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Dallas BBQ recipes and reviews

Monthly Archives: September 2012

Deviled Eggs for Memorial Day BBQ recipe

Deviled Eggs: Deviled eggs are a picnic classic and they are another easy-to-assemble dish to bring to any barbecue gathering. There are tons of spin-offs to this simple dish, including adding different mustards, pickles and relishes. But really, the deliciousness depends on the eggs. Fresh organic eggs from pasture-raised chickens beat out any other type of egg you can buy, as far as flavor and texture. Consider picking up a dozen eggs from Fogline Farms at the Live Oak Market this Sunday morning, for the freshest deviled eggs in town.

Ingredients:

6 Hard-Boiled Eggs, Peeled and Cut Lengthwise.

1/4 Cup Mayonnaise

1/2 Tsp Dry Ground Mustard

2 Tbsp Dijon or Stone Ground Mustard

1/2 Tsp White Vinegar

Salt and Pepper

Paprika to Garnish

Directions:

Boil the eggs and slice lengthwise. Pop out the yolks and mash in a bowl. Add mayonnaise, mustard, vinegar, salt and pepper. Fill the empty egg white bowls with the yoke mixture and sprinkle lightly with paprika or cayenne powder. Cover and refrigerate for up to one day.

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BBQ Salmon

Ingredients

4 (7-ounce) salmon fillets
Clayton Shurley’s Seafood Rub
Cracked black pepper
Olive Oil, to taste
Clayton Shurley’s Smoked Finishing Salt
Clayton Shurley’s BBQ Sauce
Brown sugar, to taste

Directions

Pat salmon fillets dry, then rub them with the Seafood Rub and cracked pepper. Drizzle salmon with olive oil.

Turn on grill or start fire making sure grill is hot before placing salmon on grill. Rub the grill with a towel coated with olive oil. Place salmon on grill with skin side up and let cook for 3 to 4 minutes on each side or desired doneness. Turn salmon and finish with the Smoked Salt, BBQ sauce and brown sugar, to taste.

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Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
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The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Church Upbeat Despite Season- Ending Achilles Injury

IRVING, Texas – As he sat on the Cowboys bench in the second half of Sunday’s win over the Buccaneers, his right shoe and sock taken off, Barry Church had a look of sheer disappointment.

He had just learned his season was over far too early following a Achilles tendon tear – either full or partial – that will require surgery on Tuesday. Teammates came around to try to console him, but what could they say to make it better? Called too slow, Church had gone undrafted following four years as an all-conference star at Toledo, only to make the Cowboys in 2010, slowly work his way up the ranks and easily beat out veteran Brodney Pool for a starting job this offseason.

As disappointed as Church was on the sideline, his mood had turned less than an hour later. Speaking to reporters in the Cowboys locker room, he supported himself not only with a pair of crutches, but with his familiar smile.

“On the sidelines it was kind of just shock, like, wow, this really happened. But once I sat down I just kind of had a little talk with myself and figured, you know, you can’t be negative about everything. If you keep on the negative, you’re just going to become a negative person, so I’ve got to keep upbeat and keep positive, and see what happens.”

What will happen is a months-long recovery that will determine the direction of Church’s career.

Some players returning from Achilles injuries are never quite the same – longtime Cowboys fans will remember former first-round pick Kevin Smith, who was hurt in the season opener in 1995 and came back the next year, only a half a step slower. But outside linebacker Greg Ellis suffered the same injury in 2006 and then won NFL Comeback Player of the Year in 2007 after posting a career-high 12.5 sacks.

With the final year of Church’s contract coming in 2013, a lot is riding on his recovery. It will only help to remain optimistic.

“I’ve just got to keep my mind straight,” Church said. “I’ve got to keep my head up. I can’t let this injury get the best of me. I’ll be at the house for a while just relaxing with the cast, but I just can’t let it get the best of me. I’ve got to go out there and continue to get better.”

Though the injury certainly has career path implications, the thing that bothered Church the most in the aftermath of Sunday’s game was that he won’t be able to help this year. Over the preseason and his three starts in September, he had appeared to solidify the safety position of a much improved defense.

“It’s pretty tough,” Church said. “I came out this year looking to make improvements on my game. I feel like I did that the first couple games I played, but this happened. It’s a freak accident. Things happen. But I’ve just got to battle back and try to come back stronger.”

Watch UFC Tonight at Big Racks BBQ

Watch UFC tonight at Big Racks in Grapevine

Big Racks BBQ: 1720 Texas 26  Grapevine, TX 76051

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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 Meatloaf

Ingredients

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary

Directions

Preheat oven to 350 degrees F.

Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Cook’s Note: Try serving as a sandwich with mayonnaise

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Fallin’ Off the Bone Oven BBQ Ribs

tasty bbq ribs

Ingredients:
For the Ribs

* 6 lbs baby back ribs
* 1/4 cup apple cider vinegar
* 1/4 cup brown sugar

For the Sauce

* 1 tablespoon butter
* 1/2 cup minced onion
* 1 1/2 cups ketchup
* 1/2 cup beer (or water)
* 6 tablespoons light brown sugar
* 6 tablespoons apple cider vinegar
* 1 1/2 tablespoons Worcestershire sauce
* 1 tablespoon maple syrup
* 2 1/2 teaspoons chili powder
* 1 teaspoon dry mustard
* salt (to taste)
* pepper (to taste)
* hot sauce (to taste)

Directions:

Prep Time: 1 hr  Total Time: 3 hrs

1.  —Preparet he Sauce—.
2.  (Sauce can be prepared up to one week ahead).
3. Saute onion with butter in a saucepan until tender, about 3-5 minutes.
4. Stir in the remaining sauce ingredients and bring to a boil.
5. Lower heat and simmer about 35-45 minutes or until sauce is thickened.
6. –Prepare the Ribs—.
7. Preheat oven to 350 degrees F.
8. Cut the ribs into individual pieces.
9. Toss the ribs with the vinegar, then sprinkle with the brown sugar.
10. Wrap the ribs tightly in foil and place on a rack in a roasting pan; fill bottom of roasting pan with water up to 1/2 inch deep.
11. Cover roaster and place it in the preheated oven and bake for 1 1/2 hours, checking occasionally to add water at the bottom (keep 1/2-inch there as needed).
12. Remove roaster from oven, drain water from bottom and remove rack.
13. Unwrap ribs and place them in the bottom of the roaster.
14. Pour sauce over the ribs (as much as you desire up to the whole amount), and toss ribs to coat with sauce.
15. Cover the roaster, return it to the oven and bake for 25-35 minutes more, or until the ribs are tender and darkening around the edges.
16. Remove from oven and serve.

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Tangy BBQ Sandwich

Ingredients

  • 1 tablespoon unsalted butter
  • 1 large (about 2 cups) thinly sliced onion
  • 1/2 teaspoon kosher salt
  • 3 tablespoons cider vinegar
  • 1/2 cup barbecue sauce
  • 1/2 cup water
  • 4 cups (about 1 pound) leftover chopped cooked turkey breast
  • 1/4 teaspoon freshly ground black pepper
  • 6 (1 1/2-ounce) Kaiser rolls or hamburger buns, split and warmed
  • Dill pickles (optional)
  • Hot sauce (optional)

Preparation

1. Melt butter in a medium saucepan over medium-high heat. Add onion and sprinkle with salt; cook, stirring frequently, until soft (about 7-9 minutes). Add vinegar, barbecue sauce, and 1/2 cup water; simmer 5 minutes. Add turkey to sauce mixture, and stir until thoroughly heated (about 3-5 minutes). Add pepper, taste, and season with additional salt, if needed.

2. Arrange turkey evenly on bottom halves of buns; top each portion with additional sauce. Cover with bun tops; serve with pickles and hot sauce, if desired.

Nutritional Information

Calories per serving: 370
Fat per serving: 9g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 3g
Protein per serving: 34g
Carbohydrates per serving: 36g
Fiber per serving: 2g
Cholesterol per serving: 76mg
Iron per serving: 4mg
Sodium per serving: 640mg
Calcium per serving: 89mg

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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

Grilled Halibut & BBQ Butter

http://common.scrippsnetworks.com/common/snap/snap-3.1.1-embed.swf?channelurl=http://www.foodnetwork.com/food/channel/xml/0,,59616-VIDEO,00.xml&channel=59616

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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

Big Bob Gibson BBQ Ribs

Ingredients

  • 2 slabs ribs
  • 3/4 cup your favorite dry rub (recommended: Big Bob Gibson Seasoning and Dry Rub)

Marinade:

  • 1 cup apple juice
  • 1 cup grape juice

Finishing Glaze:

  • 3/4 cup your favorite BBQ sauce (recommended: Big Bob Gibson Championship Red Sauce)
  • 1/4 cup honey

Directions

Preheat a grill or the oven to 250 degrees F.

Pull membrane off of the back of the ribs. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Combine the marinade ingredients. Pour 1 cup of marinade over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with remaining 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.

Mix together the BBQ sauce and honey. Remove ribs from the oven and paint with finishing glaze, and cook for another 15 minutes. Cut and serve.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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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

Get ready the the Cowboys Giants Game

Here’s a great page from DallasCowboys.com
http://www.dallascowboys.com/team/game/2012/regular1/

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