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Dallas BBQ recipes and reviews

Competion BBQ Chicken

Prepping for the Cook: There are a lot of great resources out on the web that give tips, recipes to make that perfect competition barbecue chicken. But for some reason the first website that I went to for some great tips was my good friend Malcom’s website: How To BBQ Right. I mean with a site tittle like that, how could you go wrong? What I really liked about the website, is that Malcom isn’t afraid to really give the the inside scoop and recipes to make the perfect chicken for competition. I would highly suggest to bookmark his website along with mine! After reading and even watching some great videos on how to trim a chicken it was time to suit up and get ready for this adventure. The one mistake right off the bat that I did do was not brine the chicken overnight but I did marinate the chicken with some basic Italian dressing for about three hours so that the chicken has some great flavors before I added the barbecue flavoring. (If you are interested in a great brine recipe click here to see a good recipe that I would check out) Since that this was the first time that I was going to try to make barbecue competition chicken I wanted to focus on the following items:

1) Maintaining A Constant Temperature with the Smoker – This problem has been a major problem since I got my smoker and it something that I want to and have to conquer. I think that once I have dealt with this issue I will be fully able to be rest assured that this problem will not interfere with my food and then I can fully focus on other things.

2) Technique, Timing and Taste – Ah, I will call these three “T’s” To me the timing, technique and tasting is most likely the most important things to be master and I wanted to really focus on these “T’s”

3) How does it Look? – The last item that I wanted to focus on was plating the final product. Obviously this is more of an after thought, but still very important to any barbecue competition because you eat with your eyes! So the platting will be something that I will be focusing on.

Picking the Perfect Chicken Meat -By meeting a lot of different barbecue pros, they always suggest using chicken thighs when making chicken for competition chicken. The reason why a lot of barbecue pros use chicken thigh because chicken thighs have a lot of dark meat so it will be moist longer, but as always you can use whatever type of chicken you would prefer but just as Malcom says: “larger pieces of chicken may need an additional 20 – 30 minutes,” so just be aware of that important factor.

Trimming the Chicken – Before I started this adventure I figured that all you need to do is just take out the chicken thighs and place some rub over them and then throw them on the smoker. I didn’t realize (which I am not sure why) that like all things about great barbecue there needs to be a lot more to go into putting together a great meal and trimming your chicken’s is very important to do. I would highly suggest that you watch this video on tips on how to trim your chicken. I will not go into this fully, because this video does a great job on how to trim your chicken thighs. 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

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BBQ Side: Black Bean and Corn Salad

Now that sweet corn is fresh and abundant at local markets, it’s easy to get inspired to do something different with it. Black bean and corn salad is a festive and easy dish, and it can also be served as an appetizer with tortilla chips. Try this super easy and delicious recipe courtesy of Rachael Ray:

Ingredients:

1 can, 14 ounces, black beans, rinsed and drained

2 cups fresh corn cornels from your local market

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin

2 teaspoons hot sauce

1 lime, juiced

2 tablespoons vegetable or olive oil

Salt and pepper

Directions:

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts, no need to 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

North Carolina Pulled-Pork Barbecue

Ingredients

3 1/2 cups cider vinegar (20 fluid ounces)

1 1/2 tablespoons sugar

1 1/2 tablespoons hot red-pepper flakes

1 (8- to 10-pound) bone-in pork shoulder roast (preferably butt end) with skin

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

Elote Mexican Corn

Traditional Elote usually has:

* cayenne or chipotle powder – something red and spicy!
* crumbly cheese sprinkled on top and melting into the corn crevices
* butter or mayo for slathering before you drench in the dry ingredients
* salt
* lime
* additional flavorings like chopped cilantro, jalapeno and more

Now here’s my healthier version (shown in the photos)

Mexican Chile-Cheezy Corn on the Cob – Elote
vegan version, serves 2-3

2-3 ears corn, husks removed – kept whole – stem in tact
1/4 cup vegan jack cheese, shredded
1 Tbsp vegan butter – or vegan mayo
1/4 cup nutritional yeast – yellow cheezy flavor
1 tsp chipotle powder
1/2 tsp cayenne powder
1/2 tsp garlic powder
1/8 tsp sea salt

garnish: lime wedges and chopped cilantro

Directions:

1. Prep your spices dish by combining all dry ingredients and setting aside on a plate – then boil your husked corn until tender. Less is more if your corn is fresh!

2. Wipe down your corn so it is dry – but be careful because it will still be quite hot from boiling.

3. Rub the corn in butter or mayo – until slathered on all sides.

4. Now quickly roll your slathered corn in your spice mix. Do this only once – too much handling and the spices will begin to clump. Place each corn on a serving platter.

5. Dash a bit of extra chili spice over top your coated corn. Sprinkle cheese over top. Garnish and serve!

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 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

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