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Dallas BBQ recipes and reviews

Monthly Archives: July 2012

Grilled Panini Sandwiches with Roasted Vegetables

Ingredients

  • 1 medium red onion peeled and quartered leaving the root intact
  • 4 Portobello mushrooms cleaned, stems removed
  • 1 green summer zucchini sliced skin on into ¼ inch rounds
  • 2 baby egg plant skin on and sliced into ¼ inch rounds
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinega
  • 1/4 cup fresh basil chopped
  • 2 pounds Pizza dough store bought or homemade
  • 1/4 cup basil pesto store bought
  • 1 1/2 cups grated Asiago cheese
  • Salt and pepper to taste
  • All purpose flour for dusting
  • Olive oil for brushing
  • 3 large bricks covered in foil

Directions

  1. Place all the vegetables in a bowl and drizzle with olive oil and balsamic vinegar. Using tongs toss vegetable mixture to coat evenly and season with salt and pepper.
  2. Preheat barbeque to medium high heat (375F) (190C). Brush grill with oil to prevent sticking.
  3. Place the onion on the grill and cook for 4 minutes per side or until slightly softened and golden brown.
  4. Place the mushrooms gill side up and cook for 3 minutes remove when nicely charred and slightly softened. (Do not flip)
  5. Place the peppers on the grill and cook for approximately 1.5 minutes per side or until nicely charred yet still slightly firm. Zucchini and eggplant will take approximately 1.5 minutes per side or until nice char marks are achieved.
  6. Remove all vegetables from the grill and set aside to cool. Once cool, cut the onions, mushrooms and peppers into bite sized pieces.
  7. Place all the vegetables in a bowl and toss with the fresh basil.
  8. On a lightly floured surface divide the dough into 6 equal portions. Using a rolling pin roll the dough out to form a 5-6 inch circle. Repeat to make 6 dough circles.
  9. Place dough on a large, floured baking tray
  10. Preheat barbeque to medium high direct heat (375F) (190C). Generously oil grill to prevent dough from sticking.
  11. Place dough directly on grill. Cook the dough for 3-4 minutes with the lid down or until nice golden char marks are on one side and the dough has puffed. Flip the dough.
  12. Working quickly, spread the pesto over the dough evenly leaving a ½ inch boarder.
  13. Place the vegetable mixture on half of each dough circle and sprinkle with cheese.
  14. Fold the dough over to make a half moon shape.
  15. Place a brick covered in foil or cast iron pan on top of the sandwiches. Cook for 3 minutes with the weight or until the cheese is melted and golden char marks are achieved. Be sure to check the bottom of the dough under the brick to ensure it is not over browning.
  16. Remove sandwiches from grill, cut into wedges and serve.

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Barbecue Pulled Pork

3 pounds boneless butt pork roast

¾ cup chopped onion
5 cloves garlic, crushed
Famous Daves Rib seasoning (or any other seasoning you’d like)
1 can chicken broth
2 cups water
2 Tbsp Worcestershire sauce
1 ¼ cup barbecue sauce
Chop garlic and onion and set aside. Cut pork roast into smaller pieces (I cut mine into 8 or 9). Season generously with rib seasoning. Heat olive oil in a large skillet over medium high heat. Place pork in skillet to brown on all sides. Halfway through cooking add in garlic and onion. When pork is browned transfer to crock pot along with garlic, onion and juices. Add chicken broth, water, worcestershire sauce and extra sprinkling of rib seasoning. Cook on high for 4-6 hours. Pierce meat with a fork to shred. If needed, use two forks and shred along the side of the crock pot. Using a slotted spoon, remove the meat and place into a medium sized bowl. Add barbecue sauce (more or less to taste) and mix well.
Recipe printed from www.bakingjunkie.com

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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

Rich Brown Sugar Glazed BBQ Lamb Recipe

Ingredients

1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops

Preparation

In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.

Preheat grill for high heat.

Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Tangy Soda Brisket

About This Recipe

“This is my merged take on William Sonoma BBQ Brisket and Cola Brisket You will need 2 days of time and a whole lot of patience .A lot of steps but so worth it!”

Ingredients

      • 3 lbs beef brisket

Marinade Ingredients

      • 2 (8 ounce) cans Coca-Cola
      • 8 garlic cloves
      • fresh ginger
      • 1/3 cup brown sugar
      • 2 tablespoons sriracha sauce
      • 2 tablespoons salt
      • 2 tablespoons fresh cracked pepper

Cook Ingredients

    • 3 vidalia onions ( medium)
    • 5 garlic cloves
    • 1 ounce fresh ginger
    • 1 small can tomato paste
    • 1 tablespoon thyme, sesame seed, sea salt, sumac blend ( Zahtar)
    • 3 teaspoons ras el hanout spice mix
    • 2 -4 tablespoons sriracha sauce
    • 1/2 cup brown sugar
    • 1 cup regular ginger ale
    • canola oil
    • salt & pepper
    • 1/2 cup root beer barbecue sauce

Directions

  1. Mix Marinade( 2 cans of regular Coke 8 cloves lightly smashed and peeled garlic,Half a large ginger root peeled and cut in to garlic sized chunks.
  2. 1/3 cup brown sugar, 2 tablespoons (or to taste) Sriracha
  3. 2 TBS salt and 2 TBS of fresh Cracked Pepper together in plastic bowl.
Page 2 of 3Tangy Soda Brisket (cont.)

Directions

  1. Stir until sugar is dissolved (it will foam and bubble) and pour over brisket in a Ziploc bag. Place bagged brisket in refrigerator for at least 8 hours.
  2. Pre Heat slow cooker on highest setting with 1TBS of canola oil.
  3. Cut 3 medium Vidalia Onions into slices.
  4. Mince five cloves of Garlic.
  5. Peel but keep whole the other ginger root half.
  6. Remove Brisket and discard marinade liquid and contents.
  7. Dry off brisket with a clean paper towel.
  8. Place brisket in cooker and sear on high for 2 minutes on each side.
  9. Drop heat to low.
  10. Stir in 1 small can of tomato paste, 1 cup red wine 1 TBS Zahtar 3 tsp Ras El Hanout 2-4 TBS Sriracha½ cup Brown Sugar and ¼ cup BBQ sauce 1 cup regular ginger ale.
  11. Work until tomato paste is dissolved and the remainder of ingredients are incorporated
  12. Add in to slow cooker, onions, garlic and ginger root.
  13. Cook for 6-10 hours on low. (This depends on your slow cookers heat retention).
  14. When meat reaches desired tenderness, (you should be able to pull a bit from the ends easily) Take out of cooker and let it rest on counter for 1 hour.
  15. Score fat side of brisket.
  16. Pre heat Grill on lowest setting (about 175 to 200 degrees)
  17. While meat is resting, reduce Au Jus in cooker on high for about an hour, Strain out onions.
  18. Place rested meat onto grill fat side down. Baste with Au Jus and BBQ sauce.
  19. Grill on each side for 30 about minutes each (looking for good grill marks and some char).
  20. Slice Brisket thin, serve over top of onions and spoon over spicy Au Jus and remaining BBQ sauce.

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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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BBQ Recipe – Crispy & Herby Barbecued Chicken

Crispy & herby barbecued chicken

Ingredients

  • 100 g (4 oz) butter
  • 2 tsp Schwartz Tarragon
  • 1/2 tsp Schwartz Garlic Granules
  • 1/2 tsp Schwartz Paprika
  • 8 chicken drumsticks, scored

For the Coating

  • 2 x 28g (1oz) packets plain crisps
  • 1 tsp Schwartz Paprika

Method

  • Place butter, Tarragon, Garlic Granules and Paprika in a small saucepan and heat very gently over the barbecue until melted.
  • Brush the drumsticks with the herb butter. Cook on a hot barbecue for approx.30 minutes or until the meat is thoroughly cooked. Turn and brush the drumsticks with the butter frequently during cooking. Reserve enough butter to give each drumstick a final brushing at the end of cooking.
  • Meanwhile, crush the crisps finely in a bowl. Add the Paprika and stir well. Brush each cooked drumstick with the remaining butter and toss in the crisp mixture.
  • Serve hot or cold.

Makes 4 servings.

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Call: 972-741-8864 to discuss your Dallas BBQ catering needs
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Barbecued Meatballs

Enjoy these meatballs in a wonderfully tangy sauce! Use your favorite flavor of barbecue sauce. When the meatballs are done, you can place them in a slow cooker/server to keep them warm.

Ingredients

  • 2 pounds ground beef
  • 1 1/2 cups fresh bread crumbs
  • 1/4 cup chopped onion
  • 1/2 cup milk
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 1 (18 ounce) bottle barbecue sauce

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9×13 inch baking dish.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more 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

Honey Mustard Barbecue Sauce

Ingredients:

1 tablespoon butter
1 onion, chopped fine
1/4 cup vinegar
1/4 cup honey
1 tablespoon molasses
1/2 cup prepared mustard (any kind)
1/2 teaspoon liquid smoke (optional, but good)
1/4 teaspoon cayenne pepper (or to taste)
1 small lemon, juice and zest

Directions:

In a small skillet or saucepan, melt the butter. Add the onion and cook until soft: about 5 minutes.
While the onion cooks, remove the zest from the lemon, chop finely, and juice the lemon.
Mix in all of the remaining ingredients and simmer 5 minutes.
Brush onto grilled food a few minutes before food is fully cooked. Don’t put it on earlier, because the honey will burn.

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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

Pork Ribs Recipe

Ingredients

2 (3-pound) slabs country-style pork ribs, sliced into individual ribs
2 teaspoons salt
2 cups Steen’s 100 percent pure cane syrup or other cane syrup
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/2 cup water
2 tablespoons sesame oil
1/4 cup minced yellow onion
2 tablespoons chopped garlic
2 tablespoons peeled and grated fresh ginger
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
Scallions (green parts only), thinly sliced on the bias, for garnish

Directions

Put the ribs in a very large soup pot or kettle. Add the salt and enough water to cover them. Bring to a boil and let boil for 30 minutes. Remove from the heat and drain.

Whisk the remaining ingredients together in a medium-size mixing bowl, blending well. Put the ribs in a large, deep braising pan or roasting pan and pour half of the marinade over them. Cover and refrigerate for 2 to 3 hours, turning the ribs in the marinade every hour.

Preheat the oven to 350 degrees F.

Cover with foil and cook, basting with the reserved marinade and turning the ribs every 15 minutes, for 1 to 1 1/2 hours.

Remove the ribs from the pan. Divide among 6 plates and garnish with sliced scallions.

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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

Barbecue Beef Short Ribs

Ingredients

8 pounds beef short ribs, cut across the bone
2 garlic cloves
1 bay leaf
1 cup brown mustard
1/2 cup red wine vinegar
1/3 cup brown sugar
2 tablespoons tomato paste
1 teaspoon cayenne pepper
3 tablespoons butter, melted
1 tablespoon molasses
3 tablespoons Worcestershire sauce
1 tablespoon granulated onion
1 tablespoon granulated garlic
Salt and pepper, to taste

Directions

Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.

In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.

Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.

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