Happy National Margarita Day from Datz and Uproxx. Crush on our award-winning margarita, “Kelly Kapowski” today. She won “Tampa Bay’s Best Margarita” in 2016 at Margarita Wars and is still breaking hearts on the daily.
We all know that the best part about a holiday is the food. Ray “Dr. BBQ” Lampe has a gumbo recipe that’ll blow your Mardi Gras party guests out of the water. Be sure to pair it with Roux hot sauce and you’re good to go! For more info on Dr. BBQ, visit his site and Twitter here. Stay tuned for news on the opening of Dr. BBQ in St. Pete’s Edge District and have a happy Fat Tuesday on Feb. 28.
Dr. BBQ’s Smoked Meatball Gumbo
Makes about 8 servings
This is one of those ideas that I’ve had for a long time and I’m really happy to finally get around to sharing it. Gumbo by nature is a catch all dish that uses what you have. The gravy is key and must be made with a roux and the trinity of onion, celery, and bell pepper but beyond that anything goes. So meatballs seemed like a good idea and after eating this I think you’ll agree that it is. Add okra and skip the file if you like and be sure to serve with plenty of white rice, hot sauce and cold beer.
3/4 pound ground beef
3/4 pound ground pork
2 eggs, lightly beaten
1/4 cup finely ground Parmesan
¼ cup finely chopped curly parsley
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1 tablespoon salt
1 teaspoon black pepper
½ cup dry breadcrumbs
1 cup corn oil
1 cup flour
1 large yellow onion, cut into small dice
3 stalks celery, cut into small dice
1 medium green bell peppers, cut into small dice
1 medium red bell pepper cut into small dice
2 cups medium diced andoullie or smoked pork sausage
3 cloves garlic, crushed
2 jalapeno, seeded, deveined and minced
2 and 1/2 cups canned diced tomatoes
6 cups beef stock
1 tablespoon dried thyme
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons File powder
Cooked white rice
Prepare the EGG to indirect at 350° using pecan wood for added smoke flavor. In a large bowl combine the beef and pork breaking it up and mixing well. Pour the eggs over the meat. Sprinkle the parmesan, parsley, granulated onion, granulated garlic, salt, and pepper evenly over the egg. Using your hands mix the meatball mixture well until fully blended. Sprinkle the breadcrumbs over the top and mix again until well blended. Form sixteen meatballs about the size of golf balls and place them on a large perforated grid that has been sprayed with vegetable spray. If you’re using a scale the meatballs will weigh 2 ounces each. Place the grid of meatballs in the EGG and cook for 45 minutes. While the meatballs cook start the gravy in the kitchen by heating a large cast iron Dutch oven over medium heat. Add the oil and flour and mix well with a wooden spoon. Cook the roux, stirring constantly until it reaches a dark brown chocolate color. This will take 15 to 30 minutes depending on your heat and can’t be rushed. Be very careful not to burn the roux or you’ll need to start all over. Turn the heat down if you feel it’s close to burning. This is particularly high risk towards the end. As soon as you think the roux is dark enough add the onion, celery and bell pepper and continue stirring. This will cool the roux and end the risk of burning. Cook and stir for 5 minutes until the vegetables get soft. Add the garlic and jalapenos. Stir and cook for 1 minute. Add the sausage. Continue cooking and stirring for another 5 minutes. Add the canned tomatoes with their juice, the thyme, salt, and pepper. Mix well. Return to a simmer and cook another 5 minutes. Add the stock, the. Bring to a simmer, cover and cook for 15 minutes, stirring occasionally. When the meatballs are done add them to the gumbo and stir. Place the Dutch oven on the EGG and cover. Cook for 30 minutes stirring once. Remove the lid and cook for another 30 minutes stirring once. Remove the pot from the EGG. Add the file powder and mix well. Serve with white rice.
If you grew up in Tampa, you’ve become very familiar with loud booming sounds in January. Those sounds would be pirate’s canons because Tampa is cool enough to have a month-long celebration of Tampa’s quirky history. And of course there’s booze. Lots of it!
At Datz we’ll be closed on January 28, but that doesn’t mean you can’t enjoy all of our boozy Gasparilla offerings. Check ’em out below, mateys.
…..because it’s also for eating. One of our most popular appetizers in “Nom Nom” and it includes 3 fluffy, perfectly salted soft pretzel sticks with a side of beer cheese for dipping. Our beer cheese is made with Cigar City Brewing‘s Jai Alai and “Nom Nom” is an awesome #NationalCheatDay food. Show us what you’ll be cheating with on social media on our birthday, aka, National Cheat Day, on January 26. Keep calm and cheat on.
The whole city of Tampa has been taken over by the College Football National Championship and we LOVE it. There are so many more foodies in town and there’s more stuff to do than you can shake a Cheesy Todd at. Coy Wire from CNN/HLN came to see us!
We also stopped in for a visit on ABC’s The Morning Blend with Tampa Bay Sports Commission. We talked about the Championship’s effect on Tampa and about how amazing of an idea it is to have our chili-covered Datchos at upcoming tailgating events here.
We’ve also joined in on the fun by jumping onboard Social Passport and Taste of the Championship. Have dinner with us between January 6 and 9 and score a complimentary dessert with your dinner purchase if you check in with us on the CFB Playoff mobile app (Our sister restaurant, Roux has the same offer and our bakery next door, Dough is offering 10% off your dessert with a check in). Also! We’ll be at The Florida Aquarium on Sunday, January 8 for with a dozen other amazing, local restaurants to welcome the National Championship teams to Tampa. We hope to see you soon and wish both Alabama and Clemson good luck.
….. Dr. BBQ recommends you as one of his favorite places to eat at in Tampa. We completely agree that a mimosa and some Funnel Fries definitely call for a good old-fashioned nap afterwards. Thanks for mentioning us on Uproxx, Ray!
Check out our full menu here.
Attention beer geeks!
We’re hosting a Funky Buddha Brewery beer release on Sunday, 11/20 at 11 am during brunch. These are the beers that’ll be available until they run out:
Red Velvet Cake Ale
Fire in the Hole
Sweet Potato Casserole
Hop Stimulator Double IPA
Hope to see you there, foodie.
Every year we host a giving tree at the front of the restaurant with “ornaments” that our staff and foodie customers can take home and use to grant a Christmas wish. Each ornament is for a child in need via the Foster Angels of Hillsborough County or includes wish list items for Humane Society of Tampa Bay’s for the food, toys & treats, and cleaning products they need to care for animals until they find their forever home. Next time you come to Datz or Dough to get your foodie fix, check out the tree and if you can help a child or animal, that’s great!
Thanks for all that you do to help others in the Tampa Bay community and for being a Datz Restaurant Group fan.
You’ve asked for more Sunday brunch and GUESS WHAT. We’re gonna do it! We’ll be open for Sunday brunch until 8 p.m. beginning October 9. Datz right– Monkey Bread, The Cheesy Todd, Waffles N’ Tweet…. the whole brunch menu until 8 p.m.
Brunch for dinner? Heck yes.
Our sister bakery, Dough will also be open late to meet all of your sweet needs, including award-winning doughnuts, ice cream, cupcakes and more.
So. Who’s ready for Brinner???????????
Brunching with us? Text ahead! Text ‘Datz’ to 626-414-3210 and it puts you on the list. See you soon, foodies.
We make our Mac Bites in house daily, and every day they’re bacon and jalapeño cheesy, gooey, and delicious. You can order ’em as an appetizer or go really BIG and order The Cheesy Todd, which is a burger with “buns” made of our Mac Bites. Check out part of the cheesy process here and watch us on Good Morning America here. GMA host, Jesse Palmer, called The Cheesy Todd “the mother of all burgers.”