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Monthly Archives: January 2013

BBQ Turkey Recipe

Ingredients

1 – 16-20 lb turkey, thawed & washed thoroughly
INJECTION MARINADE
1 c orange juice, no pulp or sunny d
1/4 c soy sauce, dark
1/2 c brown sugar, firmly packed
1 c jack daniels bbq sauce or other favorite bbq sauce
1 Tbsp worcestershire sauce
2 tsp bbq seasoning
1 tsp seasoning salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp cayenne pepper, or more for hotter taste
1/4 c butter

Directions

1 Prepare BBQ grill with lots of charcoal or wood, your choice. Soak hickory chips in water. Mix all marinade ingredients in deep glass measuring cup or equivilent. Heat in microwave just until butter is melted. Set aside and prepare turkey.
2 Wash turkey inside and outide with cool water. With a very sharp serrated blade knife or as I use, a hack saw I use just for my turkeys…cut alongside beast bone all the way through. Then cut down both sides of backbone and cut it completely out. I cut the backbone in half and put it in a pot of cold water with neck to simmer for stock to make the gravy and dressing.
3 Pat turkey halves dry and lay each half on a double layer of heavy duty foil big enough to wrap completely around turkey half and securely close after injecting. Using an injector syringe, fill and inject turkey all over about every inch, front and back, keeping marinade stirred as you go. Repeat with other turkey half.
4 Season outside of turkey with more BBQ seasoning, seasoning salt, pepper & cayenne. Wrap the foil around turkey to cover completely and fold seams to secure. Spread coals so turkey cooks over indirect heat, add soaked hickory chips a little at a time during cooking process. Place turkey halves on grill and poke holes all over the foil to let the smoke seep in. Turn over every 20 minutes for 1 hour and 30-50 minutes.(depending on size of turkey) pull foil back so turkey will brown the last 30 minutes. Test with an instant read thermometer to read 160-165 degrees. Remove from grill and cover with foil again to rest for 15 minutes. Carve 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
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

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Baby Back Bacon Recipe


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

White BBQ Sauce

Barbecue is so subjective. Whenever people give me their opinions on a BBQ restaurant, I have to consider how opinions can differ. I’m a fan of pulled pork with tangy mustard-based sauce. My husband prefers a sweet mustard-based sauce. I’ve never tasted the vinegar-based sauce of North Carolina, but know I would like it since I love a little tang. So, when I saw this recipe for white BBQ sauce in Gooseberry Patch’s Big Book of Home Cooking, I had to give it a try. This is a unique mayonnaise-based sauce made popular in Alabama.
Read More

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 Mexican Chicken Salad

15 ounce can Black Beans, drained and rinsed
15 ounce can Whole Kernel Corn, drained and rinsed
Basic Vinaigrette (recipe follows)
Plenty of good lettuce

Directions:

Prepare the grill for medium-high direct grilling.

Quarter the red onions and place the quarters on a skewer. Lightly coat with some olive oil and place on the grill over direct heat along with the bell peppers and jalapeño. Leave the onions on the grill until they are soft. Leave the bell peppers and jalapenos on the grill until the skins are blistered. Once the onions are soft remove from the grill and set aside to cool off. Once the pepper skins are blistered, place in a sealable plastic bag and let sit for about 10 minutes.

In a bowl combine the cilantro, cumin, salt, chipotle powder, onion powder, and olive oil. Mix to form a paste. Place the past all over the chicken breast and place on the grill over direct heat. Grill the chicken till juices run clear. Remove from the grill and let cool, then slice each breast into thin slices.

As the chicken is grilling/cooling remove the peppers from the bag and remove the skins, seeds, and membranes. Finely chop the jalapeño and slice the bell peppers into strips. After the onion has cooled down a bit, slice the quarters into thin slices.

In a bowl, combine the beans, corn, onions, and peppers.

To build the salad, add a decent amount of lettuce to the bowl, vegetable mixture, and toss with your desired amount of vinaigrette. Top off the bowl with some sliced chicken breast. And if you are using cheese, this is the time to add it.

Basic Vinaigrette:

1 cup Extra Virgin Olive Oil
6 tablespoons Balsamic Vinegar
Pinch of Salt
Pinch of Pepper
1 teaspoon Dijon
1 Garlic Clove, diced,
Juice of 1 lime

Thoroughly mix all ingredients in a bowl and refrigerate.

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

How to slow smoke beef brisket

Beef brisket is a delightful tradition that all families will love. But, brisket can be one of the hardest things to BBQ. Check out this tutorial if you are having trouble. This recipe works very well.
The key is to keep steady even cooking temperatures for the entire length of the cooking

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 Chicken Cobb Salad

Ingredients

4 chicken thighs, bone in
2 cups Mesa BBQ Sauce, recipe follows
Salt and freshly ground pepper

Directions

Marinate chicken in bbq sauce for 2 hours in the refrigerator. Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through.

MESA BBQ SAUCE:

2 tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
1 tablespoon pasilla chile powder (available at Hispanic or specialty markets)
1 tablespoon paprika
1 tablespoon Worcestershire sauce

In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen

BUTTERMILK DRESSING:

1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
3 cups red leaf lettuce, roughly torn
3 cups romaine lettuce, roughly torn
1/2 pound American blue cheese, crumbled
1 large avocado, peeled, pit removed and thinly sliced
1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled
2 plum tomatoes, quartered
Salt and freshly ground pepper

Mix all ingredients for dressing, and season with salt and pepper.

Arrange lettuce on 4 plates, top each plate with a chicken thigh. Garnish with blue cheese, avocado, onion and tomato. Drizzle with the buttermilk dressing.

Yield: 4 servings

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 Key West Chicken

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

Hunan Smoked Beef Ribs

Hunan Smoked Beef Ribs

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Hunan Smoked Beef Ribs

Additional information on this Recipe from Food Network Canada
Matt Dunigan

Courtesy of

Matt Dunigan
Road Grill

Recipes from this Episode

Blackened Scallops With Avocado Corn Relish
Watermelon Feta And Black Olive Salad
Flank Steak Fajita

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Ingredients
Hunan Smoked Beef Ribs

2×8 2 Racks of Beef ribs 8 Bones each rack
9 cups 9 cups apple wood chips 6 cups soaked in cool water for 1 hour and drained.

Rub

4 teaspoons Chinese five spice powder
2 tablespoons salt
1 tablespoon freshly ground black pepper
1 tablespoon lightly packed brown sugar
2 teaspoons chili flakes

Sauce

2 cups Hoisin sauce
3 Juice of 3 oranges
2 tablespoons grated ginger
1 1/2 tablespoons chopped garlic
1/4 cup dry sherry
2 tablespoons sesame seeds

Directions
Hunan Smoked Beef Ribs

To make the rub, combine all rub ingredients in a small bowl and stir to combine evenly. Rub this mixture evenly all over the ribs using slight pressure of the hand as to tear the micro fibers of the meat. Place the rubbed ribs in a large re-sealable bag and place in the refrigerator to marinate overnight
The next day prepare the sauce by combining the Hoisin sauce in a medium bowl; add the grated ginger, garlic, orange juice, sherry and sesame seeds.
Strain the wood chips. Place 1 cup (250ml) of dry wood chips on a large sheet of aluminum foil mix in 2 cups (500ml) of the wet until evenly distributed. Close the foil up loosely and make a sealed pouch. Pierce the pouch in several spots top and bottom. Repeat to make 3 pouches in total.
Remove the ribs from the refrigerator and allow them to come to room temperature. Prepare barbeque by removing the grates, placing a drip pan on one side of grill and placing a smoke pouch on the other side. Replace the grates over the drip pan only.
Preheat the grill for indirect cooking by leaving the 2 burners off under the drip pan and putting the heat on under the smoke pouch. Allow to heat to a temperature of 220F (104C) heat. Once smoke beings to form, lift the lid and place the ribs on the grill over the drip pan where there is no heat. Close lid and smoke for 2.5 hours, changing the smoke pouch when smoke dissipates.
After 2.5 hours baste the ribs with the sauce. Close lid and continue to cook for 1 hour basting every 30 minutes. Ribs will be done when you can pull them from the bone with ease.
Remove ribs from grill loosely tent with foil and let rest for 20 minutes before cutting and serving. Serve with left over Hunan 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
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Chipotle Fire Roasted Corn on the Cob

Ingredients

1 chipotle chiles in adobo, minced
1 tablespoon extra virgin olive oil
1 tablespoon brown sugar
4 ears corn on the cob
Directions

Mix the first three ingredients
Place corn in heavy foil pour the mixture over corn.
Seal foil around corn tightly.
Grill over hot coals for 5 minutes, turning 2 times.
Remove from foil and put back on the hot grill for 3- 5 minutes, turning 2 times.

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

Leftovers from Stone Age barbecue discovered

Stone Age barbecue consumers first went for the bone marrow and then for the ribs, suggest the leftovers of an outdoor 7,700-year-old meaty feast described in the July issue of the Journal of Archaeological Science.

The remains, found in the valley of the River Tjonger, Netherlands, provide direct evidence for a prehistoric hunting, butchering, cooking and feasting event. The meal occurred more than 1,000 years before the first farmers with domestic cattle arrived in the region.

Although basic BBQ technology hasn’t changed much over the millennia, this prehistoric meal centered around the flesh of an aurochs, a wild Eurasian ox that was larger than today’s cows. It sported distinctive curved horns.

Another big difference is how meat was obtained then.

“The animal was either caught in a pitfall trap and then clubbed on the head, or shot with a bow and arrow with flint point,” co-author Wietske Prummel, an associate professor of archaeozoology at the University of Groningen, told Discovery News.

Prummel and colleague Marcel Niekus pieced together what happened by studying an unearthed flint blade found near aurochs bones. These show that after the female aurochs was killed, hunters cut its legs off and sucked out the marrow.

According to the study, the individuals skinned the animal and butchered it, reserving the skin and large hunks of meat for carrying back to a nearby settlement. Chop marks left behind by the flint blade show how the meat was meticulously separated from the bones and removed.

Burn marks reveal that the hunters cooked the meaty ribs, and probably other smaller parts, over an open fire. They ate them right at the site, “their reward for the successful kill,” Prummel said.

The blade, perhaps worn down from so much cutting, was left behind and wound up slightly scorched in the cooking fire.

Niekus told Discovery News, “The people who killed the animal lived during the Late Mesolithic (the latter part of the middle Stone Age). They were hunter-gatherers and hunting game was an important part of their subsistence activities.”

The researchers suspect these people lived in large settlements and frequented the Tjonger location for aurochs hunting. After the Iron Age, the area was only sparsely inhabited — probably due to the region becoming temporarily waterlogged — until the Late Medieval period.

Aurochs must have been good eats for Stone Age human meat lovers, since other prehistoric evidence also points to hunting, butchering and feasting on these animals. A few German sites have yielded aurochs bones next to flint tool artifacts.

Aurochs bones have also been excavated at early dwellings throughout Europe. Bones for red deer, roe deer, wild boar and elk were even more common, perhaps because the aurochs was such a large, imposing animal and the hunters weren’t always successful at killing it.

At a Mesolithic site in Onnarp, Sweden, for example, scientists found the remains of aurochs that had been shot with arrows. The wounded animals escaped their pursuers before later dying in a swamp.

The aurochs couldn’t escape extinction, though.

“It became extinct due to the destruction of the habitat of the aurochs since the arrival of the first farmers in Europe about 7,500 years ago,” Prummel said. “These farmers used the area inhabited by aurochs for their dwellings, arable fields and meadows. The aurochs gradually lost suitable habitat.”

The last aurochs died in 1627 at a zoo in Poland.

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