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Monthly Archives: November 2011

Chipotle BBQ Turkey Mini Meatloaves

INGREDIENTS

EVOO, FOR BRUSHING
BBQ SAUCE:
1 cup organic ketchup
2 tablespoons chipotle in adobo puree
2 tablespoons dark amber maple syrup
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 cloves garlic, finely chopped
Coarse black pepper
MEATLOAVES:
1 1/2 cups seasoned stuffing cubes
3/4 cup chicken stock
2 pounds ground turkey (use a mix of light and dark meat)
1 round tablespoon poultry seasoning
2 teaspoons cumin
Kosher salt and freshly ground pepper
1/2 small red bell pepper, finely chopped
1/4 cup finely chopped fresh cilantro or parsley
6 thin scallions, finely chopped
2 eggs
One 8-ounce brick extra-sharp yellow Cheddar, cut into small dice
MASHED SWEET POTATOES:
4 medium sweet potatoes
1/2 to 2/3 cup chicken stock
2 tablespoons chopped fresh thyme
Juice of 1 small organic orange
Kosher salt and freshly ground pepper
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DIRECTIONS

Preheat the oven to 375 degrees F. Brush a muffin pan (with 6 jumbo or 12 medium cups) with EVOO.

For the BBQ sauce: Combine the ketchup, chipotle puree, maple syrup, brown sugar, vinegar, Worcestershire sauce, garlic and pepper to taste in a small pot. Heat until the mixture starts to bubble, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally.

For the meatloaves: Pulse the stuffing cubes in a food processor until crumbs form. Transfer to a bowl and moisten with chicken stock.

Combine the turkey, poultry seasoning, cumin and some salt and pepper in a large bowl. Add the moistened breadcrumbs, bell pepper, cilantro, scallions, eggs and cheese and mix gently to combine. Fill the muffin cups with the meatloaf mixture, mounding it a bit in the centers. Top with BBQ sauce. Place the pan on a baking sheet and bake for 40 minutes.

For the mashed sweet potatoes: While the meatloaves are cooking, peel and cube the sweet potatoes. Place in a pot and cover with water. Bring to a boil and cook until tender, then drain. Mash with the chicken stock, thyme, orange juice and salt and pepper to taste.

Serve the meatloaves with the mashed sweet potatoes.

Cook’s Note: The meatloaves can be cooled and wrapped in foil for a make-ahead meal. Freeze for up to 1 month or refrigerate for up to 1 week. Reheat in a 350 degree F oven for 30 minutes if refrigerated or 45 minutes if frozen.

Tip: When you bring home a whole can of chipotle chiles in adobo sauce, seed the peppers and then puree them with the sauce in a food processor to make a smooth paste. Remove what you need and store the rest in a small plastic freezer bag (push the puree to the bottom of the bag to make a roll) in the freezer. The next time you need some, cut off about 1 inch of the puree for each tablespoon and return the rest to the freezer.

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SWEET CHILLI COCONUT SKEWERS

Serves 4

Preparation time: 20 minutes

Cooking time: 10 minutes

Skills needed: Basic-Intermediate

165ml can coconut milk

1 tbsp brown sugar

1 tbsp sweet chilli sauce

1 tsp ground cinnamon

1/4 tsp ground cardamom

2 garlic cloves, crushed

1 tsp fish sauce

800g beef rump steak, trimmed, cut into 2cm cubes

Steamed rice, salad and lime wedges, to serve

COCONUT CHILLI SAUCE

1 tbsp roughly chopped roasted unsalted peanuts

1 tbsp shredded coconut, toasted

1 tbsp chopped fresh coriander leaves

1 birds eye chilli, deseeded, finely chopped (optional)

2 tbsp sweet chilli sauce

Combine coconut milk, sugar, sweet chilli sauce, cinnamon, cardamom, garlic and fish sauce in a glass or ceramic bowl. Add beef. Toss to combine. Cover. Refrigerate for 3 hours, if time permits.

Make coconut chilli sauce: Combine peanuts, coconut, coriander, chilli (if using), sweet chilli sauce and 3 teaspoons cold water in a bowl.

Heat a greased barbecue plate or chargrill on medium-high heat. Thread beef on to skewers. Season with salt and pepper. Cook for 3 to 5 minutes each side or until browned and cooked through.

Drizzle with coconut chilli sauce. Serve with rice, salad and lime wedges.

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Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your Dallas BBQ catering needs

Anise Duck Breast

TIMING
Prep: 5 minutes (plus 10 minutes for sauce and rub)
Rest before grilling: 2 to 24 hours (optional)
Grill: 4 to 6 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

TIP
– Duck should be cooked medium-rare because the meat is already firm and flavorful, like steak. It should still be rosy when you cut into it at the table.

INGREDIENTS (MAKES 4 SERVINGS)
2/3 cup Hickory Orange-Anise Rub
4 boneless, skinless duck breast halves
Oil for coating grill grate
2 tablespoons olive oil
½ cup Plum Ketchup
3 tablespoons butter
¼ teaspoon ground black pepper.

DIRECTIONS
1. Scatter the rub all over the duck breasts, patting it in with your fingers. Cover and refrigerate for 2 hours or overnight if you have the time (this intensifies the flavors). Or let stand at room temperature while you heat the grill.
2. If refrigerated, bring the duck to room temperature before grilling, about 30 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Coat the duck breasts all over with the olive oil and put them on the grill. Cover and cook for 2 to 3 minutes per side for medium-rare (about 140°F on an instant-read thermometer). If your grill has a temperature gauge, it should stay at around 450°F.
5. Remove the duck breasts to a platter or plates, cover loosely with foil, and let rest for 5 minutes.
6. Meanwhile, heat the Plum Ketchup in a small saucepan over medium heat. Reduce the heat to low and stir in the butter and pepper until the butter is melted.
7. Thinly slice the duck on the diagonal and serve drizzled with the plum sauce.

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 Dallas BBQ catering needs

Chicken Wing Dip – Perfect for tailgating!

This tastes just like hot chicken wings, but without the mess. It is very addicting, and is perfect for football and tailgating season. Serve with tortilla chips. I take this whenever I have to bring a dish and am always asked for the recipe.

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup pepper sauce (such as Frank’s Red Hot®)
  • 1 cup Ranch-style salad dressing
  • 2 cups diced cooked chicken
  • 1 cup shredded Cheddar cheese

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9×13 inch baking dish.
  3. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

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Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your Dallas BBQ catering needs

Easy Dallas BBQ Pork Roast

1 pork roast (I used a 9.5 lb pork shoulder.)
Kosher salt
Fresh Ground Pepper
Garlic Powder
Onion Powder
Coca-Cola (the real deal. NO DIET.)
Large bottle of bbq sauce (preferably my secret family recipe but if I told you that I would be disowned)

1. After drying off the pork roast, rub all surfaces generously with the seasonings.
2. Place in a crock pot.
3. Pour coke over it. I probably used a total of 3 cups. I added some after it cooked down some as well.
4. Turn it to high for 8 hours. (If you are using a smaller roast, cook it on low for the same amount of time or reduce the time on high.)
5. Remove roast to a cutting board and shred to pieces. Drain off all the juices. I could not bring myself to pour it all immediately down the drain so i poured it in a bowl.
6. Put back in crock pot.
7. Pour BBQ sauce over and let it simmer in the sauce for an hour or until you want to eat it. Mine was not as saucy as I wanted (because it was A LOT of meat) so I added about a half of a cup of the juices that cooked off of it.

That’s it, its easy, its Dallas BBQ

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Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your Dallas BBQ catering needs

4-game winning streak for Cowboys-Dolphins winner

The Cowboys and Dolphins playing on Thanksgiving will forever conjure memories of the 1993 game. Dallas defensive lineman Leon Lett adding to his blunderful reputation by sliding across ice and snow to bring alive a dead ball, setting up Miami for the winning kick as time ran out.

With Lett now part of the Cowboys’ coaching staff, and Snickers pushing a lighthearted “Forgive Leon” campaign, that tale seemed likely to be the most exciting storyline for another holiday meeting between the clubs.

Nope. Nostalgia has been shoved to the sideline because the game itself is shaping up as a good one.

Both teams go in having won three straight. For the Cowboys, it’s meant a rise into a tie for first place in the NFC East, and a chance to take over sole possession at least until the Giants play Monday night. For the Dolphins, it’s flushed away the dread from an 0-7 start and replaced it with the invaluable commodity of hope. Matt Moore has shown he could be the club’s long-sought solution at quarterback and the defense has gone 12 straight quarters without giving up a touchdown.

No wonder there’s so much dancing on the Miami sideline.

“I’ll tell you what,” said Dolphins linebacker Jason Taylor, who was the runner-up on “Dancing With The Stars” in 2008, “you keep winning, you keep making plays, you can do anything you want.”

Dallas and Miami have played four times since Lett’s unthinkable gaffe, which came 10 months after an equally stunning, though nowhere near as punitive, mistake in the Super Bowl. The Dolphins and Cowboys have even met on Thanksgiving twice since then.

Yet this is their first meeting since the Dolphins have turned into Cowboys East, with their general manager, coach, quarterback and five more players having been with Dallas first, most going directly from one club to the other.

“We know there are a lot of guys who have Dallas ties — `the Cowboy club,'” Miami safety Yeremiah Bell said. “But they’re Dolphins now. We want to make sure we go there and give them a good showing on Thanksgiving.”

Moore is among the club within the club, having signed with Dallas as an undrafted rookie in 2007. He impressed players and coaches in training camp, but the club took the risk of trying to get him through waivers and onto the practice squad. It didn’t work. Carolina snagged him and he started 13 games over three years. Ties from his Dallas days steered him to Miami this season as a backup to Chad Henne. Then Henne got hurt and the 27-year-old Moore got him another chance to prove himself.

He’s gotten better every week. Miami went from a blowout loss to a pair of narrow defeats to wins by 28, 11 and 33 points. He has six touchdowns and one interception during the winning streak, showing how well he’s clicked with his coordinator and teammates.

“I’m not a GM, but if I was, he’d still be here,” Cowboys linebacker Bradie James said. “I’ll never forget, when he was on scout team, he used to light us up. Now he’s getting his confidence. He’s definitely a formidable opponent.”

Part of the reason the Cowboys gambled on losing Moore was they already had their answer at quarterback in Tony Romo. Say what you want about how he’s played the last few years, but right now he’s on a tear.

Beyond the three straight wins and a 4-1 spurt, Romo has gone three consecutive games without an interception and has just two over the last six games. His 12 touchdown passes in that span show he’s managed to protect the ball while still being aggressive.

The short week isn’t likely to break his spell. Dallas plays on Thanksgiving every year, and Romo is 4-0 on the holiday, with 12 touchdowns and two interceptions. The Cowboys lost this showcase game last year, but Romo was out with a broken collarbone.

Romo’s recent success has been sparked by his return to good health and the running of rookie DeMarco Murray. He has 747 yards with six games left, putting him well on his way to the best rushing total by a Dallas runner since Emmitt Smith’s heyday.

However, Murray is coming off his least productive game since taking over. Against Washington, he had 73 yards on 25 carries, a 2.9 average. And he’ll be going against a defense that’s allowed 72.7 yards rushing during its winning streak.

Miami’s running game is getting cranked up, too, thanks to Reggie Bush. He has four touchdowns the last three games; it was four games ago, when the Dolphins were 0-6, that he proclaimed “this team stinks,” and Bell shot back “he stinks.”

Cowboys defensive coordinator Rob Ryan said he thinks the difference in production stems from Miami offensive coordinator Brian Daboll increasing Bush’s workload. He reached 13 carries only once the first six games; he’s had at least that many the last four games. He’s also had at least three receptions in each of those games after a long stretch of one or two per game.

“He’s featuring a way to get this guy the ball to do the things that he does best and to get him out in space,” Ryan said. “He’s (tough) out there, everybody knows it.”

Only one team will leave Cowboys Stadium on Sunday with a four-game winning streak. That team also will have three wins in 12 days, and no more games for 10 days.

“When I was in Dallas, I thought the three games in (12) days can change your fortunes fast one way or the other,” said Miami coach Tony Sparano, who was with the Cowboys from 2003-07. “We talk to the team about opportunity — and we have a really good opportunity.”

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 Dallas BBQ catering needs

Enjoy Thanksgiving the old way

Besides loving to grill, cook and create great barbecue, I really enjoy American history, and Thanksgiving is steeped in history.

When most of us visualize the founding of Thanksgiving, images of European pilgrims and Native Americans feasting on a bountiful harvest cross our minds, and for the most part, this is accurate.

Our pilgrim ancestors arrived in December of 1620, and almost half of them died that winter. With the help of Native Americans, our ancestors recovered and experienced a huge harvest the following autumn, resulting in a feast that lasted three days, which all shared.

The term “turkey” was used to identify any sort of wild fowl, and Thanksgiving became an official holiday in 1863, when President Lincoln declared the last Thursday of each November a day of “national thanksgiving.”

It wasn’t until 1941 that Thanksgiving was recognized by Congress as an officially sanctioned national holiday. Leave it to Congress to be almost 80 years late.

In an effort to create a somewhat authentic Thanksgiving main course, consider preparing the turkey outdoors on your kettle grill. It’s easy if you follow the following steps.

1. First, realize that if your kettle grill is set up properly, you basically have an outdoor oven. You will set it up with indirect heat, meaning the charcoals are set to one side of the grill and the turkey will not be exposed to direct flames or heat.

2. Use hickory or mesquite chips. Simply sprinkle a handful on the hot coals. When the flaming is done you are ready to go. It adds a great outdoor flavor.

3. Season the bird with your favorite rub or spices, and stuff the cavity with quartered onions and apples. The onions and apples impart flavor and also help keep the bird moist during the cooking process.

4. Monitor the temperature. Your goal is to keep the temperature inside your kettle grill hovering around 325 degrees Fahrenheit. Use a thermometer that you can place in one of your vent holes so you don’t have to keep taking off the lid. You will occasionally need to add additional briquettes.

5. Use a drip pan to catch the juices. This allows you to make some really tasty gravy once the turkey is cooked.

6. Do not trust those pop-out thermometers. They do not work, unless you enjoy turkey jerky.

Your bird will be done when the thigh registers 180 degrees Fahrenheit when a meat thermometer is inserted. If the thermometer is touching the bone your reading will not be accurate. A turkey will take roughly 20 minutes per pound at 325 degrees Fahrenheit.

7. If this will be the first time you do this, try a test run with a large chicken or a small turkey. Thanksgiving turkeys are not a good experiment. Trust me on this one.

8. Before doing anything, watch my video on grilling your turkey on a kettle grill. Go to http://www.YouTube.com/BBQMyWay.com and search for “turkey on the Weber grill.”

9. Get your friends and family involved. If you have kids or grandkids, show them what you are doing and most importantly, how to do it. Pass down the tradition.

I hope you, your family and friends have a wonderful Thanksgiving. Email me and let me know how your turkey turned out.

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 Dallas BBQ catering needs

The Perfect Burger

— Turn up the heat. Pre-heat your grill to 400-450°F (200C-230C) for 15-20 minutes so that you’ll get a beautiful sear on the meat outside and an ideal juicy inside.

— Don’t flip too soon. Place the patty on the grill and turn the heat down to medium (250-300F/120-150C). Remember the meat will seize on the grill until some of the fats are released to create a non-stick surface.

— Flip and rest. After about four minutes, it will be easy to flip the burger. Flip only once and leave it alone. No checking and definitely no pressing down on the burger with your spatula – you’re just releasing the precious, delicious juices that are keeping your burger moist!

— Do not overcrowd the grill. Leave about a third of the grill empty so that if you do get a flare-up, you’ve got somewhere to move the burgers to if they start to burn.

— Let it rest finally. As with all meats, your burgers need a few minutes to rest to redistribute the juices before your first delicious bite.

Veggie Grilling 101

— For great results every time, cut vegetables into similarly sized pieces – about 3/4 to an inch thick – so the cooking will be even. Soak vegetables in cold water or marinate for about 30 minutes to keep them from drying out. Pat them dry and brush them lightly with favorite grilling oil. Season with salt and pepper and enjoy.

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 Dallas BBQ catering needs

Barbecue Brisket

9- to 10-pound brisket
5 tablespoons Best of the Border Dry Rub
1/4 cup full-flavor beer
Barbecue sauce (your choice)

Preheat barbecue pit to 250 degrees. Cut off fat wedge near large end of brisket, then pat dry rub evenly over met. Place brisket in barbecue pit, fat-side up, and cook at 250 to 275 degrees for 4 hours.

Remove meat from pit. Make a foil bag large enough to hold brisket from extra-heavy-duty foil, leaving one side open. Put meat in bag and add beer. Seal all edges of foil well.

Return brisket in bag to the pit. Raise temperature to 300 degrees. Let pit cook back down to 225 to 250 degrees and cook another 3 hours. Remove brisket form pit, top with favorite barbecue sauce, slice, and serve.

Serves 16 to 20

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 Dallas BBQ catering needs

Holiday Party Survival Tips for Guys From Pat Neely

Pat and Gina Neely, the starring husband and wife team of “Down Home with the Neelys” on the Food Network, decided to focus on where their love of food started — entertaining guests at home. Known for celebrating life’s smallest holidays and accomplishments, the two have plenty of experience in making parties wonderful for both hosts and guests. In their latest cookbook, “The Neelys’ Celebration Cookbook,” they include party inspiration, holiday menus, and a ton of new recipes. Read the excerpt below as Pat Neely gives his survival tips for men for holiday stress. Or, check out their delicious BBQ Shrimp recipe that’s the perfect New Years Eve appetizer.
Pat’s Top Ten Party Tips for Guys
To me, throwing a party is kind of like getting ready for a trip. You’ve got to pack and prepare your house to go away, which may feel overwhelming, but once you get to the vacation site, it’s paradise. It’s been that way for years in our house. I don’t think Gina knows how to do a subtle celebration (in my opinion, just like my mom!), and she’s not indecisive— she knows what she wants. So, in light of my years of experience helping Gina, I’ve got some tips for the guys out there like me.
1. If Mama ain’t happy, ain’t nobody happy.
2. Hands off the guest list. In our household, I have input on about 10 percent of the list! (And that’s fine with me. Gina rules the party anyway, and always invites people I enjoy.)
3. Be prepared to do all of the “Honey Do”s. (“Honey, do this. . . . Honey, get the box out of the car. . . . Honey, get the grocery list. . . .”)
4. Inform all your golf buddies to give you a rain check. Forget it, no golf.
5. Put your weightlifting belt on. There’s going to be some heavy lifting.
6. The best reply: “Yes, dear” (and with a smile!). Guys, it’s much easier to say yes than no,” and what follows when you say yes is so much better.
7. Restock your bar, because you may need a drink before the guests arrive.
8. Designate a personal corner. Every time we have a big family gathering, I find myself a peaceful corner after the party is really going, so I can just observe, and sometimes— most of the time— it is a true joy to admire the loved ones around me. Seize that moment. (I also do a head count, so I can tell Gina how many folks she really invited, or how many showed up. Two Thanksgivings ago, I counted fifty- seven people: I’ve got five siblings, Gina has four, there were mothers, cousins, nieces, and nephews, and then the third of the group that was unrelated but whom we still call family. I have toyed with the idea of installing a turnstile just so I don’t have to keep counting.)
9. Try to avoid segregating the women and the men. Gina hates it when the guys are watching a game upstairs, so she’ll come up and remind them to get downstairs and mingle (Super Bowl and March Madness being the exceptions to this rule).
10. Start to clean up before the party is over. If you start picking up and taking the trash out, you’ll usually find that two or three people will pitch in, and then the others will feel guilty and ask how they can help.
Excerpted from The Neelys’ Celebration Cookbook by Pat and Gina Neely. Copyright © 2011 by Pat and Gina Neely. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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 Dallas BBQ catering needs