The word “brunch” was first used in the publication Hunter's Weekly by Guy Beringer in 1895. Beringer felt tired after long, large, traditional post-church meals and suggested possibly something lighter. He wrote the article “Brunch: A Plea” in which he argued for a meal between the regular times of breakfast and lunch on Sundays that would connect people to each other.
Wherever the initial spark of genius came from, the tradition caught on in the United States in the 1930s, supposedly because Hollywood stars making transcontinental train trips frequently stopped off in Chicago to enjoy a late morning meal. According to Grubhub.com's article "The History of Brunch," the biggest push came during a massive moment of progress for women in America. When women entered the workforce, they needed a break from cooking and pushed the family to start going out for a meal on the day they would generally sit around the table as a family–Sunday.
The year's biggest brunch holiday is Mother's Day. The National Restaurant Association reported that 92 million Americans dined out last Mother's Day: one-quarter of them went to brunch.
But it's not just a meal, it's kind of a feeling. Weekend mornings can be a special time to relax, see friends, and catch up on the events of the week. Brunch is the perfect time to get a crew together and enjoy a meal and some great conversation. It's generally eaten mid- or late morning, so it can't be done on a normal working day. One must be taking time off from one's usual schedule in order to eat brunch.
So why do men typically not share the same admiration for the weekly tradition? Well, some do!
Sunday Funday has become a weekly practice for my husband and his buddies. Each Sunday they gather at one of their homes mid-morning to kickstart the week ahead. It is a chance to unwind and forget about the stress of the everyday grind. The group may play a hand of poker, take a dip in the pool, or even partake in a round of golf, then they share a few laughs in the kitchen or around the grill while swapping their favorite recipes. The sun is shining, the smoker is lit, and the fellas have gathered to talk shop and chow down.
A January 2023 blog on Opt Health dove deeper into the benefits of men spending quality time with their counterparts and the role male support networks play in men's mental health. They discovered that male friendships are an essential but often overlooked aspect of their mental health. Research has shown that having close friendships with other men can provide a sense of belonging, support, and purpose, which can help men to cope with stress, anxiety, and depression.
Brunch has historically been aligned with high society, big hats, and breakfast entrees. However, these societal norms are growing stale, and a new wave of brunch goers and doers is on the rise. The best part is that there are no set rules! Whether you gather the family and visit a local hot spot or create your own brunch tradition with your besties, brunch is best served with a side of fun.
I want to say a special thank you to my husband and his brunch buddies for allowing us a glimpse into their coveted "Bro Time." The food is always delicious and the company can't be beat. I hope you enjoy some of their favorite menu items next time you decide to have a Sunday Funday of your own.
Watermelon Mint and Feta Salad
Ingredients
5 cups cubed watermelon
¼ cup red onion
1 cup diced cucumbers
1 large avocado, cubed
½ cup feta to toss, ½ cup to top
3 – 4 mint clusters cut chiffonade (reserve some to top)
1 Serrano or Fresno pepper, thinly sliced
¼ cup fresh lime juice
¼ cup extra virgin olive oil
sea salt to taste
Instructions
Combine in large bowl and gently toss. Top with mint and feta to garnish. Serves 4-6.
Canon Cracker Shrimp
Ingredients
1 – ½ lb (16-20) rock shrimp
1 stick unsalted butter
1 cup buffalo hot sauce
1 tablespoon of blackened or Cajun seasoning
Instructions
Melt butter over medium high till slightly bubbly, add shrimps, sauce and seasoning and cook over medium till shrimps are just cooked through. Do not over cook.
Pulled Pork Sliders
Ingredients
8 - 10 lbs pork butt
5 tablespoons of canola oil or yellow mustard
Kosher salt, cracked black pepper and favorite dry rub. This version used carnitas, Ragin Cajun and Angelo’s pork seasoning equally. John Henry’s, Salt Lick, and especially Grub Rub are also great pork rubs. Make your own with 2 tablespoons each of sugar, dark brown sugar, paprika, coarse salt, cracked black pepper and garlic powder, 1 tablespoon each of onion powder, ground chipotle chili, adobo or cayenne powder and guajillo chile, and 1 ½ tsp each of ground cumin and dry mustard. Experiment and sub ingredients and portions for preference.
Instructions
1. Set up your smoker for temperature of 225 - 250°. Use chunks of pecan or apple, hickory and mesquite are too harsh for long pork smoking.
2. Prep your pork butt using oil or mustard as a binder and liberally coat with dry rub.
3. Place your pork on the smoker, spritzing every hour with apple cider vinegar and/or apple juice. Apply more dry rub once more halfway through until you wrap it. About 4 hours total initial smoke.
4. Once you hit the stall and you like the bark, wrap it in butcher paper or tin foil with an additional ½ cup apple juice.
5. Continue smoking until you get to an internal temp of 205°.
6. Remove and let rest for 30 minutes.
7. Shred and serve while hot.
Serve with warm slider buns of choice, pickles, sliced onion, pickled Fresno or jalapeño peppers and Carolina BBQ sauce.
Rye Not
Ingredients
1 ½ oz Still Austin Rye
½ oz Paula’s Orange Liquor
½ oz Aperol
½ Amaro Nonino
¼ oz simple syrup
Instructions
Combine over ice in cocktail carafe and stir. Strain into rocks or double old fashioned glass over a large ice cube and garnish with dehydrated lime.
Dehydrated lime: slice a fresh lime in 1/8 inch rounds and place on a heavy cookie sheet (rack lined optional) heat at 225° until desired color is achieved, which may take a couple of hours. This may also be done in a dehydrator, sourced online or store bought.
Recipes by Ron Taylor
Certified Sommelier, CMS