is open and running.
If everyone gives what is comfortable for them, then as a whole great things can be accomplished! We will update this website on a regular basis, If you have any questions please read our FAQ section or use the "Contact BaerGrillz With questions and/or requests" form to the right. Also please enjoy the articles and pictures of "Whats cooking in our kitchens". All pictures of food on this site are actual photographs of meals I have prepared unless otherwise stated directly in the description.
We do not give permission to use or copy these photographs for any purpose without explicit permission from us. Please enjoy your visit and feel free to comment or donate as you see fit. Thanks for stopping by.

Sunday, October 28, 2018

The "Grillz" weren't "bare" last night! lol Lets talk about STEAK.

Hmmm  whats going on here?
Perhaps a little light on the subject?
Oh yeah. 3" thick  USDA Choice Certified Angus Ribeyes hanging out with some Burgers!
Lets go to the plate?  Truffeled Crinkle cut Fries
Basic salad With cherry tomatoes, Scallions and Blue cheese dressing
And here is what we have been waiting for.  All topped off with a nice Mushroom, bacon whiskey topping.

Buttermilk Cheese Biscuit, Grits with Cheese, Bacon, Seasoned Scrambled Eggs (Well done)

Sorry for the bad lighting
Cheese Buttermilk Biscut, Cheese topped Grits, Bacon, Seasoned Eggs with fresh herbs
Oh and some fresh sliced seasoned tomatoes

Monday, October 22, 2018

Surf N Sub-Turf - What happens when you feed a lobster to a potato then feed that potato to a potato?

 I have learned over the years that you do not serve this potato with anything big.  It is a main course in its own right.  So lets see what we have here?
So a little muscles in a light wine garlic butter sauce, With some garlic bread to sop up the juice.

Beautiful color on the shells

The muscles are tender and sweet.

and now the main event.  Weighing in at just under 1.5 Pounds!  What I like to call "The Lobster stuffed loaded 2x baked Potato!"
Lets look under the hood?  lol  Lobster, Bacon, Butter, Sour Cream, Scallions, four cheeses, and some choice seasonings.

Sunday, October 21, 2018

Sunday Soul Food Dinner with a little Latin Flavor - Fried Chicken and Fixins

Louisiana Style Fried Chicken, Arroz Con Gondules
Mac N Cheese

Mixed Veggies, Southern Style Potato Salad

Saturday, October 20, 2018

Southern Style BBQ Pork Ribs Five Cheese Mac and Cheese Steamed Broccoli + Dessert Surprise

Southern Style BBQ Pork Ribs (ALL MEAT)
Five Cheese Mac & Cheese
Steamed Broccoli
Dessert Surprise - Pumpkin Cheese Cake with Caramel Sauce & Whipped Topping

Brunch - Cheesy Grits W\Pan Sausage Brown Gravy

Brunch Done Right!
Cheesy Grits W\Pan Sausage Brown Gravy, "Jurassic" German Sausage Link, Eggs Over Hard.

Little Bit of Seasoned Tomato Slices, and Fresh Garden Sage for Garnish

Pork Tomales Smothered in Salsa Verde and Five Cheeses, Black Beans and Rice

Nothing like a Tex Mex Sizzle plate on a cool fall Day.
Lets start of with Pork Tomales.
You cant see it but there is a delicious Mild Salsa Verde under those five melted cheeses!

Round out the meal with Seasoned Black Beans, Arroz Con Gondules, and a little mini salad.

Wednesday, October 17, 2018

Chinese Food!

The Spread!

Chicken Lo Mein

Pork Fried Rice (No Eggs - Egg allergy Friendly)

Pork and Vegetables Garlic Sauce

White Rice

Adagio Con Brio - Slowly with Vigor.

Slowly with Vigor - A musical term that always makes me think of deliberation similar to Yen-Yang.  AKA Balance, Harmony.

I saw a very interesting post about adding sugar to spaghetti sauce.  In the picture it seemed to be quite a lot of sugar.
Source of pic is unknown from internet, several sites had same pic.  As we can not determine from the pic the size and depth of the pot nor the depth of the "Sugar Island"  I can not say if it is too much or not,  I can personally say it appears to be more than I would use if any at all.

Here is my response to sugar and a few other ingredients in recipes especially sauces.

I agree with what many people are saying that a little is ok.  Good tomatoes especially ripe "Roma" are naturally sweet and often don't need much sugar if any at all.  Many traditional tomato sauce (gravy, salsa, rag├╣, sugo) recipes use the technique of sauteing the tomatoes and herbs and garlic in olive oil before adding other liquids.  This brings out the caramelization in the tomatoes and garlic as well as enhances flavor of spices.

I believe every ingredient has a story to tell and as the chef you have to decide who is the star and who are the supporting actors. Then give them their parts accordingly.  I think my job as a chef is to bring out and\or balance flavor not hide it of change it entirely.  I can honestly say I don't always hit this lofty mark but it is always my goal.  Anyone can impose their will upon a dish but only a skilled cook can coax each ingredient to its full potential and create an "Experience" for the diner.  For this reason I think: Sugar, Salt, Hot Peppers, and Ketchup are often abused in many kitchens.  Don't get me wrong I use all of those ingredients myself but in moderation if at all.  lol

Sunday, October 14, 2018

Jerk Chicken Thighs, Gungo Peas and Rice, calaloo style Spinach, Corn on the cob plate

The yellow sauce is curry gravy didnt have time to darken it up for plate (for some reason it shows a lot more yellow in the pic than it was in person - Looks like
Spinach is "calaloo" recipe but using spinach instead.

Tuesday, October 9, 2018

Oven Roasted Cajun Chicken Thighs, Rice Pilaf, Green Peas.

Oven Roasted Cajun Chicken Thighs, Garlic Rice Pilaf, Green Peas with Roasted Potatoes

Sometimes "Simple" is all you have a taste for.

Thursday, October 4, 2018

Texas Pork Medallions W\Whiskey Apricot Habinaro Glaze on a bed of Spiralized Butter Nut Squash

Yeehaw Sweet, Spicy, Savory Glaze...Slight crunch to the squash..  This was awesome flavor profile!!

Wednesday, October 3, 2018

Creamy Chicken and Artichoke Florentine

Spinach, Artichokes, Sauteed Chicken Breasts  ...mmmmm

Tuesday, October 2, 2018

Stuffed Center Cut Pork Chops, Truffled Mashed Potatoes, Mixed Veggies

Sausage Stuffing, I love cranberry sauce when I have stuffing

Close UP!!