And the winning burger is…

Your votes have been tallied and we’re excited to announce the winner of the Battle of the Burgers is… drum roll please… Three Little Pigs!

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Three house sliders, crispy bacon crumbles, house pickles, homemade sweet and savory burger sauce, American cheese and bacon jam, served with sweet potato fries and a side of burger sauce.

Three Little Pigs will be available at all Puckett’s Gro. locations and Puckett’s Boat House throughout the month of September. $1 for every Three Little Pigs sold will go to the A. Marshall Family Foods Walk to End Alzheimer’s team’s fundraising efforts!

Get More Info on the Alzheimer’s Association’s Walk To End Alzheimer’s Here!

Puckett’s Trolley Stop :: Floyd Stadium at MTSU!

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Beep Beep! We’ve got some news to share! Puckett’s Trolley — our mobile eatery — has partnered with MT Athletics to offer our down-home, Southern fare to Middle Tennessee State University football fans inside Johnny “Red” Floyd Stadium this upcoming season!

“We are always seeking to add new elements to the fan experience at Blue Raiders athletic events,” said Zach Huston, business development manager for Blue Raider Sports Properties. “We’re delighted to feature a local, well-known brand like Puckett’s and are confident that the trolley’s presence will be a crowd-pleaser.”

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The Puckett’s Trolley concessions menu will include offerings like a “meat and two” plate — with our famous slow-smoked pulled pork or beef brisket as meat options — plus brisket nachos, smoked wings and Piggy Mac — a favored Puckett’s creation — among other bites. Affectionately named Ms. Trolley Parton, the red trolley will be stationed inside gates 3 and 4 at Floyd Stadium for all home games during the 2017 football season.

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Did y’all know Andy AND Claire are alumni of MTSU? Andy even played on the football team briefly, before getting sidelined due to an injury!

“Great food and football go hand in hand, and as MTSU alums we are passionate about enhancing the game day experience for our fellow Blue Raiders with the addition of Puckett’s Trolley,” Claire said.

The MTSU Blue Raiders will play Vanderbilt in the season opener tomorrow, September 2, at 7pm. What could be better than cheering on your favorite team while munching on your favorite Puckett’s foods? We’ll see y’all at Floyd Stadium!

New Kids on the Block: Introducing Brand New Menu Items!

Y’all have probably guessed by now that nothing makes us more giddy than great eats, right? Well, we’re over the moon about a couple new items being introduced on the menu, and we wanna make sure that you’re in the know! Without further adieu, here are some of your new Puckett’s favorites:

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BBQ Meatballs: These bad boys are smoked, breaded and fried, then tossed in our original BBQ sauce! Add ’em to your appetizer rotation & you can’t go wrong. ($8.59)

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Beef Tips & Grits: What do you get when you take two savory, Southern staples & put them together? Something absolutely delicious. These beef tenderloin tips are seared and deglazed with a savory mushroom gravy over Gouda Weisenberger grits! ($23.99)
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Warm Cookies & Ice Cream: Let us break this one down for you, folks: two warm, gooey triple treat cookies + fresh, homemade vanilla ice cream (thanks to our sister, Hattie Jane’s!) equals melt-in-your-mouth bliss. This one’ll be your new comfort food go-to! ($6.99)

Introducing Chattanooga’s Themed Dinner Specials!

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Join us any night of the week for a fun & tasty twist on dinner, Chattanoogans! We’re excited to introduce our new dinner specials, featuring a unique theme each night. Dishes will vary from week to week under the following categories: 

  • Southwest Mondays: We’ll feature a different festive dish every Monday, like catfish tacos, chimichangas or enchiladas!
  • Southern Fried Tuesdays: If you fry it, they will come. We’ll have options like kickin’ chicken, fish n’ chips, fried veggie platters & more!
  • Carnivore Wednesday: This night is all about steak, steak & more steak! We’ll be dishin’ it out in all sorts of cuts and styles.
  • Deep South Thursday: Inspired by the flavorful, rich dishes found in New Orleans and Charleston, Thursday suppers will highlight plates like shrimp & grits, jambalaya pasta and more.
  • Prime Rib Friday & Saturday:  We’ll celebrate the weekend’s arrival with our slow, cherry smoked prime rib that’ll l fall right off the bone!
  • Breakfast for Dinner Sunday: Nothing hits the spot quite like breakfast for dinner! We’ll be serving up dishes like steak & eggs, Eggs Benedict and other favorites.

 

We’ll post our nightly specials as frequently as we can, so be sure to check our Facebook page for delicious eats!

Puckett’s Peach-Glazed Pork Chop Recipe Revealed!

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We made just a few changes to the Puckett’s menu this summer, and our new Peach-Glazed Pork Chop has quickly become one our most popular dishes! Of course, we’re always hoping you’ll stop by the restaurant to visit and let us cook for you, but we figured we’d be doing everyone a disservice by keeping the recipe to ourselves!

Chef Billy Hearn, from our downtown Nashville location, went on Channel 5’s Talk of the Town recently and boy, did he make us hungry! You’ll have to watch the segment to get the recipe but we’ll give you a tip — it’s best to brine the pork chops for 12-24 hours so they’ll be nice and juicy, so if you’re planning on serving this to your nearest and dearest, you’ll want to get started early! We add some color to the plate and serve the peach-glazed pork chop with our smashed sweet potatoes and flat ironed green beans. (P.S. – if you try out this recipe at home, you have to promise to post a picture on Instagram and tag @puckettsgrocery so we can admire it!)

Did you catch that beautiful shot of our Music City Hot Chicken Sandwich at the end? Like Chef Billy said, it’s just $5 if you order it from Puckett’s 5th & Church through OrderUp this week (July 25th – July 31st.) We’re not sure there’s a better deal around! And, of course, OrderUp can deliver the rest of our menu to all of you in the Nashville area at any time – just click the link on our website and get to ordering!