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Texas BBQ Sauce

Cooper's Old Time Pit BBQ Restaurant Recipe

1 cup meat drippings or smoked chicken stock
1 cup ketchup
1/2 cup cider vinegar
2 tablespoons bacon drippings or lard
1 tablespoon hot sauce
1 teaspoon liquid smoke (optional)
Salt and pepper to taste.

Combine all ingredients plus 1/2 cup water in a large heavy pot and slowly bring to a boil over medium heat. Gently simmer over medium-low heat until richly flavored, 30 minutes, stirring from time to time to prevent scorching. You can also put pot on grill and cook sauce with smoke. Adjust seasoning, adding salt and pepper to taste. Makes about 3 1/2 cups.

Rudy's Country Store & BBQ Recipes

Rudy’s Country Store Restaurant Recipe

2 slabs baby back ribs, silver skin removed
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon fresh cracked pepper

BBQ Sauce:
8 ounces canned tomato sauce
1/2 cup ketchup
1/2 cup brown sugar
2 1/2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon fresh cracked pepper
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper

For the Ribs: mix the dry mustard, smoked paprika, salt and pepper together and rub on the ribs. Put ribs in foil and tightly cover the ribs and bake on a cookie sheet at 250 degrees for three hours. This can be done over the weekend too for a quick weeknight meal.

For the BBQ Sauce: mix everything together in a pan and cook over medium low heat for 30 minutes. This can also be made ahead and keeps in the refrigerator for weeks. When you are ready to grill, light coals or heat up your gas grill. Brush both sides with the BBQ sauce and cook over medium heat until heated through, then I turn up the heat on high to get some char marks for an extra smokey flavor. Serves 4-6.


Jumbo smoked potato with meat, half chicken, cream corn, Rudy's beans and jalapenos.

Rudy’s Country Store Restaurant Recipe

1 medium green cabbage
1/4 small red cabbage
3 carrots
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper

Shred the cabbages using a shredding blade on a food processor or knife (thinly slice and chop) into small pieces. Grate carrots using box grater or grating blade in a food processor. In a big bowl, combine mayonnaise, sugar, vinegar, salt, and pepper. Add cabbage and carrots. Mix to combine. Serve immediately, but is best after the salad has been refrigerated for at least 1 hour. Serves 10 to 12.

Rudy’s Country Store Restaurant Recipe

1 pint heavy cream
4 ounces cream cheese
16 ounces frozen corn kernels
2 -3 teaspoons sugar
1 teaspoon salt
fresh cracked black pepper if desired

In a medium pot over medium heat combine heavy cream and 4 ounces of cream cheese. Stir until well blended, and and the sauce is smooth and creamy. Add corn kernels, and stir them in. Heat until the corn is warmed through. Add salt and sugar. Serve with some fresh cracked black pepper if desired. Serves 4.


Rudy’s Country Store Restaurant Recipe

1/4 cup vegetable oil
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic salt
1 teaspoon sugar
1 teaspoon sweet paprika
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
10 large red skinned potatoes (about 5 pounds), quartered

Preheat oven to 400 degrees. Mix the first 8 ingredients in large bowl. Add potatoes; toss to coat. Transfer mixture to large rimmed baking sheet, spreading potatoes evenly. Bake potatoes until brown and tender, stirring occasionally, about 55 minutes. Serves 6.

Pork Butt

Big Bob Gibson's BBQ Restaurant Recipe

The Meat:
2 pork butts

The Injection:
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt finely ground
2 tablespoons Worcestershire

Mix the ingredients together and inject into each butt.

The Rub:
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1/4 cup dark brown sugar
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Mix the ingredients together and apply liberally to the butts.

Refrigerate for at least 4 hours. Smoke at about 225 degrees until the internal temperature reaches 195 degrees. Let rest for 15 minutes.

Grilled Chicken with White Sauce

Big Bob Gibson BBQ Restaurant Recipe

2 whole butterflied chickens
1 tablespoon salt
1/2 cup oil (vegetable, olive, lard)
2 teaspoons black pepper
Big Bob Gibson Bar-B-Q White Sauce (Recipe Below) 

Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void.

Preheat the cooker to 325 degrees. Coat each whole chicken evenly with salt. Place the chickens over the void side of the cooker, with the skin side up. When the skin on the chicken is golden brown, after about 1 1/2 hours, turn the chickens skin side down, basting both sides with the oil. Sprinkle the cavities of each chicken evenly with pepper. Cook the chicken for an additional 1 1/2 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees.

Add more wood to the fire as needed to replenish the supply of coals and maintain 325 degrees. Pour the White Sauce into a narrow, deep container and position it next to your cooker. Remove each chicken from the cooking grate and submerge it into the pot of White Sauce. Remove the chicken from the sauce, cut each chicken in half between the breasts, and then quarter, by cutting between each breast and thigh. Serves 4 to 8.

White Sauce:
1/8 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon prepared horseradish
1/4 cup vinegar
1/2 cup mayonnaise
1 tablespoon sugar
1/2 teaspoon lemon juice
2 tablespoons apple cider

Combine all ingredients in bowl and mix well.

BBQ Baked Beans

Big Bob Gibson's Restaurant Recipe

3 (28 oz.) cans baked beans, preferably Bush's
1 medium green bell pepper, seeded, deveined, and cut into 1/4 inch dice
1 small onion, cut into 1/4 inch dice
1/2 cup Worcestershire sauce
1/2 cup Big Bob Gibson Championship Red Sauce
1/2 cup packed light brown sugar
2 tablespoons yellow mustard

Heat oven to 350 degrees. Combine ingredients in a large, shallow baking dish or a bean pot. Stir to combine. Bake uncovered for 45 minutes. Stir, and cook for an additional 30 minutes. Serve warm.

1 1/4 cups ketchup
1 cup water
3/4 cup vinegar
3/4 cup tomato paste
3/4 cup brown sugar
2/3 cup corn syrup
1/2 cup maple syrup
1/4 cup honey
3 tablespoons molasses
4 teaspoons salt
4 teaspoons Worcestershire
1 tablespoon applesauce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons liquid smoke
1 teaspoon onion powder
3/4 teaspoon cornstarch
1/2 teaspoon dry mustard
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon celery seed
1/8 teaspoon ground cumin

Combine all the ingredients in a medium saucepan. Bring to a boil, then reduce heat and simmer 10 to 15 minutes. Let cool; transfer to a jar and store, refrigerated, for up to 2 weeks. Makes 4 cups.

Smoked Turkey Breast

Roast with Honey Maple Glaze

Big Bob Gibson's BBQ Restaurant Recipe

1 Boneless skinless turkey breast, about 4 pounds

Wet Rub:
2 teaspoons brown mustard
2 teaspoons extra virgin olive oil

Dry Rub:
1 tablespoon dark brown sugar
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

4 tablespoons butter (1/2 stick)
3 tablespoons maple syrup
1 tablespoon honey

Get your fire going and set up your grill/cooker for indirect heat. Recommended woods hickory, oak, or maple.

While that is coming to temp, mix your dry rub ingredients together. In another bowl, mix your wet rub ingredients together.

Rub your wet rub all over your meat. Now sprinkle liberally with your dry rub mix, making sure to get all sides and edges.

Smoke for 2 1/2 hours at 250 degrees. During that time, combine the glaze ingredients over low heat until combined. Glaze the smoked turkey at the 2 1/2 hour mark and then cook another 15 minutes. Glaze again and then cook for another 15 minutes. That should put you at 3 hours and an internal temperature of 165 degrees.

Smoked BBQ St. Louis Ribs

Big Bob Gibson's BBQ

2 slabs St. Louis Spareribs
1 tablespoon paprika
1 1/2 tablespoons kosher salt
1 teas kosher salt
1/2 teas garlic salt
1/2 teas onion salt
1/4 teas celery salt
1/2 teas cayenne pepper
1/2 teas ground cumin
1 recipe Apple Bourbon BBQ Sauce

Start by soaking your wood chips for several hours before smoking. Remove the membrane from the back of the ribs. Combine the paprika through the cumin in a resealable container. Arrange the ribs on a work surface and rub well with spice mix. Wrap in plastic wrap and refrigerate for up to 24 hours.

Heat the smoker to 200 to 225 degrees. Smoke for 5 or so hours. Remove the ribs from the smoker, baste with Apple Bourbon BBQ sauce and return to smoker for 20 minutes. Remove ribs from smoker, cover, and let rest 10 minutes before cutting to serve. Recommended Wood: Hickory.

Apple Bourbon BBQ Sauce:
2 tablespoons unsalted butter
1/4 cup finely chopped onion
1 Granny Smith apple, peeled and coarsely shredded
3 tablespoons bourbon
2 cups store bought smoky KC Barbecue Sauce

In a medium saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the apple and cook until the moisture has evaporated, about 3 minutes. Add the bourbon and cook until nearly evaporated, about 3 minutes. Stir in the sauce and bring to a boil. Simmer over low heat for 5 minutes. Use or refrigerate for up to 1 month.

Cheese Corn Bake

Jack Stack BBQ Restaurant Recipe

2 tablespoons butter or margarine
4 teaspoons all purpose flour
1/8 teaspoons garlic powder
3/4 cup milk
6 ounces sharp cheddar cheese
1 (3 oz.) package cream cheese, cubed
3 (10 oz.) package frozen whole kernel corn, thawed
3 ounces ham, diced

In a large saucepan, melt margarine or butter. Stir the in flour and garlic powder. Add the milk all at once. Cook, stirring constantly, over medium heat until thickened and bubbly. Stir in the cheese.
Cook, stirring constantly, over low heat until melted. Stir in corn and ham. Transfer mixture to a 2 quart casserole dish. Bake at 350 degrees for 45 minutes. Makes 10-12 servings.

Beef Brisket Shepherd’s Pie

Dickey's Barbecue Pit Recipe

1-2 pounds chopped beef brisket
1 can whole kernel corn drained
2 pints Dickey’s baked potato casserole
2 tablespoons steak sauce
2 cups grated cheddar cheese
green onions

Mix brisket, steak sauce, and corn and layer in the bottom of a 9 x 13 buttered casserole dish. Next layer baked potato casserole on top of the brisket mixture. Top with grated cheese and sprinkle with green onions if desired. Bake at 350 degrees about 30 minutes or until bubbly and cheese is melted.
Serves 4-6.

Paco’s Potato

Dickey's Barbecue Pit Recipe

1 large baked potato
1/4 cup grated cheddar cheese
1/5 pound chopped chicken breast (can use chopped brisket or pulled pork)
ranch dressing to taste

The Westerner Sandwich

Dickey's Barbecue Pit Recipe

toasted sub bun
3 ounces cooked chopped beef brisket
3 ounces cooked chopped pork (some people prefer all beef or pork – double portion)
sliced cheddar cheese
barbecue sauce (any good brand)
pickles (optional)
onions (optional)

Slice sandwich in half and serve with a portion of baked beans.

Beef Brisket Chili

Dickey's Barbecue Pit Recipe

1 pound chopped beef brisket
1 (10 oz.) can Rotel Original (diced tomatoes with green chilies)
1 (10 oz.) can and 1 (28 oz.) can Furmano’s Petit Diced Tomatoes (or another brand)
2 (15.5 oz .)can chili beans
8 ounces water (or tomato sauce for thicker consistency)

Preferred method is to slow cook in crock pot for 6-8 hrs. However, it can be prepared on a stovetop in as little as an hour.

Fried Okra

Dickey's BBQ PIT Recipe

10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper. Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels. Serves 4.

Delta Mud Pie

Fat Boys BBQ Recipe

2 cups uniformly crushed Oreo cookies
3/4 stick of salted butter, softened to room temperature
1/2 gallon coffee ice cream, softened slightly
1 (12 oz.) bottle fudge sauce
1 cup unsalted pecan halves
whipped cream topping to taste

To toast the pecans: Preheat oven to 475 degrees. Into a preheated oven place on a middle rack, in a lightly buttered tray, the unsalted pecans for 4 minutes. Remove and cool.

Spray a large cookie sheet with nonstick oven spray.

Mix cookie crumbs and softened butter together with a fork until mixture is "muddy" in texture, spreading easily and staying together well. Spread mud mixture evenly over the bottom of the cookie sheet. Place in the freezer for 30 minutes to firm.

Cut the softened ice cream into 1 1/2 inch slices and lay the ice cream on top of the cookie crumb mud mixture, using a spatula to even. Freeze the compiled pie, tightly covered, for 30 minutes.

Remove from freezer. Top evenly with fudge sauce, then toasted pecans. Re-cover tightly. Return to freezer until firm. Cut into squares. Top with whipped cream. Store refrigerated, tightly covered.

Dickey’s Barbecue Pit Launches Signature Smoked Sausage Nationwide in Walmart

Dickey’s launches new retail product in 3,000 stores nationwide

Dickey’s Barbecue Pit is proud to announce its newest retail offering launching April 6 in 3,000 Walmart stores nationwide. Walmart will now carry three types of Dickey’s signature smoked sausage: Original Smoked Polish Sausage, Smoked Spicy Cheddar Sausage and Hot Links.

The new line of sausages from Dickey’s Barbecue Pit are high quality, competitively priced and easy to prepare at home. All of Dickey’s sausages are gluten free, and contain no MSG or nitrites. They come presmoked and ready to heat and serve. After the initial launch in select Walmart stores, Dickey’s sausages will also be available in other grocery stores nationwide, with outlets to be announced at a future date.

During the launch, Walmart customers can find Dickey’s brand of sausages in easy to find bunker displays in many stores, which will feature the products prominently in the center of the frozen food aisle. The displays will also be featured during Memorial Day weekend, making it the perfect meal for a summer kickoff barbecue or gathering.

Dickey’s sausages follow the recent retail launch of its signature buttery rolls in United Supermarkets, Jewel-Osco and Brookshire Brothers grocery stores in 2015.