Welcome to my Dallas BBQ Blog

Dallas BBQ & Dallas Barbecue Catering

Wednesday, August 17, 2011

Chicken Kabob

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.

Sunday, July 3, 2011

Big Racks BBQ in Grapevine Today

ALL DAY Happy hour today! We also have S.I.N. Night tonight. 1/2 price apps after 9pm and $2 you call it Crown and down. Come see your favorite waitress or Caitlin O'Neill and Intazar Mahmood behind the bar. www.bigracksbbq.com

Wednesday, June 29, 2011

BBQ Side Dish: Salty Grilled Potato


  • 4 medium potatoes
  • 4 tablespoons butter, softened
  • 4 tablespoons coarse salt
  • 2 tablespoons garlic powder
  • 1 tablespoon pepper
  • 2 tablespoons Italian seasoning (optional)


  1. Preheat an outdoor grill for medium-low heat.
  2. Prepare four foil squares large enough to fold over one potato each. Spread butter onto foil in a large enough area that the potato will be completely covered when rolled up. Sprinkle salt, garlic, pepper, and Italian seasoning evenly over foil. Roll each potato in the foil; puncture the package (including the potato) with a fork or knife a few times.
  3. Grill for 1 hour, or until soft, turning the potatoes often. Serve with your favorite toppings. 

Tuesday, May 10, 2011

Grilled Honey-Cumin BBQ Pork Packs


    1/2 cup barbecue sauce
    1/4 cup honey
    2 teaspoons ground cumin
    4 boneless pork loin chops (about 1 1/4 lbs)
    2 large ears corn, each cut into 6 pieces
    1 1/2 cups whole baby carrots
    2 medium potatoes, cooked, cut into wedges
    1 teaspoon salt


Prep Time: 20 mins   Total Time: 40 mins

    1 Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with nonstick cooking spray.
    2 Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
    3 Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
    4 Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

Tuesday, April 19, 2011

Grilled Ribeye with Chimichurri Sauce


* 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


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.

Monday, April 4, 2011

Barbecue Beef Subs


* Salt and black pepper
* 1 teaspoon cayenne pepper
* 6 pounds beef brisket, cut into 2-inch cubes
* 2 tablespoons extra-virgin olive oil
* One 12-ounce bottle dark beer
* 1 cup ketchup
* 1/2 cup apple cider vinegar
* 1/2 cup brown sugar
* 2 tablespoons yellow mustard
* 2 baguettes


1. In a small bowl, mix 2 1/2 teaspoons salt, 1 1/2 teaspoons black pepper and the cayenne. Set aside 1/2 teaspoon of the spice mixture. In a large bowl, toss the brisket with the remaining spice mixture.
2. Preheat the oven to 300°. In a large, heavy skillet, heat the olive oil over medium heat. Working in batches, add the brisket and cook until browned, 8 to 10 minutes. Transfer to a large roasting pan.
3. Add the beer to the skillet, lower the heat and simmer for 2 minutes, scraping up the browned bits. Pour the beer mixture into the roasting pan, cover and cook in the oven until the meat cuts easily with a fork, 3 1/2 to 4 hours. Let cool.
4.Shred the beef and transfer to a large saucepan. Pour the remaining pan juices into a bowl and skim off the fat. Add 2 cups of the juices to the shredded beef, cover and keep warm over low heat.
5.In a small saucepan, heat the ketchup, vinegar, brown sugar, mustard and the reserved 1/2 teaspoon spice mixture over medium heat. Stir 1 cup of the ketchup mixture into the beef, setting aside the rest for serving. Cover the beef and cook, stirring occasionally, until heated through.
6.Split the baguettes and hollow out slightly. Mound the beef into the bread bottoms; cover with the bread tops. Cut each into 4 pieces and serve with the reserved sauce.