BBQ Salmon Salad

Ingredients

  • 2 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3 tablespoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon paprika
  • 6 (about 6 ounces eachsalmon fillet
  • 5 tablespoon olive oil
  • 1 1/2 cup V8® 100% Vegetable Juice
  • 1 tablespoon cider vinegar
  • 1 small tomato , chopped (about 1/2 cup)
  • 1 pound mixed salad greens

Directions

  • Stir the chili powder, garlic powder, onion powder, sugar, cumin, white pepper and paprika in a small bowl. Reserve 1 1/2 tablespoons mixture for the dressing. Sprinkle the salmon with the remaining seasoning mixture. Cover the salmon and refrigerate for 6 hours.
  • Lightly oil the grill rack. Heat the grill to high. Brush the salmon with 1 tablespoon oil. Grill for 8 minutes or until the salmon flakes easily when tested with a fork.
  • Beat the vegetable juice, vinegar, tomato, remaining oil and reserved seasoning mixture in a large bowl with a fork or whisk until blended. Add the salad greens and toss to coat.
  • Divide the salad among 6 plates. Top with the salmon.

DFW Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
DFW BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your DFW BBQ catering needs
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Tags:

Grilled Chicken with Rosemary and Bacon

Ingredients

4 teaspoons garlic powder
4 skinless, boneless chicken breast halves
salt and pepper to taste
4 sprigs fresh rosemary
4 thick slices bacon

Directions

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.

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 Asian Barbecue Ribs Video Recipe

DFW Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
DFW BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your DFW BBQ catering needs
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Memphis Spare Ribs 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

Cola Marinated Pork Spare Ribs with BBQ Beans

DFW Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
DFW BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your DFW BBQ catering needs
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

DFW BBQ Pork Sandwiches

Ingredients

  • 6 pounds pork butt roast
  • garlic salt to taste
  • 1 (18 ounce) bottle hickory flavored barbecue sauce
  • 8 hamburger buns

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place roast in a 9×13 inch pan, sprinkle with garlic salt, and cover with foil.
  2. Bake in preheated oven for 3 to 4 hours, or until a meat thermometer inserted reads 160 degrees F (70 degrees C.) Preheat an outdoor grill for high heat and lightly oil grate.
  3. Grill roast for 10 minutes on each side. Return roast to the pan, and shred the meat using two forks. Stir in barbecue sauce, and return to the oven for 20 minutes, or until heated through. Spoon meat onto buns.

DFW Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
DFW BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your DFW BBQ catering needs
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

DFW News: Dallas after Dark, Downtown is lonely, but offers respite to some

DALLAS – Imagine for a moment being in downtown Dallas after dark… long after the last club has closed. It’s the last shift most of us would want to work, in a place many would prefer not to live.

However, post-midnight, Dallas is a different city with a different dynamic. Different people, who insist Dallas in the dark and our not being there make all the difference in the world.

At 2 a.m, you have to look closely for signs of life downtown and in the most unusual places, like the now-closed Ramada Plaza just south of Dallas City Hall.

Three years ago this month, writer Tom Coughlin moved in after he answered an advertisement on Craig’s List: free rent to anyone who’d live here while developers figured out their next step. Now, Tom lives on the eleventh floor and has the run of an otherwise empty building.

“You see all the lights on the 11th floor – if you drive I-30, that’s got to cause some people to stop and think,” Coughlin said.

Tom’s a night owl who needed a place to concentrate on his writing, so this is perfect.

Twenty-four hours a day, seven days a week, he has the 11th floor lights on and he is never bored. For example, the now-empty hotel swimming pool is his private putting green.

Tom had six neighbors on six different floors at first. Now, they’re all gone… the lights out.

“It’s been not nearly as scary as a lot of people might suspect it would be,” he told us. “It’s been very, very safe.”

That doesn’t mean he hasn’t had a break in.

“I’ve had people break in and I’ve thrown them out, and they break in the next night,” Coughlin said. “I caught one person in one of my rooms on the tenth floor, and I asked him when he got into the building, because I thought he’d gotten in earlier that afternoon or possibly that morning. And he said, ‘three weeks ago.’”

Other overnight downtowners are here to work, like Tony Coward. He’s a security officer at AT&T downtown. Tony likes the quiet of night with everyone gone, although he has seen his share of trespassers.

“Sometimes the homeless will try to get into the little cubby holes and try to sleep, and we’ll walk around the exterior of the building to get them to move,” he said.

However, with most people out of downtown, those problems are few and far between from midnight to dawn.

AT&T computer attendant, Laura Redwine considers the shift perfect for raising her family.

“I have five daughters,” Redwine said. “I felt like the best way to be there for them is to work nights. I can be there to take them to school in the morning, I can go to assemblies, I can pick them up from school if they’re ill.”

The secret both maintain is to develop a good routine.

“I try to get in the bed at about 8 o’clock in the morning,” the security guard said. “I try to sleep as long as I can. Get up, eat, go back to sleep, take a nap, and get back up, get ready come to work.”

For Laura, it’s very different.

“I call myself ‘espresso queen,’ and I love it all,” she said. “I drink it during the day, I drink it at night, I take good coffee and put instant coffee in it to make it really strong.”

Back at the Ramada Plaza, Tom Coughlin sets no schedule; he’s always either writing or enjoying his time in the Tina Turner Suite (Yes, that Tina Turner).

The story goes: Ike and Tina Turner were in Dallas years ago. Ike beat Tina, and she ran away with no money, no credit cards and showed up at the hotel.

“They gave her a room here – the room that I’m in up on 11, and put a guard outside her door until they could confirm that Ike had gone back to Houston.”

Tina’s long gone, so Tom now has one of the most beautiful views available of downtown Dallas, but not for long.

Rumor has it, remodeling gets underway sometime next year. Tom’s business background tells him the new owner is getting a good building.

What’s next for him? He’s not sure, but he’s not worried.

There are plenty of other living “opportunities” like the Ramada Plaza downtown.

If you hear of anything – empty building, fixer-upper – don’t forget Tom Coughlin. He’s not too particular.

DFW Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
DFW BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your DFW BBQ catering needs
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Tags:

Grilled Ribeye with Chimichurri Sauce

Ingredients

Ribeye

  • 6 – 1½ inch thick Rib steaks with good marbling

Chimichurri Sauce

  • 1/2 cup fresh mint leaves cleaned and stems removed
  • 1 cup flat leaf parsley leaves cleaned and stems removed
  • 1 cup cilantro leaves cleaned and stems removed
  • 2 1/2 tablespoons fresh garlic minced
  • 2 teaspoons jalapeño seeded and deveined, finely minced
  • 2 tablespoons Dijon mustard
  • 1/2 cup olive oil plus 3 tablespoons
  • Salt and pepper
  • Juice of 2 lemons

 

Directions

Ribeye

  1. Preheat the barbeque to high heat 450°F-475°F (240°C-245°C).
  2. Bring steaks to room temperature.
  3. Drizzle the steaks with oil 2 tbsp (30ml) and season to taste with salt and pepper.
  4. Oil the grill with remaining oil. Place steak on the oiled grill. Grill for 3-4 minutes or until nice, deep char marks are achieved.
  5. Give the steak a quarter turn to create diamond hatch marks. Continue to cook 2-3 more minutes. Flip and repeat for medium rare.
  6. Remove steak from grill and cover loosely with foil. Let meat rest for 10 minutes.
  7. Slice the steak into 1 inch pieces and serve with chimichurri sauce.

Chimichurri Sauce

  1. To prepare the chimichurri sauce, place the mint, parsley, cilantro, garlic, jalapeño and Dijon in the blender pulse until smooth. Add ½ cup of olive oil to the mixture in a steady stream. Season with salt, pepper and a hit of lemon juice.

DFW Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
DFW BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your DFW BBQ catering needs
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Salmon BBQ

Ingredients

4 (6-ounce) salmon fillets
Basting sauce, recipe follows

Directions

Preheat an outdoor grill to medium heat.

Put salmon in a shallow baking dish and pour basting sauce over to coat the salmon, reserving 1/3 of the basting sauce for grilling. Marinate the salmon fillets for at least 30 minutes or refrigerate covered up to 4 hours. Place the fish on the grill skin side down. Grill until just cooked through, about 10 to 15 minutes. Brush with the reserved basting sauce throughout the grilling process. Serve immediately.

Basting Sauce:

1/3 cup lemon juice

1 1/2 teaspoons soy sauce

1 1/2 teaspoons Worcestershire sauce

2 tablespoons chopped fresh parsley leaves

1 teaspoon chopped fresh oregano leaves

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper

Combine ingredients in a bowl, mix well.

DFW Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
DFW BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your DFW BBQ catering needs
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Pulled Pork Sauce recipe

This is the sauce you add to a pulled pork after it has been smoked and pulled. It is best to combine it with the pork in a saucepan over a low heat.
Prep Time: 10 minutes Total Time: 10 minutes
Yield: Makes about 2 1/4 cups
Ingredients:

* 1 1/2 cups apple cider vinegar
* 1/2 cup hot water
* 2 tablespoons brown sugar
* 1 tablespoon paprika
* 1 teaspoon black pepper
* 1 teaspoon salt
* 1 teaspoon cayenne

Preparation:
Combine water and brown sugar and stir until dissolved. Combine with remaining ingredients. Add slowly to pulled pork while mixing. The pulled pork should be lightly and evenly coated, neither dry nor soupy.

DFW Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
DFW BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your DFW BBQ catering needs
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ