Trimmed Beef Brisket for the BBQ

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

Recipe: Barbecue Ribs w/ Special BBQ Sauce

Here’s a little recipe for ya

Baby back ribs (1 slab per person)
1/4 cup red wine vinegar or lemon juice
1 stick butter, melted
1 clove garlic, crushed
1 onion, grated

Remove skin from back of ribs. Cut a small slit between each rib. Mix vinegar, butter, onion and garlic together and use mixture to season ribs on both sides. Place ribs on a preheated grill and close the cover. Turn ribs every 20 minutes and baste with Barbecue sauce until tender.

SPECIAL BARBECUE SAUCE:

1/2 stick butter, melted
1 green pepper, chopped
1 onion, chopped
3-4 cloves garlic, pressed
1/2 cup celery (with leaves), chopped
1 (16 oz.) can crushed tomatoes
1 (12 oz.) can thick tomato paste
1/2 can water, from tomato paste can
1 tbsp. Worcestershire sauce
1 tsp. salt
2 tbsp. red wine vinegar
2 tbsp. prepared yellow mustard
4 dashes Tabasco sauce
8 peppercorns
1/4 tsp. ground cumin
8 coriander seeds
1/4 tsp. oregano
2 tbsp. molasses
4 tbsp. brown sugar
1 bay leaf
1/4 tsp. celery seed

Melt butter in medium saucepan. Sauté onion, garlic, celery and green pepper until tender. Add remaining ingredients and simmer 1/2 hour, stirring occasionally. Cool and put through a small sieve colander. Keeps in the refrigerator 6 to 8 weeks.

This recipe may be used on ribs, chicken, or beef in either wood-fired/charcoal pits or gas grill barbecues.

There you have it, isn’t BBQ fun and delicious?

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

Quick and Tasty 3 Step BBQ Ribs

Ingredients:

* 3 lbs country-style pork ribs, thick, marbled with fat

STEP ONE meat tenderizer

* 12 cups water
* 2 tablespoons lemon juice

STEP TWO a wet-dry rub
* 1 tablespoon salt
* 2 teaspoons seasoned pepper (I use McCormick)
* 1 teaspoon garlic powder
* 2 tablespoons dried oregano
* 2 tablespoons Worcestershire sauce

STEP THREE sauce
* barbecue sauce (I use Bull’s Eye Original)

Directions:
Prep Time: 5 mins Total Time: 1 hr

1. STEP ONE.
2. Bring water, lemon juice, and salt to a boil.
3. Add ribs.
4. Boil 10 – 15 minute.
5. STEP TWO.
6. While ribs are boiling start the charcoal, then mix together salt, pepper, garlic, oregano, and worchesire sauce in a small bowl.
7. When ribs are done boiling, remove from water to a platter.
8. Use a fork to scoop and rub the wet-dry mix onto the meat.
9. Turn the meat over and rub the other side.
10. Let sit until charcoal is white-hot, at least half an hour.
11. STEP THREE.
12. Baste meat with Bulls Eye.
13. Put on grill.
14. Turn frequently to avoid scorching meat.
15. Grill for about 10 minute.
16. Close the gill for a few minutes when the meat has a nice grilled appearance so it can smoke.
17. Enjoy.

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

Barbecued Shredded Beef

Ingredients

  • 3 pounds beef roast
  • 2 onions, chopped
  • 2 (12 fluid ounce) cans or bottles beer
  • 6 teaspoons Worcestershire sauce
  • 2 teaspoons liquid smoke flavoring
  • 2 teaspoons garlic powder
  • 2 teaspoons ground black pepper
  • salt to taste
  • 1 (18 ounce) bottle barbecue sauce
  • 2 cups water

Directions

  1. Preheat oven to 275 degrees (135 degrees C).
  2. Place roast in a large roasting pan and scatter chopped onions over.
  3. In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Pour in beer, stir and add to roasting pan. Add water to the top of beef.
  4. Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours.
  5. When meat is cooked, shred meat with 2 forks, add barbecue sauce and 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

Barbecued Pork Combo

Let’s start by massaging a few spices into the pork, shall we? This is for those of us who really love to pump up the volume on the heat, containing as it does some of the spiciest spices in the rack.

With no further ado, the recipe, suitable for all forms of grilled pork:

4 teaspoons of finely-ground cayenne pepper
8 teaspoons of mustard (the dry ground stuff, not French’s)
1 cup of coarse ground black pepper
1 cup of chili powder (as hot as you like it)
½ cup of salt
1 cup of sugar

Just mix it all together, then rub it into the meat (I’d suggest wearing rubber gloves, and Heaven forbid you should rub your eyes). Store it in an airtight container until ready to use. If you need less or more, this recipe is easily scalable without any reduction of flavor.
Next, the sauce!

Barbecue’s just grilled meat if left dry, so you need some tasty sauce to add during and after the grilling. Here’s one of my favorites. When used in conjunction with the above rub, it adds up to a piquant flavor you’re unlikely to forget.

The recipe, then:

2 cups of your favorite barbecue sauce (homemade or store-bought)
1/4 cup of Worcestershire sauce (the real stuff that’s made with anchovies)
4 cups of apple cider vinegar
1 tablespoon of finely-ground black pepper
2 tablespoons of table salt
½ tablespoon of sugar
A bay leaf or two (to taste)
½ teaspoon of sage (optional)

Mix all the ingredients in a medium-sized pot and bring to a boil for two minutes, before turning down to a simmer for 10-15 minutes (or until the sauce thickens to your liking). Take it off the heat and let it cool, covered, to room temperature, whereupon it’s ready for basting and tasting.
And that’s how it is.

Have at it, folks. These recipes are ideal for use either together or separately; but I recommend the former, because together, they’re just heavenly. Give it a shot — I think you’ll love this barbecued pork combo as much as I do.

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

Kansas City Style Pork Ribs


Ingredients

2 slabs pork spare ribs, 3 pounds each
Kansas City Barbeque Sauce, recipe follows

Dry Rub:

2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper

Directions

Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.

If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.

If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
Kansas City Barbeque Sauce:

2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper

In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.

Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.

Yield: 3 cups

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

3 BBQ Chicken Recipes for Crockpots

Barbecue chicken is a popular dish, and there are probably millions of crockpot recipes floating around for it. To make it a bit easier, there are three different recipes listed in this article. You can scan through and see which one sounds best, or combine them all to come up with a brand new recipe!

Recipe #1

1 Chicken, cut up and skin removed
1 Cup Ketchup
3/4 Cup Brown Sugar
3 Tablespoons Worcestershire Sauce

Place chicken in crockpot. Combine remaining ingredients and pour over chicken. Cook for 4 hours on high, or 8-10 hours on low. Delicious!

Recipe #2

4-6 Boneless, Skinless Chicken Breasts
1 Bottle BBQ Sauce
1/2 cup White Vinegar
1/2 cup Brown Sugar
1 tsp. Mesquite Seasoning
1/2 tsp. Garlic Powder
1/2-1 tsp. Red Pepper Flakes

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all. Cook on low in crockpot about 4-6 hours. Serve with baked beans, potato salad and coleslaw.

Recipe #3

1 Frying Chicken, cut up or quartered
1 Can Tomato Soup
3/4 Cup Onion, chopped
1/4 Cup Vinegar
3 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Salt
1/4 Teaspoon Sweet Basil
1/4 Teaspoon Thyme

Place chicken in slow cooker. Combine all other ingredients and pour over chicken. Cover tightly and cook at “low” for 6-8 hours.

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

BBQ Rub Burgers recipe

Ingredients:

* 1/2 cup salt
* 1/2 cup sugar, in the raw
* 1/4 cup brown sugar
* 1 tablespoon garlic granules
* 1 tablespoon granulated onion
* 2 tablespoons paprika
* 2 tablespoons chili powder
* 2 tablespoons fresh ground black pepper
* 2 teaspoons cayenne pepper
* 1 tablespoon thyme leaves
* 1 tablespoon ground cumin
* 1 teaspoon ground nutmeg
* 2 lbs ground beef

Directions:

Prep Time: 15 mins Total Time: 25 mins

1. Combine all ingredients except ground beef. Mix well. Shape ground beef into patties. Season each patty lightly on both sides with rub.
2. Grill burgers until done to liking about 4 minutes on each side.
3. Store any leftover rub in an airtight container.

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

Coffee-Rubbed Cheeseburgers with Texas BBQ Sauce

Freshly ground coffee adds a depth to the spice rub and brings out the flavor of the meat. Be sure to keep the rub recipe handy. The spice rub would also be great on steaks and chicken

Ingredients

Coffee rub:

  • 1 tablespoon freshly ground coffee
  • 2 teaspoons (packed) golden brown sugar
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt

Burgers:

  • 8 slices applewood-smoked bacon
  • 1 pound ground chuck (preferably grass-fed)
  • 1 pound ground sirloin (preferably grass-fed)
  • 8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
  • 8 potato-bread hamburger

Buns:

Preparation

For coffee rub:
Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

For burgers:
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.

Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.

Place 2 bacon slice halves atop each burger. Cook 3 minutes.

Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.

What to drink:
Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack).

Test-kitchen tip: Making a small indentation in the center of the patty before cooking ensures a nice, flat burger.

Grilled Shrimp Cocktail Recipe

After these plump up from a quick brine, and cook in their shells, they’ll eat more like peel-and-eat lobster tails than plain old shrimp. Serve this alongside grilled steak, and it’ll be not only a great respite from the meat’s richness, but it’ll give you a surf-and-turf experience, which for me was one of the most exciting things to get at a restaurant when I was little.

Cocktail sauce:

  • 2 cups ketchup
  • 2 tablespoons freshly grated horseradish root (see Note)
  • 2 tablespoons high-quality bottled horseradish
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 2 medium shallots, peeled, and grated on a Microplane grater

Brine:

  • 8 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons granulated sugar
  • 2 lemons
  • 4 garlic cloves, peeled, and grated on a Microplane grater
  • 3 cups ice
  • Twenty-four 8- to 12-count unpeeled shrimp (this means shrimp that come 8 to 12 to a pound)
  • 1/3 cup canola or vegetable oil
  • 1/2 cup extra virgin olive oil
  • Juice of 2 lemons
  • 1/4 cup minced chives
  • Kosher salt
  • Freshly ground coarse black pepper
  • 2 lemons, each cut into 4 wedges

1. Stir together all of the cocktail sauce ingredients in a medium bowl and refrigerate for at least 2 hours, but preferably overnight for the flavors to develop.

2. Combine all of the brine ingredients in a large bowl and stir to dissolve the salt and sugar. Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice.

For each of the shrimp, using a paring knife, cut along the curve of the back of the shrimp, and remove the vein, keeping the shells intact. Clip the feet off with a small pair of scissors.

Place the shrimp in the brine and refrigerate for 1 hour.

3. Preheat all grates of a well-oiled charcoal or gas grill to medium.

4. Remove the shrimp from the brine and lightly pat dry with paper towels.

In a bowl, toss the shrimp in the canola oil.

In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.

5. Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.

6. Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.

Tip: Fresh horseradish is available in many markets and is worth seeking out. If you can’t find it, the sauce won’t have that extra punch, but it’ll still have great flavor. Use additional bottled horseradish to taste.