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.

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

BBQ Side Dish: Salty Grilled Potato

Ingredients

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

Directions

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. 

Grilled Honey-Cumin BBQ Pork Packs

Ingredients:

    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

Directions:

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.

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.

Chicken Barbecue recipe and video for you today

Barbecue Beef Subs

Ingredients:

* 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

Directions:

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.

Grilled Pork Tenderloin

This pork tenderloin is marinated in a Asian-style marinade that keeps the meat tender and adds a lot of delicious flavor. Marinate overnight or for at least a four hours to get the maximum affect.
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Yield: Serves 4
Ingredients:

* 2 pounds pork tenderloin
* 1/2 cup soy sauce
* 1/2 cup white wine
* 4 green onions, chopped
* 3 cloves garlic, minced
* 1 tablespoon fresh ginger, grated
* 1/2 teaspoon ground black pepper

Preparation:
Mix soy sauce, wine, onions, garlic, pepper and ginger together. Place tenderloin in a flat baking dish and pour marinade over top. Let sit overnight. Preheat grill for medium high heat. Grill tenderloin over medium flame reserving marinade. Grill until the internal temperature reaches 160 degrees F. While the tenderloin in grilling, strain marinade and boil on high heat for 5 minutes. When the tenderloin is done remove from grill and pour marinade over it.

Dallas Spareribs

For dry rub

* 3/4 cup (packed) golden brown sugar
* 1/2 cup paprika
* 2 1/2 tablespoons coarse salt
* 2 1/2 tablespoons ground black pepper
* 1 tablespoon onion powder
* 1/2 teaspoon cayenne pepper
* 3 large racks spareribs (about 9 pounds)
* 8 pounds (about) 100% natural lump charcoal or charcoal briquettes
* 4 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
* 1 1/2 cups purchased tomato-based barbecue sauce (such as KC Masterpiece)
Make dry rub:
Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl for dry rub. Sprinkle 2/3 cup dry rub all over spareribs. Cover ribs with plastic wrap; refrigerate overnight. Cover remaining dry rub; store at room temperature.

Unwrap seasoned spareribs; sprinkle all over with half of remaining dry rub. Let spareribs stand at room temperature 30 minutes.

Following manufacturer's instructions and using natural lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue (see box at right), start fire and bring temperature of smoker to 200°F. to 225°F. or barbecue to 275°F. to 300°F. Arrange ribs on rack in smoker or barbecue. Cover and cook ribs 2 hours, turning occasionally. Add more charcoal as needed to maintain temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Sprinkle ribs evenly with all remaining dry rub. Cover and cook 1 hour 15 minutes. Brush ribs generously with barbecue sauce. Continue cooking until meat is very tender and brown, about 30 minutes longer. Maintain temperature by adding more lump charcoal; maintain smoke level by adding more drained hickory wood chips as needed.

Transfer ribs to large serving platter. Let stand 10 minutes. Cut rib racks between bones into individual ribs and serve immediately.

Red Wine Barbecue Sauce

* 1 tablespoon olive oil
* 1 large garlic clove, minced
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground chipotle chile pepper powder*
* 1/3 cup dry red wine
* 1/2 cup ketchup
* 1 tablespoon apple cider vinegar
* 1 tablespoon soy sauce
* 1/8 teaspoon liquid smoke**

Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add wine and simmer 2 minutes. Stir in ketchup, vinegar, soy sauce, and liquid smoke; simmer 2 minutes longer. (Can be prepared 2 days ahead. Cover and refrigerate.)

*Available in the spice section of most supermarkets.

**A smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets.

Pork Barbecue Sandwiches with Coleslaw

Barbecue Sauce:

• 1/4 cup (1/2 stick) unsalted butter
• 6 tablespoons minced onion
• 1 1/3 cups cider vinegar
• 1 1/3 cups ketchup
• 1 cup (packed) dark brown sugar
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper

Dry Seasoning Rub:

• 3 tablespoons coarsely ground pepper
• 3 tablespoons dark brown sugar
• 3 tablespoons paprika
• 2 tablespoons salt
• 1 teaspoon cayenne pepper

Barbecue Mop:

• 1 cup cider vinegar
• 1/2 cup water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon coarsely ground pepper
• 1 tablespoon salt
• 2 teaspoons vegetable oil
• 1/2 teaspoon cayenne pepper

• Coleslaw

Pork:

• 2 untrimmed boneless halves of pork shoulder (also known as Boston butt; about 6 pounds total weight)

• 4 cups hickory wood (smoke) chips
• 1 20-pound sack charcoal briquettes

• 12 soft hamburger buns with sesame seeds, warm

For Barbecue Sauce:
Melt butter in heavy large saucepan over medium heat. Add onion and sauté 3 minutes. Add remaining ingredients and bring to boil, stirring frequently. Reduce heat and simmer until sauce is reduced to 2 2/3 cups, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 week ahead. Cover and refrigerate.)

For Dry Seasoning Rub:
Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight.)

For Barbecue Mop:
Mix all ingredients in bowl. Set aside until ready to use.

For Pork:
Place pork, fat side up, on work surface. Cut each pork piece lengthwise in half, forming total of 4 long strips. Place pork on baking sheet. Sprinkle Dry Seasoning Rub all over pork; rub into pork, covering completely. Cover and chill at least 2 hours and up to 6 hours.

Place wood chips in large bowl. Cover with cold water and let stand 30 minutes. Place handful of torn newspaper into bottom of charcoal chimney.* Top with 25 charcoal briquettes. Remove upper rack from barbecue grill. Place chimney on lower grill rack. Light newspaper and let charcoal burn until gray ash color, about 30 minutes.

Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup of wood chips from water and drain (keep remaining chips in water). Scatter over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place on lower grill rack on opposite side of coals.

Place upper grill rack on barbecue. Arrange pork, fat side up, on upper grill rack above loaf pan. Cover grill with lid, positioning top vent directly over pork. Place stem of candy thermometer through top vent, with gauge on outside and tip near pork (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature range between 225°F. and 250°F., opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.

After 30 minutes, use technique described above to light an additional 15 charcoal briquettes in same charcoal chimney set atop bricks, cement or other nonflammable surface.

When cooking temperature of barbecue falls below 225°F., use oven mitts to lift off upper grill rack with pork and place on heatproof surface. Using tongs, add half of hot gray charcoal to bottom rack. Sprinkle about 1 cup drained wood chips over charcoal. Reposition upper rack on barbecue with pork above loaf pan. Brush pork lightly with Barbecue Mop. Cover with lid.

About once an hour, light more charcoal in chimney and replenish charcoal and wood chips as necessary to maintain temperature between 225°F. and 250°F., brushing pork lightly with Barbecue Mop each time grill is opened. Open grill only when necessary and cover as quickly as possible to minimize loss of heat and smoke. Cook pork until meat thermometer inserted into center of meat registers between 165°F. and 170°F., turning occasionally, about 3 hours total.

Transfer pork to baking sheet. Let stand 10 minutes. When cool enough to handle, shred pork into bite-size pieces, discarding any fat. Mix any meat juices accumulated on baking sheet into pork. Spoon pork onto bottom halves of buns. Drizzle with Barbecue Sauce. Top with Coleslaw and bun tops.

*Available at many cookware stores and some hardware stores.

Brisket BBQ Recipe

shopping list
# 1 4 to 5lb boneless beef brisket, trimmed
# 1 small onion, finely chopped
# 1/2c catsup
# 1/4c vinegar
# 1T worcestershire sauce
# 1 1/2tsp liquid smoke
# 1/4tsp pepper
# 1 bay leaf
# 1 1/2tsp salt

    * Preheat both sides of grill on HIGH for 10 minutes.
    * Rub beef with 1 1/2 tsp salt.
    * Place on a 20 x 18 inch piece of double heavy foil.
    * Combine remaining ingredients; pour over.
    * Wrap securely in foil.
    * Turn one side of grill off; turn other side to MEDIUM (350 degrees).
    * Place brisket on off side of grill.
    * Close hood; cook for 1 1/2 hours or till done.
    * Serves 12.

Grilled Sea Bass with Garlic Butter

This is a wonderful yet simple way to prepare sea bass. The garlic butter sauce blends nicely with this mild flavor of this light and flaky fish.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4

Ingredients:

• 2 pounds sea bass
• 3 tablespoons butter
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon fresh Italian parsley, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder
• lemon pepper and salt to taste

Preparation:

Combine onion powder, garlic powder, paprika, lemon pepper, and salt in a small bowl. Sprinkle on both sides of fish. To prepare butter sauce, combine butter, garlic, and parsley, in a small saucepan. Remove from heat once butter has melted. Preheat grill for medium high heat. Place fish on lightly oiled grate, cook for 7 minutes. Turn fish and coat with butter sauce. Cook for 7 more minutes. Once fish flakes easily, remove from heat, drizzle with olive oil, and serve.

BBQ Steelhead Trout

A steelhead is really just a rainbow trout that has been to either one of the Great Lakes or to the ocean for most of its life and has returned to it's birthplace to spawn. This is a twisted way to serve steelhead or any other trout or salmon. It may sound odd, but this is a delicious dish.

Ingredients

* 2 pounds steelhead trout fillets

* 1/4 cup butter, melted

* 2 tablespoons lemon juice

* 1/4 teaspoon paprika

* 1/8 teaspoon cayenne pepper

* 1/4 cup bbq sauce

Directions

1. Preheat an outdoor grill for medium heat, and lightly oil the grate.

2. Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.

3. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

Better BBQ Chicken Legs

Remember those chicken drumsticks your Dad used to cook up on Saturday afternoons in the summer? Well these are an improvement on those. Brined to be moist and tender and slow grilled with a classic BBQ sauce to give them flavor and leave sticky sauce on your fingers.
Prep Time: 4 hours
Cook Time: 35 minutes
Total Time: 4 hours, 35 minutes
Yield: Serves 4
Ingredients:

* 2 pounds chicken drumsticks
* For Brine:
* 2 quarts cold water
* 1 cup hot water
* 1/2 cup salt
* 1/2 cup white sugar
* 1 teaspoon cayenne
* For BBQ Sauce:
* 1 cup ketchup
* 1/4 cup white vinegar
* 1/4 cup brown sugar
* 2 tablespoons paprika
* 1 tablespoon olive oil
* 1 tablespoon chili powder
* 2 teaspoons garlic powder
* 1 teaspoon cayenne

Preparation:
To make brine combine salt, white sugar and hot water in a large plastic or glass container that you can cover. Stir to mix. Add to 2 quarts cold water. Add cayenne. Continue stirring to dissolve. Add chicken drumsticks, cover and refrigerator for 4 hours. Meanwhile makes sauce by combining all BBQ sauce ingredients in a saucepan. Simmer over a low heat for 15 minutes stirring occasionally. Remove from heat and allow to cool.

After 4 hours remove chicken legs from brine and discard brine. Rinse chicken thoroughly to remove all traces of the brine from the surface. Place on preheated grill over a medium low heat (around 275 degrees F.) Grill for about 20 minutes turning occasionally. As the chicken nears doneness begin brushing sauce over the surface every 5 minutes until chicken is done and sauce has cooked down to a sticky consistency. Remember, chicken is done when the meat has reached an internal temperature of 165 degrees F. You can typically tell because the internal juices are clear and watery.

Free Tickets to the Rangers Home Opener!

OK, to be precise, it's only two free tickets.

They're being awarded through a sweepstakes drawing later this month.

The winner gets lots of other stuff, too, including a night at the Crowne Plaza Suites in Arlington , two tickets on American Airlines, a rental car, two tickets to Six Flags Over Texas, and a $50 gift certificate to BoomerJack's Grill and Bar.

But most importantly, the winner gets two tickets to what's become the hottest upcoming event in town: The Texas Rangers' opening day game aginst the Boston Red Sox on April 1.

To enter, go here.

I'd say good luck, but I plan on winning myself.

Savory BBQ Sauce

This is a very simple Carolina style vinegar based BBQ sauce. A friend of the family gave us this recipe several years ago and after a few tweaks and additions, this is the best BBQ sauce that I've ever had. You combine all of the ingredients and then enjoy. This is easily scaled up or down.
Ingredients

* 1 quart apple cider vinegar
* 1 (20 ounce) bottle ketchup
* 1/4 cup paprika
* 1 pound dark brown sugar
* 1/4 cup salt
* 1 tablespoon black pepper
* 2 tablespoons red pepper flakes
* 1 tablespoon garlic powder
* 1/4 cup Worcestershire sauce
* 1/2 cup lemon juice

Directions

1. In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.

How to complement a barbecue space with a beautiful lawn

Families hoping to create a beautiful outdoor scene for when they get their gas barbecues out this summer have been told of tips to create a wonderful lawn.

Ronald Pedactor, an expert at Onlysprinklertimers.com, advised that a great way to keep a lawn fresh is to water it regularly.

This chore can be done with relative ease through a trio of sprinklers, according to the expert. These are available in either a fan type, a soaker-hose method or a rain-bird sprinkler.

Although all three have their benefits, Mr Pedactor commented on the latter by saying: "The idea is to water only the grass and not a street, sidewalk, or driveway - water is a valuable resource after all, especially in certain areas."

Of course, before wetting the garden in preparation for an extravagant BBQ party, the expert advised to check with local authorities that there are not any lawn watering restrictions in place, such as a hose-pipe ban.

Recently, Mr Pedactor advised homeowners to look at which flowers work best in a property's location before trying to cover a lawn in bloom.

How To Do Ribeye Steaks On The Barbecue Grill

How to BBQ a Steak: Video Instruction

Make your own BBQ Sauce

BBQ chicken wings

Barbecue Chicken Wings

3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 Tbsp lemon juice
2 Tbsp vegetable oil
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 Tbsp paprika
4 garlic cloves, minced
1 1/2 tsp ground red pepper
1/2 tsp pepper
1/8 tsp hot sauce

Thaw chicken wings. In a medium sized bowl combine all other ingredients and mix well. Pour a small amount of sauce into a 3 quart crock pot. Add wings to crock pot, followed by remaining sauce. Stir together and cook on high for 4-5 hours.

BBQ Shrimp recipe

Ingredients:

    * 1 lb large shrimp, shelled and deveined
    * 6 tablespoons unsalted butter
    * 1/3 cup Worcestershire sauce
    * 1/3 cup fresh lemon juice
    * 2 tablespoons brown sugar
    * 1 teaspoon brown sugar
    * 2 tablespoons Old Bay Seasoning (or other seafood seasoning)
    * lemon wedge

Directions:

Prep Time: 5 mins   Total Time: 15 mins

   1. In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning.
   2. Whisk until brown sugar is dissolved.
   3. Add about 1/2 the sauce to a large skillet over medium heat.
   4. Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through.
   5. as the shrimp were finishing, I turned the heat up a bit under the remaining sauce until it just bubbled a bit.
   6. Transfer cooked shrimp to platter and serve with lemon wedges, and remaining sauce.

Texas-Style Smoked Brisket

Ingredients:

    * 4 lbs beef brisket, trimmed
    * 2 tablespoons dark brown sugar
    * 2 tablespoons chili powder
    * 2 tablespoons paprika
    * 2 tablespoons salt
    * 1 tablespoon garlic powder
    * 1 tablespoon onion powder
    * 1 tablespoon black pepper
    * 1 tablespoon cayenne
    * 2 teaspoons dry mustard
    * 2 teaspoons ground cumin
    * mesquite wood chips


Barbecue Sauce

    * 2 tablespoons vegetable oil
    * 3/4 cup chopped yellow onion
    * 2 tablespoons chopped garlic
    * 4 cups ketchup
    * 1/2 cup dark brown sugar
    * 2 tablespoons cane syrup
    * 1/2 cup apple cider vinegar
    * 1/2 cup yellow mustard
    * 1/4 cup Worcestershire sauce
    * 3 tablespoons hot red pepper sauce
    * 1/2 teaspoon red pepper flakes, more to taste


Essence Creole Seasoning

    * 2 1/2 tablespoons paprika
    * 2 tablespoons salt
    * 2 tablespoons garlic powder
    * 1 tablespoon black pepper
    * 1 tablespoon onion powder
    * 1 tablespoon cayenne pepper
    * 1 tablespoon dried oregano leaves
    * 1 tablespoon dried thyme

Directions:

Prep Time: 30 mins Total Time: 6 hrs

   1. Set the brisket on a large sheet of plastic wrap.
   2. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly.
   3. Rub the mixture onto the brisket and wrap tightly in the plastic wrap.
   4. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight.
   5. Remove the meat from the refrigerator and let come to room temperature.
   6. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
   7. Remove, drain and set aside.
   8. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F.
   9. Place the water pan in the smoker and add water to the fill line, about 2/3 full.
  10. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 4 to 5 hours.
  11. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
  12. (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in) BBQ Sauce: In a large pot, heat the oil over medium-high heat.
  13. Add the onions and cook, stirring, for 4 minutes.
  14. Add the garlic and cook, stirring, for 1 minute.
  15. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil.
  16. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes.
  17. Remove from the heat and let cool slightly before serving.
  18. Essence: Combine all ingredients thoroughly and store in an airtight jar or container.

Real Texas BBQ in Grapevine

Cranberry BBQ Chicken

I love BBQ Chicken!

Ingredients

• 1 (2 to 3 pound) whole chicken, cut into pieces
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped celery
• 1 onion, chopped
• 1 (16 ounce) can whole cranberry sauce
• 1 cup barbecue sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9x13 inch baking dish.
3. In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
4. Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.

BBQ contest visitors have a smokin' good time

A BBQ contest over in Winter Haven, FL, just before the pitcher and catchers arrive.

WINTER HAVEN -- Thousands of people, shoulder to shoulder, wore broad, barbecue-stained smiles Saturday while carrying large portions of chicken, brisket, ribs and pulled pork at the Smoke on the Water BBQ Competition. Read more

Super Bowl Tailgaters heading indoors

Because of the bad weather in Dallas, folks are moving their tailgating, indoors, a great place to go is Big Racks BBQ & Sports Grill in Grapevine. Its on Route 26 north of the DFW airport.

Big Racks BBQ & Sports Grill is the ultimate destination for Award Winning Texas BBQ! Located centrally in Grapevine, we are your unrivaled BBQ and Sports Bar destination. Whether you are looking for a perfect lunch location, a dinner experience with the family, or you just want to cut loose with some of the friendliest waitresses in town and catch a game, Big Racks BBQ & Sports Grill has you covered!

Join us with friends and family! Cheer on your favorite sports teams on one of our wall-to-wall High Definition LCDs! We have 96 inch and 120 inch HDTVs, so just like our food, size is never an issue! Oh yeah, unlike other so-called sports bars, there is never a bad seat in our house, we guarantee that!
We aren’t just BBQ, we’re a BBQ experience.

Best Barbecued Beef

Ingredients

• 4 pounds top round roast
• 1/4 cup lard
• 1/2 teaspoon crushed red pepper flakes
• 8 tablespoons unsalted butter
• 1/2 cup cider vinegar
• 1 tablespoon fresh chopped tarragon
• 1 1/2 cups red wine
• 1/3 cup onion, shredded
• 2 tablespoons Worcestershire sauce
• 1 clove garlic, minced

Directions

1. Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
2. In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.
3. Preheat broiler.
4. Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.

Oven-Roasted Ribs with Barbecue Sauce

Ingredients

Serves 6 to 8

• 4 racks (about 8 pounds) Saint Louis style pork ribs, or baby back ribs, or spareribs, rinsed well and patted dry
• 1/4 cup packed dark-brown sugar
• 1/4 cup paprika
• 4 1/2 teaspoons coarse salt
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons cayenne pepper
• 1 teaspoon ground cumin
• Barbecue Sauce

Directions

1. Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
2. Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.
3. Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
4. Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)
5. Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.
6. Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.

Barbecued Turkey Slices

Ingredients

• 1/2 cup grapefruit or citrus soda
• 1/2 cup soy sauce
• 1/4 cup vegetable oil
• 2 1/2 teaspoons garlic powder
• 1 teaspoon prepared horseradish
• 2 1/2 pounds boneless, skinless turkey breast, cut into 3/4-inch slices

Directions

1. In a large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish. Add turkey slices. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight.
2. Drain and discard the marinade. Grill the turkey, uncovered, over medium heat for 4-5 minutes on each side or until the turkey juices run clear.

Super Bowl: Dip Buffet

For a successful Super Bowl party, you'll need plenty of food and drink. Keep it simple by serving snacks and appetizers that can be prepared in advance.

When your team takes the field, be ready to cheer them on by hosting a dip buffet.

Have plenty of these staples on hand for your dips.

• Tortilla chips
• Pita triangles
• Vegetables
• Chips
• Crackers
• Bread rounds or sliced baguettes
• Shrimp

Setting the scene for game day can be fun: get creative and serve your dips in vegetables such as peppers or acorn squash, hollowed bread, or beer mugs.

Game-Day Dips

The following recipes will definitely score you some points with your team:

Sun-dried Tomato and Fennel Seed Hummus Hummus III Double Chili Cheese Dip Hot Pizza Dip Martha's Hot Almond Spread Reuben Dip Baba Ghanoush Tapenade Best Guacamole Seven Layer Dip I

Easy Super Bowl Chili Recipe for your barbecue

15.5 ounce cans:

1 can pork and beans
1 can kidney beans
1 can pinto beans
1 can black beans
1 can crushed tomatoes
1 can chopped tomatoes
1 medium green pepper diced
1 medium onion, diced
4 ounces tomato paste
1 pkg chili seasoning (any brand)
1 pound beef stew meat

Drain and rinse: kidney, pinto, and black beansIn Crock-Pot add: tomato products and chili seasoning then stir together. (You may optionally pre-brown the meat before adding to Crock-Pot.) Add all remaining ingredients (beans, onion, pepper & meat)
Simmer on low 6-8 hours or on high 3-4 hours, stir at times double recipe in large Crock-Pot requires no change in cook time serve with shredded cheese and a dollop of sour cream.
Makes a great Navajo taco: just buy frozen scone dough, thaw, stretch and fry. Top with chili, lettuce, tomatoes, onions, cheese and sour cream.

Grill BBQ - Cooking Made Easy

Grill bbq cooks tasty food by generating heat from below. With a framework of metalbars used as partition, the grills are categorized into gas and charcoal. There are many varieties of grilling, and a barbecue is incomplete without a grill. There are certain tips to consider before grilling your favorite cuisines.

While grilling meat, it is good to place the meat on the grill bbq for more than fifteen minutes. If you are using a charcoal grill, always make certain to heat the coal properly. It is quite important to gain a thorough knowledge on using direct and indirect heat. In addition, know the specification of your grilling equipment. Finally, ensure to leave space on the grill for appropriate grilling.

Grilling Steak - Delicious Steak for all Occasions

Cooking a perfect grilling steak is no more a tedious job. It is indeed a simple task as toasting a piece of meat on hot grill. Grilling steak is an ideal barbeque main course and obviously the most desired meat for many. Start with choosing a good cut and quality meat or steak. Heat the grill by ensuring that heat is evenly distributed, trim, season it and use a meat thermometer or a tap to cut the steak open only to determine the tenderness of the steak. Once the steak is cooked to the desired doneness, it can be served.

Chicken on the Grill - Tasty Chicken, Grilled Perfectly

Tasty chicken on the grill with a pinch of light seasoning is all time favorite for all occasions. Be it grilling chicken breasts or the whole chicken, grilled chicken cooking always enhances the flavor. Place broiler fryer halves or parts on the grill with a rack of 8 inches above the heat source, then turn the pieces frequently with tongs, not a fork. Grill for 45 minutes or an hour and make certain that the chicken is well cooked. Now, mix them with the homemade or barbecue sauce during the last 10 minutes of cooking time. Serving this grilled chicken out on the back terrace with all your friends and family is a pure delight.

Clean Eating BBQ Chicken Pizza Roll for the Super Bowl

Clean eating is simply the art of eating foods that are not processed and are as close to the way nature intended them as possible. If something has ingredients in it that you can’t pronounce, or that you wouldn’t use in your own kitchen, it’s probably not clean. This may sound a bit overwhelming when you think of your typical day of eating. But it’s really quite simple, and can easily be applied to your Super Bowl meal. To prove it, here’s one clean eating recipe the guys are sure to love! The recipe is here

Budget cut bombshell during Gov’s $2 mil black tie bbq

Governor Rick Perry’s words from his inauguration speech still echoes in Austin.

‘We must continue investing in our people, developing young minds, grooming and attracting the best and brightest in the fields of science and medicine, giving individuals the tools and the freedom to prosper,’ Perry declared, as unfortunate news loomed, waiting to be revealed later.

The Governor and some 10,000 party goers tripped the light fantastic during his inauguration festivities last night. A $2 million dollar dance and celebration, paid for by state lobbyists.  Postponed, so as not to dampen party spirits, the new budget proposal was announced late Tuesday. The draft (available online), expected to be filed with the Texas House of Representatives later this week, proposed major budget cuts across the board for state funding.

The state is facing a budget shortfall estimated between $15 and $27 billion. The state constitution requires a balanced budget, and because Republican leaders pledged not to raise taxes, as well as not to touch the state's projected $9.4 billion rainy day fund, that left no choice but wielding the budget axe.

'As legislators do the hard work of trimming agency budgets, the headlines will be dominated by impacted constituencies, but these tough times dictate government doing more with less’, said the Governor during his inaugural address.

Public education will see a 13% budget cut, which would not include funding for the additional 170,000 new students expected to be enrolled over the next two years in TX public schools. Funding for pre-k programs would be dropped, denying access for over 100,000 children from public school. In addition, a 7.6% drop in higher education is slated. Financial aid for incoming freshmen and new students will be generally eliminated. Over the next two years, more than 70,000 students would be dropped from the Texas Grants scholarship program. Some community colleges will also be shut down.

Health and Human serviced will see nearly a 25% budget cut. It’s recommended Medicaid, Chip and food stamps be cut by $2 billion. Also included is a 10% cut to Medicaid provider rates, which is what Dr.’s and hospitals are paid. The draft cuts also include a $241 million dollar cut in state health services, including the Children’s Health Insurance Program and $36 million in assisted living funds and $2 million to the Department of Aging.

The plan would eliminate 9,600 state jobs over the next two years. The Department of Criminal Justice faces $459 million in cuts. More than 3,100 guards, parole officers and corrections employee jobs will be eliminated. Many privately run prisons will be closed and there will be major cutbacks in treatment and rehabilitation programs and medical care.

‘It’s a catastrophe. No financial aid for kids to go to college. No pre-kindergarten for kids to learn their numbers and their letters. Health and human services slashed,” said Rep. Pete Gallego, D-Alpine. ‘No Texan can be proud of this.’

Steak BBQ Recipes

BBQ recipes for steak are one of the most sought after as the mere thought of the smoky flavor of the crust with the juicy insides can make it mouthwatering. To make a great BBQ recipe for steak it is always safer to be in possession of a meat thermometer to ensure it has been cooked to perfection. Always go for the meat that boasts of uniform thickness to reduce the chances for overcooked and undercooked areas. Typically, the meat near the bones takes a longer time to get cooked than other areas.

A peep into the internet can throw before you hundreds of BBQ recipes for steak. One interesting BBQ recipe for steak is the Italian rib eye mixed with the herbs. To prepare, you need 3 boneless beef rib eye steaks, cut in one inch thickness, 1 tablespoon of fresh oregano, basil and parsley each, 10 cloves of garlic roughly chopped, 1 teaspoon of fresh rosemary, 1/2 cup of olive oil, 2 tablespoons of balsamic vinegar and 1 teaspoon of white pepper.

Blend fresh oregano, basil and parsley along with the roughly chopped garlic fresh rosemary and kosher salt. To this, add olive oil, balsamic vinegar and the freshly ground pepper. Mix this well. Take half of the above mixture and keep it aside. With the remaining mixture, rub the steak and leave it marinated for over an hour.

After an hour, preheat the grill and keep it on a medium-high heat getting it ready to grill the steak. Grill the marinated steaks for about 7 minutes before turning them over. This is essential for preparing a steak that is cooked medium-well. After 7 minutes, turn the steak and rub it with the remaining mixture. Each side has to be cooked for over 7 minutes on the grill if you want to go for a steak done well. Never forget to oil the grill before placing the steak to prevent it from getting stuck and burnt easily when placed on fire.

If you make a hunt for the BBQ recipes for steak in the internet you will never fail to notice the T-bone steak or the man's steak. It is made of the T-bone, which when barbecued can give a succulent dish. For making this recipe for steak, you need a 1" or 2" T-bone steak, kosher salt and the olive oil.

First, marinate the steak with kosher salt and pepper. Before marinating it, ensure that it is of room temperature. Then, the BBQ recipe for steak requires you to preheat the grill and keep the marinated steak on it for two to three minutes before tossing them over. To get it well cooked, keep the grill closed. The time taken for cooking steak shall vary with whether you need it medium or well-done. Take advantage of the meat thermometer for ensuring evenness of cooking. You can also check it by using your hands; but that increases the chances of the steak for breaking.

BBQ recipes for steak can also be experimented by rubbing it with herbed butter that can bring the tantalizing taste of the herbs into the steak, making it mouthwatering.

Smoked Whole Hog

Ingredients

One 75 pound Whole Hog

5 cups Rub of Choice

6 cups Apple Juice

2 cups Virgin Olive Oil

4 cups Apple Cider Vinegar

1 cup Frank’s Hot Sauce

¼ cup Red Pepper Flakes

¼ cup Salt

¼ cup pepper

1. Prepare coals for indirect fire.  Add wood of choice, I prefer Cherry or Apple.
2. Season the inside of the hog, then cover inside with aluminum foil.  Use toothpicks to hold the foil in place.  Rub outside skin with olive oil.  Cover the snout, ears and tail with aluminum foil.  Place soda can in pig’s mouth so later you can place a fresh apple for presentation when the pig is done.
3. Place the hog on the pig rack or rotisserie right side up.  Make sure the rear end and shoulders are closest to the hot coals.  Do not place coals directly under the main body or it will overcook the ribs and tenderloin.
4. Cook and maintain temperature of 230-250 for twenty four hours.  Add coals as needed, around every three hours.  Throughout the cooking process take temperature in ham, shoulder and loin area to see which parts are cooking faster and slower.  Every three hours spray or baste with apple juice. 
5. After five hours, remove the aluminum foil from the ears, snout and tail so it will be a nice brown color when it is finished.  The whole hog is done when the internal temperature reaches 170 degrees. 
6. Remove hog and let rest for 15 minutes.  While this is happening mix together the remaining vinegar, hot sauce, pepper flakes, salt and pepper.
7. Use clean heavy duty rubber gloves and pull the meat and mix with the vinegar sauce. 

Serve the hog with a side of your favorite barbeque sauce, I recommend Sweet Baby Ray’s, it goes great with the whole hog meat.

Tips for renting your house out for the Super Bowl

If you want to make some extra cash for your family vacation and you live anywhere near the Cowboys Stadium in Arlington, you can try renting out your house for the Super Bowl. Fans of the NFL are eager to travel to see the game, so you will have plenty of people wanting to rent out your house.

If this is the route that you want to take, here are a few tips to help prepare you for renting your house.

Tip One: Hire cleaners

It’s best for all involved if you hire a cleaner to come through and clean the house before the guests arrive. This will give both you and the guests a bench mark by which to measure how clean the house should be when the guests give it back. If the guests are staying longer then a few days,  consider having a cleaning crew come through half way, as well as after they guests are done. This will ensure that the house is cleaned before you come back, as well as give you an extra pair of eyes to measure how well the guests are treating and have treated the house.

Tip Two: Keep private things private

I have read one suggestion that states that you shouldn’t keep private things locked away, because it makes people curious about what you have. However, my tip is to keep valuable things plus family photos locked in a small safe, but leave a note stating what is in there. This will curb any curiosity, as well as keep your valuable items safe. Things like bank books, deeds to homes and cars, and confidential business papers should be kept off site, such as at a friends or neighbours house.

Tip Three: Plan for your guests

If you’re renting your house out for the Superbowl, then you should leave items relating to the game in the house. Make a note of which team the guests support, and dress the house up in those colors. Supporters flags can be bought for cheap and they will make the house seem open and friendly. Make a map with the easiest walking or driving directions to Cowboy Stadium, as well as how long it will take to get there. If the guests are new to Texas, leave a list of restaurants and take away joints near your house.

Tip Four: Breakages

Football fans are an enthusiastic bunch, so make sure you have noted that there is to be no football playing in the house. Guests will treat your house the same way that they will treat their own, but sometimes excitement gets the better of people. Asking for a breakage deposit is a good idea, but note that you will have to go through the hassle of returning it if nothing is damaged. Leave your contact details so the guests can get in touch with you if something accidentally gets broken, so you can tell them the cost of a new one or the costs to repair it.

This article is writer by Bradley Shaw, Owner of sbrentalagency.com, a site featuring various tips for renting your house out for the Superbowl.

Dallas bbq block party

Get to know your Dallas area neighbors, too many places, people have no idea who is living next door. 20 years ago, that was unheard of. Throw a block party and lets be social again, in real life, not facebook.

If you know one or two other folks on your block, get together to brainstorm:

• Decide what makes up your "block." Is it just your street, apartment building, or condo association? How large a crowd can you handle?
• Sketch out the event date, location, and time
• Invite everyone to a general planning meeting. At the meeting, ask for volunteers
• Figure at least eight weeks to put it all together--permits and reservations might need lots of lead time

Then order your Dallas BBQ catered

Who'll be the next Mayor of Dallas?

The Dallas Morning News

It is now all but certain that Mayor Tom Leppert will not run for reelection this year, setting off a scramble among business leaders and political operatives to find a candidate to replace him.

City Council member Ron Natinsky, a close and reliable ally of Leppert with ties to the business community, has bolted out of the gate, letting it be known without making an official announcement that he is running for mayor. 

Read more

Dallas barbecue catering !!!

Who doesn't love Dallas BBQ? Barbecue should be America's official food. Hell, McDonalds taunts people with their McRib! McDonalds brings it back for a limited time and it sells out. How about award winning BBQ? Get award winning barbecue catered to you if you live in the DFW area.
Here's the low down on great BBQ catered to you in the Dallas area

Call: 972-741-8864 to discuss your BBQ catering needs AVAILABLE FOR BBQ CATERING 24/7

1720 State Highway 26, Grapevine, TX 76051
Office hours for enquiries Mon-Fri 9am-5pm, or email us for more information or any questions.

Beef Brisket Barbecue recipe

Texas Rangers close to signing Adrian Beltre

SportsDayDFW.com and Dallas Morning News baseball writer Evan Grant tweets that it's likely that the Rangers will sign free agent third baseman Adrian Beltre.

Grant tweeted: "Seems inevitable now Adrian Beltre will agree with Rangers for 5 years, plus vesting option for 6th. May be down to final contract details."

FoxSports.com and MLB.com reported a deal is close between the two sides. The deal will likely be in the $16 million range per year. With a possible sixth year, that could bring the deal into the $90-100 million range.

The Rangers have had negotiations with Scott Boras, Beltre's agent, over the past few days to close the deal.

Signing Beltre would deal a blow to the Angels, the Rangers' main competition in the AL West.

Michael Young, a six-time All-Star and the club's all-time hits leader, has played third the past two seasons. He said Monday that he would move positions to stay with Texas.

Beltre, 31, is a better defender than Young, 34, and hits for more power. Beltre had one of his finest seasons in 2010 for Boston, hitting .321 with 28 homers, 102 RBIs and league-best 49 doubles.

He also fills the Rangers' desire for a right-handed power bat to slot behind No. 3 hitter Josh Hamilton. Vladimir Guerrero, now a free agent, filled that role last year as DH.

The addition of Beltre would push Young to DH or first base.

Bobby Flays' BBQ Shortribs Recipe

The Grilled Recipes kitchen invites you to try BBQ Shortribs recipe. Enjoy the best of grilled recipes and learn how to make BBQ Shortribs.

Recipe courtesy Bobby Flay
Show: Boy Meets GrillEpisode: Short Ribs and Shrimp

Cook Time: 30 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

2 tablespoons toasted sesame seeds, plus more for sprinkling
4 large cloves garlic, pressed
1 cup soy sauce
2 tablespoons sherry
2 tablespoons honey
2 tablespoons sesame oil
2 tablespoons water
2 teaspoons fresh ginger, finely grated
1/2 cup chopped scallions (green and white parts, mixed), plus more green tips for sprinkling
1 tablespoon red chili flakes
6 pounds short ribs, cut into thin pieces, about 2 1/2 inches long

Directions

Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes; stir until thoroughly combined. Place the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours.

Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer. Remove to a platter and sprinkle with sesame seeds and green onions.