Dallas BBQ, Best BBQ in Dallas

Dallas BBQ recipes and reviews

Monthly Archives: October 2012

Little Blue Egg

He made his own little blue egg, great blog post with directions, and pics

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

Free BBQ in Dallas for Kids, every weekend, Kids Eat Free

Whats better than taking the family out for barbecue, watch some games on HDTVs and the kids eat free? Every weekend at Big Racks BBQ and Sports Grill in Grapevine, that happens. Award winning barbecue, friendly staff, and kids eat free. Oh I almost forgot all the HDTVs and big screen HDs. March Madness is coming!

KIDS EAT FREE!

Every Saturday and Sunday, Kids eat FREE!

– ONE free kid’s meal and drink per adult entree
– Kids must be under 12 years old!

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

Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa

Ingredients
Barbecue Sauce:

3 tablespoons vegetable oil
2 yellow onions, chopped
8 ounces guava paste, cut into chunks
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
1/4 cup light or dark brown sugar
2 whole star anise
1/2 teaspoon ground allspice
1/4 teaspoon curry powder
2 tablespoons lime juice
1 tablespoon dark rum

Directions

For the barbecue sauce:

Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it’s soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
Salsa:

1/2 cup olive oil, plus extra for greasing the baking dish
3 garlic cloves, finely minced
1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges, for serving
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 mangoes, peeled, fruit cut off seed and diced
1 red bell pepper, halved, seeded, and finely diced
1 green bell pepper, halved, seeded and finely diced
1 yellow bell pepper, halved, seeded and finely diced
1 large red onion, halved and finely chopped
1 serrano chile, finely chopped, optional
1/2 cup finely chopped fresh cilantro leaves
1 (15-ounce) can black beans, drained and rinsed

For the salsa:

Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.

1 whole side salmon (about 3 1/2 to 4 pounds)

For the salmon:

Heat your broiler to high. Line a large baking dish or rimmed baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.

Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).

Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges 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

LOL BBQ Cologne

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 Cowboys and Tony Romo Suffer Bittersweet Defeat

BALTIMORE – It was a loss the Dallas Cowboys had every reason to be proud of.
Amassing 481 yards, including 227 on the ground, the Cowboys set a record for the most runs against the Baltimore Ravens. Keeping hold of the ball for more than 40 minutes, the Cowboys even reached a season high in points and totaled 30 first downs.
However it was the final score that left the Cowboys with little to celebrate.
It a tight game the Ravens trumped the Cowboys 31 to 29. Jacoby Jones tied an NFL record with a 108-yard kickoff return, and Baltimore won its 14th straight at home by holding off two Dallas threats in the final minute.
“I am sick about losing this game,” Cowboys owner Jerry Jones said. “This is a very tough place to play. We made our share of mistakes, but I thought we had a shot to win at the end.”
They sure did.

Read more: http://latino.foxnews.com/latino/sports/2012/10/15/dallas-cowboys-and-tony-romo-suffer-bittersweet-defeat/#ixzz29OUPm5U1

Take the Kids to Big Racks BBQ – Kids Eat Free

Every weekend at Big Racks BBQ and Sports Grill in Grapevine, kids eat free.

Big Racks BBQ is located just a few minutes north of DFW airport on Route 26 in Grapevine (1720 Texas 26)
Visit the site for details Big Racks BBQ

Extreme seaside barbecue, South Africa fashion

LANGEBAAN, South Africa — “Just remember to pace yourselves,’’ says Johann Booyens as he goes from table to table greeting diners at Die Strandloper, a restaurant in Langebaan, an hour and a half north of Cape Town. “There are 10 courses and you can eat as much as you want.’’ I nod to let him know I’ve heard his instructions. In answer, he shakes his head, smiles, and says, “We’ll see. It’s surprising how few people take my advice.’’

During high season, December and January, lunch and dinner are served daily. In winter, May to October, only lunch is served. Hours vary depending on the weather and season and availability is updated weekly on the website. Reservations are a must in high season. Set menu and only one price 190 rand ($30 a person).

You would be forgiven for not taking Booyens’s advice seriously. Looking more like a shipwreck than a restaurant, Die Strandloper appears to be the kind of place that throws caution to the wind. Upon arrival, guests are led to a jumble of seafarers’ bric-a-brac seemingly strewn haphazardly upon a breathtakingly beautiful beach.

This bucolic seaside village retains its charm because of its location on the least developed (and visited) stretch of coastline on the Western Cape. Though a few resorts have begun to appear in the area, their growth has been curtailed because of the town’s proximity to the West Coast National Park, one of South Africa’s top destinations for seeing birds and wildflowers.

Die Strandloper is casual, open-air dining at its best. And I do mean casual. Shoes are optional and beachwear — including swimsuits — is encouraged. Silverware, too, is optional; however, utensils in the form of mussel shells are offered to the more genteel clientele. Several varietals of South African wine are on offer at the beach bar and guests are also invited to bring their own alcoholic beverages (with no corkage fee).

Having been informed by residents that Die Strandloper was the place to experience a traditional South African seafood “braai,’’ Afrikaans for barbecue, I also was warned that the meal requires a serious time commitment — four hours on average. None of the 10 courses is prepared beforehand.

Guests are invited to watch as the food is cooked on the barbecues and fire pits set up along the beach. Standing where the traditional “roosterkoek,’’ or bread cooked on coal, is being baked sends my olfactory system into overload and without thinking, as soon as the bread is ready, I grab three big pieces, two of which are gone before I even make it back to my table. A rookie mistake, I soon realize, as my stomach begins to hint it is on its way to full.

Mussels, dried fish, and seafood paella soon follow. Though I begin to doubt my ability to make it to the 10th course, I still manage to go up for seconds on the mussels. Knowing well the limits of the human stomach, one of our hosts announces a break, the first of several timeouts designed to break up the meal and allow guests a chance to digest their food.

Never has the slogan “make yourselves at home’’ been so sincere. As soon as the break is announced, shoes come off, shirts are removed to reveal bathing suits, and benches, which moments before were used for seating, are transformed into loungers as more than a few diners become horizontal. I resist the urge to nap and decide to take a dip in the sea with some of the others.

After the break, the courses continue, this time with an emphasis on whole fish. As the fish is prepared, seagulls arrive. I start on the angelfish. It has a delicate yet smoky flavor and I worry I might have to fight the birds for seconds. But the birds don’t bother the diners. They only go for the fish heads and fins the cooks throw them.

“That snoek was swimming in the ocean this morning,’’ says Chris Maltby, noticing my obvious enjoyment as I bite into the meaty flesh of this local favorite. He says all the seafood Die Strandloper serves is caught daily nearby. “Local food prepared by local people, that’s what we aim for,’’ he adds as he dishes out generous servings of various dried, smoked, and grilled fish, all of which are cooked to perfection.

Next is a unique stew containing a local vegetable delicacy I’ve never had before called “waterblommetjie,’’ or water flower. The stew is followed by the pièce de résistance: whole, grilled crayfish, South Africa’s equally delicious answer to lobster.

“Look, it’s a pirate,’’ whispers a child at an adjacent table. Certainly the atmosphere is ripe for a youngster’s imagination. But indeed a “pirate’’ has landed among us, a woman with an enormous parrot on her shoulder.

“Are animals allowed?’’ I say to Maltby as he walks by. “Of course. They eat for free,’’ he says as though surprised by my question. “We’ve had cats, dogs, birds, and someone once even brought a snake in a cage.’’ With a wink he adds, “We find animals can sometimes be better behaved than their owners.’’

As the meal nears its end, I decide to admit defeat and resist the last course of coffee and “koek sisters,’’ a delicious, traditional South African dessert similar to a doughnut. But the call of caffeine is too tempting and as I wait for a cup I witness the most unique preparation of coffee I have ever seen: A burnt log is dunked several times into a large kettle of boiling coffee. “We don’t know why it works, but this log is the magic touch,’’ says Booyens, noting my skeptical gaze.

The aroma rouses even the napping patrons. Together we line up for the last time, smiling at one another like victors after a glorious battle where, thankfully, our waistlines are the only losers.

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

Buckthorn BBQ Sauce

Servings: 4
Ingredients:
1 cup ketchup
1 cup apple cider vinegar
1/2 cup molasses
1/2 cup honey
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon hot sauce

Change Measurements: US | Metric

Directions:

Prep Time: 5 mins

Total Time: 50 mins

1 Combine ketchup, apple cider vinegar, molasses, honey, salt, garlic powder, onion powder, and hot sauce in a sauce pan; bring to a boil.
2 Reduce to a simmer and cook until desired consistency is reached (30 to 45 minutes), stirring occasionally.
3 Remove from heat and cool.
4 Add to your meat of choice near the end of cooking; if you add too early it will burn because it is sweet.

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 Smoked Beef Brisket

Ingredients

6 cups hickory chips
8 to 9 pounds beef brisket, choice grade
Trim Tabb’s Pig Powder, or your favorite BBQ dry rub
Wood Chick’s Mustard Sauce, recipe follows
Wood Chick’s Beer Based Mop Sauce, recipe follows
Wood Chick’s Brisket BBQ Sauce, recipe follows

Directions

Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.

Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.

Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.

After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.

Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.

Wood Chick’s Mustard Sauce:

1 cup yellow mustard

1/4 teaspoon ground black pepper

1/4 teaspoon sea salt

1/2 teaspoon hot sauce

Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Wood Chick’s Beer Based Mop Sauce:

3/4 cup cider vinegar

12 ounces beer

1/4 cup water

1/4 cup vegetable oil

1 tablespoon BBQ dry rub

2 tablespoons Worcestershire sauce

1 teaspoon coarsely ground black pepper

Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Wood Chick’s Brisket BBQ Sauce:

1/2 cup finely chopped onions

2 tablespoons butter

1 cup tomato sauce

1 cup ketchup

1/3 cup chili sauce

3/4 cup dark brown sugar

1/2 cup honey

1 cup white vinegar

1 teaspoon allspice

1 tablespoon dry mustard

2 teaspoons ground black pepper

2 teaspoons chili powder

3 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1 tablespoon paprika

3 tablespoons lemon juice

3 tablespoons maple syrup

In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 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

Grilled Chicken With Orange Gremolata

Ingredients:

Servings: 4

1/2 cup fresh parsley, chopped
1 orange, zest of, grated
1 lemon, zest of, grated
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon cumin
3 lbs bone-in chicken parts (breasts, drumsticks & thighs)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Directions:

Prep Time: 15 mins Total Time: 45 mins

1 Spray grill rack with nonstick spray.
2 Preheat grill to medium or prepare medium fire using direct method.
3 In the meantime make the gremolita by mixing together parsley, zest, garlic, oil and cumin in small bowl.
4 Reserve 3 tbsp of gremolata in cup.
5 Gently loosen skin on chicken and spread remaining gremolata on meat under skin.
6 Place chicken, skin side down, on cooler portion of grill and cover.
7 Turn every 10 minutes, until cooked through (about 30 minutes).
8 Remove skin from chicken.
9 Place chicken on platter and sprinkle with reserved gremolata.

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