Dallas BBQ, Best BBQ in Dallas

Dallas BBQ recipes and reviews

Monthly Archives: May 2012

Dallas BBQ Sauce

Ingredients

  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 5 tablespoons sugar
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce

Directions

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

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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
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

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Triple Bacon Cheese Dogs

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 Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Vegetables Cooked in the Coals

Ingredients

  • 8 potatoes
  • 8 ears corn
  • 8 sprigs thyme
  • 8 cloves garlic, lightly crushed
  • 1/2 cup butter
  • Salt and pepper

Directions

  1. Preheat the gas grill, setting the burners to high, or prepare a wood fire, letting it burn down to a bed of coals.
  2. Place each potato in the middle of a large sheet of aluminum foil. Season with salt and pepper. Wrap the potato in the foil. Wrap again in a second sheet.
  3. Place among the coals and cook until the potatoes are tender, about 30 minutes.
  4. Meanwhile, place 1 ear of corn, 1 thyme sprig, 1 garlic clove and 15 ml (1 tablespoon) butter in the middle of a large sheet of aluminum foil. Crimp the edges together to form a tightly sealed packet. Wrap the packet in a second sheet of foil. Repeat for the other ears of corn.
  5. Place among the coals and cook for about 8 minutes. Turn the packets over and cook for another 8 minutes.

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 Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Spicy Apricot Barbecue Sauce

This is an excellent barbecue sauce for pork and chicken.
Prep Time: 20 minutes  Cook Time: 2 hours  Total Time: 2 hours, 20 minutes
Yield: Makes about 6 cups
Ingredients:

* 2 pounds apricots, pitted and halved
* 3 large tomatoes, halved
* 3 cups brown sugar
* 2 cups cider vinegar
* 1/2 cup dry white wine
* 1 onion, chopped finely
* 3 cloves garlic, minced
* 2 tablespoons soy sauce
* 2 teaspoons hot sauce
* 2 teaspoons Dijon mustard

Preparation:
Place all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours. When sauce has reduced, strain through a sieve. Use immediately or store in an airtight container for up to 4 weeks.

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 Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Dallas BBQ Catering solution

Needed a local Dallas BBQ catering company. I had a birthday party coming up for my grandma. I ran a search for BBQ catering Dallas and came up with a great company; I’m confident that they are going to get the job done. The best part is that I got to pick practically the entire menu. They’ve said that they are going to do most of the cooking on-site, which means that it is going to be nice and fresh.

Includes:
– Choice of two meats
– Choice of two sides
– Homemade rolls
– Homemade Original
and Habanero BBQ Sauce
– Pickles, onions and jalapeño tray
Choice of Sweet or Non-sweet Tea
Choice of peach cobbler,
apple cobbler
or banana pudding

Meats
Sliced Brisket – Pulled Pork
Smoked Sausage – Ribs
Smoked Turkey – Smoked Ham

Sides
Mac ‘n Cheese
Homemade Potato Salad
Seasoned Pinto Beans
Rosemary Mashed Potatoes
Texas BBQ Beans – Creamy Cole Slaw
Fresh Cut Green Beans

Now, I can hardly wait for the day of the birthday party!

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 Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Jalapeno Beer Cornbread Recipe: Double-Grilled Summer Cornbread

Ingredients:
• 10-inch (25-cm) cast-iron frying pan

3 ears corn, shucked 3 ears
1 cup all-purpose flour 250 mL
1 cup yellow cornmeal 250 mL
2 tsp baking powder 10 mL
1/2 tsp baking soda 2 mL
3 Tbsp granulated sugar 45 mL
3/4 tsp salt 3 mL
2 large eggs, beaten 2
1/2 cup milk 125 mL
1/2 cup Big Rock McNally’s Extra Ale 125 mL
2 Tbsp butter 30 mL
2 jalapeno peppers, seeded, membrane removed, and finely diced
2 Tbsp vegetable oil 30 mL
2 Tbsp butter 30 mL

Sauce
1/4 cup butter 60 mL
1/4. cup liquid honey 60 mL
1/4 cup Big Rock McNally’s Extra Ale 60 mL

Preheat grill to high, 400°F (200°C) for indirect heat.

• Place corn on grill and char, turning occasionally, and drizzling with extra beer, for 5 to 8 minutes, or until kernels are tender and slightly charred.

• Remove corn from grill and let cool slightly. Slice kernels from cobs.

• In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.

• In a small bowl, stir together eggs, milk, Big Rock McNally’s Extra Ale, jalapenos, and oil. Add egg mixture all at once to flour mixture, stirring just until moistened. Add 1 cup (250 mL) of the charred corn
and enough extra beer to moisten batter.

• In cast-iron pan on grill, melt butter. Remove pan from grill and swirl butter, coating entire inside of pan.

• Pour in batter.

• Place pan with batter on grill over indirect heat. Close lid and bake for 20 to 30 minutes, or until a toothpick inserted into the centre comes out clean.

• Remove cornbread from grill and let cool in pan for 10 to 15 minutes. Reduce heat to medium-high (about 450°F/230°C).

• Unmould cornbread from pan. Brush all over with Sauce, reserving some Sauce for basting, and grill, turning once and basting with reserved Sauce, for 2 to 3 minutes per side.

• Transfer to a platter. Slice into wedges and serve with extra butter.

Makes 1 loaf

Sauce
• In a small sauce pot, stir together butter, honey, and beer over heat until warm and sticky. Keep warm until ready to use.

TASTING NOTES
This big beer (7 per cent alcohol by volume) pours to a nice dark amber, burnt-orange hue, tinged with red around the edges. The aromas are fairly sweet and fruity, with some hints of plum, and a touch of caramel.

The body is thick and rich – full of caramel and roasted grains. The finish is quite smooth despite the higher alcohol.

Ribs with Peach BBQ Sauce

Ingredients
Peach Dry Rub:

2 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon ancho chili powder
1 tablespoon dark brown sugar
2 (3-pound) slabs pork spare ribs
Hickory chips, saturated
Charcoal briquettes, saturated
Gina’s Peach BBQ sauce, recipe follows

Directions

For the dry rub:

Add the ingredients to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.

Chef’s Note: Reserve 1 tablespoon for Gina’s Peach BBQ Sauce.

Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skins that line the underside of the ribs. Trim the ribs of all excess fat. Liberally season each side with the peach rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.

Fill a grill with the chips and briquettes and preheat them to 250 degrees F.

Put the ribs, meatier side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with some additional peach rub and slice it into portions. Cut each slab into individual ribs and coat with some of Gina’s Peach BBQ Sauce. Arrange on a serving platter and serve.
Gina’s Peach BBQ Sauce:

1 tablespoon butter
1 small shallot, diced
2 cloves garlic, diced
Kosher salt and freshly cracked black pepper
1 tablespoon reserved Peach Dry Rub, see recipe
2 cups ketchup
2 cups peach nectar
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 lemon, juiced

Melt the butter in a large saucepan over medium heat. Add the diced shallot and garlic and saute until tender, about 3 minutes. Season to taste with salt, black pepper and the reserved peach rub and stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, mustard, apple cider vinegar, Worcestershire and lemon juice.

Bring the ingredients to a boil, then reduce the heat to a simmer. Let cook for 30 minutes, stirring occasionally. Adjust the seasonings, if necessary, and enjoy.

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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
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Honey-Glazed Ribs

Ingredients

  • 2 full racks baby back ribs, membrane left on
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 4 tablespoons Chinese 5 spice
  • 1 tablespoon ginger, grated
  • 4 garlic cloves, minced
  • 1/4 cup honey
  • 1/2 cup hoisen sauce
  • 1 cup fresh pineapple, skin and core removed (about 1/4 of a pineapple), or pineapple chunks, or pineapple juice
  • 1/2 teaspoon chili pepper flakes

Directions

  1. Combine salt, pepper and Chinese 5 Spice. Rub meat with the mixture and let sit, if possible, for a couple of hours.
  2. To a blender, add ginger, garlic, honey, hoisen, pineapple and chili flakes. Blend. Reserve.
  3. Soak 4 cups of wood chips for an hour then place in pan or wrap with foil and puncture. Preheat grill to high, then place chips over heat until they begin to smoke (about 20 minutes)
  4. Reduce heat to 275°F and cook ribs over indirect heat for approximately 2 hours, or until the ribs have a distinct rosy glow and they pull apart effortlessly. Baste generously with the pineapple honey glaze during the last 15 minutes. Cover with foil and let rest for 15 minutes before serving (if you have the willpower!)

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 Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

BBQ Mussel Poor Boys

Ingredients

4 dozen fresh mussels, steamed and removed from the shell
Creole Seasoning (Essence), recipe follows
Freshly ground black pepper
1 tablespoon olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
1/2 pound shrimp shells
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire Sauce, recipe follows
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 loaves French bread, cut in half and toasted

Directions

Season the steamed mussels with Creole seasoning and pepper. Refrigerate the mussels while you make the sauce base and biscuits. Heat oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the shrimp shells, Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, and 8 turns of black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. In a large saute pan, add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Add the cooked mussels to the sauce. Toss quickly. To serve, slice the French bread lengthwise and open. Spoon the BBQ mussels into the bread. Slice and serve.
Essence (Emeril’s Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yields: about 2/3 cup
Emeril’s Worcestershire Sauce:

2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 cans anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen’s Pure Cane Syrup*
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer’s instructions.

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 Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Grilled Rosemary Pork Chops

With Apple Onion Sauce

Ingredients:

4 1 Inch-thick Pork Chops
3 teaspoons Fresh Rosemary, finely chops
9 Garlic Cloves, minced
2 teaspoons Coarse Salt
2 teaspoons Freshly Ground Black Pepper
1 Apple (tart), peeled, cored, and chopped
1/2 Yellow Onion, chopped
6 Garlic Cloves, minced
3/4 cup Chicken Stock (low sodium)
1/2 cup Dry White Wine
1/4 cup Heavy Cream
2 tablespoons Dijon Mustard
1 teaspoon Ground Sage

Directions:

In a bowl, combine 2 teaspoons of the rosemary, 3 garlic cloves (minced), salt, and pepper. Mix well.
Season the pork chops with the rosemary-garlic mixture and place back in the refrigerator for at least 1 hour.
In a large skillet combined the onion and garlic and sauté over medium heat. As the onion is starting to become translucent, add the apples.
Once the apples are soft add the stock, wine, cream, mustard, sage, rest of the garlic and rosemary.
Bring to a boil and cook until the sauce thickens slightly (about 5 minutes).
Keep the sauce warm as you prepare the grill for medium direct grilling.
Place the pork chops on the grill and grill for about 7-8 minutes per side.
As you let the pork rest, place a good serving over the sauce on each plate, then place a pork chop on top.

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 Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ