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Monthly Archives: September 2011

Dallas bars and clubs ready for the Red River Rivalry

Red River Rivalry, Red River Shootout, Texas-O.U., O.U.-Texas … whatever name you call it, it’s one of the greatest rivalries in American sports. The Red River Rivalry annual college football game between the University of Texas Longhorns and the University of Oklahoma Sooners, 2011 football clash will take place on Saturday, Oct. 8 in The Cotton Bowl at Fair Park.

Hundreds of Longhorn and Sooner fans will raid the streets of Dallas the entire week leading to the big game with their crimson red or burnt orange gear representing their team to the fullest. There is sure to be tons of watch parties at people’s homes but there’s no parties that will be more entertaining and fanatic than the parties our local bars and clubs are gearing up for! From bar watch parties with the biggest TV’s and drink specials, to special club promotions and after parties, Dallas bars and clubs will be having their own rivalry for party patrons to come to their venues. Here’s just a few bar & club rivalry pre- parties, watch parties and of course after parties going on next week:
Click here for the list

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Romo, Bryant, Jones active for Cowboys

The Dallas Cowboys listed four players as questionable for tonight’s game against the Redskins. Three of them are playing.

Quarterback Tony Romo, receiver Dez Bryant and running back Felix Jones are all active and ready to play tonight.

The fourth Cowboy listed as questionable, kicker David Buehler, is inactive for the Redskins game, as is receiver Miles Austin, who will be replaced in the starting lineup by Kevin Ogletree.

For the Redskins, safety LaRon Landry is active and will see the field for the first time since November.

Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your BBQ catering needs

Tailgating Recipes: Cheddar, Bacon and Ranch Dressing

Ingredients

1 unsliced loaf of sourdough bread (preferably round)
8 to 12 ounces Cheddar cheese, thinly sliced
3-ounce bag Oscar Mayer Real Bacon Bits
1/2 cup butter, melted
1 tablespoon ranch dressing mix

Method

Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern, being careful not to cut through the bottom crust.
Place slices of cheese between cuts.
Sprinkle bacon bits on bread, making sure to get between cuts.
Mix butter with ranch dressing mix. Pour over bread.
Wrap loaf in foil and place on baking sheet.
Bake at 350 degrees for 15 minutes.
Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your BBQ catering needs

Tony Romo’s lung punctured

A gutsy performance from our QB. Tony Romo is okay, he’s not a pushover, he’s not a clown, he played thru a fractured rib and punctured rib. Lets go Cowboys!

ESPN VIDEO about the injury

IRVING, Texas — While a CT scan revealed only one fracture to Tony Romo’s ribs, the Cowboys’ quarterback has been diagnosed with a punctured lung, according to sources.

Coach Jason Garrett, who never specifically addressed the lung puncture, said Monday that he did not rule out Romo playing next week against Washington, and sources confirmed that it doesn’t change his status for that game.

“I would not think there’s any reason to think that he won’t play Monday,” Garrett said. “We’re certainly hopeful.”

A source said the puncture was “very small.”

Romo said Sunday that because he was able to close out the game against the Niners, he would play against the Redskins on Monday Night Football. In the locker room Monday, Romo said the pain was the same as it was after the game.

The team was unable to get a clean X-ray during Sunday’s game at San Francisco’s Candlestick Park, which required the CT scan.

Romo suffered the injury when Niners linebacker Ahmad Brooks hit him on a 25-yard completion to tight end Jason Witten on the game’s third play. Romo managed to get through the first half but missed all but 37 seconds of the third quarter as the medical staff waited for pain-killing medicine to take effect.

Romo returned and led the Cowboys to the comeback win by completing 12-of-15 passes for 201 yards in the fourth quarter and overtime. He connected with Jesse Holley on a 77-yard completion in overtime to set up Dan Bailey’s game-winning field goal.

Romo will receive extra treatment and could wear extra protection for his ribs.

Romo would not be the first Cowboys’ quarterback to play with a punctured lung. Don Meredith threw for 406 yards in a 31-30 win at Washington on Nov. 13, 1966. Meredith completed 4-of-5 passes for 64 yards and ran for six yards to set up Danny Villanueva’s game-winning 20-yard field goal in the final minute.

Baltimore Colts Hall of Famer Johnny Unitas and former Houston Oiler Dan Pastorini also played with punctured lungs.

In 2001, New England’s Drew Bledsoe was knocked out of the game against the New York Jets with a punctured lung, which developed into a life-threatening situation. That led to Tom Brady’s ascension the starter’s job.

In other injury news, sources said running back Felix Jones suffered a dislocated shoulder on Sunday but was able to continue to play with a harness. He should be available to play against the Redskins. Center Phil Costa (knee) and Witten (ribs) also checked out OK.

According to sources, wide receiver Miles Austin is not expected to play against the Redskins after aggravating a hamstring injury he suffered during training camp. While it is possible he could play Oct. 2 against Detroit, the more likely return date is Oct. 16 at New England after the bye week.

Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your BBQ catering needs

Cowboys hope to avoid another shaky start to season

“Here we go again.”

That’s something Dallas Cowboys owner Jerry Jones doesn’t want to hear today in San Francisco.

To help dispel fears of a possible replay of last year, when the Cowboys (0-1) dropped a gut-wrenching 13-7 decision at Washington in the opener and went on to start 1-7, they have to beat the 49ers (1-0) in a 3:05 p.m. game at Candlestick Park.

Dallas blew a 14-point fourth-quarter lead last week in losing 27-24 at the New York Jets.

“We had a chance to get a prize in New York,” Jones told reporters Thursday in Irving. “We want to get by that and get it off our minds, and I’m probably the last one to get by it.

“Consequently, we all know that based on what happened last year, we need to get a better start, to be trite. That means we have to win a game, so it’s important.”

Pro Bowl tight end Jason Witten described a sense of urgency in the locker room. In Week 2 last season, the Cowboys lost at home to Chicago.

“Obviously, we want to get off to a good start, especially after last year when we learned firsthand what that’s about,” Witten said. “This team is sticking together, and we seem like we’ve bounced back good.

Not too late

“Like Tony (Romo) said yesterday, I don’t think the story is written yet. We can control it, and we have to do something about it.”

Not everybody at Valley Ranch is looking back to last season, which saw Dallas finish 6-10. Coach Jason Garrett, who was named interim coach at midseason after Jones fired Wade Phillips, is reluctant to talk about 2010 because it would go against his stay-in-the-moment philosophy.

“Last year is last year, and really last week is last week, and yesterday is yesterday,” Garrett said. “You’ve heard me say this before, and I just believe it from the bottom of my heart, it’s what the players hear from me and our coaching staff over and over again: Control what you can control.

“That’s your practice today, your meeting today, your walk-through today. Learn from it when you come off the practice field, put it to bed and let’s go have a good day tomorrow. That’s the process we go through.

“If you spend too much time concerning yourself with what happened last year or yesterday or last week, you are going to prevent yourself from being your best with the upcoming challenges, and we certainly have one this week.”

Don’t look back

The Cowboys took a kick in the gut last week by losing a game they should have won, but they know it doesn’t have to be viewed as a sign that a 2010-like slide is looming. Since realignment in 2002, 62 of the 108 playoff teams (57.4 percent) began the season 1-1 or 0-2.

“The ideal situation is you win every game, right?” Garrett said. “But it’s unrealistic in this league. You are going to be challenged in this league. Every time you break the huddle, it’s a challenge – for players, for coaches, for everybody. What we are going to keep trying to do is put the last one to rest – good or bad – and go on to the next one.”

Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your BBQ catering needs

Chicken Wings for your Tailgating Party

Ingredients (assumes wings for 6 people)

Each recipe is for 12-18 chicken wings so you’ll need about 100 wings. You’ll also need cooking spray. (Celery, ranch, or blue cheese are optional.)

Sauces

Buffalo (double this recipe, as you will need some for the BBQ wings)

1.5 cups (12 ounces) hot sauce (I like Texas Pete)
3 tablespoons each garlic powder, onion powder
1/2 cup Worcestershire sauce
2 tablespoons salt
Teaspoon each black pepper, white pepper

Asian

1.5 cups (12 ounces) soy sauce
1/4 cup grated ginger
8 garlic cloves
1/4 cup brown sugar
3 scallions, finely chopped
1/2 teaspoon sesame oil (optional)

Hawaiian

3 packs, Powdered Char-Sui Marinade (you can find it in the Asian sections of grocery stores or at Asian Grocery Stores – it’s the red stuff that you see on Chinese Spare Ribs)
1 teaspoon salt

Jamaican Jerk

1 cup apple cider vinegar
1/2 cup soy sauce
2 tablespoons grated ginger
8 garlic cloves
1 scotch bonnet pepper (or other very hot pepper)
1 teaspoon each, nutmeg, allspice, cinnamon or 3 teaspoons pumpkin pie spice
3 scallions
3/4 cup brown sugar
1 tablespoon salt

BBQ (See Buffalo recipe above for marinade. This is for the finishing BBQ Sauce.)

3/4 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon yellow mustard
1 teaspoon each onion powder, garlic powder
1/2 teaspoon salt, black pepper, white pepper

Time To Cook

Marinating the Wings: Prep Time, 1-1.5 hours

Each of the wing recipes calls for 48 hours of marinating. You can do less, but trust me, the extra time is worth it, so get to the grocery store on Thursday night and make those marinades. Note … you will need to use glass dishes or plastic bags to marinate the wings. Do not use metal bowls as the acids in the marinades can be corrosive. Large Ziplocs are great for marinating, plus it’s easy to toss the wings every day.

For the Buffalo and BBQ marinades, simply combine the hot sauce, Worcestershire sauce and the spices in a large bowl and whisk to break up any clumps of spices. Add the wings and mix well with your hands. Wash your hands, cover the wings with plastic wrap, and marinate in the fridge for 48 hours, turning every 12 hours.

For the Hawaiian Wings, empty 2 bags of the red powder into the bowl and coat each of the wings completely. Toss in the marinade, cover and place in the fridge for 48 hours, turning twice. Wash your hands.

For the Jerk Wings, place all of the ingredients in a blender or Cuisinart and puree. If you don’t want it that hot, use a milder pepper than scotch bonnet or remove the seeds and white parts of the pepper (very carefully – wash your hands immediately after handling one of these). Coat the wings and marinate for 48 hours in the fridge, turning a few times. Wash your hands.

For the Asian Wings, combine all the ingredients, toss and marinate for 48 hours in the fridge, tossing a few times. Wash your hands.

Grilling and finishing the wings: 90 minutes

On Saturday, remove the wings, but reserve the marinades (except for the BBQ wings) in separate bowls. There should even be 1/2 cup of liquid from the dry-marinated Hawaiian Wings.

Turn your gas grill on high and close the lid … if you want to use charcoal, even better. Get your grill to about 450-500 degrees. Spray the wings all over with cooking spray and then spray the grill grates as well. The sugar in the marinades will cause some sticking, but if your grill is hot and lubricated (along with the wings), then you’ll be okay. Carefully grill the wings on each side until the fat begins to crisp up a bit and render. Turn the grill to low and place the fattiest side of the wings down. Close the grill lid and keep the temp at 400-450 degrees. Be very careful not to burn the wings and avoid flare-ups. Place them on the top rack over foil if necessary. The idea is to use your grill like an oven and melt some of the fat away, not to burn your wings.

Once the wings are cooked through (20-30 minutes and the meat should easily pull away from the bone), place them on separate plates. Heat the oven to ‘warm’ or 200 degrees.

Please note … you will now be using marinades that have been in contact with raw chicken for 48 hours. It is absolutely critical that you boil these marinades for at least three minutes to kill any residual bacteria. While the acidic nature of the marinades will assist in this matter, the importance of boiling these marinades to kill bacteria cannot be overstated. If the marinades reduce too much, then add a little water.

For the Buffalo wings, place the reserved marinade in a pan large enough to hold 18 wings and heat to a boil for 3 minutes. If you want them hotter, add cayenne pepper. If you want them less hot, add some butter to smooth the sauce out a bit. Add the wings and toss to coat. Wash the pan and reserve the wings in the warmed oven.

For the Asian Wings, heat the reserved marinade in the large pan to a boil for 3 minutes or until the mixture thickens a bit. Toss the wings and reserve in a warm oven.

For the Jerk Wings, heat the reserved marinade in a pan and (you guessed it) boil for 3 minutes. Toss the wings in the pan and reserve in a warm oven.

For the Hawaiian Wings, add one packet of the Char-Sui marinade, the liquid remaining in the marinade vessel and 1/4 cup water to the pan. Boil until thickened (but at least three minutes) and sticky. Toss the wings in the pan and reserve in a warm oven.

For the BBQ wings, heat the BBQ Sauce in a pan to a boil. Toss the wings and coat thoroughly.

Serve with celery and blue cheese/ranch dressing.

Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your BBQ catering needs

Dallas Cowboys news

Stock Report: DeMarco Murray rises
STOCK UP

DeMarco Murray. First offensive snap, a screen pass, goes for 48 yards. Murray showed the speed and power game the Cowboys were looking for when they drafted him out of Oklahoma. His totals were 10 carries for 32 yards and four receptions for 64 yards. Will he replace Tashard Choice? No. But he brings another element to the Cowboys offense this season.

Sean Lissemore. At the end of the night, veteran linemen Jason Hatcher and Jay Ratliff were praising Lissemore and Clifford Geathers. Lissemore led the Cowboys with six tackles and solidified his roster spot as one of the backup defensive ends. He’s played well this summer and should get more snaps when the regular season starts.

Phillip Tanner. Jerry Jones said Tanner has made the squad and good for him. He earned it the hard way by battling past Lonyae Miller and taking advantage of the injuries to Murray and Choice. Tanner finished with 28 yards on six carries, but his 4.7 average is what sticks out and his 11 yard gain.

STOCK DOWN

Raymond Radway. He was on his way to making this roster until he suffered a broken fibula and tibia with three seconds remaining in the game. Radway didn’t play in the first half, but finsihed with three catches for 62 yards before getting hurt. The good news is that Radway can recover from his injuries and play next year.

Backup tackles. Sam Young and Jermey Parnell each gave up a sack in the second half of the loss. While fans and the media were begging the Cowboys to play Young over Marc Colombo last year, now we see why the Cowboys didn’t. He’s inconsistent and doesn’t do well vs. athletic pass rushers. Parnell had one of his worst games of the preseason, but he might have more upside.

Kickers. Where do we begin? David Buehler is wide right on a 48 yarder and Dave Rayner is wide right on a 51 yarder and wide left on a 36-yard attempt. Jerry Jones said the Cowboys know what they’re doing with the kickers. Really?

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BBQ Restauranteur shares his experiences and tips

Have a small backyard smoker and big barbecue dreams?

Labor Day weekend is the perfect chance to get started. Who knows – it may even be the start of a championship competition barbecue endeavor.

That’s how it was for Alex Ranucci of Ranucci’s Big Butt BBQ in Belmont, whose love of making ribs and barbecue in his backyard led to him becoming a regular winner on the competition barbecue circuit, including back-to-back top 10 finishes at the prestigious Memphis in May World Championship Barbecue Cooking Contest in 2010 and 2011.

Ranucci, a native New Yorker, first learned about “real barbecue,” or the art of cooking pork over low smoke and heat for hours, in 1991, when he moved south to play soccer at Gardner-Webb University in Boiling Springs.

“I found out quickly what barbecue was down here, that it meant pork,” said Ranucci, who graduated from Gardner-Webb in 1995. “In New York, barbecue was hamburgers and hot dogs.”

After moving back to New York for a few years, Ranucci returned to the region in 1998. He started playing around with ribs and eventually began making his own sauces and rubs.

That led to buying a small smoker and making more traditional barbecue. He traded his boat to a guy in Texas for a custom smoker.

“I had to teach myself how to do southern barbecue,” he said.

In his first competition in 2005, Ranucci, with his dad, took first place in the ribs category at a contest in Charlotte. In their first time out against professionals, Ranucci took second for pork shoulder.

Eventually, he got good enough to quit his day job in medical sales and move into catering fulltime. He and his wife Zoe are opening Ranucci’s BBQ & Grill in the old Catawba Fountain & Grill location in Belmont in mid-September.

It’ll feature the competition-style barbecue Ranucci has become known for, plus glazed ribs, pulled chicken and brisket specials, in addition to burgers, hot dogs and salads. There will be specialties like the Southern Philly, in which pulled pork is used in place of steak in a sandwich topped with cheddar cheese, peppers and onions; and the potentially heart-stopping Porkasaurus, which will feature pulled pork, smoked ham, crispy bacon and pepper jack cheese.

Ranucci’s pork is injected with a homemade marinade, dry-rubbed and hand-pulled. Sauce is on the side. Chicken is hand-shredded, too, while slow-cooked ribs retain a good bite. Brisket “is Texas barbecue and it’s good,” he said.

With some planning, a little effort and a lot of patience, you can make mouth-watering, competition-quality barbecue at home. To get you started, Ranucci served up some advice on common mistakes inexperienced barbecuers make and easy ways they can improve their pork.

Boston Butts

Start with a good dry rub, cook the piece of meat for the appropriate time and use a quality sauce. Ranucci doesn’t like his pork too smoky (“Smoke should really only be like an herb or seasoning and shouldn’t overpower anything,” he said).

Common Mistake: Not cooking it long enough. Undercooked pork is a big no-no. Ranucci likes to smoke his butts to an internal temperature of 195 degrees. Take it off too early and you’ll have a harder time pulling it apart, he said.

Beginner Tip: Plan ahead so you can let your butt rest a couple of hours before you tear into it so the juices don’t escape. Find an injection marinade online and inject it into your butt using a simple injector like the ones used on the turkey at Thanksgiving. “You have an 8- or 9-pound piece of meat, it’s hard to get smoke penetration or rub penetration over the course of 10 hours,” he said.

Ribs

For good baby back ribs, start with a dry rub that’s not too salty and take the silvery, inedible membrane off the back. You want to cook them slow over low heat. “Everybody loves ribs, but nobody wants to cook ribs,” Rannuci said.

Common Mistake: Folks go crazy when ribs are so tender that the bones fall right out when you pick them up, he said, but that actually means they’re overdone. You want your ribs to have a tug when you bite into them, he said.

Beginner Tip: They should be fine the first couple of hours on a smoker or offset grill. After that, check every hour. Use tongs to pick up the ribs and when you see the meat start to crack, they’re done. “When you touch the bone and it comes straight out without too much work, they’re overdone,” he said.

Chicken

You’ll see competition barbecuers cooking thighs on television (Rannuci does the same), but you can have success with barbecuing chicken breasts at home. Cooking chicken breasts to the proper temperature is extremely crucial – 165 degrees is good.

Common Mistake: Overcooking and undercooking are common mistakes, which is why investing in a meat thermometer is important. Once you get it to 165 degrees, let it rest for about 10 minutes so the juices come back.

Beginner Tip: Finish your chicken with a light glaze of sauce instead of over dousing. “With the barbecue, a lot of people over-sauce and then if you have a bad sauce, the chicken is not as good,” he said.

Brisket

Brisket ranks up there with the whole hog (which is not for amateurs) when it comes to difficulty in smoking, Ranucci said.

Common Mistake: Not knowing what to buy. Most folks go to the grocery store and buy a brisket flat, which is 4 to 5 pounds. “A flat is a really exposed piece of meat and is a lot quicker to cook” because it’s thin and doesn’t have a lot of fat content, he said. Whole “packers,” which have fatty round points and weigh about 11 to 14 pounds, are more forgiving. Plus the fat will render out and go through the rest of the meat, adding flavor.

Beginner Tip: Allow yourself plenty of time – brisket is done when it’s done. Cooking time can range from 13 to 16 hours. After the first 10 hours, “you’re constantly checking because there’s such a small window to hit it to make sure it’s good and juicy and will fall apart instead of being crumbly and dry,” he said.

Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your BBQ catering needs