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

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.

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.

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

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.

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.

Heading to Big Racks to watch the SUN BOWL

So its the Catholics vs the Criminals. I think Miami's QB is out. Too lazy to look it up, I'm starving, and want BBQ Brisket at Big Racks BBQ in Grapevine.

What a game? bye bye to Vick's MVP chances

Just hand the trophy over to Tom Brady. I almost choked on my beers last night at Big Racks BBQ in Grapevine
And seeing my boy, Adrian Peterson, (i'm a huge Sooner fan), fumble, his first of the year, after leading the league in fumbles for non QBs. But AD, yes his nickname is AD, as in All Day, had a great game, and his big run, and td run sealed the game for the Vikings.

Watching Vick tonight at Big Racks BBQ in Grapevine

Figure $1 beers tonight, first Tuesday night football in a million years, and get to see Adrian Peterson and Mike Vick. I love Beer and BBQ in Grapevine