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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.

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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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Thai Brown Rice Salad


We are getting to the middle of Summer, and all of it’s heat. When it’s hot outside, I don’t like to eat really heavy, so I am all about finding and creating new and tasty salads. After some thought and collaborating, I came up with this Thai Brown Rice Salad, which is heavenly! I was recently sent several varieties of Hinode Riceproducts, and I really wanted to use the Calrose Brown Rice in a summer-y salad. I went back and forth with some different ingredients and knew that I wanted something really colorful, for Summer. I finally decided on something that would come across as a Thai tasting dish. The peanuts, pineapple and ginger tasting teriyaki sauce really do that for this salad. It is simple to make and would be great to serve at any upcoming 4th of July barbecues that you might have.

Thai Brown Rice Salad
4.0 from 1 reviews
Print
Prep time: 10 mins Total time: 10 mins Serves: 6-8
Ingredients
3 cups cooked brown rice
4 green onions, sliced
1 red bell pepper, diced
1/2 cup pineapple tidbits
2 Tbs sunflower seeds
1/4 cup unsalted peanuts
1/2 cup edamame
2 Tbs extra virgin olive oil
4 Tbs Tavern on the Green Golden Ginger Teriyaki Sauce (If you can’t find this brand, then try any teriyaki sauce and grate in a little fresh ginger)
2 Tbs lemon juice
1 clove garlic, crushed
Instructions
In a large bowl, add the rice, onions, pepper, pineapple, sunflower seeds, peanuts and edamame.
In another bowl, or cup with a tight fighting lid, combine the olive oil, teriyaki sauce, lemon juice and garlic. Mix or shake well.
Pour the sauce over the the salad and combine.
Serve warm or cold, but I prefer it cold.

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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

The Reason Why Bbq Recipes Are Essential for Any Great Bbq

Bbq tested recipes are more critical than directions to cook foods. Regardless of in which, to a lot of and possibly even to most of the people, BBQ recipes tend to be a pointless side-effect once the climate is fine and they opt to consume outside which has a bbq. Simply adhere ‘a number of meats about the barbie’ or even grill upwards some cheese burgers together with shop-bought sauces, be in a few ales along with bottles of wine and also every thing will likely be fantastic!
Sounds excellent, but planning to tastes bland, terrible or perhaps plain high risk! The importance of bbq quality recipes is, in case you stick to the crooks to the word, then you not only end up having a number of amazing smoked foodstuff that the relatives and friends will certainly rave regarding, however, you may also stay away from definitely a negative tummy which retains them away from perform and on something different for hours on end!
Why is it that nearly all mankind has to perform the actual cooking food in barbecue times, nevertheless at hardly any other period in the past year? Because it’s entertaining and a celebration when people are generally relaxing, enjoying yourself and having a few drinks! The comfort also includes your BBQ recipes and exactly how these are implemented, and once the fowl leg appears excellent on the exterior it can be set * Fine? Drastically wrong! Barbecued hen is amongst the reasons of foodstuff accumulation at barbeques, mainly because it’s not at all cooked right through.
Actually easy recommendations, like cutting fat throughout the edges associated with ham, are generally disregarded, and therefore the man of the home amazing things why they’ve got all curled upwards. Fluorescent fries are generally okay, nevertheless curly steaks? These issues can be conquer through the use of correctly developed bar-b-q recipes, and when a person stick to these tested recipes correctly, like the cooking directions, you will have a very fantastic bbq that people will enjoy, both throughout along with soon after and then function!
You may be organizing and cooking the food outdoors, nevertheless the same rules utilize regardless if you are broiling, barbecuing or even barbecuing inside or out: do as instructed and they will work! Several Barbecue tested recipes (as well as barbecue dishes to some) have become basic, for example with regard to steaks or chops. Nevertheless, while recommended earlier, you must portion fat at about 2 ” durations, chopping right to the edge with the various meats. If you’re barbecuing pork grinds with all the pores and skin about since crackling, this really is a lot more essential, since the pores and skin legal agreements even quicker compared to body fat can and also you get a curly piggy’s tail instead of a good smooth dice!
Stick to the formula: cooking food is really as significantly part of proper Bar-b-que recipes because genuine cooking. In the event the barbeque formula affirms warmth the particular beef to your specific temperature, and then make sure you accomplish that. Utilize a meat thermometer in line with the instructions, and make certain the middle of the actual beef grows to the best temperatures. Lacking and the natural bacteria is probably not demolished; way too high plus your various meats may be overcooked as well as also dry.
If uncertain work, then determine if your fruit drinks are too red-colored or even have faded! It is sometimes complicated to go completely wrong while using actual preparing food side in case you adhere to correct bar-b-q recipes towards the page. However, a pot of soup really are a diverse beast completely, with out barbeque is complete without having a few spices choices. A proper BBQ formula is vital pertaining to sauces, and you can make sure of a single point: your neighbors knows in case you have purchased a marinade from your shop. Consequently you could make your individual!
Does involving marinades: they also get recipes, in fact it is crucial that you follow these people just. It’s unlikely that any of this ‘just more salt’ or even ‘this formula requires far more chilli’. The preparing food strategy and occasions pertaining to barbecued food regularly consider the sauce into account, and a few, particularly the sugar-based gravies, will burn off in case left for the barbecue grill to much time. They will also burn off if put into the foodstuff too early.
Several bar-b-q recipes may be used to existing the identical food in several various ways, therefore impress your friends and relatives with all the various the masterpieces. Chicken wings and legs, extra cheese along with prawns could be marinated in different ways along with cooked with a variety of sauces that may have their lips sprinkling as well as queuing upward with regard to second as well as next helpings! Five dishes: exact same meats, nevertheless different a pot of soup!
Without a suitable Bbq grill formula, exactly the same food will be merely barbequed high is a good deal of ‘sameness’ relating to your barbeques. No-one will really anticipate the switch pertaining to barbecue night together with anticipations — in reality, they might only have any theatre arranging your evening, or even must go to friends!
By using suitable barbecue recipes the food won’t be african american on the exterior, nor will it be black all through! Heat and exactly how you have your own bbq product ‘s all a part of an excellent Barbecue recipe, and also by following these kind of tested recipes properly you won’t just come up with some great-tasting foods, but also correctly cooked foods which usually compatible secure foodstuff.
There isn’t any questions in any respect that correct bar-b-q tested recipes make it possible for people who cook simply in Barbecue times to come with the goods. Dishes are created to be implemented coming from beginning to end: not just chosen areas of these people. Do that and your bbqs will certainly the particular speak in the community.

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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

Raspberry Barbecue Sauce

You can make your own raspberry vinegar by adding fresh or frozen raspberries to white vinegar and letting it sit for a couple of days. This barbecue saucerecipe has a sweet yet tart flavor that is perfect on pork, poultry or fish.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Makes about 1 1/2 cups

Ingredients:

  • 1/2 cup raspberries, fresh or frozen
  • 1/4 cup raspberry vinegar
  • 1/2 cup fresh mint
  • 2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preparation:

Combine all ingredients and store in a glass container in the refrigerator. A great sauce for mild sausages, poultry and white fish.

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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

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.

Sad News: Tent death ‘classic’ poisoning from barbecue fumes

From across the pond, a story about barbecue taking a life

A woman who died while sleeping in a tent with a smouldering charcoal barbecue suffered “classic” carbon monoxide poisoning, an inquest has heard.

Tracey Screen, 34, from Chesterfield, Derbyshire, died while on holiday in Gwynedd with her husband and children.

Benjamin Screen told the inquest his wife’s death had left a “big hole” in their lives.

Coroner Dew Pritchard-Jones recorded a verdict of accidental death.

The inquest in Caernarfon was told Mr Screen and the youngsters, aged seven and four, were treated in hospital after he raised the alarm.

The family were staying a campsite at Gyrn Goch, between Pwllheli and Caernarfon. Gwynedd.

David Evans, of North Wales Fire and Rescue Service, said the barbecue had been lit at about 17:00 BST and a meal cooked, and then more charcoal added to maintain some warmth.

‘Dizzy’
He said the couple retired to bed between 22:00 BST and 23:00 BST.

Continue reading the main story

Start Quote

The smouldering of barbecue embers will create carbon monoxide and this is an obvious danger with barbecue used in a confined space”

Dewi Pritchard-Jones
Coroner for north west Wales
He explained that as the coals began to cool the level of carbon monoxide would have risen.

The hearing was told the barbecue was moved to the central area of the tent.

Mr Screen told the inquest how he felt dizzy and fell to the floor after getting up in the night.

He said he tried shouting for help but got no response. Eventually he said he managed to crawl outside the tent and shout for help.

Mr Dewi Pritchard-Jones said: “The symptoms you described are classic carbon monoxide.

“The obvious lesson is barbecue charcoal is almost pure carbon and will create carbon monoxide and carbon dioxide.

‘Easily avoided’
“The smouldering of barbecue embers will create carbon monoxide and this is an obvious danger with barbecues used in a confined space.”

He added: “People should be aware of the dangers because fires and carbon monoxide deaths can be easily avoided.”

After the hearing, an emotional Mr Screen said his wife’s death had left a “big hole.” He said: “We miss her and love her.”

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WHOOPS: Barbecue swept off balcony of 19th-floor condo during windstorm

SEATTLE — A woman who lives in a Belltown condominium said her barbecue was swept off the balcony and then plummeted 19 stories down to the parking lot.

The woman said she watched the grill fly off the balcony during the Christmas Day windstorm.

Luckily, no one was hurt and the barbecue did not damage any property, but the grill was destroyed.

KIRO 7 Eyewitness News meteorologist Morgan Palmer said the wind speeds around the 19th floor of the building were likely similar to those that would be seen on the SR 520 Bridge, because there are no trees around to slow the gusts.

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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

Building a house one barbecue at a time

Feel Good story centering around barbecue
MARINE CORPS AIR STATION NEW RIVER, N.C. — With good people and good food, members of the local community came together to help better the life of a wounded Marine and his family at a barbecue benefit Dec. 4.
Harbor Site Bar in Sneads Ferry hosted the charity event for a wounded Marine.

The barbecue featured live music and raffle prizes. Passionate supporters from the area came out to show their support for the wounded Marine and his family.

The event was sponsored by Professionals Supporting Charities and the Brothers In Arms Foundation. The fundraiser was to help the Marine and his family build a house that would accommodate his medical needs.

Michael Chandler, executive director for Professional Supporting Charities said PSC provides service members and their families with financial assistance to meet their specific needs. PSC raises the money it uses to help service members through fundraisers.

All of the money raised from the fundraisers goes directly to the families, said Chandler. They had custom beer glasses made for the event that the participants could buy to help raise money. PSC was also accepting donations from the supporters there, as well as their website.

Figurative building materials were for sale to help with the construction costs of the home. Supporters could buy bricks, doors and windows for various prices. Michelle Rademacher, lead volunteer, sold raffle tickets and custom beer glasses to participants as they showed up to the event to raise money.

Rademacher said that she has been volunteering for a couple of years now helping military families. Raffle prizes included a Beretta handgun and two Mossberg shotguns.

Gift cards were also awarded to the winners; the cards varied from The Home Depot to The Marriott. Brothers In Arms Foundation collaborated with PSC to help in any way that they could.

The foundation was formed in 2009 after Phillip Noblin, director of the foundation, was in Afghanistan and his team leader was his struck by an improvised explosive device and needed more care then what was being provided.

The foundation believes in a no-nonsense approach to helping fellow Marines, said Noblin. When Marines and their families need assistance Brothers In Arms is there to help with no red tape.

Noblin said if a Marine needs plane tickets for their family members, a rental car or help with medical bills Brothers In Arms steps in and aides the family any way possible.

The fundraiser brought members from the community together to help the life of a wounded Marine and his family while having a good time listening to live music and eating barbecue.

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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

A lot to love about judging BBQ competition

By Danielle Haynes The Tonawanda News

I’ll be completely honest and say there are definitely some perks I enjoy by working for a newspaper. Granted, it’s not all fun and games, but when Honcho Gregory, coordinator for the Smokin’ Eagles International Barbecue Festival suggests you sign up to judge his event, who in their right mind — other than perhaps a vegetarian — is going to say no?

Somehow this reporter has found herself in some pretty unique situations over the past several months working for the Tonawanda News. I’ve learned to fly remote-control airplanes, I’ve stood on replicas of the Niña and Pinta, and now I’ve judged a barbecue contest.

I don’t have to tell you which was my favorite. I also don’t have to tell you how strongly I feel about good barbecue after growing up in a state pretty well known for this method of preparing meat.

I immediately texted my father after Honcho’s invitation, thinking he might be proud to know his daughter would represent at such an event. I like to think — and I’m sure he does too — that he’s a bit of an expert on barbecue, chili, Mexican food and generally speaking, all things spicy.

I wasn’t surprised, then, when he responded: “What do they know about BBQ?” “They,” meaning Western New Yorkers.

Turns out, “they” know a whole lot.

Despite what I felt I already knew about barbecue, I did a little research heading into the Aug. 13 event. Bless you, Wikipedia. I had a feeling the folks I’d be meeting and judging alongside would really know their stuff.

There are a ton of different opinions and styles when it comes to barbecuing meat. Certain sauces are favored in certain parts of the country and rubs are as unique as the individuals doing the cooking, but one thing is absolute: It needs to be slow-cooked in a smoker. Grilling and barbecuing are not the same thing, folks.

Honcho told me I’d need to take the judging newbie class the night before competition and I was glad for it — we learned how to judge chicken, pork butt, ribs and brisket in terms of appearance, tenderness and taste. There was also an apple pie category … oh boy!

I’m pretty sure I was the newest newbie of the lot as I sat there listening to these other would-be judges talk about their smokers, their past successes in competition, how long it took to perfect their spice rub recipe.

I took the opportunity to grill — yes, I said it — everyone with questions.

Yes, meat can be too tough if it’s undercooked — who knew? — but it can also be too mushy. Brisket should have a smoke ring, which is a layer of pink just under the crust, or bark, of the meat. And for some, it’s the flavor of the meat without any sauce that really matters. It should have a nice smoky flavor, one judge pointed out.

I have to admit I was worried that maybe I wouldn’t taste things right … that maybe I would be wrong in thinking one batch of ribs tasted best when everyone else thought otherwise. Not so. Yes, something like the tenderness of the meat can be a pretty objective observation, but as far as taste, it’s all up to what you like best.

All told there were about 20 judges, both new and experienced, both locals and some from as far away as Texas and Ontario. We each judged anywhere from three to five entries for each category. Do the math … things were a little uncomfortable for a few of us at the end of the day, myself included.

But it was between the judging — chicken at 11 a.m., ribs at noon, etc. — that was really the most fun. We were able to walk around the festival, trying to burn off some of those extra calories to prepare for the next round, but we also just sat around and chatted.

I met one woman, Cheryl, who I was delighted to learn pretty faithfully reads my cooking columns. We sometimes sit here in our little cave of a newsroom knowing that while what we do for a job is printed and published for thousands of people to read, we somehow never imagine we’ll actually run in to any readers out in the real world.

I also picked the brain of a fellow Texan, Angie — who was there in the midst of a long road trip to Maine — on her thoughts on making good tamales, queso blanco, tortillas from scratch and chili.

A couple from Ontario offered to share their recipe for canning tomato sauce.

And we topped the whole day off with five, count ‘em, five whole slices of apple pie.

It was a hard job, but as they say, somebody’s gotta do it. And I’ll certainly be doing it again next year, if Honcho will have me.

http://tonawanda-news.com/feature/x1699202596/A-lot-to-love-about-judging-BBQ-competition

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

Anise Duck Breast

TIMING
Prep: 5 minutes (plus 10 minutes for sauce and rub)
Rest before grilling: 2 to 24 hours (optional)
Grill: 4 to 6 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

TIP
– Duck should be cooked medium-rare because the meat is already firm and flavorful, like steak. It should still be rosy when you cut into it at the table.

INGREDIENTS (MAKES 4 SERVINGS)
2/3 cup Hickory Orange-Anise Rub
4 boneless, skinless duck breast halves
Oil for coating grill grate
2 tablespoons olive oil
½ cup Plum Ketchup
3 tablespoons butter
¼ teaspoon ground black pepper.

DIRECTIONS
1. Scatter the rub all over the duck breasts, patting it in with your fingers. Cover and refrigerate for 2 hours or overnight if you have the time (this intensifies the flavors). Or let stand at room temperature while you heat the grill.
2. If refrigerated, bring the duck to room temperature before grilling, about 30 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Coat the duck breasts all over with the olive oil and put them on the grill. Cover and cook for 2 to 3 minutes per side for medium-rare (about 140°F on an instant-read thermometer). If your grill has a temperature gauge, it should stay at around 450°F.
5. Remove the duck breasts to a platter or plates, cover loosely with foil, and let rest for 5 minutes.
6. Meanwhile, heat the Plum Ketchup in a small saucepan over medium heat. Reduce the heat to low and stir in the butter and pepper until the butter is melted.
7. Thinly slice the duck on the diagonal and serve drizzled with the plum 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