Cherry BBQ Chicken Drumsticks

Dallas Forth Worth Barbecue Catering brings you…
Ingredients

3 teaspoons ancho chile powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
12 chicken drumsticks (about 3 1/4 pounds)
2 tablespoons canola oil
1/2 Vidalia onion, finely chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
Juice of 2 oranges
Juice of 1/2 lemon
1 cup ketchup
1 (16-ounce) bag frozen pitted cherries, thawed
1/2 cup water
Olive oil, for greasing grates
Fresh cherries, for serving

Directions

In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.

Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.

Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.

Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.

Serve the chicken with fresh cherries and a side of sauce.

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

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4 1/2 Stars: Kansas City Rib Sauce

This is a rich, thick, tomato based barbecue sauce recipe often associated these days as Kansas City Style. You get that traditional combination of sweet with a touch of heat in a dark and thick tomato sauce. Adjust the heat by changing the amount of cayenne.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Makes about 2 cups
Ingredients:

1 cup ketchup
1/4 cup water
1/4 cup vinegar
1/4 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne

Preparation:
Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.

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

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Tyler’s Ultimate BBQ Ribs

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

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How to cook perfect barbecue ribs

We just don’t love bones like we used to. While I’m sure that every reader of this column has a freezer full of homemade stock, is well au fait with the lamb shank and never plumps for breast when there’s thigh on offer, the real joy of bones – “picking [them] up … and chewing the sweet juicy meat still clinging to them”, as Jennifer McLagan frankly puts it in her fabulous book on the subject, Cooking on the Bone – is a sadly rare treat these days. She reckons they “satisfy a deep primal urge to eat with our fingers”; I suspect that gnawing on bones is one of the few purely textural pleasures left to us in western cuisine.

Ribs are, of course, supreme proof of the attraction; given each serving is three-quarters bone, if we didn’t enjoy stripping off those sparse morsels of flesh, then they would have gone the way of other less meaty cuts – for who, apart from a few Fergus Henderson types, fancies chewing on a pig’s ear?

It’s not just about texture though: not only does meat cooked on the bone tend to be more flavourful, but, in marked contrast to much modern pork, that around the ribs is marbled with fat, which means it’s always succulent – even more so with spare ribs, the larger, meatier kind most familiar to us as the obligatory meat element of Mixed Starter number 2. For cooking at home, however, I prefer baby back ribs (also known as loin rack in this country: a shorter, curved cut from up near the backbone. Not only does a whole rack look more impressive but – and, at the risk of infuriating barbecue experts everywhere – I’m convinced they taste better.

We tend to think of ribs as a barbecue classic – but actually, as anyone who’s ever found themselves still desperately chewing on one long after even the wasps have given up on the party, this is a myth. Or, at least, something that’s been lost in transatlantic translation. Racks of ribs are a specialty of southern barbecue – food cooked long and slow in a pit – as opposed to British barbecue, which refers to food cooked very quickly over a hot grill. (To underline the difference, you’d be hard pushed to burn a sausage on the former.) You’re better off cooking your ribs, a cut of meat which, with its sinew and its fat, demands more than a token toasting, in the oven – something which suits the British summer down to the ground.
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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

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BBQ History Lesson

The Idea of BBQ is Older Than Even Most of the Restaurants

Even though it seems like some of the Barbecue restaurants in the American South have been around forever, the term barbecue is actually approximately 300 years old. It is believed to have come from the West Indies term, “barbacoa”, that essentially means to slow cook meat over hot coals. Sounds like Barbecue to me.

barbecue, the term as well as the technique as we know it appeared in this country just before the Civil War, brought over by slaves. The staple meat in the South at this time was pork. Cooks of this period used every part of the pig — practically nothing was squandered like today. The prosperous landowners usually got the higher-end pieces, parts from the upper body of the pig (thus the saying “living high on the hog”) and then the lesser, lower cuts were offered to the poor or given to the workers and then the slaves.

This lesser meat was usually tough, so cooks needed to find a way to make the meat more tender. They found that tying the meat on a spit and slowly roasting the whole thing over coals made out of native woods seemed to be the right way to make the pig delicious, moist and tender.

Over time, Southerners started to master and take pleasure in their slow cooking methods and so they began raising pigs that had more fat on them to make them more flavorful. As they did not export their fattened pigs or the cuts of meat, including the ever popular barbecue ribs, this became an exclusive Southern delicacy which is still loved by everyone today.

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

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Grilled Salmon Steaks With Lemon Pepper

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

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Long-time Fort Worth paramedic loses battle with cancer

FORT WORTH — He was an original in so many ways; from his personality to his loyalty.

Ronnie Ferguson’s first day on the job at Fort Worth-based MedStar was April 1, 1986, which was MedStar’s first day in business.

“If you looked up paramedic in the dictionary, you’re gonna see him,” said Richard Ponikiewski of MedStar.

Ponikiewski rode with Ferguson for 17-straight years.

“He showed up at a scene or at your house, and he made sure everyone knew he was in charge,” Ponikiewski said. “He was gonna take care of you. You had no more worries.”

Ferguson had been a paramedic even before MedStar began. But almost three decades of dedication to his Fort Worth community ended last week.

Ferguson passed away Feb. 9, after a long battle with colon cancer.

“He fought, and fought, and fought till he couldn’t fight no more,” Ponikiewski said.

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BBQ Pulled Pork Bruschetta

Ingredients

Olive oil
2 tablespoons butter
1 1/2 pounds onion, sliced
1 loaf French bread, sliced on into 1/2-inch slices
2 cloves garlic, smashed
Salt and freshly ground black pepper
1/2 pound pulled pork
Barbecue sauce
Chives, sliced for garnish

Directions

Preheat the grill to high.

For Onions:

In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.

For Bruschetta:

Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.

To Serve:

Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.

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

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Grilled Mojito Pork Chops

Mojito Pork Chops

adapted from Maple Leaf, by Emily Richards

grated zest and juice of an orange
grated zest and juice of a lime
2 Tbsp. canola or olive oil
1 Tbsp. tequila (optional)
2 Tbsp. chopped fresh mint
2 garlic cloves, minced
1/2 tsp. ground cumin
6 boneless center cut pork chops

Stir together orange and lime zest and juice, oil, tequila (if using), mint, garlic and cumin. Set aside 1/4 cup marinade for basting. Add remaining marinade to pork chops and turn to coat. Cover and refrigerate for at least 1 hour
or for up to 4 hours.
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

Preheat grill to medium high heat. Grill chops, basting with reserved marinade and turning once, for 10 to 15 minutes or until the internal temperature reaches 160F. Allow meat to rest for 2 minutes before serving. Serves 6.

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

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Smoked Pork Belly Marinated in Char Siu Sauce

I was all ready to try to make a semi-traditional char siu with a hunk of pork belly when I remembered some leftover pineapple juice from Huli Huli Chicken, which would make a nice addition to the char siu sauce marinade.

I also opted to slow-smoke the belly over applewood rather than my traditional roasting method. This was, surprisingly, my first pork belly attempt but any anxiety was quickly dispelled when tasting the red-hued beauty that emerged after five hours in the smoker.

Though I did burn the skin a bit trying to crisp it over a fire that was packing too much heat, the charred crust did not hold back an otherwise excellent piece of pork belly. The insides were moist, tender, and juicy—that’s almost a given when so much fat is involved—and the outside had a great crust that held the slightly sweet and salty flavor of the char siu sauce, providing the depth of flavor that resulted in four pounds of pork belly disappearing faster than I could have imagined. Read More

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

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