Dallas BBQ, Best BBQ in Dallas

Dallas BBQ recipes and reviews

Category Archives: Dallas BBQ

Grilled Buffalo Chicken Sandwiches with Blue Cheese Coleslaw

Ingredients

8 boneless, skinless chicken thighs
1 bottle KC Masterpiece Buffalo Marinade

Blue Cheese Coleslaw

1 bag pre-shredded coleslaw with carrots
1 cup crumbled blue cheese
1 16-ounce bottle of ranch dressing
8 sub rolls

Preparation

Trim all fat from chicken thighs. Then, lightly pound thighs with a meat mallet until they are an even thickness, approximately 1/4 of an inch.
Place thighs into a re-sealable food storage bag and pour in marinade until it coats thighs. Marinate in refrigerator for a minimum of 1.5 hours.
While chicken is marinating, prepare blue cheese coleslaw. Start by combining one cup of blue cheese with a bottle of ranch dressing. Then, add mixture to prepared coleslaw mix until dressing coats vegetables. Set aside and chill until needed.
Build a charcoal fire for indirect grilling, by situating coals on only one side of grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
When charcoal grill reaches between 450 and 500 degrees F, take chicken thighs and grill directly over coals for 30 to 45 seconds on each side to sear. Once both sides are seared, move thighs to the void side of the grill. Place lid on grill and cook thighs indirectly for 10 minutes, or until thighs reach an internal temperature of 160 degrees F. Then remove from grill.
Assemble sandwiches on sub rolls, topping grilled chicken with blue cheese coleslaw.

Serves
Makes 8 servings

Preparation Time:
2 hours

Cook Time:
15 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

Whiskey Glazed Smoked Ham

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 BBQ catering needs

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 BBQ Bacon Shrimp

Ingredients

16 (10-inch) wooden skewers
2 tablespoons butter
1/2 cup finely chopped onions
1 small jalapeno, seeded and chopped
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
1 (1-inch) piece ginger, grated
1/2 cup dark brown sugar
1/4 cup orange juice
1 cup ketchup
16 colossal shrimp, shelled with tail on, deveined (about 1 1/4 pounds)
4 slices bacon

Directions

Preheat grill to medium.

Soak skewers in water while preparing the BBQ sauce. In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 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

Kindergarten BBQ Lesson: How to Make Cheeseburgers

Ingredients:
Hamburger Patties-

2 lbs ground hamburger
Salt and black pepper (to taste)
4 slices cheddar cheese
lettuce (washed and torn)
2 tomatoes (washed and sliced)
4 hamburger buns

Burger Sauce-

½ cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices dill pickle
¼ teaspoon garlic powder
¼ teaspoon paprika
1 pinch cayenne pepper

Step 1: To make the burger sauce- in a blender combine mayonnaise, ketchup, mustard, dill pickle slices, garlic powder, paprika, and cayenne pepper. Blend until smooth. Pour into a bowl, cover, and refrigerate until needed.
Step 2: Form ground hamburger into 4 patties. Season on both sides with salt and pepper. Heat an outdoor grill to medium-high heat. Grill hamburgers for 5-7 minutes per side or until the internal temperature has reached 160 degrees. During the last few minutes of cooking top each burger with a slice of cheddar cheese. Once the cheese has melted remove from the grill.
Step 3: To assemble burgers. Place a hamburger patty on the bottom half of a bun. Top with lettuce and tomato. Spread a layer of the burger sauce onto the bottom of the top half of the bun. Place on top burger.
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

Secret Dry Rub Recipe

Here are some tips and popular dry bbq dry rub ingredients:

Oregano
Garlic powder
Onion powder
Mustard powder
Brown sugar
Applesauce
Apple juice
Lemon juice
Chili powder
Paprika
Black pepper
Thyme

When preparing food to be barbecued and slow smoked some pitmaster’s will refrigerate the food with the dry rub mix on it to a certain temperature prior to cooking. Others choose to apply the dry rub mix just prior to placing the food in a smoker.

Not all dry rubs are for meat. Some barbecue aficionados love to place their dry rub mix on vegetables, potatoes, peppers, and 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

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

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

Bring On The Barbecue But Remember Food Safety

Holtville, California (NAPSI) – Whatever you serve up at your next barbecue, don’t add a side of bacteria. To help prevent harmful bacteria from multiplying and causing foodborne illness, follow these tips from the USDA:

From the Store: When shopping, buy cold food such as meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination, put packages of raw meat and poultry into plastic bags. Drive directly home and refrigerate perishable food within two hours, one hour if the temperature is above 90° F.

Thaw Safely: Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can thaw food in the microwave just before putting it on the grill.

Marinating: A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to two days. Beef, veal, pork and lamb roasts, chops and steaks may be marinated up to five days.

If the marinade is to be used as a sauce on the cooked food, reserve a portion before putting raw meat and poultry in it. If the marinade used on raw meat or poultry is to be reused, boil it first.

Transporting: When taking food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40° F or below.

Keep Cold Food Cold: Keep meat and poultry refrigerated until ready to use. When using a cooler, keep it out of the sun and avoid opening the lid too often.

Keep Everything Clean: To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food. Bring water for preparation and cleaning. Or pack clean cloths and moist towelettes for cleaning surfaces and hands.

Precooking: Precooking food partially in the microwave, oven or stove is a good way to reduce grill time. Make sure that the food goes immediately on the preheated grill to complete cooking.

Cook Thoroughly: Meat and poultry that are cooked on a grill often brown very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. For more tips, visit http://www.fsis.usda.gov/factsheets/barbecue_food_safety/index.asp.

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