Famous Dave's Blackened Catfish and Shrimp

Famous Dave's Restaurant Recipe

1 cup Famous Dave's Cajun Dynamite Dust Seasoning
4 catfish fillets
12 shrimp (26-30 count), peeled
2 tablespoons butter

Place the Cajun Dynamite Dust seasoning on a flat plate. Coat each catfish fillet and shrimp with seasoning. Using your hands, rub the seasoning into the fish and shrimp.

Heat a cast iron skillet over high heat until very hot, add butter and heat until sizzling. Add catfish and shrimp and pan fry until blackened on both sides, turning once or Pan fry catfish and shrimp as directed over hot coals on a grill outside. Serve on a bed of  Red Beans and Rice.

Cajun Dynamite Dust Seasoning:
1/2 cup paprika
6 tablespoons kosher salt
1/4 cup coarsely ground black pepper
3 tablespoons basil
3 tablespoons fil powder
2 tablespoons garlic powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons cayenne (reduce by 1/2 if you want it mild)
2 tablespoons white pepper
2 tablespoons dried thyme

Makes 2 1/2 cups seasoning mix.
Mix all ingredients together.
Store in an airtight container in a cool, dark place.

Sonny’s BBQ Pulled Pork

Sonny's BBQ Restaurant Recipe

8 ounces or 3/4 cup molasses
12 ounces pickling
2 quarts bottled water
6 to 8 pound Boston butt

1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika

Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt, making sure it is completely submerged in brine. Cover and let sit in refrigerator for a minimum of 8 hours. Twelve hours is ideal.

Place cumin seed, fennel seed, and coriander in food grinder and grind finely.
Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres.  More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees. Place butt in smoker and cook for 10 to 12 hours, maintaining a temperature of 210 degrees.  Begin checking meat for doneness after 10 hours of cooking time. Use a fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork.

Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

Sonny's Real Pit Sweet BBQ sauce

Sonny's BBQ Restaurant Copycat Recipe

4 ancho chile peppers
2 cups water
1 cup ketchup
1 cup cider vinegar
1/2 cup Worcestershire sauce
2 tablespoons paprika
2 tablespoons dry mustard
1 teaspoon freshly ground pepper
1/2 teaspoon cracked black pepper
1/2 lemon
1/4 cup butter

Toast anchos in a large skillet over medium heat, turning once, 4 to 5 minutes, until they are softened. Transfer to a saucepan; add water. Bring to boil. Reduce heat; simmer anchos 5 minutes. Remove from heat; let stand 10 minutes. Remove anchos, reserving water. Discard chile seeds and stems. Place anchos and reserved water in a blender; puree until smooth.

Transfer ancho mixture to a medium saucepan. Stir in catsup, vinegar, Worcestershire sauce, paprika, mustard, ground pepper, and cracked pepper. Squeeze juice from lemon half into mixture; add lemon half. Bring to boil. Reduce heat; gently boil 30 minutes. Remove and discard lemon half; stir in butter.  Makes 4 cups.

Sonny's BBQ Cole Slaw

Sonny's Bar-B-Q Copycat Recipe

1 small head of cabbage
1 carrot
2 green onions
1 1/4 cup mayonnaise
1/4 cup apple cider vinegar
4 tablespoons white sugar
1/4 teaspoon celery seed
salt and black pepper to taste

Slice the cabbage into thin ribbons until you have four cups, loosely packed. Shred the carrot using a cheese grater or food processor. Slice the green onions into thin slices. Toss the vegetables in a large bowl until evenly distributed.

Mix the mayonnaise, apple cider vinegar, sugar, celery seed, salt and black pepper in a small bowl, using a fork or a whisk to blend until smooth. Add the dressing to the vegetables, and toss until evenly coated. Store in the refrigerator until ready to serve.

Dinosaur BBQ Macaroni Salad

Dinosaur BBQ Restaurant Recipe

1 pound small shell pasta
2 medium ripe tomatoes, cored and diced
1 cup thinly sliced celery
1/2 cup finely diced green pepper
1 cup mayonnaise
1/2 cup spicy brown mustard (or Creole mustard)
4 garlic cloves, minced
1 teaspoon brown sugar
1 teaspoon kosher salt
1 teaspoon black pepper

Cook the pasta in rapidly boiled salted water until al dente. Drain pasta, then cool it under cold running water. Drain well. Place pasta in a large bowl and add tomatoes, celery and peppers. In a separate bowl, mix mayonnaise, mustard, garlic, sugar, salt and pepper. Stir dressing into pasta and mix until coated. Serves 8.

Dinosaur BBQ Macaroni and Cheese

Dinosaur BBQ Restaurant Recipe

1/2 cup vegetable oil
1 1/2 cups onions, diced
3/4 cup green pepper, diced
1 teaspoon chopped garlic
4 ounces flour
3 cups water
3 cups Half and Half
14 ounces sharp cheddar cheese, shredded
5 ounces colby cheese, shredded
10 ounces American cheese, shredded
4 ounces pecorino romano cheese, shredded
1 teaspoon kosher salt
2 teaspoons lemon pepper
1 teaspoon sugar
2 teaspoons yellow mustard, French's
2 teaspoons white vinegar
1 1/2 teaspoons Tabasco sauce
1 1/2 lbs elbow macaroni
8 ounces shredded cheddar cheese
2 tablespoons pecorino romano cheese

Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and Half and Half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.

Using an immersion blender, puree this mixture until it is smooth (if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.

Cook 1 1/2 pounds of dried elbow macaroni in boiling water. Cook until al dente, not completely soft. Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased  9 by 13 inch pan. Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese. Place under broiler until top is golden brown and bubbling. Serves 10.

Dinosaur BBQ Mutha Sauce

Dinosaur BBQ Restaurant Recipe

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
1 pinch kosher salt
1 pinch black pepper
2 tablespoons minced garlic
1 (28 oz.) can tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)

Pour the oil into a large saucepan over medium-high heat. After oil has heated, add the onions, green peppers, and jalapenos and stir.Add a pinch of salt and pepper and cook until vegetables are soft and onions are golden. Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Turn off heat, add the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge until ready to use. Makes 6-7 cups.

Dinosaur BBQ Dirty Rice

Dinosaur BBQ Restaurant Recipe

1/3 cup olive oil
2 cups onions, chopped
1 cup green pepper, chopped
1 -2 jalapeno pepper, seeded and minced
kosher salt and black pepper, to taste
1/2 pound chicken thigh, boneless & skinless, cut in 2 inch cubes
1 pound sweet Italian sausage
1/4 pound ham, cooked (cut in strips or cubes, about one cup)
1/4 pound pork (or any other cooked meat, cooked, shredded or diced, about 1 cup)
1/2 pound chicken liver, pureed in a food processor
3 cups chicken broth
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 1/2 cups long grain rice, parboiled

Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat.
Toss in the onions, green peppers and jalapenos. Season with salt and pepper. Cook until tinged with brown; then add the garlic and cook 1 minute more. Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies.

Crumble in the sausage and keep cooking and stirring til it loses its pink color. Toss in the remaining meats and the liver puree. Douse the meats with the broth and add the cayenne, cumin, oregano and bay leaf. Stir in the rice and bring it all to a boil. Cover and turn the heat down low. Cook for 20 minutes without stirring. Pull the pot off the stove and remove the bay leaf. Now give it a stir and it's ready to serve. Serves 6.

Sausage and Pepper Sandwich

Dinosaur BBQ Restaurant Recipe

2 tablespoons olive oil
1/4 cup olive oil
1 1/2 large onions, sliced into thick strips
1 large red bell pepper, sliced into thick strips
1 large green pepper, sliced into thick strips
kosher salt
black pepper
2 pounds Italian sausage (hot or sweet)
6 submarine rolls, crusty

Place 2 skillets on the stove. Put 2 tablespoons of olive oil in one and 1/4 cup olive oil in the other.
Dump the onions and peppers into the one with less oil and cook over medium-high heat, seasoning with salt and pepper.

Heat the skillet with the larger amount of oil over medium heat for several minutes. Slide the sausages into the pan. Cook for 15 minutes, or til they just lose their pinkness inside. Pull the sausages out of the pan and nestle them into the peppers and onions. Slice up the rolls and stuff them full with sausages and peppers. Makes 6 sandwiches.

Creole Potato Salad

Dinosaur BBQ Restaurant Recipe

Creole Seasoning:
1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tablespoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 teaspoons ground cumin
2 tablespoons sugar

2 pounds red potatoes
4 hard cooked eggs, peeled and chopped
1/2 cup minced red onion
1 cup diced celery
4 garlic cloves, minced
2 teaspoons creole seasoning (above)
2 teaspoons kosher salt
1 teaspoon black pepper

1 cup mayonnaise
1/2 cup creole mustard or 1/2 cup spicy brown mustard
1 teaspoon brown sugar

4 slices cooked bacon, crumbled

Hard boil the eggs, peel, chop and set aside. Cook the bacon, drain, crumble and set aside.
Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.
Drain and cut the potatoes into 1 inch chunks. Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.

Make the dressing by whisking up the mayonnaise with the mustard and brown sugar. Pour over the potatoes and stir well. Taste for seasoning and add salt and creole seasoning if more is needed.
Top with crumbled bacon  right before serving. Serves 6.

Jack Stack BBQ Beans

Jack Stack BBQ Restaurant Recipe

1 (32 oz.) can pork and beans
1 cup chopped brisket
1 cup BBQ sauce (recommended: Jack Stack Original)
4 heaping tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon liquid smoke
1/2 cup ketchup
1/2 cup water

Combine all ingredients in a 4 quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serves 4-6.

This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.

Maple Sweet Potatoes

Tony Roma's Restaurant Copycat Recipe

1 large garnet yam
1 tablespoon butter
1/2 cup chopped yellow onion
3 tablespoons finely chopped pecans
3 tablespoons maple syrup
1/4 teaspoon cinnamon

Bake yam for 40 to 45 minutes at 400 degrees.  This will bake the yam nearly all the way through, while still leaving it firm enough to slice when cool.  Remove the yam from the oven and let it cool so that you can handle it.  When the yam has cooled, remove the skin and slice it into 1-inch bite-size cubes.

Melt 1 tablespoon of butter in a large skillet.  Add onion slices and pecans and saute for a couple minutes or until onion slices begin to brown.

Add sliced yams, maple syrup and cinnamon and saute for 3 to 5 minutes, stirring often, or until yam pieces are hot and tender. This recipe yields 2 to 4 servings.

Fried Pickles

Smokey Bones BBQ Restaurant Copycat Recipe

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
oil for deep frying

In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.

In an electric skillet or deep fryer, heat oil to 375 degrees. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired. Makes 8 servings.

Sticky Chicken

Old Glory All American BBQ Recipe

2 whole chickens, cut in half

1 cup garlic
1/4 cup lemon juice
2 teaspoons kosher salt
1/2 cup cider vinegar
2 scallions
1/4 bunch fresh basil
1/4 bunch fresh mint
1 tablespoon Old Glory Rubadubdub Spice or spice blend of choice
3/4 cups olive oil
2 teaspoons Creole spice

Pineapple Bourbon BBQ Sauce:
1/2 cup pineapple juice
1/4 cup  bourbon
1/4 cup brown sugar
1/2 cup molasses
3/4 cup dark corn syrup
1/4 green bell pepper, minced
1/4 red bell pepper, minced
1/4 pineapple, skin removed, minced
1/2 tablespoon kosher salt
2 quarts Old Glory Memphis Sauce

For the marinade: Place all marinade ingredients except oil in a food processor and puree. With processor running slowly, add oil. Marinate half chickens in marinade, refrigerated, for 24 hours.

For Old Glory’s Pineapple Bourbon BBQ Sauce: Place all ingredients except Memphis sauce in a pot and reduce to a thick syrup. Add Memphis sauce and simmer for an additional hour.

For the Chicken: Place half chickens in smoker with wet hickory chips for 4 hours. After chicken is done in smoker, place over hickory grill and brush with pineapple bourbon BBQ sauce.

Chipotle BBQ Chicken

Wood Ranch BBQ & Grill

3/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 teaspoon Tabasco Chipotle Pepper Sauce
6 drumsticks or chicken thighs
salt and pepper to taste

Preheat oven to 350 degrees. Combine the first five ingredients to make a sauce. Season the chicken with salt and pepper.

Brush the chicken with half the sauce and bake for 30 minutes. Remove from oven, brush remaining sauce on chicken and return to oven for an additional 30 minutes. Makes 6 servings.