Closed for Veterans Day - November 11th, 2019
We want to let you know that we will be closed on Monday, November 11th, 2019 for a private event. Normal business hours resume on Tuesday, November 12th.
Christmas Parties in Corpus Christi
Yes, we know that Halloween just ended and Thanksgiving is still a few weeks away, but we want to let you in on a little secret - we’re booking Christmas Parties in downtown Corpus Christi and already have multiple dates claimed.
While it is early, for the best chance at getting a prime date for your company holiday party, you need to reach out to us ASAP! The best way is to give us a ring at 361-884-4227 so we can let you know what dates are still available this December. Last year we sold our our available December Christmas Party dates by the first week in December.
The best part about going with Hoegemeyer’s for your Christmas party is that you get to have our delicious, low and slow smoked barbecue in the heart of downtown Corpus Christi. The next best part is that we’ve already got the place decorated for you (including a 12’ Christmas tree!) For parties Monday through Thursday evenings (and Saturdays from 11am until 4pm) we can accommodate a minimum of 40 people. For parties on Friday and Saturday nights we have a minimum holiday party size of 60 people.
We have several different bar setups depending on how your company wants to handle it - cash bar, prepaid bar, and open bar. Our restaurant is able to handle up to 120 guests for Christmas parties without additional table & chair rentals, and up to 300 guests with rented tables & chairs.
We welcome third party vendors as well (DJ, band, photobooth, photographers, casino dealers, etc.) and we do not charge a fee for cakes or desserts brought into the restaurant. Our only restriction is that no hard liquor or outside alcohol may be consumed on premises (however we do not mind if your gift exchange includes hard liquor our outside alcohol - just make sure your guests know it must remain sealed or it will be disposed of - and we don’t want to ruin anyone’s Christmas gift exchange.)
Our Po'Boy
If you’re in south Texas serving barbeque, a po’boy is a given on your menu. Ours are (what we consider) the best 3 meat po’boys in town. Brisket, Sausage, and Chopped Brisket all on an 8” Hoagie Bun.
“you’re not a bbq joint in south Texas
if you don’t have a po’boy…”
You’re not a barbeque place if you don’t feature a po’boy (at least in south Texas that is.) We don’t even consider our po’boy a specialty sammich because it’s just an implied part of smokin’ meats. That being said, we like our po’boy better than anyone else’s because we put more into it than anyone else does.
Once again, we start with a buttered 8” hoagie bun and toast the inside until the surface is crisp (to prevent the sogginess factor many po’boys suffer from.) Then we spread a healthy portion of our chopped brisket, followed by around a quarter pound of lean brisket (you can have marbled if you ask the cashier nicely). Topping the meat pile are slices of V&V Sausage all neat in a row. You can even get jalapeno V&V Sausage if you’re daring.
Then we close up the hoagie as much as we can and serve it to you cut in half. If you’re a light eater, buying our po’boy will take care of your lunch and dinner.
The Texas Dip
A Texas take on a deli classic, the Texas Dip is our version of a French Dip, complete with au jus and a lunch that will make you sleepy for the rest of the day.
“when the pitmaster wants
to ‘class’ things up a bit…”
Similar to a French Dip (of course everything in Texas is bigger and better) our Texas Dip is the original specialty sammich we offer. Instead of the usual roast beef, we utilize our Angus smoked brisket, thinly cut and stacked on one of our buttered and griddled 8” hoagie buns.
It comes served alongside a bowl of au jus for dipping (and can include some swiss melted on top for an additional fee.)
Called our original specialty sammich, the Texas Dip was made soon after opening one afternoon after a long and busy lunch rush when our pit master, David, had enough of our traditional barbeque fare and wanted to ‘class’ things up a bit. He decided to chow down on some brisket on a hoagie and used some fresh au jus to dip it in for a little different flavor. While it started out as a menu special, it quickly became requested daily and was added to our full “hidden” menu.
The Texas Dip is perfect when you’re wanting some barbeque, but need something different (especially for those of you who eat here several times a week - you know who you are!)
The Texas Cheesesteak
Born out of a bored kitchen with an abundance of left over nacho cheese, our Texas Cheesesteak is something different to try next time you stop by.
“you better throw your tie over
your shoulder for this one…”
We are introducing our new specialty sammich, the Texas Cheesesteak - born out of some boredom in the kitchen and an abundance of left over nacho cheese. First we take our buttered 8” hoagie bun and toast it on the griddle. Then we drop a handful of onions along with some butter on the griddle and sizzle them until they’re beginning to get tender. While all this is happening we rough chop some lean brisket and then toss it with the onions and grill until the onions are tender and the brisket is beginning to crisp. This heavenly mix gets put on our hoagie and topped with our own Nacho Cheese and served (mostly) open faced.
Our cheesesteak is a meal of messy goodness, and we recommend that you throw your tie over your shoulder before you devour your lunch.
The Texas Reuben
This is the way a Reuben should be made (but we don’t blame those who think it should be peh-straw-me - they probably don’t have mesquite wood to smoke their meats.) Homemade sauerkraut & Russian dressing won’t do you wrong.
“a deli classic reinvented for
south Texas tastes…”
A staple in delicatessens throughout the country, a typical Reuben includes pastrami and vinegar-y sauerkraut on some rye bread. We knew that we could do better, and decided to experiment one weekend with our menu. This Texas Reuben features our own lean smoked brisket thrown over some buttered and griddled rye bread. Our sauerkraut is cooked in-house and not like what you usually imagine when it comes to this German staple. Seasoned with some wine, pork fat, and a few other special ingredients, our sauerkraut is more süss (sweet) than sauer.
We’re keen on making everything we can, so we sourced a few different classic recipes for Russian dressing, and then put our own little twist on it. We throw a healthy portion of sauerkraut and drizzle of Russian and then a few slices of swiss get melted over everything.
We’ve heard it all before - “I don’t like Russian dressing” or “I hate sauerkraut”. Well, even though you’re being a sauerkraut about it, we can leave it off, but just don’t do it because you’ve had someone else’s unprepared sauerkraut ruin your experience. Give it a try on the side, we’re sure you’ll like it.
A&J's Rehearsal Dinner
We’ve decided to crown ourselves the unofficial Rehearsal Dinner capital of Corpus Christi, and with A&J’s Rehearsal Dinner, we’ve now hosted a baker’s dozen. We loved the simple, coordinated decorations they brought in and large red pillar candles. When you want to relax and have a comfortably good time for your rehearsal dinner, give us a call.
K&M's Southwest Rustic Wedding Reception
We loved the way K&M’s wedding reception decorations turned out! Quite a bit of DIY combined with Oh Goodie! Designs made for a beautiful reception for 200. They completely transformed our barbeque place for their wedding reception, while keeping our restaurant’s rustic feel.
Whether planning an event here, or anywhere else in Texas, contact Joanne with Oh Goodie! either on facebook or her website: http://www.ohgoodiedesigns.com/
